Workplace-Sponsored Diet and Exercise Program to Reduce Obesity
This study will evaluate the effectiveness of an environmental worksite intervention to reduce obesity among hospital employees.
Behavioral: Physical Activity
|Study Design:||Allocation: Randomized
Endpoint Classification: Efficacy Study
Intervention Model: Parallel Assignment
Masking: Open Label
Primary Purpose: Prevention
|Official Title:||Active Living and Healthy Diet at the Workplace|
- Body mass index [ Time Frame: Measured at Months 12 and 24 ] [ Designated as safety issue: No ]
|Study Start Date:||September 2004|
|Study Completion Date:||June 2008|
|Primary Completion Date:||June 2008 (Final data collection date for primary outcome measure)|
Participants will also follow a healthy diet, characterized by higher intakes of fruits, vegetables, fish, poultry, legumes, and whole grains. Participants will consume less high fat foods and refined grains, and reduce their total caloric intake through smaller portion sizes.Behavioral: Physical Activity
The intervention will promote active living, in which physical activity is incorporated into each participants' daily routine.
No Intervention: 2
Receive no intervention
Obesity is a significant public health problem in the United States, prompting policy makers and researchers to call for action against the epidemic. Obesity and associated health conditions affect all age groups and both genders, yet disproportionately affect racial and ethnic minorities. Health consequences of obesity include high blood pressure, high cholesterol, hyperinsulinemia, type 2 diabetes, heart disease, stroke, gallbladder disease, arthritis, sleep disturbances, breathing problems, and certain types of cancer. Hospitals are important worksite environments that employ large numbers of people in diverse job categories from diverse educational and socioeconomic backgrounds.
The purpose of this study is to promote weight loss among those who are overweight and obese, and prevent weight gain among those of normal weight through an environmental intervention targeted to all employees at six hospitals in central Massachusetts. The hospitals will be matched according to size, and within each matched pair randomly assigned to either the intervention or control group. The intervention will promote active living, in which physical activity is incorporated into each participants' daily routine. Participants will also follow a healthy diet, characterized by higher intakes of fruits, vegetables, fish, poultry, legumes, and whole grains. Participants will consume less high fat foods and refined grains, and reduce their total caloric intake through smaller portion sizes.
|United States, Massachusetts|
|University of Massachusetts|
|Worcester, Massachusetts, United States, 01655|
|Principal Investigator:||Stephenie Lemon||University of Massachusetts, Worcester|