Effectiveness of an intensive educational intervention on major cardiovascular risk factors
Effectiveness of an intensive educational intervention aimed at promoting the Mediterranean dietary pattern among employees of FCA Italia S.p.A. (INTEDUFCA) 2016
Experimental Design:
The study population will consist of 600 employees of the FCA Italia S.p.A. plant in Pratola Serra (AV), selected based on the criteria set out in the protocol. Participation will be voluntary. Participants will be randomly assigned to either the intensive education group or the control group for a duration of 6 weeks. The intervention group will be involved in a structured nutritional education campaign consisting of 6 meetings, focusing primarily on the promotion of the Mediterranean dietary pattern. The control group will receive the same educational materials provided to the intervention group (brochures, etc.) but will not participate in the meetings scheduled for the nutritional education campaign. The intensive nutritional education intervention aims to implement lifestyle changes through the promotion of physical activity and adherence to a healthy diet. It will be based on weekly group meetings lasting 1 hour each, featuring multidisciplinary counseling activities conducted with the support of a dietitian. The topics to be addressed will be distributed as follows:
- Week: Importance of cereal consumption, particularly whole grains.
- Week: Benefits of consuming fresh fruit, nuts, vegetables, and legumes.
- Week: Health effects of consuming fish, meat, eggs, and cheese.
- Week: Importance of seasonings and dressings in our diet.
- Week: How to improve physical activity levels.
- Week: The Mediterranean dietary pattern as a whole.
For each of the topics covered weekly, specific information will be provided through the use of panels, totems, and brochures. In parallel, the nutritional education intervention will involve improving the nutritional quality of the dishes offered by the company canteen. After a careful evaluation by a nutritionist (Dr. Marisa Giorgini) of the recipes for dishes habitually served in the canteen, the cooks responsible for meal preparation will be invited to a meeting with the nutritionist to jointly define how to improve the healthiness of some of the proposed recipes.
External participants:
- Prof. Olga Vaccaro (Associate Professor, University of Naples “Federico II” – NA);
- Dr. Marisa Giorgini (PhD student in Advanced Biomedical and Surgical Therapies at the Department of Clinical Medicine and Surgery, University of Naples “Federico II” – NA);
- Ms. Paola Cipriano, Laboratory Technician, University of Naples Federico II.


A project born from the collaboration between IRPPS and INAIL
























