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Food portion size educational programme in a workplace setting in Puducherry - Is it effective?
Gopika Vinayachandran1, Namita Patel1, Vijayageetha Mathavaswami1
1Department of Preventive and Social Medicine, Jawaharlal Institute of Postgraduate Medical Education and Research (JIPMER), Puducherry, India.
Journal of Family Medicine and Primary Care
|November 11, 2021
Summary
A workplace health education program effectively increased employees' knowledge of appropriate food portion sizes, a key factor in combating obesity. This intervention demonstrated the feasibility of promoting healthier eating habits in corporate settings.
Area of Science:
- Public Health
- Nutrition Science
- Behavioral Science
Background:
- Larger food portion sizes are linked to the global obesity epidemic.
- Workplaces offer a strategic setting for implementing health promotion initiatives.
Purpose of the Study:
- To evaluate the impact of a food portion size educational program on software company employees in Puducherry.
- To assess the program's effectiveness in enhancing employees' knowledge of appropriate food portions.
Main Methods:
- An interventional study with a pre-post design was conducted.
- 120 employees (age ≥30 years) participated in a health education program on food portion sizes.
- Knowledge and eating self-regulation were assessed using questionnaires.
Main Results:
- Participant knowledge scores regarding food portion size significantly increased post-intervention (P < 0.05).
- The study included a diverse group of employees, with a majority being male and a significant portion classified as obese or overweight.
- Median knowledge scores rose from 9 to 14.
Conclusions:
- Workplace-based educational interventions are feasible for improving food portion size knowledge.
- This program showed short-term effectiveness in enhancing employee understanding of healthy food portions.
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