The impact of a weekly nutrition newsletter upon the eating behavior of hospital employees was examined in this study. Ten percent (175) of employees who eat in a hospital cafeteria were surveyed before, and three months after, the initiation of a nutrition newsletter. Each survey had two parts. The first part was designed to gather demographic information and to assess employee satisfaction with the cafeteria. The second part was a self-reported eating behavior questionnaire comprised of seventeen questions with three possible scores for each response. Information gathered in part one of the first survey was used to make changes to the cafeteria menu. Surveys were analyzed using the SSPS program for statistical data analysis. Respondents in both surveys indicated fat was the most important nutrient to label and ranked the value of labeling cholesterol, calories and sodium in descending order. Thirty eight percent of the respondents indicated they did not read the newsletter. Ofthose who did read it, overall scores were higher. Scores improved most significantly around eating less meat, eating more pasta, and eating more fruits and vegetables. Other scores improved around eating less fat, more fish, less cured meats, increased whole grains, less fatty cheese, and more dried beans. Insignificant changes occurred around the intake of milk, eggs, organ meats, fatty sweets, fatty snacks, fried foods and frozen desserts. Lowest eating scores were reported by employees who worked in service-type jobs.
Library of Congress Subject Headings
Food habits--Effect of newsletters on; Hospitals--Employees--Nutrition
Department, Program, or Center
School of Food, Hotel and Tourism Management (CAST)
Crockett, Mary M., "Impact of a hospital-based department of food and nutrition newsletter in changing eating behaviors of hospital employees" (1996). Thesis. Rochester Institute of Technology. Accessed from
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