Health Outcomes | Nutrition Evaluation Measures
Health outcomes measures for nutrition1-5
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.
- 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
- Periodic repeats of baseline measures
- 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)
1. Centers for Disease Control and Prevention. Framework for program evaluation in public health. Morbidity and Mortality Weekly Report 1999;48(No. RR-11): 1-40.
2. Goetzel RZ, Ozminkowski RJ. Program evaluation. In: O’Donnell MP, editor. Health promotion in the workplace, 3rd edition. Albany, NY: Delmar Thomson Learning; 2002. p 116-165.
3. Campbell KP, Lanza A, Dixon R, Chattopadhyay S, Molinari N, Finch RA, editors. A Purchaser’s Guide to Clinical Preventive Services: Moving Science into Coverage. Washington, DC: National Business Group on Health; 2006.
4. Matson Koffman DM, Lanza A, Campbell KP. A Purchaser’s Guide to Clinical Preventive Services: A tool to improve health care coverage for prevention. Preventing Chronic Disease, April 2008; 5(2).
5. U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans, 2005. 6th Edition, Washington, DC: U.S. Government Printing Office, January 2005. Available from: http://www.health.gov/dietaryguidelines/dga2005/document/pdf/DGA2005.pdf [PDF-3.9M]
- Page last reviewed: March 30, 2016
- Page last updated: March 30, 2016
- Content Source: