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新竹某教學醫院推行三合一自主管理員工減重計畫介入之成效

The Outcome of a Multidisciplinary Weight Control Program for Employees of Hospital

摘要


The World Health Organization recommends changing of unhealthy eating habits to reduce obesity. This study involved three aspects: diet management, regular exercise and lifestyle changes. The team that consisted of dietitians, physicians and other professionals helped employees of a hospital realized their self-management capabilities for weight management, and reducing their body-mass index (BMI). The intervention period was 12 weeks with 62 hospital staff, the research tool was a questionnaire from Bureau of Health Promotion, and biochemical parameters (fasting sugar, triglyceride and cholesterol), and anthropometric data (body weight, and BMI) were measured. The pre- and post-intervention weight change was 66.7±14.2 to 65.4±14.5 kg (<0.001), BMI were 24.7±3.8 to 24.2±4.0 kg/m^2 (<0.001). The score of healthy foods intake changed from 22.6±5.0 to 27.5±4.7 (<0.001), and the score of healthy foods when eating out improved from 20.1±6.2 to 24.9±6.4 (<0.001). This multidisciplinary weight loss program intervention which included exercise, dieting lectures and a food diary was very useful in helping participants achieved the goal of weight loss.

並列摘要


The World Health Organization recommends changing of unhealthy eating habits to reduce obesity. This study involved three aspects: diet management, regular exercise and lifestyle changes. The team that consisted of dietitians, physicians and other professionals helped employees of a hospital realized their self-management capabilities for weight management, and reducing their body-mass index (BMI). The intervention period was 12 weeks with 62 hospital staff, the research tool was a questionnaire from Bureau of Health Promotion, and biochemical parameters (fasting sugar, triglyceride and cholesterol), and anthropometric data (body weight, and BMI) were measured. The pre- and post-intervention weight change was 66.7±14.2 to 65.4±14.5 kg (<0.001), BMI were 24.7±3.8 to 24.2±4.0 kg/m^2 (<0.001). The score of healthy foods intake changed from 22.6±5.0 to 27.5±4.7 (<0.001), and the score of healthy foods when eating out improved from 20.1±6.2 to 24.9±6.4 (<0.001). This multidisciplinary weight loss program intervention which included exercise, dieting lectures and a food diary was very useful in helping participants achieved the goal of weight loss.

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