Successful Implementation of a Mediterranean Weight Loss Program to Prevent Overweight and Obesity in the Workplace

OBJECTIVE: Reducing obesity is a priority for employers seeking to lower the incidence and severity of chronic illness and associated health services. The aim was to identify if a workplace-based dietary intervention monitored by health professionals is effective at reducing obesity, as part of an obesity-control-program at work. METHODS: A 12-week dietary intervention was designed for 102 overweight/obese Spanish employees in Madrid. Dietary and anthropometric (height, weight, body mass index BMI, fat mass, and waist circumference) assessment was conducted at baseline, follow-up, and final. Six 20-minute counseling sessions were undertaken by participants. RESULTS: Significant post-intervention reductions were observed in all anthropometric measures. 77.5% of the participants were considered respondents to the intervention, while 22.5% remaining were not. A higher proportion of women responded positively to the treatment compared with men. However, higher decrease in anthropometric measures were observed in men. CONCLUSION: The workplace is deemed to be effective for providing guided dietary intervention and behavioral support based on the proximity of health professionals to the employee.