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Korean J Health Promot. 2012 Sep;12(3):123-128. Korean. Original Article.
Kim MY , Kim MJ , Park HD , Kim SS , Lee JW .
Department of Family Medicine, Seoul Medical Center, Seoul, Korea.
Health Care Division, Ubcare Co., Ltd, Seoul, Korea.
Department of Family Medicine, Severance Hospital, Yonsei University College of Medicine, Seoul, Korea. indi5645@yuhs.ac
Abstract

BACKGROUND: A healthy diet is important for the prevention and management of major chronic diseases including cancer, cardiovascular disease, diabetes, and obesity. However, the effect of dietary intervention-based education and consultation has not been satisfactory. This study sought to investigate the effects of a diet intervention supplying food directly to the workplace cafeteria. METHODS: Study subjects included 36 employees (23 men) staffed at two companies located in Seoul and Gyeonggi-do. Participants were supplied with liquid meals made mainly with fruits and vegetables for breakfast and dinner. Lunch was supplied as well and comprised of a balanced diet. Consumption of other foods, except water and provided snacks, were prohibited. The program also included light exercise, yoga, and mind-body control for 20 minutes, three times a week. Changes in anthropometric and metabolic parameters were evaluated. RESULTS: None of the subjects complained of serious adverse effects or dropped out of the program. Post-intervention mean body weight and body fat mass decreased significantly (-3.3 kg and -2.0 kg respectively, p<0.001 for both comparisons). There were additional reductions in systolic blood pressure (-6.7 mmHg, p<0.001), fasting glucose (-9.0 mg/dL, p<0.001), total cholesterol (-13.9 mg/dL, P=0.005), triglyceride (-44.0 mg/dL, p<0.001), and insulin (-2.4 uIU/mL, P=0.007). The satisfaction rate of the program was 88%. CONCLUSIONS: This study showed that a diet intervention supplying food directly to the workplace cafeteria could succeed in decreasing body weight and improving metabolic parameters, most likely due to high compliance.

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