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Impact of Two Cardiovascular Disease Reduction Education Programs Varying in the Type of Nutrition Information Provided

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Abstract

The purpose of the study was to determine the impact of two worksite cardiovascular nutrition education programs. Program 1 focused on information related to the skills needed to change dietary behaviours (1 session, 45 minutes). Program 2 focused on information related to skills as well as cardiovascular risk factors (1 session, 60 minutes). The study sample consisted of office employees at three worksites. The pretest consisted of questions pertaining to: frequency of consumption of high fat foods, knowledge related to the risk and skills components of the program, and self-report of family and personal history of cardiovascular disease. Of employees who completed the pretest, 67% (55/82) in Program 1, 88% (46/52) in Program 2, and 86% (30/35) in the control group completed the post-test (six weeks after the programs). The results of regression analysis indicated that participants of Program 1 (skills only) reduced their frequency of consumption of high fat foods (p<0.01); no other variables were significant. Nutrition education programs for the prevention of cardiovascular disease should focus on information related to skills when limited time is available.

Résumé

L’objectif de cette étude était de déterminer l’impact de deux programmes d’éducation nutritionnelle en santé cardio-vasculaire dispensés en milieu de travail. Le programme 1 contenait des informations sur les habiletés nécessaires au changement de comportements alimentaires (1 séance, 45 minutes). Le programme 2 contenait des informations sur les habiletés et sur les facteurs de risque cardio-vasculaires (1 séance, 60 minutes). L’échantillon était constitué d’employé(e)s de bureau dans trois milieux de travail. Au pré-test, le questionnaire a porté sur la fréquence de consommation d’aliments riches en graisses, les connaissances reliées aux facteurs de risque et habiletés faisant l’objet du programme, et sur les antécédents personnels et familiaux de maladies cardio-vasculaires. Parmi les employés ayant complété le pré-test, 67 % (55/82) pour le programme 1, 88 % (46/52) pour le programme 2, et 86 % (30/35) pour le groupe-témoin ont complété le post-test (six semaines après les programmes). Les résultats de l’analyse de régression indiquent que les participants au programme 1 (habiletés seulement) ont réduit leur fréquence de consommation d’aliments riches en graisses (p < 0,01); aucune autre variable n’était significative. Un programme d’éducation nutritionnelle pour la prévention des maladies cardio-vasculaires devrait se concentrer sur la transmission d’informations sur les habiletés lorsque le temps disponible est limité.

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Author information

Authors and Affiliations

  1. Medical student (MD program), Faculty of Medicine, Université de Montréal, Canada

    Linda Azancot MSc

  2. Research Centre Louis-Charles Simard, Notre-Dame Hospital, Pavillon Mailloux, Porte M-8215, 1560 est, rue Sherbrooke, Montréal, Québec, H2L 4M1, Canada

    Irene M. Strychar EdD (Researcher, Associate Professor)

  3. Nutrition Department, Université de Montréal, Canada

    Irene M. Strychar EdD (Researcher, Associate Professor)

  4. Department of Social and Preventive Medicine, Université de Montréal, Canada

    Michèle Rivard ScD (Associate Professor)

Authors
  1. Linda Azancot MSc
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  2. Irene M. Strychar EdD
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  3. Michèle Rivard ScD
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Additional information

This research was funded by the Fonds pour la formation de chercheurs et l’aide à la recherche (FCAR) and Fonds de la recherche en santé du Québec (FRSQ). This report is based upon the Master’s thesis of Linda Azancot conducted under the supervision of Drs. Strychar and Rivard at the Université de Montréal. Linda Azancot received scholarships from FCAR and the Medical Research Council of Canada. Dr. Strychar is a research scholar of the FRSQ.

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Azancot, L., Strychar, I.M. & Rivard, M. Impact of Two Cardiovascular Disease Reduction Education Programs Varying in the Type of Nutrition Information Provided. Can J Public Health 88, 354–357 (1997). https://doi.org/10.1007/BF03403905

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