Cousineau Tara, Houle Brian, Bromberg Jonas, Fernandez Kathrine C, Kling Whitney C
Inflexxion, Inc., Newton, Massachusetts, USA.
J Nutr Educ Behav. 2008 May-Jun;40(3):160-7. doi: 10.1016/j.jneb.2007.04.376.
Tailored nutrition Web programs constitute an emerging trend in obesity prevention. Initial investment in innovative technology necessitates that the target population be well understood. This pilot study's purpose was to determine the feasibility of a workplace nutrition Web program.
Formative research was conducted with gaming industry employees and benefits managers to develop a consensus on workplace-specific nutrition needs. A demonstration Web program was piloted with stakeholders to determine feasibility.
Indiana, Mississippi, Nevada, and New Jersey gaming establishments.
86 employees, 18 benefits managers.
Prototype Web program.
Concept mapping; 16-item nutrition knowledge test; satisfaction.
Concept mapping was used to aggregate importance ratings on programmatic content, which informed Web program curriculum. Chi-square tests were performed postintervention to determine knowledge improvement.
(1) Employees and benefits managers exhibited moderate agreement about content priorities for the program (r = 0.48). (2) There was a significant increase in employees' nutrition knowledge scores postintervention (t = 7.16, df = 36, P < .001); those with less knowledge exhibited the greatest gains in knowledge scores (r = -0.647, P < .001).
Employees and benefit managers do not necessarily agree on the priority of nutrition-related content, suggesting a need for programs to appeal to various stakeholders. Computer-based approaches can address various stakeholder health concerns via tailored, customized programming.
量身定制的营养网络项目是肥胖预防领域的一个新兴趋势。对创新技术的初始投资需要充分了解目标人群。本试点研究的目的是确定一项职场营养网络项目的可行性。
对博彩业员工和福利经理进行形成性研究，以就特定职场的营养需求达成共识。与利益相关者对一个示范网络项目进行试点，以确定其可行性。
印第安纳州、密西西比州、内华达州和新泽西州的博彩场所。
86名员工，18名福利经理。
网络项目原型。
概念图；16项营养知识测试；满意度。
使用概念图汇总对项目内容的重要性评分，为网络项目课程提供参考。干预后进行卡方检验以确定知识的提高情况。
（1）员工和福利经理对项目内容的优先级表现出中等程度的一致性（r = 0.48）。（2）干预后员工的营养知识得分显著提高（t = 7.16，自由度 = 36，P < .001）；知识较少的员工在知识得分上的提高最大（r = -0.647，P < .001）。
员工和福利经理在营养相关内容的优先级上不一定意见一致，这表明需要有能吸引不同利益相关者的项目。基于计算机的方法可以通过量身定制的编程来解决不同利益相关者的健康问题。
