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Health Education Research, Vol. 13, No. 4, 577-591, 1998
© 1998 Oxford University Press

other

Worksite and family education for dietary change: the Treatwell 5-a-Day program

Glorian Sorensen, Mary Kay Hunt, Nancy Cohen1, Anne Stoddard1, Evelyn Stein, Judy Phillips, Flora Baker, Candace Combe, James Hebert2 and Ruth Palombo3

Center for Community-Based Research, Dana-Farber Cancer Institute 44 Binney Street, Boston, MA 02115
1School of Public Health, University of Massachusetts Amherst, MA 01003
2Medical School, University of Massachusetts Worcester, MA 02655
3Massachusetts Department of Public Health Boston, MA 02108, USA

The National Cancer Institute's ‘5-a-Day for Better Health Campaign’ is examining the efficacy of interventions in increasing the consumption of fruits and vegetables to five or more servings a day. This paper presents the study design, intervention and baseline survey results of the Treatwell 5-a-Day project, a randomized, controlled worksite-based intervention study. Twenty-two community health centers were randomly assigned to either a Minimal Intervention, Worksite Intervention or Worksite Plus Family Intervention. The Worksite Intervention included participation of employee advisory boards, programs aimed at individual behavior change and programs aimed at changes in the worksite environment. The Worksite Plus Family Intervention incorporated family-focused interventions into the worksite program, including a learn-at-home program, family newsletter, family festival and materials mailings. A self-administered survey was conducted prior to randomization (mean response rate: 87%, n = 1359). Twenty-three percent reported consuming five or more servings of fruits and vegetables a day. Consumption of fruits and vegetables was directly associated with level of household support for healthy eating. The Treatwell 5-a-Day intervention model has the potential to enhance existing worksite-based intervention through incorporation of its family focus, especially given the association of household support with individual eating habits.


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