The objective of this study was to identify change in knowledge and intent to
change behavior among University of Maine dining services employees (n=5 females) attending a three-session nutrition education program. The study was a one-group design with a pre- post- assessment. Participants were recruited through flyers distributed at their worksite. The intervention consisted of three one-hour nutrition education sessions implemented outside work hours one day per week over three weeks. Sessions were designed to address healthful holiday cooking and eating, with a focus on 100% whole grains. At pre-assessment, based on a five-point scale from 1= “not likely at all” to 5= “very likely,” the mean score for the 10-item questionnaire (possible range 10-50) was 31±5.2, indicating the participants were “neutral” on their knowledge and intent to change behavior regarding whole grains around the holidays. At post-assessment, the mean score was 43.2±2.2, indicating the participants were “somewhat likely” that their knowledge had changed and that they intended to change behavior. Frequencies and percents by response categories for knowledge of whole grains and intent to change behavior were computed at both pre- and post- assessment. At pre-assessment, distribution was spread among the response categories; however, at post-assessment, the distribution was at the higher end of the response category scale. Statistical tests were not reliable due to the small sample size; however, there were positive trends. The intervention could be an effective worksite wellness program for dining services employees to effect health-promoting behavior change during holiday cooking and eating.
Rublee, Marissa E., "Worksite Wellness for UMaine Dining Employees: Healthful Eating for the Holidays" (2015). Honors College. 232.