8 / 23
Page 44
conferenceseries
.com
Volume 7, Issue 5 (Suppl)
J Community Med Health Educ
ISSN: 2161-0711 JCMHE, an open access journal
Public Health Congress 2017
November 13-14, 2017
November 13-14, 2017 Osaka, Japan
3
rd
World Congress on
Public Health, Nutrition & Epidemiology
Effectiveness of worksite-based dietary intervention on employees’ obesity: A systematic review and
meta-analysis
So-Young Kim and Seong-Hi Park
Soonchunhyang University, South Korea
T
he prevalence of obesity among adults, who consist mainly of a working population, has grown rapidly and has been
highlighted as a major public health concern. Therefore, this study was designed to provide scientific evidence on the
effectiveness of worksite-based dietary intervention to reduce obesity among overweight/obese employees. Electronic search
was performed using Ovid Medline, Embase, Cochrane Library and CINAHL databases. The keywords used were obesity,
nutrition therapy and worksite. The internal validity of the randomized controlled trials (RCTs) was assessed using the
Cochrane’s Risk of Bias. Meta-analysis of selected studies was performed using ReviewManager 5.3. We identified 7 RCTs with
2,854 participants that fitted our inclusion criteria. The effectiveness of dietary interventions was analyzed in terms of changes
in weight, body mass index (BMI), total cholesterol and blood pressure. We observed that weight decreased with weighted
mean difference (WMD) of -4.37 (95% confidence interval (CI: -6.54 to -2.20), but the effectiveness was statistically significant
only in short-term programs <6 months (p=0.001). BMI decreased with WMD of -1.29 (95% CI: -2.88 to 0.29), demonstrating
effectiveness, but it was not statistically significant. Total cholesterol decreased withWMD of -5.57 (95% CI: -9.07 to -2.07) mg/
dL, demonstrating significant effectiveness (p=0.002). Both systolic (WMD=-4.91 mmHg) and diastolic (-3.12 mmHg) blood
pressure decreased, demonstrating effectiveness, but with no statistical significance. In conclusion, study results revealed that
dietary intervention programs to treat obesity at worksites demonstrated a modest short-term effect on weight loss and total
cholesterol reduction.
Biography
So-Young Kim has her expertise in food services. She has been in academia and industry for the last 20 years, pursuing the balance between theory and practice.
Her areas of research interests include institutional and commercial food services, food marketing and food culture. Presently, she focuses on promoting healthy food
environment and sustainable development in food services.
sonyah@sch.ac.krSo-Young Kim et al., J Community Med Health Educ 2017, 7:5 (Suppl)
DOI: 10.4172/2161-0711-C1-031