Neida Neto Vicente Ramos, Inês Fronteira, Maria do Rosário O Martins
Comprehensive Knowledge of HIV and AIDS and Related Factors in Angolans Aged between 15 and 49 Years
International journal of environmental research and public health
teaching kitchens used facilitate lifestyle changes focus culinary nutrition programs improve health behaviors less known regarding use worksite wellness program influence employees quality life body weight adoption healthy behaviors evaluated changes selfreported healthy behaviors overall health weight oneyear multidisciplinary teaching kitchen program thirtyeight benefitseligible employees recruited screened based priori eligibility criteria prioritized elevated body mass index bmi comorbid conditions high levels motivation make lifestyle changes consented participate emory healthy kitchen collaborative 12month program included 10week didactic experiential curriculum followed continued support access health coaching implemented academic health system university hospital workplace 2019 2020 comparative statistics paired ttest mcnemars tests wilcoxon signedrank tests used assess changes four time points participants improved diet quality p 00001 increased confidence tasting new foods p 003 increased mindful eating habits p 000002 significant changes seen physical activity levels aerobic activities p 0007 strength resistance activities p 002 participation yoga p 0002 participants weighed within 5 lbs starting weight 3 months p 057 teaching kitchen intervention innovative model improving employee health behaviors general health selfperception