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Process Evaluation Results From the Healthy Directions–Small Business Study

Dana-Farber Cancer Institute, Boston, Massachusetts, huntmk{at}comcast.com

Elizabeth M. Barbeau, ScD

Dana-Farber Cancer Institute, Boston, Massachusetts, and Harvard School of Public Health, Department of Society, Human Development and Health, Boston, Massachusetts

Ruth Lederman, MPH

Dana-Farber Cancer Institute, Boston, Massachusetts

Anne M. Stoddard, ScD

New England Research Institute, Watertown, Massachusetts

Carol Chetkovich, PhD

Harvard University, John F. Kennedy School of Government, Cambridge, Massachusetts

Roberta Goldman, PhD

Brown Medical School, Providence, Rhode Island

Lorraine Wallace, MPH

Dana-Farber Cancer Institute, Boston, Massachusetts

Glorian Sorensen, PhD, MPH

Dana-Farber Cancer Institute, Boston, Massachusetts, and Harvard School of Public Health, Department of Society, Human Development and Health, Boston, Massachusetts

The Healthy Directions–Small Business randomized, controlled study aimed to reduce cancer risk among multiethnic workers in small manufacturing businesses by increasing fruit and vegetable consumption, physical activity, and daily multivitamin in take and decreasing consumption of red meat. The intervention incorporated participatory strategies and was built on a social-contextual framework that addressed people with varying cultural backgrounds and literacy levels. In addition, the intervention aimed to reduce worker exposure to occupational hazards. Process evaluation was conductedusing quantitative and qualitative research methods. Quantitative results showed high levels of worker awareness of and participation in programs. Qualitative findings suggested that management support, worker input, and a history of social interaction between workers and management may have contributed to high participation rates. Future studies need to examine characteristics associated with participation and nonparticipation of both managers and nonmanagers to increase the likelihood of participation and ultimately improve health behavior.

Key Words: process evaluation • worksite health promotion • occupational health • prevention research

This version was published on February 1, 2007

Health Education & Behavior, Vol. 34, No. 1, 90-107 (2007)
DOI: 10.1177/1090198105277971


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