Abstract

This study investigated the impact of an undergraduate dietetics nutrition-related worksite wellness program on dietary, biochemical, and anthropometric indicators of factory employees and their spouses. Monthly nutrition education themes were developed using posters, broadcasted nutrition messages, cooking demonstrations, and healthy recipes. A program-specific website for participants provided additional resources. Each month, faculty and student researchers were onsite during all three shifts to have direct interactions with participants. Individual and group average of anthropometric, biochemical, and dietary intake data (fruits/vegetables, low-fat dairy, water, and fish) were calculated. Paired-samples t-tests were conducted. Employee (n=72) results found significant difference in pre-total cholesterol (M=193.2, SD=39.44) and post-total cholesterol (M=174.6, SD=34.64); t(71)=5.73, p < .001. Additionally, significance existed in pre-weight (M=213.4, SD=58.01) and post-weight (M=204.29, SD=52.43); t(68)=67=5.05, p < .001. Significance was also determined with fruit intake (p=0.018), vegetable intake (p=0.011), and water consumption (p=0.007). Spouse (n=20) results were significant in pre-total cholesterol (M=210.9, SD=40.3) and post-total cholesterol (M=193.7, SD=30.0); t(19)=4.1, p=0.001 along with pre-LDL (M=133.5, SD=37.6) and post-LDL (M=115.1, SD=29.2); t(19)=4.7, p < .001. These results indicate utilizing undergraduate dietetics students and faculty in a wellness program can positively impact indicators of participants.