Skip to main content
×
Home
    • Aa
    • Aa

Improving the diet of employees at blue-collar worksites: results from the ‘Food at Work’ intervention study

  • Anne D Lassen (a1), Anne V Thorsen (a1), Helle M Sommer (a2), Sisse Fagt (a1), Ellen Trolle (a1), Anja Biltoft-Jensen (a1) and Inge Tetens (a1)...
Abstract
AbstractObjective

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.

  • View HTML
    • Send article to Kindle

      To send this article to your Kindle, first ensure no-reply@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle.

      Note you can select to send to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      Improving the diet of employees at blue-collar worksites: results from the ‘Food at Work’ intervention study
      Available formats
      ×
      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Dropbox account. Find out more about sending content to Dropbox.

      Improving the diet of employees at blue-collar worksites: results from the ‘Food at Work’ intervention study
      Available formats
      ×
      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Google Drive account. Find out more about sending content to Google Drive.

      Improving the diet of employees at blue-collar worksites: results from the ‘Food at Work’ intervention study
      Available formats
      ×
Copyright
Corresponding author
*Corresponding author: Email adla@food.dtu.dk
References
Hide All
1. Ball K & Crawford D (2009) Socioeconomic status and weight change in adults: a review. Soc Sci Med 60, 19872010.
2. Groth MV, Fagt S, Stockmarr A et al. (2009) Dimensions of socioeconomic position related to body mass index and obesity among Danish women and men. Scand J Public Health 37, 418426.
3. Lallukka T, Laaksonen M, Rahkonen O et al. (2007) Multiple socio-economic circumstances and healthy food habits. Eur J Clin Nutr 61, 701710.
4. World Health Organization (2006) European Charter on Counteracting Obesity. Copenhagen: WHO Regional Office for Europe.
5. Wrieden WL, Connaghan J, Morrison C et al. (2004) Secular and socio-economic trends in compliance with dietary targets in the north Glasgow MONICA population surveys 1986–1995: did social gradients widen? Public Health Nutr 7, 835842.
6. European Commission (2005) Green Paper – Promoting Healthy Diets and Physical Activity: A European Dimension for the Prevention of Overweight, Obesity and Chronic Diseases. COM/2005/0637. Brussels: EC.
7. Pomerleau J, Lock K, Knai C et al. (2005) Interventions designed to increase adult fruit and vegetable intake can be effective: a systematic review of the literature. J Nutr 135, 24862495.
8. Stockley L (2001) Toward public health nutrition strategies in the European Union to implement food based dietary guidelines and to enhance healthier lifestyles. Public Health Nutr 4, 307324.
9. Thorogood M, Simera I, Dowler E et al. (2007) A systematic review of population and community dietary interventions to prevent cancer. Nutr Rev 20, 7488.
10. Glasgow RE, McCaul KD & Fisher KJ (1993) Participation in worksite health promotion: a critique of the literature and recommendations for future practice. Health Educ Q 20, 391408.
11. Engbers LH, van Poppel MN, Chin AP et al. (2006) The effects of a controlled worksite environmental intervention on determinants of dietary behavior and self-reported fruit, vegetable and fat intake. BMC Public Health 6, 253.
12. Baranowski T, Cullen KW, Nicklas T et al. (2003) Are current health behavioral change models helpful in guiding prevention of weight gain efforts? Obes Res 11, Suppl., 23S43S.
13. Dorfman L & Wallack L (2007) Moving nutrition upstream: the case for reframing obesity. J Nutr Educ Behav 39, S45S50.
14. Institute of Preventive Medicine Environmental and Occupational Health – PROLEPSIS (2008) Report on the Evaluation of Policies and Best Practices Targeting Obesity at the Workplace. Guidelines for the Prevention of Obesity at the Workplace. http://gpow.eu/media/file/policies%20and%20best%20practices%28without%20articles%29%20%282%29.pdf/
15. Lassen A, Bruselius-Jensen M, Sommer HM et al. (2007) Factors influencing participation rates and employees’ attitudes toward promoting healthy eating at blue-collar worksites. Health Educ Res 22, 727736.
16. Biltoft-Jensen A, Matthiessen J, Rasmussen LB et al. (2009) Validation of the Danish 7-day pre-coded food diary among adults: energy intake v. energy expenditure and recording length. Br J Nutr 102, 18381846.
17. Lassen A, Hansen K & Trolle E (2007) Comparison of buffet and à la carte serving at worksite canteens on nutrient intake and fruit and vegetable consumption. Public Health Nutr 10, 292297.
