Use of stage of change and nutrition education intervention at a worksite

Jui Chen Tsai, Yi Chun Chen, Xue-Ping Hu

Research output: Contribution to journalArticlepeer-review


This study applied stage of change to assess the nutritional knowledge, dietary practices, and a nutrition intervention project of employees at a worksite. A questionnaire included demographic characteristics, nutritional knowledge, dietary practices, and psychosocial items (social support, barriers to a healthy diet, belief in the diet-disease connection, and self-efficacy for a healthy diet). One hundred and eighty-six respondents completed the study, 22 participated in the nutrition education program, and 8 people completed the program. There were 99 employees in the action group (action/maintenance stage of change) and 87 in the non-action group (precontemplation, contemplation, and preparation stage of change). The action group had a better mean score of nutritional knowledge than did the non-action group (0.68 ± 0.18 vs 0.58 ± 0.17). The action group also had higher average scores for dietary practices than did the non-action group. Watching TV is the main source of health information. There were statistically significant positive associations between self-efficacy and dietary practices (r = 0. 486, p <0.01). Through a multiple regression model, self-efficacy could explain 21.5% of the variance in dietary practices. Employees who participated in the nutrition education program increased their nutrition knowledge and improve their dietary practices, but the changes were not significant.

Original languageEnglish
Pages (from-to)24-34
Number of pages11
JournalNutritional Sciences Journal
Issue number1
Publication statusPublished - 2002


  • Dietary practices
  • Health promotion
  • Nutritional education
  • Nutritional knowledge
  • Worksite

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)


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