Nutrition Education in a University Wellness Program
Authors: Menge Lindsey Rambo , Crixell Sylvia Hurd , Lloyd Lisa K , Bezner Janet 
Published: November 2023

Introduction

The burden of chronic disease affects the quality of life of US workers and impacts employers, who must absorb the cost associated with increased healthcare expenses and decreased productivity. Health‐related lifestyle behaviors, such as consuming a poor diet and being physically inactive, contribute to the etiology of chronic disease development primarily by facilitating the accumulation of excess body weight. While comprehensive employee wellness programs (EWPs) have been shown to play a significant role in improving health‐related lifestyle behaviors, few, if any, have included a nutrition component. The objective of this study was to include a nutrition component in a pilot EWP, offered free of cost, to employees at a large university in central Texas, and gather employee input by assessing participation in and evaluation of nutrition services.

Methods

Prior to the launch of the pilot EWP, a needs assessment survey was administered to all benefits‐eligible university employees (n=3392) and completed by 778. Thereafter, the 15‐ week pilot was launched (enrollment=514). The pilot included health risk appraisals, 25 group exercise classes/week, and biweekly lunchtime health education sessions (with some topics on nutrition). Researchers randomly selected a cohort of 100 employees to participate in a more intensive program from a pool of 194 applicants who expressed interest. The purpose of offering the intensive program was to determine whether additional services would be desirable to participants. To be eligible for the intensive program, enrollees had to express interest and be at moderate or high risk for cardiovascular disease per their health risk appraisal. The final cohort of 100 agreed to participate in the additional services, which included attending health behavior change coaching classes, using the student recreation center at least one time per week, and attending at least one of the 6 hands‐on cooking class. The final study cohort included 20 men (BMI 33.1±10.2 kg·m−2) and 80 women (BMI 31.6±7.3 kg·m−2) ages 23 to 66 (average 47.8±10 years).

Results

Of the 100 individuals enrolled, 84 participated in at least one of the services offered in the intensive program. Over the 15‐week pilot, average participation in all events [including 15 health‐behavior coaching sessions, 375 group exercise classes, 10 educational sessions, and 6 cooking classes (with 24 openings per class)] was 24.76. For cooking classes, 73 participated; for lunchtime nutrition education sessions, cumulative participation was157. Per lunchtime nutrition education evaluation feedback, positive changes in nutrition health behavior knowledge and practices were reported, including preparing healthier meals, eating more vegetables, practicing portion control, limiting sugar intake, monitoring calorie intake, and planning menus.

Conclusions

Participants enjoyed the cooking classes. After lunchtime education evaluations on a variety of topics, most participants asked for more sessions on nutrition. The most popular request was for sessions on menu planning. The nutrition component seemed significant for participants in the intensive program.

Support or Funding Information

Texas State University