Plant Based Diets

1. The problem that is being tested by the researchers in this study is the effects of a low fat, plant based diet on participants in a multi-center corporation. More than half of Americans today are either overweight or obese and have an increased risk of type 2 diabetes, cardiovascular disease, hypertension and some cancers. The researchers wanted to test how a plant based diet will affect these factors in people in the workplace. They chose the work place because it is a place that people spend a large amount of their time and an ideal place for people to make dietary choices. Also, these chronic diseases are of high interest to employers, as they are likely to increase sick leave as well as raise insurance and disability costs. So far,
While previous studies have shown that a low fat, plant based diet can reduce the incidence of type 2 diabetes, cardiovascular disease, hypertension, cancer, and obesity, they were done on a smaller range scale. One of the studies only tested the effects of a plant based diet at two separate corporate GEICO locations. Other studies on plant based diets have also been done in clinical settings, but not very many in the workplace. The researchers conducted this particular study because they wanted to expand the study to even more participants throughout a broader range of corporate GEICO locations. The researchers were testing to see what the effects would be of a low fat, plant based diet on a larger scale working
This study was conducted by first, randomly placing each GEICO corporate office into either an intervention group or a control group. By separating entire offices into groups rather than individual participants, all of the participants that worked at a particular worksite were placed in the same group. There were five worksites assigned to the intervention group and five worksites assigned to the control group. Participants that were assigned to the intervention group followed a low fat, plant based diet that included whole grains, legumes, fruits, vegetables and a vitamin B12 supplement. The diet excluded all animal products and kept added oils to a minimum. The participants were not required to restrict calories or food intake. For corporate offices in the intervention group that had a cafeteria, low fat, plant based options were served for the participants. The intervention lasted 18 weeks and each week contained support classes for the participants. These classes were led by a dietitian, physician, and a cooking instructor. At 0 and 18 weeks, measurements on nutrient intake, anthropometrics, blood pressure, HDL, LDL and blood plasma cholesterol levels, triglyceride concentrations, and Hemoglobin A1c levels (in diabetic participants) were taken. For the control group, participants did not make any dietary changes and were not given any dietary instructions. They were compensated with a $50 gift certificate for participation and adherence to the study. Both the