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Promoting Dietary Change Among State Health Employees in Arkansas Through a Worksite Wellness Program: The Healthy Employee Lifestyle Program (HELP)
Preventing Chronic Disease, 09/22/09

Perez AP et al. – Consumption of sweets/desserts, fats, protein, grains, processed meats, and dairy did not differ significantly from baseline to follow–up. However, at follow–up more participants reported eating 3 or more fruits and vegetables per day than at baseline and being in the action and maintenance stages of readiness to change for eating 5 or more fruits and vegetables per day and for eating a diet low in fat. Further study is needed to examine physical activity and other health risk factors to determine whether the program merits a broader dissemination.

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