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    Park, Sohyun and Lee, Jounghee 2016. ‘When operating a cafeteria, sales come before nutrition’ – finding barriers and facilitators to serving reduced-sodium meals in worksite cafeterias. Public Health Nutrition, Vol. 19, Issue. 08, p. 1506.

    Valdés, Samanta T. Tostes, Maria das Graças V. Anunciação, Pamella C. da Silva, Bárbara P. and Sant'Ana, Helena M. Pinheiro 2016. Association between Vitamin Deficiency and Metabolic Disorders Related to Obesity. Critical Reviews in Food Science and Nutrition, p. 00.

    Mishra, S Xu, J Agarwal, U Gonzales, J Levin, S and Barnard, N D 2013. A multicenter randomized controlled trial of a plant-based nutrition program to reduce body weight and cardiovascular risk in the corporate setting: the GEICO study. European Journal of Clinical Nutrition, Vol. 67, Issue. 7, p. 718.


A worksite programme significantly alters nutrient intakes

  • Susan M Levin (a1), Hope R Ferdowsian (a1) (a2), Valerie J Hoover (a3), Amber A Green (a1) and Neal D Barnard (a1) (a2)
  • DOI:
  • Published online: 15 January 2010

To examine whether a worksite nutrition programme using a low-fat vegan diet could significantly improve nutritional intake.


At two corporate sites of the Government Employees Insurance Company, employees who were either overweight (BMI ≥ 25 kg/m2) and/or had type 2 diabetes participated in a 22-week worksite-based dietary intervention study.


At the intervention site, participants were asked to follow a low-fat vegan diet and participate in weekly group meetings that included instruction and group support (intervention group). At the control site, participants received no instruction (control group). At weeks 0 and 22, participants completed 3 d dietary records to assess energy and nutrient intake.


A total of 109 participants (sixty-five intervention and forty-four control).


In the intervention group, reported intake of total fat, trans fat, saturated fat and cholesterol decreased significantly (P ≤ 0·001), as did energy and protein (P = 0·01), and vitamin B12 (P = 0·002), compared with the control group. Intake (exclusive of any use of nutritional supplements) of carbohydrate, fibre, vitamin C, magnesium and potassium increased significantly (P ≤ 0·0001), as did that for β-carotene (P = 0·0004), total vitamin A activity (P = 0·004), vitamin K (P = 0·01) and sodium (P = 0·04) in the intervention group, compared with the control group.


The present study suggests that a worksite vegan nutrition programme increases intakes of protective nutrients, such as fibre, folate and vitamin C, and decreases intakes of total fat, saturated fat and cholesterol.

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Public Health Nutrition
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