Impact of nutritional interventions on food consumption pattern changes of workers and staff

authors:

avatar Maryam Boshtam 1 , * , avatar Karim Zare 2 , avatar Shahriar Sadeghi 3 , avatar Firozeh Sajadi 4 , avatar Shahnaz Shahrokhi 5 , avatar Mansoreh Boshtam 6 , avatar Abdoreza Parsa 7

MSc of Biology, Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
BS of Occupational Health, Deputy of Health, Isfahan University of Medical Sciences, Isfahan, Iran.
BS of Health Education, Deputy of Health, Isfahan University of Medical Sciences, Isfahan, Iran
BS of Nutrition, Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
PhD of Social Medicine, Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
BS of Research, Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
BS of Health Education, Deputy of Health, Arak University of Medical Sciences, Arak, Iran.
Zahedan Journal of Research in Medical Sciences: Vol.13, issue 5; e93913
published online: May 29, 2011
article type: Research Article
received: June 23, 2010
accepted: September 07, 2010

How To Cite Boshtam M, Zare K, Sadeghi S, Sajadi F, Shahrokhi S, et al. Impact of nutritional interventions on food consumption pattern changes of workers and staff. Zahedan J Res Med Sci. 2011;13(5):e93913. 

Abstract

Background: Worksite Intervention Project from Isfahan Healthy Heart Program aiming at modifying life style of workers and staff in Isfahan and Najafabad (intervention areas), and Arak (reference area) carried out for 5 years. Nutritional interventions are one of the interventions of this project. This research aiming at studying the effect of these interventions on food consumption pattern changes carried out in workers and staff of Isfahan and Najafabad. 
Materials and Method: Food consumption pattern by food frequency questionnaire and demographic information of this group were collected before, after and annually during the intervention. Data were analyzed by Genera Linear Models (GLM), descriptive and trend analysis.
 Results: Beverage and hydrogenated oil consumption decreased and fruits and vegetables increased in workers and staff of intervention area more than reference area (p<0.003). Non-hydrogenated oils usage increased in workers of intervention area more than reference area but for the office staff increase was significantly more in reference than intervention areas (p<0.001). Nut usage significantly increased only in workers of intervention area (p<0.001). Poultry consumption significantly increased in workers and staff of reference more than intervention society (p=0.04). Use of fish showed no significant difference in workers and staff of both areas (p>0.27). Compare to reference society fast food consumption in office staff of intervention society was increased (p<0.001).
Conclusion: We conclude that nutritional interventions have favorite effects on practice of workers and staff of this Iranian population and interventions used in this study can use as applicable interventions for similar societies

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References

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