The effect of complex workplace dietary interventions on employees dietary behaviours, nutrition knowledge and health status

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dc.check.reasonThis thesis is due for publication or the author is actively seeking to publish this materialen
dc.contributor.advisorHarrington, Janasen
dc.contributor.advisorPerry, Ivan J.en
dc.contributor.advisorGreiner, Birgiten
dc.contributor.advisorMcKenzie, Kennethen
dc.contributor.authorGeaney, Fiona
dc.contributor.funderHealth Research Boarden
dc.contributor.funderIrish Heart Foundationen
dc.contributor.funderDepartment of Agriculture, Fisheries and Food, Irelanden
dc.description.abstractBackground The growing prevalence and associated burden of diet-related non-communicable diseases is a global public health concern. The environments in which people live and work influences their dietary behaviours. Aim The focus of this thesis was on the effectiveness of complex workplace dietary interventions. The comparative effectiveness of a complex workplace environmental dietary modification intervention and an educational intervention were assessed both alone and in combination relative to a control workplace setting. Methods The systematic review was guided by the PRISMA statement. In a cluster controlled trial, four workplaces were purposively allocated to control, nutrition education alone (Education), environmental dietary modification alone (Environment) and nutrition education and environmental dietary modification (Combined intervention). The interventions were guided by the MRC framework. In the control workplace, data were collected at baseline and follow-up. In the intervention related sub-study, the relationships between nutrition knowledge, diet quality and hypertension were examined. Results The systematic review provided limited evidence. In the FCW study, 850 employees aged 18-64 years were recruited at baseline with N(response rate %) in each workplace as follows: Control: 111(72%), Education: 226(71%), Environment: 113(91%), Combined intervention: 400(61%). Complete follow-up data was obtained for 517 employees (61%). There were significant positive changes in dietary intakes of saturated fat(p=0.013), salt(p=0.010) and nutrition knowledge(p=0.034) between baseline and follow-up at 7-9 months in the combined intervention versus the control workplace in the fully adjusted multivariate analysis. Small but significant changes in BMI(-1.2kg/m2 (p=0.047) were also observed in the combined intervention. In the sub-study, nutrition knowledge was positively significantly associated with diet quality and blood pressure but no evidence of a mediation effect of the DASH score was detected between nutrition knowledge and blood pressure. Conclusion This thesis provides critical evidence on the effectiveness of complex workplace dietary interventions in a manufacturing working population.en
dc.description.sponsorshipHealth Research Board (Grant HRC2007/13)en
dc.description.statusNot peer revieweden
dc.description.versionAccepted Version
dc.identifier.citationGeaney, F. 2015. The effect of complex workplace dietary interventions on employees dietary behaviours, nutrition knowledge and health status. PhD Thesis, University College Cork.en
dc.publisherUniversity College Corken
dc.rights© 2015, Fiona Geaney.en
dc.subjectNutrition educationen
dc.subjectComplex workplace dietary interventionsen
dc.subjectCluster controlled trialen
dc.subjectSystematic reviewen
dc.subjectEnvironmental dietary modificationen
dc.titleThe effect of complex workplace dietary interventions on employees dietary behaviours, nutrition knowledge and health statusen
dc.typeDoctoral thesisen
dc.type.qualificationnamePhD (Medicine and Health)en
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