Sorensen G, Morris D M, Hunt M K, Hebert J R, Harris D R, Stoddard A, Ockene J K
Division of Cancer Epidemiology and Control, Dana-Farber Cancer Institute, Boston, MA 02115.
Am J Public Health. 1992 Jun;82(6):877-80. doi: 10.2105/ajph.82.6.877.
In a randomized, controlled study of the Treatwell work-site nutrition intervention program, which focused on promoting eating patterns low in fat and high in fiber, 16 work sites from Massachusetts and Rhode Island were recruited to participate and randomly assigned to either an intervention or a control condition. The intervention included direct education and environmental programming tailored to each work site; control work sites received no intervention. A cohort of workers randomly sampled from each site was surveyed both prior to and following the intervention. Dietary patterns were assessed using a semiquantitative food frequency questionnaire. Adjusting for work site, the decrease in mean dietary fat intake was 1.1% of total calories more in intervention sites than in control sites (P less than .005). Mean changes in dietary fiber intake between intervention and control sites did not differ. This study provides evidence that a work-site nutrition intervention program can effectively influence the dietary habits of workers.
在一项针对Treatwell工作场所营养干预项目的随机对照研究中，该项目专注于推广低脂肪、高纤维的饮食模式，从马萨诸塞州和罗德岛招募了16个工作场所参与，并随机分为干预组或对照组。干预措施包括针对每个工作场所的直接教育和环境规划；对照工作场所未接受任何干预。在干预前后，对从每个场所随机抽取的一组工人进行了调查。使用半定量食物频率问卷评估饮食模式。在对工作场所进行调整后，干预场所的平均膳食脂肪摄入量占总热量的比例比对照场所低1.1%（P小于0.005）。干预组和对照组之间膳食纤维摄入量的平均变化没有差异。这项研究提供了证据，表明工作场所营养干预项目可以有效影响工人的饮食习惯。
