| Literature DB >> 22625844 |
Tracy L Kolbe-Alexander1, Karin I Proper, Estelle V Lambert, Marieke F van Wier, Julian D Pillay, Craig Nossel, Leegale Adonis, Willem Van Mechelen.
Abstract
BACKGROUND: Insufficient PA has been shown to cluster with other CVD risk factors including insufficient fruit and vegetable intake, overweight, increased serum cholesterol concentrations and elevated blood pressure. This paper describes the development of Working on Wellness (WOW), a worksite intervention program incorporating motivational interviewing by wellness specialists, targeting employees at risk. In addition, we describe the evaluation the effectiveness of the intervention among employees at increased risk for cardiovascular disease.Entities:
Mesh:
Year: 2012 PMID: 22625844 PMCID: PMC3433314 DOI: 10.1186/1471-2458-12-372
Source DB: PubMed Journal: BMC Public Health ISSN: 1471-2458 Impact factor: 3.295
Programme and performance objectives identified for the Working on Wellness Programme
| Reduce the total number of risk factors for cardiovascular disease | 1. Invite employees at increased risk for cardiovascular disease to participate in the intervention. |
| | 2. Inform and interpret employees’ health risk assessment results. |
| | 3. Identify the risk factors that require improvement. |
| | 4. Employee and wellness counsellor set goals and strategies to improve health measures such as blood pressure, Body Mass Index. |
| Increase employees’ habitual levels of physical activity | 5. Employees set physical activity goals. Do not specify in detail, eg by mentioning a wellness specialist. Because at this phase, you don’t this yet. |
| | 6. Employees seek opportunities to be physically active both at work and at home. |
| | 7. Employees identify personal barriers to physical activity, and provide solutions to overcome the barriers. |
| Increase fruit and vegetable intake. | 8. Employees aim to accumulate at least 30 minutes of physical activity on at least 5 days of the week. |
| | 8. Employees aim to increase daily fruit and vegetable intake to 5 servings or more per day. |
| | 9. Employees list and choose a variety of fruit and vegetables that they might enjoy. |
| 10. Employees develop strategies and ideas with the wellness specialist to prepare their food/meals (and not to buy fast food/take out meals). |
Baseline characteristics of participants in the pilot study
| | |||
|---|---|---|---|
| Age (years) | 225 | 40.0 | 10.8 |
| Men (% of total sample) | 121 | 51% | |
| Body Mass Index (kg/ht2) | 225 | 31.0 | 5.5 |
| Cholesterol (mmol/l) | 228 | 4.7 | 0.9 |
| Diastolic Blood Pressure (mm Hg) | 229 | 84.1 | 11.6 |
| Physical Activity (min/wk) | 225 | 63.0 | 120.9 |
Timeline and contact schedule for employees in the intervention groups
| 0 | Wellness day at company. (Baseline measurement) | Wellness day at company. (Baseline measurement) |
| 1 | Face-to-face contact | Face-to-face contact |
| | (set goals, action plan) | (set goals, action plan) |
| 4 | Telephone contact | Telephone contact |
| | (monitor progress) | (monitor progress) |
| 8 | Telephone contact | Telephone contact |
| | (monitor progress) | (monitor progress) |
| 12 | Telephone contact | Face to face (final contact) |
| | (monitor progress) | |
| 16 | Telephone contact (monitor progress) | |
| 20 | Telephone contact | |
| | (monitor progress) | |
| 24 | Face to face (final contact) | |
| | (set new goal, plan way forward) | |
| 26 | First follow up measurement | |
| 52 | Second follow up measurement | First follow up measurement Second follow up measurement |
Figure 1Flow diagram of participant recruitment.