| Autor: |
Makurat J; Institute of Nutritional Sciences, Justus Liebig University Giessen, Wilhelmstrasse 20, 35392 Giessen, Germany. jan.makurat@ernaehrung.uni-giessen.de., Kretz EC; Institute of Nutritional Sciences, Justus Liebig University Giessen, Wilhelmstrasse 20, 35392 Giessen, Germany. eleonore.kretz@ernaehrung.uni-giessen.de., Wieringa FT; UMR 204 Nutripass, Institut de Recherche pour le Développement (IRD), IRD/UM/SupAgro, 911 Avenue d' Agropolis, 34394 Montpellier, France. franck.wieringa@ird.fr., Chamnan C; Department of Fisheries Post-Harvest Technologies and Quality Control (DFPTQ), Fisheries Administration, Ministry of Agriculture, Forestry and Fisheries (MAFF), 186 Preah Norodom Boulevard, 12000 Phnom Penh, Cambodia. chhounchamnan@gmail.com., Krawinkel MB; Institute of Nutritional Sciences, Justus Liebig University Giessen, Wilhelmstrasse 20, 35392 Giessen, Germany. krawinkel@fb09.uni-giessen.de. |
| Abstrakt: |
The objective of this paper is to compare food consumption by Cambodian garment workers with and without access to a free model lunch provision through a factory-based canteen. Data from an exploratory randomised controlled trial were analysed. In total, 223 female Cambodian garment workers were allocated to an intervention arm (six-month lunch provision) or a control arm. Dietary intake on workdays was assessed by qualitative 24-h recalls at baseline and twice at follow-ups during the period of lunch provision using the Food and Agricultural Organization (FAO) guideline on assessing women's dietary diversity. In total, 158 participants provided complete data on the dietary intake over workdays at all interviews. Lunch provision resulted in a more frequent consumption of dark green leafy vegetables (DGLV), vitamin A-rich fruits, other fruits, and oils and fats during lunch breaks. In contrast, flesh meats, legumes, nuts and seeds, as well as sweets, were eaten at a lower frequency. Except for a higher consumption rate of vitamin A-rich fruits and a lower intake frequency of sweets, lunch provision had a less clear impact on total 24-h intake from different food groups and was not associated with a higher women's dietary diversity score (WDDS). A more gap-oriented design of the lunch sets taking into account underutilised foods and the nutritional status of the workers is recommended. |
