1. Using data to tailor a school-based worksite wellness program Stephanie Vecchiarelli, Judith Siegel, Michael Prelip University of California Los Angeles, School of Public Health Abstract #: 126163 Background Obesity in the United States is rapidly overtaking smoking as the number one cause of preventable disease and disability. Overweight and obesity are caused by an energy imbalance, when energy consumed is greater than energy expended. Most adults fall short of eating the recommended five servings of fruits and vegetables each day and/or fall short of participating in the recommended amount of physical activity. Environmental factors play a significant role in poor dietary behaviors, inadequate physical activity, and overweight and obesity including lack of access to healthier foods, increased portion sizes, and lack of opportunities for physical activity. Many of these factors are relevant in the work setting, in this case, elementary schools. Food choices of school personnel are influenced by what is available in the cafeteria, vending machines, school stores, and at staff meetings. Lack of time, training, equipment, or convenient space for physical activity affect the probability of exercise. Social norms and support also play a role in regulating diet and activity and influencing the climate for implementing an intervention. The study aims to develop and evaluate an intervention that reduces obesity by promoting healthy dietary and exercise behaviors among elementary school personnel. Objectives 1. To assess the feasibility of using a participatory approach with elementary school personnel (teachers and staff) to develop a work site health promotion program that reduces obesity via an environmental intervention encouraging healthy eating and exercise. 2. To evaluate the impact of the program on health (e.g., BMI, physical fitness), health behaviors (e.g., dietary intake, physical activity level), and work productivity (e.g., absenteeism). 3. To identify individual (gender, race-ethnicity), work site (characteristics of the school environment), and community factors (neighborhood SES) that influence exposure to the intervention and the impact of the intervention on the dietary and physical activity behaviors of school personnel. 4. To determine the impact of a participatory model work site health promotion intervention on the school environment, including policies, programs, and support for work site health promotion. 5. To determine the extent to which the school-based work site health promotion program is economically sustainable. Methods Schools: Sixteen elementary schools were conveniently selected to participate in the study. After data collection, 8 of the schools were randomly assigned to the intervention group and 8 were assigned to the control group. Subjects: A total of 362 adults volunteered for data collection. Design: Repeated cross-sectional with longitudinal component. Data collection: Anthropometric measurements, dietary recall, and self-report data relevant to health behavior and attitudes were collected from each study participant. In addition, social support, self-efficacy, and barriers to healthy eating and physical activity were assessed. Finally, school-level data, such as attendance and demographic information, were collected from the school, with participant permission. Data analysis: Chi-square, univariate ANOVA with BMI category as the independent variable. Results Sample Perceived Barriers to Physical Activity by BMI Conclusion A high percentage of school personnel in this study were overweight or obese. Those in the higher weight categories perceived significantly more barriers to healthy eating and physical activity than those in the normal and underweight categories. Additionally, those in the higher weight categories perceived lower self-efficacy for practicing healthy dietary and physical activity behaviors. Finally, the participants in the higher weight categories perceived more social support for healthy eating behaviors than those in the normal and underweight categories. Worksite Wellness Programs Each of the eight intervention schools in the study assembled a worksite wellness committee to develop and implement worksite wellness programs. The schools work with a School Liaison (UCLA employee), who assists with locating resources and planning wellness programs. Each of the participating schools received a small stipend to use towards their worksite wellness program. The participating schools also conducted surveys of their staff to determine what types of worksite wellness programs and activities they would participate in as well as the best days and times to offer the activities. These programs and activities aimed to lessen the barriers perceived by school personnel to practice healthy dietary and physical activity behaviors. Additionally, by offering the worksite wellness activities to all school personnel at the school site, they provided opportunities for social support. To date, schools have provided a variety of worksite wellness programs and activities including: Walking/running clubs Yoga and Pilates classes Aerobics, salsa, and kickboxing classes Healthy potluck lunches Healthy snacks during staff meetings Weight loss programs Nutrition education workshops To encourage staff to participate in the worksite wellness activities, schools have used a variety of incentives including: grocery, sporting goods, and restaurant gift cards; school wide competitions with prizes; and offering classes and activities for no or little cost. Limitations Data regarding barriers, self-efficacy, and social support were collected via a self-report questionnaire. Thus, results are participants’ perceptions and may not be a true reflection of their actual barriers, self-efficacy and social support. Acknowledgements This study is funded by the Centers for Disease Control and Prevention. Implications School staff will participate in site based worksite wellness activities that meet their interests and needs. These programs have the potential to improve school staff’s dietary and physical activity behaviors as well as their overall health. The cost of these activities is not prohibitive and can be offset by charging a nominal fee to staff. Perceived Barriers to Healthy Eating by BMI P<.001, out of 11 possible barriers P<.001, out of 19 possible barriers