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Healthy fats for healthy nutrition. An educational approach in the workplace to regulate food choices and improve prevention of non-communicable diseases

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Abstract

Introduction

An educational activity, aimed at highlighting the benefits of Mediterranean Diet, compared to less healthy eating patterns, can encourage the adoption and maintenance of a mindful approach to food choice. This is especially important when a progressive shift towards a non-Mediterranean dietary pattern can be observed, even in Mediterranean countries.

Aim

To test a protocol aimed at increasing knowledge and motivation to embrace healthy eating habits and, engendering conscientious food choices, improve the prevention of non-communicable diseases.

Methods

Employees were involved in educational activities focusing on a healthy Mediterranean diet and on the role played by extra-virgin olive oil, one of its key components. Food questionnaires were completed both before and after the educational and information activities, in order to assess changes in personal knowledge of and attitudes towards fat consumption.

Results

Answers on dietary guidelines and fat properties were more accurate after the seminars. The results showed increased understanding of the properties of extra-virgin olive oil versus seed oil and a stronger tendency towards healthy food choices.

Conclusions

Implementing preventive information and training strategies and tools in the workplace, can motivate a more mindful approach to food choice with the long-term goal of contribute to reducing non-communicable diseases.

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Acknowledgments

This article was based on to the project “Olive oil in the prevention of major degenerative diseases. Intervention model training and dissemination in the workplace”, financially supported, in part, by the International Olive Council of Madrid (Agreement Number SUB-IOC-PRO-EUM—11/12, Expte CONTACOI No. 235/2012).

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Authors and Affiliations

  1. Health and Safety Department of Rome (SPP), Italian National Research Council (CNR), Piazzale Aldo Moro, 7, 00185, Roma, Italy

    Roberto Volpe & Sotis Gianluca

  2. Institute of Biometeorology of Bologna (IBIMET), CNR, Bologna, Italy

    Predieri Stefano, Magli Massimiliano, Martelli Francesca & Rossi Federica

Authors
  1. Roberto Volpe
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  2. Predieri Stefano
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  3. Magli Massimiliano
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  4. Martelli Francesca
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  5. Sotis Gianluca
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  6. Rossi Federica
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Corresponding author

Correspondence to Roberto Volpe.

Additional information

R. Volpe is a member of Italian Society of Cardiovascular Prevention.

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Volpe, R., Stefano, P., Massimiliano, M. et al. Healthy fats for healthy nutrition. An educational approach in the workplace to regulate food choices and improve prevention of non-communicable diseases. High Blood Press Cardiovasc Prev 22, 395–401 (2015). https://doi.org/10.1007/s40292-015-0097-0

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