Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables
Autor: | Ole Hels, Anne Dahl Lassen, Inge Tetens, Anne Vibeke Thorsen, Bent Egberg Mikkelsen |
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Rok vydání: | 2010 |
Předmět: |
Adult
Male Time Factors Denmark Occupational Health Services Medicine (miscellaneous) Health Promotion Worksite Canteens Fruit and Vegetables Food Supply Agricultural science Feeding behavior Healthy food Vegetables Sustainability of intervention Humans Workplace Meal Nutrition and Dietetics End point Food Services Public Health Environmental and Occupational Health Follow up studies Long term sustainability Feeding Behavior Diet Intervention (law) Fruit Town hall Female Plant Preparations Business Follow-Up Studies |
Zdroj: | Thorsen, A V, Lassen, A D, Tetens, I, Hels, O & Mikkelsen, B E 2010, ' Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables ', Public Health Nutrition, vol. 13, no. 10, pp. 1647-1652 . https://doi.org/10.1017/S1368980010001242 |
ISSN: | 1475-2727 1368-9800 |
DOI: | 10.1017/s1368980010001242 |
Popis: | ObjectiveTo analyse the 5-year sustainability of a worksite canteen intervention of serving more fruit and vegetables (F&V).DesignAverage F&V consumption per customer per meal per day was assessed in five worksite canteens by weighing F&V served and subtracting waste. Data were collected by the canteen staff during a 3-week continuous period and compared to data from the same five canteens measured at baseline, at end point and at 1-year follow-up. The intervention used a participatory and empowering approach, self-monitoring and networking among the canteen staff, management and a consultant. The method focused on providing ideas for increased F&V for lunch, making environmental changes in the canteens by giving access to tasteful and healthy food choices and reducing the availability of unhealthy options.SettingFive Danish worksites serving from 50 to 500 meals a day: a military base, an electronic component distributor, a bank, a town hall and a waste-handling facility.SubjectsWorksite canteen managers, canteen staff.ResultsFour of the five worksite canteens were able to either maintain the intervention or even increase the consumption of F&V. The average increase from baseline to 5-year follow-up was 95 g per customer per meal per day (18, 144, 66, 105 and 141 g, respectively). On average, the five canteens at the long-term follow-up had an F&V consumption of 208 g/meal per customer.ConclusionsThe present study indicates that sustainability of F&V is possible in worksites where the participatory and empowering approach, self-monitoring, environmental change, dialogue with suppliers and networking among worksite canteens are applied. |
Databáze: | OpenAIRE |
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