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Lowering Fat Intake in The Workforce

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					Lowering Fat Intake in The
       Workplace
Using The Social Cognitive Theory

      Intervention by: Cassidy Blaikie
             and Brenna MacEachern
Outline

Cardiovascular Disease overview
Brief Introduction of the Intervention
Objectives
Target Population
Theoretical Framework
Intervention In-depth
Conclusion
Cardiovascular Disease
 CVD is a major cause of illness, disability and disease in
  Canada (Stats Canada, 2004).
 CVD begins early in life and is influenced be genetic and
  modifiable environmental factors including lifestyle
  behaviors (Hayman & Reineke, 2003).
 Individuals who are reducing their intake of fat can
  decrease their risk of developing CVD.
Target Population
 Our target population is targeted towards
  individuals in the workplace
 Worksites provide access to approximately
  65% of adults who consume at least one
  meal a day (Community Guide, 2005).
Objectives

Overall behavioral change objective is to
 reduce fat intake at the workplace.
  Provide employees with nutritional knowledge
  Increase employees awareness of diet and CVD
  Increase employees confidence to make dietary
   changes at restaurants and cafeterias
  To enhance skills for long term adoption and modify
   high fat foods at the workplace
Theoretical Framework

We based our intervention on the Social
  Cognitive Theory:
o Developed by Bandura in 1986
o Focuses on personal, behavioral and
  environmental determinants of behavior
  (Hayman & Reineke, 2003).
o Made up of 10 components
Theoretical Framework continued

10 Components of the Social Cognitive
                 Theory:
Reciprocal Determinism
Environments and Situations
Behavioral Capability
Observational Learning
Self Efficacy
Theoretical Framework continued

Outcome expectations
Outcome expectancies
Self Control and Performance
Reinforcements
Emotional Coping Response

Intervention
 Pre and Post
  assessment
  questionnaires
 10 weekly education
  sessions
 Booklet
Pre-Post assessment Questionnaire
        Sample Questions
Booklet
Overview of Weekly Sessions
 Information session
 Activities
 Discussion/Question
  Period
 Evaluation
 Goal
  setting/Incentives
Weekly Educational Sessions
 Week 1: “How to Use Canada’s Food Guide”

 Week 2: “Good Fats Vs Less Healthier Fats”

 Week 3: “Diet and Chronic Disease”

 Week 4: “Weight Management”
Weekly Educational Sessions con’t

Week 5: “How to Read Food Labels”

Week 6: “How to make smart food choices
 at restaurants, cafeterias and at the
 Supermarket”-field trip to a local
 supermarket with the Dietitian

Week 7: “How to Prepare a Balanced Meal”
Weekly Educational Sessions con’t

Week 8: “Physical Fitness at the
 Workplace”

Week 9: “Taste Testing & Recipe
 Exchange”

Week 10: “Wrapping it Up”
Conclusion continued
 By using the SCT during this intervention,
  employees at the workplace will have the potential to
  lower their intake of fats, thus decreasing their risk
  of cardiovascular disease.

 Similar interventions based on the SCT have been
  used by Sahbha & Achterberg (1997); Miller,
  Edwards, Kissling & Sanville, (2002) and behavioral
  change was achieved. Therefore we hope this
  intervention will have the similar results.
References
 AbuSabha, R., & Achterberg, C. (1997). Review of self-efficacy and
  locus of control for nutrition and health related behavior. American
  Dietetic Association, 97, 1122-1133.
 Hayman, L.L., & Reineke, P.R. (2003). Preventing coronary heart
  disease: The implementation of healthy lifestyle strategies for
  children and adolescents. The Journal of Cardiovascular Nursing,
  18, 294-301.
 Miller, C.K., Edwards, L., Kissling, G., & Sanville, L. (2002).
  Evaluation of a theory-based nutrition intervention for older adults
  with diabetes mellitus. American Dietetic Association, 102, 1069-
  1080
 Statistics Canada. Retrieved November 5, 2005, from
  http://www.statcan.ca/bsolc/english/bsolc?catno=84F0503X
    Thank You
     Questions

				
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posted:11/12/2011
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