RE-AIM evaluation of a one-year trial of a combined educational and environmental workplace intervention to lower salt intake in Switzerland

Beer-Borst, Sigrid; Hayoz, Stefanie; Eisenblätter, Julia; Jent, Sandra; Siegenthaler, Stefan; Strazzullo, Pasquale; Luta, Xhyljeta (2019). RE-AIM evaluation of a one-year trial of a combined educational and environmental workplace intervention to lower salt intake in Switzerland Preventive Medicine Reports, 16, p. 100982. Elsevier 10.1016/j.pmedr.2019.100982

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Reducing excessive dietary sodium may reduce cardiovascular disease risk. Environmental and behavioral interventions in workplaces may reduce salt consumption, but information on the effectiveness of workplace nutrition interventions is sparse. We used the RE-AIM framework toevaluate aone-year trial in2015–2016 ofan educational and environmental intervention to lower salt intake of employees in organizations with catering facilities in Switzerland. Five educational workshops for employees and assessments that included 24-hour urine collection were combined with five coaching sessions and food analyses in catering operations. We studied the adoption, reach, implementation, effectiveness, and maintenance of the intervention. Eight of 389 candidate organizations participated in the trial in which 145 (50% men)out of 5794 potentially eligible employees consented to participate, and 138 completed the trial with 13 in the control group. The overall mean change of daily salt intake was −0.6g from 8.7g to 8.1g (6.9%). Though the mean daily salt intake of women was unaltered from 7g, the mean intake of men declined by −1.2g from 10.4g to 9.2g. Baseline salt intake, sex, and waist-to-height ratio were significant predictors of salt reduction. The analysis also highlighted pivotal determinants of low adoption and reach, and program implementation in catering operations. We conclude that a workplace program of nutrition intervention for employees and catering staff is feasible. The acceptance, effectiveness, and maintenance of nutrition interventions in the workplace require strong employer support. In a supportive food environment, interventions tailored to sex, age, and CVD risk inter alia could be successful.

Item Type:

Journal Article (Original Article)

Division/Institute:

Health Professions
Health Professions > Nutrition and Dietetics

Name:

Beer-Borst, Sigrid;
Hayoz, Stefanie;
Eisenblätter, Julia;
Jent, Sandra0000-0003-1243-6197;
Siegenthaler, Stefan;
Strazzullo, Pasquale and
Luta, Xhyljeta

Subjects:

R Medicine > R Medicine (General)

ISSN:

2211-3355

Publisher:

Elsevier

Language:

English

Submitter:

Sandra Jent

Date Deposited:

12 Nov 2019 11:03

Last Modified:

18 Dec 2020 13:29

Publisher DOI:

10.1016/j.pmedr.2019.100982

ARBOR DOI:

10.24451/arbor.8873

URI:

https://arbor.bfh.ch/id/eprint/8873

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