目的：
藉由了解本單位員工的健康意識、生活型態與飲食行為之間的關係，提供健康促進之活動與策略，協助有效控制體重及減重、改善飲食認知及行為，達健康促進之目的。期望藉此改善專案提升助理護理員健康促進之體重控制。
方法：
現況調查發現人員有認知與飲食習慣不正確、無運動習慣及工具不足的問題。2021年1月至9月進行專案改善。39人中共有24人（67％）BMI≥24kg/m2參與。分別於人員、工具及政策面設計出解決方案：參與院內減重比賽、建立路跑社、製作健康促進之體重控制手冊及輔助工具：製作「My餐盤之均衡飲食及隨時動一動」海報、提供隨手可取得之運動器材、製作卡路里簡易計算文件夾及舉辦教育訓練。在執行各項解決方案後，由專案小組成員進行以下二項評值：一、營養知識/飲食行為問卷之問卷評值，預計平均得分為90分；二、統計體重減輕、BMI及腰圍減少之成效，預計下降3％。
結果：
人員BMI≥24kg/m2比率從67％下降至63.8％（下降率為3.2％）達統計上之顯著差異，問卷平均分數為95分。
結論：
職場健康促進確實能提升員工的體適能與全人健康，透過專案設計改善助理護理員體重控制的問題，期望藉由此專案的介入措施由小單位紮根、長期耕耘、努力推行至其他職系，達到職場健康促進之理念，形成優良風氣，由醫療人員為種子推廣至民眾及社區，落實全民均健之願景。

Purposes: The project’s objective was to provide activities and strategies that promote overall health, improve nutrition knowledge and behavior, and help employees control and lose weight effectively. In helping nursing assistants in the unit understand the relationship among health awareness, lifestyle, and dietary behavior, the project encouraged weight control and promoted good health.
Methods: A survey of the current situation found staff members with incorrect nutrition knowledge, poor dietary habits, exercise deficiencies, and insufficiency of tools to improve their health. This program was conducted from January to September 2021.Total 24 participants with BMI ≥24 kg/m2 out of 39 staff (67%). Solutions were designed considering existing staff, tools, and policies and included in-hospital weight-loss competitions, the establishment of a road-runners club, and weight-control manuals and auxiliary tools for health promotion. Posters entitled Meals for a Balanced Diet and Exercise Anytime were produced, and readily available sports equipment, simple calorie-counting folders, and educational training were offered. Following the implementation of each solution, two evaluations were conducted by taskforce members: (1) evaluation of nutrition knowledge/ dietary behavior through a questionnaire and expected to reach an average score of 90; (2) measurement of the statistical effects of weight loss,reduction of BMI and waist-circumference with an expectation of a decrease of 3% of overweight.
Results: The proportion of staff with BMI ≥ 24kg/m2 decreased from 67% to 63.8% (3.2% decrease), presented a statistically significant difference. The average score of questionnaire was 95. Conclusions: Workplace health promotion can improve the physical fitness and overall health of employees. The problem of weight control was improved for nursing assistants through careful and varied project design. The hope is that this project’s intervention measures take root in small units, are cultivated for the long-term, and, eventually, are promoted across other job grades and roles. End goals are to achieve ideal workplace-health promotions and form a positive culture, whereby the vision of universal health is actualized in medical staff and spread to the public and other communities.