Objective: The purpose of this thesis was early evaluation of Emory Healthy Kitchen Collaborative (EHKC) – a multidisciplinary experiential learning behavior change pilot that took place at Emory in Atlanta, GA - as a worksite wellness program.
Design: EHKC was a year-long program registered as a clinical trial that included a 10-week intervention course with 20 hours of self-care curriculum that combined didactic information and experiential learning in 6 domains of health (nutrition, exercise, yoga, mindfulness, stress resilience and ethnobotany), followed by 9 months of resources and group support for participants. Four study visits (baseline, 3, 6 and 12 months) took place to collect self-reported and biometric data.
Methods: Guided by findings from the literature review four outcome measures were identified as appropriate criteria to evaluate the Emory Healthy Kitchen Collaborative (EHKC), including (1) feasibility based on ease of recruitment and attendance; (2) acceptability based program evaluation feedback; (3) effectiveness based on (a) change in knowledge, behaviors/skill and attitudes/self-efficacy as a primary measure, and (b) changes in biometrics as a secondary measure; (4) program comprehensiveness based on evaluation of the larger context of workplace environment in which the program took place. Data analyzed included selected data points for up to 3 months into the program and constituted early evaluation.
Results: The program achieved satisfactory results based on four key evaluation measures: (1) feasibility - through surpassing recruitment goal at 205% within the first month and achieving high attendance rates (91%); (2) acceptability through achieving very positive participant feedback; (3) effectiveness – through showing statistically significant increase in most categories of health knowledge, skill and self-efficacy (17 out 21); and (4) comprehensiveness – through incorporating all 10 principles of comprehensive work-site wellness programs based on literature review.
Conclusion: EHKC early evaluation results suggest that the program was a feasible, acceptable, and comprehensive program, that showed to be effective in improving knowledge, skills and behaviors, and attitudes and self-efficacy for participants. No statistically significant change was observed in biometric measures at this time. Further research and complete evaluation is recommended once data from all study visits is available.
Table of Contents
Table of Contents
Chapter I: Introduction
Definition of Terms
Ethics in Research
Chapter II: Review of the Literature
Worksite Wellness Programs: History, Definition and Trends
Evaluation Criteria: Defining Success
Summary of Current Problem and Study Relevance
Chapter III: Methodology
Chapter IV: Results
Chapter V: Conclusions, Implications, and Recommendations
Summary of Study
Discussion of Key Results
Strengths and Limitations
The Role of Culture
Appendix A: EHKC Curriculum Overview.
Appendix B - Emory Employee Population Metrics
Appendix C – Curriculum Evaluation Survey Results
About this Master's Thesis
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|Evaluation of Emory Healthy Kitchen Collaborative (EHKC) as a Worksite Wellness Program ()||2020-08-01 16:37:58 -0400||