关于员工饮食障碍和健康饮食意图的简短参与性工作场所干预:试点研究
Aleksandra Hyży1, Ilona Cieślak1, Joanna Gotlib-Małkowska1
1Department of Education and Research in Health Sciences, Medical University of Warsaw, 02-091 Warszawa, Poland.
Nutrients
|November 13, 2025
概括
工作场所的干预显著减少了人们对健康饮食的感知障碍,并增加了学校员工准备健康餐的意图. 大多数参与者在几周后保持了饮食变化.
科学领域:
- 职业健康 职业健康 职业健康
- 行为科学 行为科学
- 营养科学 营养科学
背景情况:
- 不健康的饮食是慢性疾病的关键可修改的危险因素.
- 工作场所环境可能会对健康饮食习惯带来独特的挑战.
研究的目的:
- 评估人们对饮食障碍和健康饮食意图的短期变化.
- 用行为经济学和心理策略来评估工作场所的干预.
主要方法:
- 一个单臂,前后干预研究,对36名学校员工进行了研究.
- 一个60分钟的参与式会议,包括行为经济学,营养练习和心理策略.
- 评估所感知的饮食障碍和健康饮食意图作为主要和次要结果.
主要成果:
- 感知到的饮食障碍得分显著下降 (Δ = -1,p < 0.001).
- 干预后增加了准备健康饮食的意图 (OR = 10.0,p < 0.001).
- 在3周的随访中,高的会话效用 (平均值=8.3/10) 和91.7%的饮食变化维持在3周的随访中.
结论:
- 一个简短的,参与性的行为干预似乎是可行的和可接受的,以促进健康饮食在工作场所.
- 这项试点研究表明,有潜在的工作场所干预措施来支持饮食行为改变.
- 需要进行进一步的受控设计研究来证实这些发现.
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