@article{jpar2023818,
author={{Carter, Kathleen and Wing-Gaia, Stacie and Masters, Mason and Caldwell, Andrew and Richardson, Michael and Hanaki, Saori},
title={Using experiential learning in undergraduate exercise science to provide university worksite wellness programs},
journal={Journal of Physical Activity Research},
volume={8},
number={1},
pages={47--51},
year={2023},
url={http://pubs.sciepub.com/jpar/8/1/8},
issn={2574-4437},
abstract={The workforce in the U.S. is aging, and ¡°lifestyle diseases" are becoming more prevalent among workers of all ages. Individualized wellness interventions are promising prospects in improving the health status of employees. Universities provide a unique opportunity for their students to utilize their knowledge and skills to develop wellness programs for university employees. The purpose of this study was to determine the efficacy of providing an 8-week student-led wellness program on health and fitness outcomes. Twenty (3 male, 17 female; 40.4¡À9.2 years) full-time employees at two separate universities underwent an 8-week program consisting of a dietary consultation, individualized exercise program, and weekly nutrition and fitness education newsletters. Three-day food records, resting heart rate, resting blood pressure, waist circumference, waist-to-hip ratio, body mass, and body fat percentage were measured pre- and post-intervention. Fitness assessments for cardiorespiratory and muscular fitness, and flexibility were assessed with the YMCA 3-minute step test, the squat and push-up tests, and the sit-and-reach test, respectively. Total energy intake (TEI), carbohydrate, protein, and fat intakes (%TEI) were determined from the food records. There were no pre- vs. post-intervention differences in resting heart rate, resting blood pressure, waist-hip ratio or body mass. However, the body fat percentage (34.4¡À12.4 vs 33.4¡À12.0%), the YMCA 3-minute step test recovery heart rate (109.4¡À22.7 vs 101.3¡À18.1 bpm), the squat test performance (37.8¡À14.2 vs 43.05¡À12.5 reps), and the sit-and-reach test (34.1¡À16.6 vs 39.5¡À18.0 cm) improved pre- to post-intervention. TEI, carbohydrate, and fat intakes were similar, but protein intake significantly increased following the intervention (16.2¡À5.1 vs 21.9¡À9.2%TEI). In summary, an 8-week student-led individualized worksite wellness program significantly improved physical wellness by lowering body fat percentage and improving cardiorespiratory and muscular fitness. These results suggest that integrating student learning experiences into employee wellness programs is an effective and feasible method of improving employee wellness.},
doi={10.12691/jpar-8-1-8}
publisher={Science and Education Publishing}
}