Improving the diet of employees at blue-collar worksites: results from the 'Food at Work' intervention study
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Improving the diet of employees at blue-collar worksites : results from the 'Food at Work' intervention study. / Lassen, Anne Dahl; Thorsen, Anne Vibeke; Sommer, Helle Mølgaard; Fagt, Sisse; Trolle, Ellen; Biltoft-Jensen, Anja; Tetens, Inge.
In: Public Health Nutrition, Vol. 14, No. 6, 2011, p. 965-974.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Improving the diet of employees at blue-collar worksites
T2 - results from the 'Food at Work' intervention study
AU - Lassen, Anne Dahl
AU - Thorsen, Anne Vibeke
AU - Sommer, Helle Mølgaard
AU - Fagt, Sisse
AU - Trolle, Ellen
AU - Biltoft-Jensen, Anja
AU - Tetens, Inge
PY - 2011
Y1 - 2011
N2 - OBJECTIVE: To examine the impact of a 6-month participatory and empowerment-based intervention study on employees' dietary habits and on changes in the canteen nutrition environment.DESIGN: Worksites were stratified by company type and by the presence or absence of an in-house canteen, and randomly allocated to either an intervention group (five worksites) or a minimum intervention control group (three worksites). The study was carried out in partnership with a trade union and guided by an ecological framework targeting both individual and environment levels. Outcome measures included: (i) changes in employees' dietary habits derived from 4 d pre-coded food diaries of a group of employees at the worksites (paired-data structure); and (ii) the canteen nutrition environment as identified by aggregating chemical nutritional analysis of individual canteen lunches (different participants at baseline and at endpoint).SETTING: Eight blue-collar worksites (five of these with canteens).SUBJECTS: Employees.RESULTS: In the intervention group (n 102), several significant positive nutritional effects were observed among employees, including a median daily decrease in intake of fat (-2.2 %E, P = 0.002) and cake and sweets (-18 g/10 MJ, P = 0.002) and a median increase in intake of dietary fibre (3 g/10 MJ, P < 0.001) and fruit (55 g/d, P = 0.007 and 74 g/10 MJ, P = 0.009). With regard to the canteen nutrition environment, a significant reduction in the percentage of energy obtained from fat was found in the intervention group (median difference 11 %E, P < 0.001, n 144).CONCLUSIONS: The present study shows that moderate positive changes in dietary patterns can be achieved among employees in blue-collar worksites.
AB - OBJECTIVE: To examine the impact of a 6-month participatory and empowerment-based intervention study on employees' dietary habits and on changes in the canteen nutrition environment.DESIGN: Worksites were stratified by company type and by the presence or absence of an in-house canteen, and randomly allocated to either an intervention group (five worksites) or a minimum intervention control group (three worksites). The study was carried out in partnership with a trade union and guided by an ecological framework targeting both individual and environment levels. Outcome measures included: (i) changes in employees' dietary habits derived from 4 d pre-coded food diaries of a group of employees at the worksites (paired-data structure); and (ii) the canteen nutrition environment as identified by aggregating chemical nutritional analysis of individual canteen lunches (different participants at baseline and at endpoint).SETTING: Eight blue-collar worksites (five of these with canteens).SUBJECTS: Employees.RESULTS: In the intervention group (n 102), several significant positive nutritional effects were observed among employees, including a median daily decrease in intake of fat (-2.2 %E, P = 0.002) and cake and sweets (-18 g/10 MJ, P = 0.002) and a median increase in intake of dietary fibre (3 g/10 MJ, P < 0.001) and fruit (55 g/d, P = 0.007 and 74 g/10 MJ, P = 0.009). With regard to the canteen nutrition environment, a significant reduction in the percentage of energy obtained from fat was found in the intervention group (median difference 11 %E, P < 0.001, n 144).CONCLUSIONS: The present study shows that moderate positive changes in dietary patterns can be achieved among employees in blue-collar worksites.
KW - Adult
KW - Diet Surveys
KW - Dietary Fats
KW - Dietary Fiber
KW - Eating
KW - Energy Intake
KW - Feeding Behavior
KW - Female
KW - Food
KW - Food Services
KW - Health Promotion
KW - Humans
KW - Male
KW - Middle Aged
KW - Occupational Health Services
KW - Program Evaluation
KW - Surveys and Questionnaires
KW - Workplace
KW - Nutrition intervention
KW - Randomized Controlled Trial
KW - Food environment
KW - Canteen
U2 - 10.1017/S1368980010003447
DO - 10.1017/S1368980010003447
M3 - Journal article
C2 - 21208479
VL - 14
SP - 965
EP - 974
JO - Public Health Nutrition
JF - Public Health Nutrition
SN - 1368-9800
IS - 6
ER -
ID: 184382153