Levin SM, Ferdowsian HR, Hoover VJ, Green AA, Barnard ND. A Worksite Programme Significantly Alters Nutrient Intakes. Public Health Nutr. 2010;13(10):1629-1635. Journal site >
Objective: To examine whether a worksite nutrition programme using a low-fat vegan diet could significantly improve nutritional intake.
Design: At two corporate sites of the Government Employees Insurance Company, employees who were either overweight (BMI ≥ 25 kg/m2) and/or had type 2 diabetes participated in a 22-week worksite-based dietary intervention study.
Setting: At the intervention site, participants were asked to follow a low-fat vegan diet and participate in weekly group meetings that included instruction and group support (intervention group). At the control site, participants received no instruction (control group). At weeks 0 and 22, participants completed 3 d dietary records to assess energy and nutrient intake.
Subjects: A total of 109 participants (sixty—five intervention and forty-four control).
Results: In the intervention group, reported intake of total fat, trans fat, saturated fat and cholesterol decreased significantly (P ≤ 0•001), as did energy and protein (P = 0•01), and vitamin B12 (P = 0•002), compared with the control group. Intake (exclusive of any use of nutritional supplements) of carbohydrate, fibre, vitamin C, magnesium and potassium increased significantly (P ≤ 0•0001), as did that for b-carotene (P = 0•0004), total vitamin A activity (P = 0•004), vitamin K (P = 0•01) and sodium (P = 0•04) in the intervention group, compared with the control group.
Conclusions: The present study suggests that a worksite vegan nutrition programme increases intakes of protective nutrients, such as fibre, folate and vitamin C, and decreases intakes of total fat, saturated fat and cholesterol.
Ferdowsian HR, Barnard ND, Hoover VJ, Katcher HI, Levin SM, Green AA, Cohen JL. A Multicomponent Intervention Reduces Body Weight and Cardiovascular Risk at a GEICO Corporate Site. Am J Health Promot. 2010;24(6):384-387. Read abstract >
Katcher HI, Ferdowsian HR, Hoover VJ, Cohen JL, Barnard ND. A Worksite Vegan Nutrition Program Is Well-Accepted and Improves Health-Related Quality of Life and Work Productivity. Ann Nutr Metab. 2010;56:245-252. Read abstract >
Barnard ND, Cohen JL, Jenkins DJA, Turner-McGrievy G, Gloede L, Green AA, Ferdowsian H. A Low-Fat Vegan Diet and a Conventional Diabetes Diet in the Treatment of Type 2 Diabetes: a Randomized, Controlled, 74-Wk Clinical Trial. Am J Clin Nutr. 2009;89(suppl):1588S-1596S. Download PDF >
Barnard ND, Gloede L, Cohen JL, Jenkins DJA, Turner-McGrievy G, Green AA, Ferdowsian H. A Low-Fat Vegan Diet Elicits Greater Macronutrient Changes, but Is Comparable in Adherence and Acceptability, Compared with a More Conventional Diabetes Diet among Individuals with Type 2 Diabetes. J Am Diet Assoc. 2009;109:263-272. Read abstract >
Barnard ND, Katcher HI, Jenkins DJA, Cohen JL, Turner-McGrievy G. Vegetarian and Vegan Diets in Type 2 Diabetes Management. Nutrition Reviews. 2009;67(5):255-263. Download PDF >
Barnard ND, Noble EP, Ritchie T, et al. D2 Dopamine Receptor Taq1A Polymorphism, Body Weight, and Dietary Intake in Type 2 Diabetes. Nutrition. 2009;25(1),58-65. Read article >
Turner-McGrievy G, Barnard ND, Cohen JL, Jenkins DJA, Gloede L, Green AA. Changes in Nutrient Intake and Dietary Quality among Participants with Type 2 Diabetes Following a Low-Fat Vegan Diet or a Conventional Diabetes Diet for 22 Weeks. J Am Diet Assoc. 2008;108:1636-1645. Read abstract >
Barnard ND, Cohen JL, Jenkins DJA, et al. A Low-Fat Vegan Diet Improves Glycemic Control and Cardiovascular Risk Factors in a Randomized Clinical Trial in Individuals With Type 2 Diabetes. Diabetes Care 2006;29:1777-1783. Download PDF >