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dc.contributor.authorHeath, C.
dc.contributor.authorLopez, N.V.
dc.contributor.authorSeeton, V.
dc.contributor.authorSutliffe, J.T.
dc.date.accessioned2022-03-31T21:12:58Z
dc.date.available2022-03-31T21:12:58Z
dc.date.issued2022
dc.identifier.citationHeath, C., Lopez, N. V., Seeton, V., & Sutliffe, J. T. (2022). Blue Zones-Based Worksite Nutrition Intervention: Positive Impact on Employee Wellbeing. Frontiers in Nutrition.
dc.identifier.issn2296-861X
dc.identifier.doi10.3389/fnut.2022.795387
dc.identifier.urihttp://hdl.handle.net/10150/663842
dc.description.abstract“Blue Zones” are geographical regions where people live to be non-agenarians and centenarians with significantly better rates of mental wellness when compared to the average American. It was discovered that these areas have nine unique evidenced-based lifestyle principles, with one of their main principles being the consumption of a plant-based diet. With this in mind, we performed a worksite intervention with the objective of understanding the relationships among Blue Zones knowledge, a plant-based lifestyle, and improvements in overall mental wellness during the COVID-19 pandemic. During spring 2021, we recruited 52 employees from a public, mid-sized university in the southwestern United States to participate in an 8-week virtual intervention that included weekly topic presentations, cooking demonstrations, and Blue Zones education. Participants were also assigned to weekly wellness counseling groups integrating Motivational Interviewing based principles that included additional, relevant conversation topics and support. The final sample (n = 52 participants) had a mean age of 45.6 ± 10.6 years. Participants were predominantly women (84.6%) and nearly half were married (44.2%). The majority attended graduate school (59.6%) and identified as White (84.6%). Paired-samples t-tests indicated significant improvements in all mental wellness outcomes and Healthy Eating Index-2015 (HEI-2015) scores over time (p's < 0.001 to 0.02). Multiple linear regression models revealed that Blue Zones knowledge (β = −0.037, p = 0.010) significantly negatively predicted Patient Health Questionnaire-9 (PHQ-9) scores at 8-weeks. Additionally, multiple linear regression models indicated small group attendance (β = −1.51, p = 0.003) and Blue Zones knowledge (β = −0.81, p = 0.012) significantly negatively predicted sleep scores at 8-weeks. When HEI-2015 total scores were also included at baseline and 8-weeks (post-intervention), Blue Zones knowledge (β = −0.031, p = 0.049) was a borderline significant predictor of PHQ-9 at 8-weeks. Additionally, small group sessions (β = −1.52 p = 0.005) were a significant predictor of sleep at 8-weeks. The intervention illustrated that virtual intervention strategies can improve nutrition and mental wellness for future advancement in life quality and wellbeing. Copyright © 2022 Heath, Lopez, Seeton and Sutliffe.
dc.language.isoen
dc.publisherFrontiers Media S.A.
dc.rightsCopyright © 2022 Heath, Lopez, Seeton and Sutliffe. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY).
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectblue zones
dc.subjectdietary quality
dc.subjectmental wellness
dc.subjectplant-based
dc.subjectvirtual intervention
dc.titleBlue Zones-Based Worksite Nutrition Intervention: Positive Impact on Employee Wellbeing
dc.typeArticle
dc.typetext
dc.contributor.departmentFamily Consumer and Health Sciences, Coconino Cooperative Extension, Arizona Health Zone, University of Arizona
dc.identifier.journalFrontiers in Nutrition
dc.description.noteOpen access journal
dc.description.collectioninformationThis item from the UA Faculty Publications collection is made available by the University of Arizona with support from the University of Arizona Libraries. If you have questions, please contact us at repository@u.library.arizona.edu.
dc.eprint.versionFinal published version
dc.source.journaltitleFrontiers in Nutrition
refterms.dateFOA2022-03-31T21:12:58Z


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Copyright © 2022 Heath, Lopez, Seeton and Sutliffe. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY).
Except where otherwise noted, this item's license is described as Copyright © 2022 Heath, Lopez, Seeton and Sutliffe. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY).