Effectiveness of a Canteen Take Away concept in promoting healthy eating patterns among employees
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Effectiveness of a Canteen Take Away concept in promoting healthy eating patterns among employees. / Lassen, Anne Dahl; Ernst, Lotte; Poulsen, Sanne; Andersen, Klaus Kaae; Hansen, Gitte L; Biltoft-Jensen, Anja; Tetens, Inge.
I: Public Health Nutrition, Bind 15, Nr. 3, 2012, s. 452-458.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Effectiveness of a Canteen Take Away concept in promoting healthy eating patterns among employees
AU - Lassen, Anne Dahl
AU - Ernst, Lotte
AU - Poulsen, Sanne
AU - Andersen, Klaus Kaae
AU - Hansen, Gitte L
AU - Biltoft-Jensen, Anja
AU - Tetens, Inge
PY - 2012
Y1 - 2012
N2 - OBJECTIVE: To investigate the effectiveness of a relatively novel concept of providing employees with healthy ready-to-heat meals to bring home to their families, here referred to as Canteen Take Away (CTA).DESIGN: Employees' dietary intake on two weekdays when they received free CTA was compared with that on weekdays when they did not receive CTA. Four non-consecutive 24 h dietary recalls were applied to assess dietary intake on a daily basis. Moreover, a digital photographic method was used to assess evening meal intake for three consecutive weeks. Data were analysed using a mixed-effects model.SETTING: A financial worksite offering CTA.SUBJECTS: Twenty-seven employees.RESULTS: Overall dietary quality as expressed by the energy density of the food (excluding beverages) was found to be significantly lower on days consuming CTA meals compared to days not consuming CTA with regard to evening meal intake (average difference: -187 (95 % CI -225, -149) kJ/100 g) and on a daily basis (average difference: -77 (95 % CI -132, -21) kJ/100 g). Other favourable differences included increased vegetable intake (average difference: 83 (95 % CI 67, 98) g/evening meal, 109 (95 % CI 62, 155) g/d).CONCLUSION: The present study shows that providing healthy take-away dinners has potential for promoting healthy dietary habits among employees. This reinforces the importance of availability and convenience as effective tools to promote healthy eating habits.
AB - OBJECTIVE: To investigate the effectiveness of a relatively novel concept of providing employees with healthy ready-to-heat meals to bring home to their families, here referred to as Canteen Take Away (CTA).DESIGN: Employees' dietary intake on two weekdays when they received free CTA was compared with that on weekdays when they did not receive CTA. Four non-consecutive 24 h dietary recalls were applied to assess dietary intake on a daily basis. Moreover, a digital photographic method was used to assess evening meal intake for three consecutive weeks. Data were analysed using a mixed-effects model.SETTING: A financial worksite offering CTA.SUBJECTS: Twenty-seven employees.RESULTS: Overall dietary quality as expressed by the energy density of the food (excluding beverages) was found to be significantly lower on days consuming CTA meals compared to days not consuming CTA with regard to evening meal intake (average difference: -187 (95 % CI -225, -149) kJ/100 g) and on a daily basis (average difference: -77 (95 % CI -132, -21) kJ/100 g). Other favourable differences included increased vegetable intake (average difference: 83 (95 % CI 67, 98) g/evening meal, 109 (95 % CI 62, 155) g/d).CONCLUSION: The present study shows that providing healthy take-away dinners has potential for promoting healthy dietary habits among employees. This reinforces the importance of availability and convenience as effective tools to promote healthy eating habits.
KW - Adult
KW - Diet
KW - Employment
KW - Energy Intake
KW - Family
KW - Fast Foods
KW - Feeding Behavior
KW - Female
KW - Food Preferences
KW - Food Services
KW - Health Behavior
KW - Health Promotion
KW - Humans
KW - Male
KW - Middle Aged
KW - Outcome Assessment (Health Care)
KW - Vegetables
KW - Workplace
KW - Comparative Study
KW - Evaluation Studies
KW - Worksite
KW - Dinner meals
KW - Nutrition
U2 - 10.1017/S1368980011001431
DO - 10.1017/S1368980011001431
M3 - Journal article
C2 - 21729459
VL - 15
SP - 452
EP - 458
JO - Public Health Nutrition
JF - Public Health Nutrition
SN - 1368-9800
IS - 3
ER -
ID: 184381910