Healthy fats for healthy nutrition. An educational approach in the workplace to regulate food choices and improve prevention of non-communicable diseases

Introduction An educational activity, aimed at highlightingthe benefits of Mediterranean Diet, compared toless healthy eating patterns, can encourage the adoptionand maintenance of a mindful approach to food choice.This is especially important when a progressive shift towardsa non-Mediterranean dietary pattern can be observed,even in Mediterranean countries.Aim To test a protocol aimed at increasing knowledgeand motivation to embrace healthy eating habits and, engenderingconscientious food choices, improve the preventionof non-communicable diseases.Methods Employees were involved in educational activitiesfocusing on a healthy Mediterranean diet and on therole played by extra-virgin olive oil, one of its key components.Food questionnaires were completed both beforeand after the educational and information activities, inorder to assess changes in personal knowledge of and attitudestowards fat consumption.Results Answers on dietary guidelines and fat propertieswere more accurate after the seminars. The results showedincreased understanding of the properties of extra-virginolive oil versus seed oil and a stronger tendency towardshealthy food choices.Conclusions Implementing preventive information andtraining strategies and tools in the workplace, can motivatea more mindful approach to food choice with thelong-term goal of contribute to reducing non-communicablediseases.