Effects of a long-term intervention in a work cafeteria on employee vegetable intake

Sangyō eiseigaku zasshi = Journal of occupational health
Akemi MisawaHIPOP-OHP Research Group

Abstract

We examined the effects on employee vegetable intake of a long-term intervention in an employee work cafeteria. The subjects were approximately 1,200 employees (aged 19-61 years) of an industrial company in Fukui prefecture. We promoted the intake of typical Japanese style meals that combined three elements (staple foods, main dishes and vegetable dishes) to increase vegetables intake. We displayed all items on the menus of the employee cafeteria using three colors (yellow, red and green to denote three elements) to indicate healthy food choices for the maintenance of a healthy food environment. We advised employees to choose meals containing the three elements at the time of payment, for nutritional education (appropriate portion choice: APC). We evaluated the ratio of APC at the same time. To calculate the mean daily intake per person, we carried out a questionnaire survey similar to the "semi-quantitative food frequency questionnaire" and asked about the frequency and approximate intake of vegetables. The APC was 63.5% after one year of intervention, significantly increased to 82.1% after two years (p < 0.001), and was 80.0% after three years of intervention (p < 0.001). Vegetable intake at breakfast (p < 0.001), lunch (p < ...Continue Reading

References

Mar 30, 2001·Preventive Medicine·S A BeresfordD L Patrick
May 1, 2010·Journal of the American Dietetic Association·Cheryl A M AndersonJeremiah Stamler
Aug 5, 2010·Journal of Atherosclerosis and Thrombosis·Motoko NakashimaHideaki Nakagawa
Oct 25, 2013·Hypertension Research : Official Journal of the Japanese Society of Hypertension·Katsuyuki MiuraYuhei Kawano

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