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직장 내 식당을 이용한 3주간의 식이 중재 프로그램 – 중재 전후 비교 예비 연구
DC Field | Value | Language |
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dc.contributor.author | 이지원 | - |
dc.date.accessioned | 2014-12-19T17:55:48Z | - |
dc.date.available | 2014-12-19T17:55:48Z | - |
dc.date.issued | 2012 | - |
dc.identifier.issn | 2234-2141 | - |
dc.identifier.uri | https://ir.ymlib.yonsei.ac.kr/handle/22282913/92326 | - |
dc.description.abstract | BACKGROUND: 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.statementOfResponsibility | open | - |
dc.format.extent | 123~128 | - |
dc.relation.isPartOf | Korean Journal of Health Promotion | - |
dc.rights | CC BY-NC-ND 2.0 KR | - |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/2.0/kr/ | - |
dc.title | 직장 내 식당을 이용한 3주간의 식이 중재 프로그램 – 중재 전후 비교 예비 연구 | - |
dc.title.alternative | Three-Week Dietary Intervention at Workplace Cafeteria - a Pilot Study. | - |
dc.type | Article | - |
dc.contributor.college | College of Medicine (의과대학) | - |
dc.contributor.department | Dept. of Family Medicine (가정의학) | - |
dc.contributor.googleauthor | 김무영 | - |
dc.contributor.googleauthor | 김미정 | - |
dc.contributor.googleauthor | 박한득 | - |
dc.contributor.googleauthor | 김신실 | - |
dc.contributor.googleauthor | 이지원 | - |
dc.admin.author | false | - |
dc.admin.mapping | false | - |
dc.contributor.localId | A03203 | - |
dc.relation.journalcode | J02026 | - |
dc.identifier.pmid | Diet ; Workplace ; Body weight ; Blood pressure ; Glucose ; Cholesterol ; Triglycerides | - |
dc.subject.keyword | Diet | - |
dc.subject.keyword | Workplace | - |
dc.subject.keyword | Body weight | - |
dc.subject.keyword | Blood pressure | - |
dc.subject.keyword | Glucose | - |
dc.subject.keyword | Cholesterol | - |
dc.subject.keyword | Triglycerides | - |
dc.contributor.alternativeName | Lee, Ji Won | - |
dc.contributor.affiliatedAuthor | Lee, Ji Won | - |
dc.citation.volume | 12 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 123 | - |
dc.citation.endPage | 128 | - |
dc.identifier.bibliographicCitation | Korean Journal of Health Promotion, Vol.12(3) : 123-128, 2012 | - |
dc.identifier.rimsid | 29419 | - |
dc.type.rims | ART | - |
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