Introduction: Teaching kitchens are being used to facilitate lifestyle changes with a focus on culinary and nutrition programs to improve health behaviors. Less is known regarding their use as a worksite wellness program and their influence on employees' quality of life, body weight, and adoption of healthy behaviors. We evaluated changes in self-reported healthy behaviors, overall health, and weight during a one-year multidisciplinary teaching kitchen program.
View Article and Find Full Text PDFObjective: To measure changes in micronutrient adequacy and diet quality in healthcare and university employees who underwent a 10-week teaching kitchen program.
Methods: Thirty-eight healthcare and university employees participated in a 10-week teaching kitchen program. Twenty-seven completed self-administered, 24-hour dietary recalls to measure dietary intake at baseline and 3-months.
Objective: To examine whether the financial burden of hospitalizations affects the health care utilization of household members of the admitted patient.
Data Sources: We utilized health care claims data from the Massachusetts All-Payer Claims Database, 2010-2015, to identify emergency hospitalizations of patients on family insurance plans and the health care utilization of the family members on those plans.
Study Design: We used an event-study analysis to compare health care spending and utilization of family members of a hospitalized individual and family members of an individual who was hospitalized 1 year later.