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Rationale: Lifestyle modifications, such as increasing physical exercise and reducing dietary salt and saturated fat intake contribute to prevention of cardiovascular morbidity and mortality. Relevant improvements can already be achieved by small adaptations in everyday life. It is unclear whether simple low-cost interventions in the working environment can promote such healthy lifestyle adaptations.
Objective: To study the effect of low-cost interventions for promoting healthy lifestyle modifications.
Study design: Before-and-after intervention study. The study period will be subdivided in four parts of 2 weeks each: a run-in period, a before-measurement period, an intervention-period, and an after measurement period.
Study population: Staff and visitors of the University Medical Center Utrecht.
Study interventions:
Outcome measures:
Detailed description of the study periods:
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Staff (and visitors) of the University Medical Centre Utrecht | Experimental | This is a dynamic study population |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Promotion of stair climbing | Behavioral | Application of labels on all UMC elevator doors stating: " If you take the stairs, you will burn 11 times more calories." |
|
| Measure | Description | Time Frame |
|---|---|---|
| Number of passages through each part of the stair cases | Measured by wireless infrared interruption counters | 2 weeks (including weekend days) |
| Number of low-salt cream soup and normal clear soup cups sold in the hospital restaurant and ratio between them | Assessed by the pay desk computer system administration | 2 weeks (excluding weekend days) |
| Number of low-fat and normal croissants sold in the hospital restaurant and the ratio between them | Number of croissants sold will be registered on daily work sheets by the restaurant personnel | 2 weeks (excluding weekend days) |
| Number of low-fat margarine servings and butter servings sold in the hospital restaurant and the ratio between them | Assessed by the pay desk computer system administration | 2 weeks (excluding weekend days) |
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Dynamic population of staff and visitors of the University Medical Center Utrecht, The Netherlands
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| University Medical Center Utrecht | Utrecht | 3584 CX | Netherlands |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 23355669 | Derived | Dorresteijn JA, van der Graaf Y, Zheng K, Spiering W, Visseren FL. The daily 10 kcal expenditure deficit: a before-and-after study on low-cost interventions in the work environment. BMJ Open. 2013 Jan 24;3(1):e002125. doi: 10.1136/bmjopen-2012-002125. |
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| Promotion of a low-salt soup alternative for the 'soup of the day' | Behavioral | Promotion of a low-salt soup alternative for the 'soup of the day' in the UMC staff restaurant, using a sign stating: "The cream soup contains 30% less salt and contributes to a healthy blood pressure." |
|
| Promotion of a low-fat alternative for the butter croissants | Behavioral | Promotion of a low-fat alternative for the butter croissants in the UMC staff restaurant, using a sign stating: "This croissant contains 30% fewer saturated (unhealthy) fatty acids." |
|
| Exchange of the basket positions of butter and margarine in the UMC staff restaurant between convenient and harder to reach locations | Behavioral | Exchange of the basket positions of butter and margarine in the UMC staff restaurant. In the usual (baseline) situation butter is positioned in the fridge and, therefore, less visible and harder to reach. Margarine is positioned on several convenient locations throughout the restaurant. During the two weeks intervention period these positions will be interchanged. |
|
| ID | Term |
|---|---|
| D001519 | Behavior |
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| ID | Term |
|---|---|
| D008383 | Margarine |
| ID | Term |
|---|---|
| D004041 | Dietary Fats |
| D005223 | Fats |
| D008055 | Lipids |
| D003611 | Dairy Products |
| D005502 | Food |
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D019602 | Food and Beverages |
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