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A Worksite Nutrition Intervention is Effective at Improving Employee Well-Being: A Pilot Study
Jay T Sutliffe1, Mary Jo Carnot2, Joel H Fuhrman3
1Nutrition and Foods, Northern Arizona University, Flagstaff, AZ, USA.
Background:
Worksite dietary interventions show substantial potential for improving employee health and well-being. The aim of this pilot study was to determine the effect of a worksite nutrition intervention on improving well-being.
Methods:
Thirty-five university employees participated in a 6-week nutrition intervention. The dietary protocol emphasized the daily consumption of greens, beans/legumes, a variety of other vegetables, fruits, nuts, seeds, and whole grains, referred to as a micronutrient-dense, plant-rich diet. Participants were encouraged to minimize the consumption of refined foods and animal products.
Results:
Significant improvements in sleep quality, quality of life, and depressive symptoms were found.
Conclusions:
Findings reveal that a worksite nutrition intervention is effective at improving sleep quality, quality of life, and depressive symptoms with a projected improvement in work productivity and attendance.
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