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직장 내 식당을 이용한 3주간의 식이 중재 프로그램 – 중재 전후 비교 예비 연구

DC FieldValueLanguage
dc.contributor.author이지원-
dc.date.accessioned2014-12-19T17:55:48Z-
dc.date.available2014-12-19T17:55:48Z-
dc.date.issued2012-
dc.identifier.issn2234-2141-
dc.identifier.urihttps://ir.ymlib.yonsei.ac.kr/handle/22282913/92326-
dc.description.abstractBACKGROUND: A healthy diet is important for the prevention and management of major chronic diseases including cancer, cardiovascular disease, diabetes, and obesity. However, the effect of dietary intervention-based education and consultation has not been satisfactory. This study sought to investigate the effects of a diet intervention supplying food directly to the workplace cafeteria. METHODS: Study subjects included 36 employees (23 men) staffed at two companies located in Seoul and Gyeonggi-do. Participants were supplied with liquid meals made mainly with fruits and vegetables for breakfast and dinner. Lunch was supplied as well and comprised of a balanced diet. Consumption of other foods, except water and provided snacks, were prohibited. The program also included light exercise, yoga, and mind-body control for 20 minutes, three times a week. Changes in anthropometric and metabolic parameters were evaluated. RESULTS: None of the subjects complained of serious adverse effects or dropped out of the program. Post-intervention mean body weight and body fat mass decreased significantly (-3.3 kg and -2.0 kg respectively, p<0.001 for both comparisons). There were additional reductions in systolic blood pressure (-6.7 mmHg, p<0.001), fasting glucose (-9.0 mg/dL, p<0.001), total cholesterol (-13.9 mg/dL, P=0.005), triglyceride (-44.0 mg/dL, p<0.001), and insulin (-2.4 uIU/mL, P=0.007). The satisfaction rate of the program was 88%. CONCLUSIONS: This study showed that a diet intervention supplying food directly to the workplace cafeteria could succeed in decreasing body weight and improving metabolic parameters, most likely due to high compliance.-
dc.description.statementOfResponsibilityopen-
dc.format.extent123~128-
dc.relation.isPartOfKorean Journal of Health Promotion-
dc.rightsCC BY-NC-ND 2.0 KR-
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/2.0/kr/-
dc.title직장 내 식당을 이용한 3주간의 식이 중재 프로그램 – 중재 전후 비교 예비 연구-
dc.title.alternativeThree-Week Dietary Intervention at Workplace Cafeteria - a Pilot Study.-
dc.typeArticle-
dc.contributor.collegeCollege of Medicine (의과대학)-
dc.contributor.departmentDept. of Family Medicine (가정의학)-
dc.contributor.googleauthor김무영-
dc.contributor.googleauthor김미정-
dc.contributor.googleauthor박한득-
dc.contributor.googleauthor김신실-
dc.contributor.googleauthor이지원-
dc.admin.authorfalse-
dc.admin.mappingfalse-
dc.contributor.localIdA03203-
dc.relation.journalcodeJ02026-
dc.identifier.pmidDiet ; Workplace ; Body weight ; Blood pressure ; Glucose ; Cholesterol ; Triglycerides-
dc.subject.keywordDiet-
dc.subject.keywordWorkplace-
dc.subject.keywordBody weight-
dc.subject.keywordBlood pressure-
dc.subject.keywordGlucose-
dc.subject.keywordCholesterol-
dc.subject.keywordTriglycerides-
dc.contributor.alternativeNameLee, Ji Won-
dc.contributor.affiliatedAuthorLee, Ji Won-
dc.citation.volume12-
dc.citation.number3-
dc.citation.startPage123-
dc.citation.endPage128-
dc.identifier.bibliographicCitationKorean Journal of Health Promotion, Vol.12(3) : 123-128, 2012-
Appears in Collections:
1. College of Medicine (의과대학) > Dept. of Family Medicine (가정의학교실) > 1. Journal Papers

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