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Updated: Jun 5, 2026

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Control of Eating Behavior Using a Novel Feedback System
Published on: May 8, 2018
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信息技术公司工人的食物消耗:随机临床研究
Diana Souza Santos Vaz1, Anne Cristine Rumiato2, Inês Monteiro1
1Enfermagem, Universidade Estadual de Campinas, Campinas, SP, Brazil.
概括
工作场所的因素会影响人们的饮食习惯. 一项为期8个月的对IT工作者的研究发现,蛋白质,碳水化合物和摄入量发生了显著变化,但整体饮食没有改善.
科学领域:
- 营养科学 营养科学
- 职业健康 职业健康 职业健康
- 饮食研究 饮食研究
背景情况:
- 工作场所环境显著影响员工的饮食习惯和营养摄入量.
- 了解这些影响对于开发有效的工作场所健康计划至关重要.
研究的目的:
- 分析信息技术 (IT) 工作者关于卡路里,宏观营养素和微量营养素消费的饮食变化.
- 评估工作场所对饮食习惯的干预措施的有效性.
主要方法:
- 一个为期8个月的随机描述性临床试验,涉及95名在圣保罗州坎皮纳斯的IT工作人员.
- 参与者被分为干预组 (每月一次会议,每周一次WhatsApp消息) 和对照组 (两次会议).
- 营养评估包括人体测量和24小时的饮食回忆,评估宏观营养素,微量营养素 (维生素A,C,,),卡路里和纤维.
主要成果:
- 在对照组中,蛋白质,碳水化合物和的摄入量有显著差异.
- 干预组在消耗方面显示出显著差异.
- 没有注意到整体饮食或身体尺寸减少的显著变化.
结论:
- 工作场所干预需要调整环境,时间和咨询频率,以提高参与者的参与度和有效性.
- 未来的研究应该完善干预策略,以更好地影响工作场所的饮食模式和健康结果.
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