N/A
N=602
Promoting Employee Health Through The Worksite Food Environment
Weight · Food Choice · Nutrition Intake
Bottom Line
View on ClinicalTrials.gov: NCT02660086 ↗Enrolled (actual)
602
Serious AEs
0.0%
Results posted
Nov 2021
Primary outcome: Primary: Weight Change — 0.6; 0.4 kg — p=0.70
Study Design & Population
- Study type
- Interventional
- Phase
- N/A
- Interventions
- Personalized nutrition feedback (Behavioral)
- Age
- Adult, Older Adult · 21+ yrs
- Sex
- All
- Sponsor
- Massachusetts General Hospital
- Primary completion
- Mar 2020
Outcome Measures
| Outcome | Result | p-value |
|---|---|---|
| PRIMARY Weight Change |
1.5; 0.9 | 0.20 |
| SECONDARY Weight Change |
1.5; 0.9 | 0.20 |
| SECONDARY Change in Blood Pressure |
-1.9; -0.5; -0.2; -1.7; -2.4; -0.8 | 0.24 |
| SECONDARY Change in Total Cholesterol |
-0.3; 1.0; 2.5; 0.9 | 0.54 |
| SECONDARY Change in LDL Cholesterol |
0.8; 2.0; 4.9; 3.8 | 0.51 |
| SECONDARY Change in Triglycerides |
-1.1; 1.8; 1.9; -2.2 | 0.48 |
| SECONDARY Change in HDL Cholesterol |
-1.5; -1.3; -2.8; -2.5 | 0.80 |
| SECONDARY Change in Hemoglobin A1C |
-0.1; -0.1; -0.1; -0.1 | 0.62 |
| SECONDARY Change in Green-labeled (Healthy) Food Purchases |
9.4; 2.0; 5.7; 0.9 | <0.001 sig |
| SECONDARY Change in Red-labeled (Unhealthy) Food Purchases |
-4.8; -0.9; -4.1; -1.0 | <0.001 sig |
| SECONDARY Change in Healthy Purchasing Score |
7.1; 1.5; 4.9; 0.9 | <0.001 sig |
| SECONDARY Change in Healthy Eating Index Score-15 |
1.1; -0.5; 0.6; -0.9 | — |
Summary
This project tests a scalable and sustainable approach to weight gain prevention in a population of employees by using the worksite environment to deliver personalized feedback about worksite food purchases, daily calorie goals, social norms for healthy eating, and financial incentives for healthy food purchases. In the future, similar strategies could be adopted by other worksites, institutions, and food retailers and could contribute to the long-term environmental and social changes needed to reverse the obesity epidemic in the United States and worldwide.
The overall objective of ancillary studies added on to this project is to examine the psychological traits, cognitive skills, and genes that may influence the impact of the behavioral intervention to promote healthy diet and weight among employees at a large hospital worksite.
Eligibility Criteria
Inclusion Criteria
- Employee at Massachusetts General Hospital; uses hospital cafeterias at least 4 times a week and willing to pay for purchases with employee debit card.
Exclusion Criteria
- Planning to leave employment at MGH in the next year; currently pregnant; currently participating in the MGH employee wellness program Be Fit
Data sourced from ClinicalTrials.gov (NCT02660086). Outcome figures and adverse-event rates are extracted automatically from the registry's posted results and are provided for clinician reference, not as a substitute for the primary publication.