18. Food and Agriculture Organization/World Health Organization/United Nations University (2004) Human Energy Requirements: Report of a Joint FAO/WHO/UNU Expert Consultation Food and Agriculture Organization. Rome: FAO.
19. Astrup A, Andersen NL, Stender S et al. (2005) Kostrådene 2005 (Dietary Guidelines 2005). Copenhagen: Danish Institute for Food and Veterinary Research & Danish Nutritional Council.
20. Campbell MK, Tessaro I, DeVellis B et al. (2002) Effects of a tailored health promotion program for female blue-collar workers: health works for women. Prev Med 34, 313323.
21. Resnicow K, Campbell MK, Carr C et al. (2004) Body and soul. A dietary intervention conducted through African-American churches. Am J Prev Med 27, 97105.
22. Buttriss J, Stanner S, McKevith AP et al. (2004) Successful ways to modify food choice: lessons from the literature. Nutr Bull 29, 333343.
23. Story M, Kaphingst KM, Robinson-O'Brien R et al. (2008) Creating healthy food and eating environments: policy and environmental approaches. Annu Rev Public Health 29, 253272.
24. Sorensen G, Stoddard A, Peterson K et al. (1999) Increasing fruit and vegetable consumption through worksites and families in the treatwell 5-a-day study. Am J Clin Nutr 89, 5460.
25. Brekke HK, Sunesson A, Axelsen M et al. (2004) Attitudes and barriers to dietary advice aimed at reducing risk of type 2 diabetes in first-degree relatives of patients with type 2 diabetes. J Hum Nutr Diet 17, 513521.
26. Sorensen G, Barbeau EM, Stoddard AM et al. (2007) Tools for health: the efficacy of a tailored intervention targeted for construction laborers. Cancer Causes Control 18, 5159.
27. Elliot DL, Goldberg L, Kuehl KS et al. (2007) The PHLAME (Promoting Healthy Lifestyles: Alternative Models’ Effects) firefighter study: outcomes of two models of behavior change. J Am Diet Assoc 49, 204213.
28. Lassen A, Thorsen AV, Trolle E et al. (2004) Successful strategies to increase the consumption of fruits and vegetables: results from the Danish ‘6 a day’ Work-site Canteen Model Study. Public Health Nutr 7, 263270.
29. Thorsen AV, Lassen AD, Tetens I et al. (2010) Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables. Public Health Nutr 13, 16471652.
30. Sorensen G, Thompson B, Glanz K et al. (1996) Work site-based cancer prevention: primary results from the Working Well Trial. Am J Clin Nutr 86, 939947.
31. Tilley BC, Glanz K, Kristal AR et al. (1999) Nutrition intervention for high-risk auto workers: results of the Next Step Trial. Prev Med 28, 284292.
32. Thorsen AV, Lassen AD, Andersen JS et al. (2009) Workforce gender, company size and corporate financial support are predictors of availability of healthy meals in Danish worksite canteens. Public Health Nutr 12, 20682073.
33. Glanz K, Resnicow K, Seymour J et al. (2007) How major restaurant chains plan their menus: the role of profit, demand, and health. Am J Prev Med 32, 383388.
34. Pope R & Cooney M (2005) The Heartbeat Award for caterers: experiences of health professionals involved. Health Educ J 54, 322333.
35. Steenhuis I, Van AP, Reubsaet A et al. (2004) Process evaluation of two environmental nutrition programmes and an educational nutrition programme conducted at supermarkets and worksite cafeterias in the Netherlands. J Hum Nutr Diet 17, 107115.
36. Lassen AD, Biltoft-Jensen A, Hansen GL et al. (2010) Development and validation of a new simple Healthy Meal Index for canteen meals. Public Health Nutr 13, 15591565.
37. O'Loughlin J, Renaud L, Richard L et al. (1998) Correlates of the sustainability of community-based heart health promotion interventions. Prev Med 27, 702712.
38. Stange KC, Goodwin MA, Zyzanski SJ et al. (2003) Sustainability of a practice-individualized preventive service delivery intervention. Am J Prev Med 25, 296300.
39. Caan B, Ballard-Barbash R, Slattery ML et al. (2004) Low energy reporting may increase in intervention participants enrolled in dietary intervention trials. J Am Diet Assoc 104, 357366.
Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

Public Health Nutrition
  • ISSN: 1368-9800
  • EISSN: 1475-2727
  • URL: /core/journals/public-health-nutrition
Please enter your name
Please enter a valid email address
Who would you like to send this to? *
×

Keywords:

Metrics

Altmetric attention score

Full text views

Total number of HTML views: 26
Total number of PDF views: 165 *
Loading metrics...

Abstract views

Total abstract views: 268 *
Loading metrics...

* Views captured on Cambridge Core between September 2016 - 19th October 2017. This data will be updated every 24 hours.