Worksite nourishment and physical action: surveying preparation for change among representatives of a vast assembling f

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Worksite - key channel for wellbeing advancement for grown-ups. On workdays, spend more non-dozing hours at work than at some other single placeEat 1-2 suppers/day in or close to the worksite environmentCo-laborer connections fortify social standards. Opportunities Afforded . Introduction to worksite environmentProvide a baselinefruit/vegetable consumptionfruit/vegetable states of mind, convictions/barriersphysical movement

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´╗┐Worksite sustenance and physical action: evaluating status for change among representatives of a vast assembling office Sharon Sugerman, MS, RD, FADA, Public Health Institute Cancer Prevention & Nutrition Section October 23, 2001

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Worksite - key channel for wellbeing advancement for grown-ups On workdays, spend more non-dozing hours at work than at whatever other single place Eat 1-2 suppers/day in or close to the worksite condition Co-laborer connections fortify social standards

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Opportunities Afforded Exposure to worksite condition Provide a gauge organic product/vegetable utilization natural product/vegetable dispositions, convictions/hindrances physical action Assess natural product/vegetable phase of alter Provide course for conceivable future intercession

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The Survey (Q1) by and large, what number of servings of leafy foods do you eat every day? That is a consolidated aggregate of both products of the soil. 0 1 2 3 4 5 6 7 8 9 10+

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The Survey (Q2) About to what extent have you been eating this number of foods grown from the ground? Under 1 month 1-3 months 4-6 months Longer than 6 months

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Intake and Stages of Change (Q3 and Q4) Are you truly pondering eating more servings of leafy foods beginning at some point in the following six months? Yes No Are you wanting to eat more servings of leafy foods amid the following month? Yes No

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Algorithm for Stages of Change Thompson, Byers, Kohlmeir. J Nutr. 124(11S), 2306-2308

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Physical Activity by and large, how often every week do you work out? at least 0 1 2 3 4 5 by and large, how long per session do you work out? 0-9 10-19 20-29 30-39 40-49 50 or more

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Demographics (1) N = 733 (15% of laborers) Race/ethnicity 43% White 23% African-American 16% Asian/Pacific Islander 15% Hispanic 3% Other

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Age/Age Group Mean age 46 60% 35-50 30% 51-64 Income Group 18% < $50K half $50K-$65K 31% $65K+ Gender 34% Female 66% Male Education Group 26% High school or less 41% Some school 33% 4-year degree+ Demographics (2)

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Self-revealed Fruit and Vegetable Consumption and Belief About Amount Needed for Good Health Percent of Workers 60 52 50 40 37 30 20 11 10 0-2 3-4 5+ Servings FV Needed for Good Health California Dept. of Health Services, 2000

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Self-revealed utilization of products of the soil, by age bunch Mean servings of leafy foods 5.5 5 ** 4.5 4.1 4 3.5 3.1 3 2.5 2 1.5 1 0.5 0 Total Age 35-50 Age 25-34 Age 51-64 **p < .01 California Dept. of Health Services, 2000

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Stages of Change Percent of Workers 100 90 80 68 70 60 50 40 30 15 20 11 3 10 2 0 Precontemplation Preparation Maintenance Contemplation Action Stage of Change California Dept. of Health Services, 2000

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Belief in Number of Servings Needed Was Associated with Increased Consumption of Fruits and Vegetables

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Belief Was Highly Related to Stage of Change

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Physical Activity "Satisfactory" - 8% "Insufficient - 92% Adequate Inadequate Age 25-34 - 20% ** 80% Age 35-50 - 7% 93% Age 51-64 - 7% 93% **p < .01

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Relationship Between Adequate Exercise and Fruit/Vegetable Consumption *** ***p < .001 California Dept. of Health Services, 2000

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Most Significant Factors Related to Total Fruit and Vegetable Consumption After controlling for socioeconomics, two elements contributed one of a kind parts as far as foreseeing the reliant variable Belief in number of servings for good wellbeing Adequate versus deficient exerciser The model records for 31.1% of the fluctuation in natural product/vegetable admission

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Leading Reasons for Not Eating More Fruits and Vegetables California Dept. of Health Services, 2000

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Leading Reasons for Not Eating More Fruits and Vegetables by Amount Reported *** ***p < .001 California Dept. of Health Services, 2000

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Preferred hotspot for wellbeing data Electronic and Print Media 30% Doctor's office 30% At work 20% Grocery store 10%

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Using Stages of Change for Dietary Intervention: Preparation Key techniques Resolve uncertainty Develop firm responsibility and particular activity arrange Treatment "do's" Encourage customers to set particular, achievable objectives Reinforce little changes customer may have as of now accomplished Adapted from Kristal et al. JADA; 99 (6); 684

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Using Stages of Change for Dietary Intervention: Preparation Treatment "don'ts" Not utilizing this as an opportunity to prescribe general conduct change, i.e. "eat more foods grown from the ground" Not minimizing little changes that have as of now been made Adapted from Kristal et al. JADA; 99 (6); 684

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5 a Day Worksite Campaign: Next Steps (1) Formative research Literature seek effective projects crevices boundaries potential accomplices Roundtables & key source interviews with guards/managers of expansive quantities of low and center pay representatives

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5 a Day Worksite Campaign: Next Steps (2) Developmental Research Funding an individualized, on-line screening, evaluation and conveyance of customized messages for expanding F/V and diminishing fat admission in worksite setting

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Sharon B. Sugerman Public Health Institute PO Box 942732, MS-662 Sacramento, CA 94234-7320 916-324-3059 (telephone) 916-322-1532 (fax) ssugerma@dhs.ca.gov

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