Health Outcomes | Nutrition Evaluation Measures

Health outcomes measures for nutrition^1-5

The effectiveness of nutrition programs depends on the intensity of program effort and the use of multiple interventions.  A rule of thumb is that the more programs implemented together as a package or campaign, the more successful the interventions will be.

Baseline

• Determine levels of employee nutrition from employee health survey or health
  risk appraisal measures of diet. Examples include:
  • Determine the percent of employees who currently reach nutrition guidelines
  • Determine the percent of employee eating the recommended number of cups of fruit and vegetables daily (visit the National Fruit & Vegetable Program to determine recommended intake based on age, sex, and physical activity level)
• Determine baseline percentage of employees with health conditions (program participants versus non-participants) affected by dietary behavior including type 2 diabetes, high blood pressure, obesity and high cholesterol.
• Determine employee knowledge, attitudes, and beliefs about nutrition.
  • Evaluate employer’s current knowledge of the health benefits of good nutrition
  • Measure employee’s knowledge of current nutrition guidelines
  • Assess employee awareness of existing workplace nutrition programs, policies, and benefits
  • Determine the number of employees who are thinking about making dietary changes or state that they want to change their dietary habits
• Current number of employees receiving clinical nutrition services (if covered), including counseling, prescribed supplements and other medication, outpatient and inpatient care

Process

• Periodic repeats of baseline measures

Outcome

• Assess changes in employee nutrition levels such as:
  • Changes in the percentage of employees reaching dietary guidelines
  • Changes in the percentage of employee eating the recommended number of cups of fruit and vegetables daily (visit the National Fruit & Vegetable Program to determine recommended intake based on age, sex, and physical activity level)
• Changes in health conditions such as cholesterol levels, Body Mass Index (BMI), or blood pressure can assess the effects of improved nutrition
  • Compare changes between program participants before education and other programs are initiated and after operation of these programs
• Assess changes in employee knowledge, attitudes, and beliefs about good nutrition
• Assess changes in employee awareness of existing workplace nutrition programs, policies, and benefits
• Assess changes in the number of employees receiving clinical nutrition services (if covered)