Assessing to what extent a structured approach to nutrition education is effective in promoting lifestyle changes (health food choices and improving physical activity) and assessing the impact of these changes on body weight and the major cardiovascular risk factors ( waist circumference, plasma lipids and arterial pressure) and on hepatitis steatosis in a working population of the company FCA Italia SpA of Pratola Serra (AV). The primary endpoint of the study will be the reduction in body weight. The secondary endpoints will be: the improvement of blood pressure and metabolic parameters; improving the quality of the usual diet and its macro and micronutrient composition assessed through standardized questionnaires; the improvement of the degree of steatosis liver, evaluated by non-invasive ultrasound method, in a subgroup of individuals presenting to the randomization visit alteration of liver function indices (transaminase); the effectiveness of nutritional education intervention even in those who usually consume their non-meal meal.
The study population will be composed of 600 employees of the FCA Italia S.p.A. Pratola Serra (AV) premises selected on the basis of the criteria set out in the Protocol. Participation will be on a voluntary basis. Participants will be randomly assigned to the intensive or control group for a period of 6 weeks. The intervention team will be involved in a structured nutrition education campaign organized in 6 meetings, with the main theme promoting the Mediterranean food model. The control group will receive the same educational material provided to the brochure (brochure etc.), but will not attend the meetings scheduled for the nutrition education campaign. Intensive nutrition education is aimed at implementing lifestyle changes by promoting physical activity and adherence to healthy diets and will be based on weekly group meetings of 1 hour each, featuring counseling activities multidisciplinary course conducted with the support of a dietician. The topics that will be addressed will be distributed as follows:1. Week: Importance of consumption of cereals, in particular of whole grains.2. Week: Benefits of consuming fresh and dried fruits, vegetables and legumes.3. Week: Effects on the Health of Fish, Meat, Eggs, Cheese4. Week: Importance of seasonings of our diet.5. Week: How to improve the level of physical activity.6. Week: The Mediterranean Food Model as a whole.For each of the topics discussed each week, specific information will be provided through the use of panels, totems and brochures. At the same time, nutrition training will improve the nutritional quality of the dishes offered by the company’s canteen. After a careful evaluation by a nutritionist (Dr. Marisa Giorgini) of the recipes of dishes ordinarily served in the cafeteria, chefs preparing for meals will be invited to a meeting with the nutritionist to jointly define how to improve the salinity of some recipes proposed.
- Prof.ssa Olga Vaccaro (P.A Università degli Studi di Napoli “Federico II” – NA);
- Dott.ssa Marisa Giorgini (PhD Terapie Avanzate Biomediche e Chirurgiche presso il Dipartimento di Medicina Clinica e Chirurgia dell’Università degli Studi di Napoli “Federico II” – NA);
- Sig.ra Paola Cipriano Tecnico di laboratorio Università Federico II di Napoli;
- Dr. Paolo Landri;
- Dr.ssa Tiziana Tesauro;
- Sig. Luca Pianelli IRPPS;
- Dr.ssa Patrizia Petrosino IRPPS;
- Dr.ssa Anna Maria Palumbo IRPPS;
- Dr.ssa Nadia Lambiase IRPPS.