A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake. / Alinia, Sevil; Lassen, Anne Dahl; Krogholm, Kirstine Suszkiewicz; Christensen, Tue; Hels, Ole H; Tetens, Inge.
In: Public Health Nutrition, Vol. 14, No. 8, 2011, p. 1382-1387.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake
AU - Alinia, Sevil
AU - Lassen, Anne Dahl
AU - Krogholm, Kirstine Suszkiewicz
AU - Christensen, Tue
AU - Hels, Ole H
AU - Tetens, Inge
PY - 2011
Y1 - 2011
N2 - OBJECTIVE: The main purpose of the study was to investigate the feasibility of using workplaces to increase the fruit consumption of participants by increasing fruit availability and accessibility by a minimal fruit programme. Furthermore, it was investigated whether a potential increase in fruit intake would affect vegetable, total energy and nutrient intake.DESIGN: A 5-month, controlled, workplace study where workplaces were divided into an intervention group (IG) and a control group (CG). At least one piece of free fruit was available per person per day in the IG. Total fruit and dietary intake was assessed, using two 24 h dietary recalls at baseline and at endpoint.SETTING: Eight Danish workplaces were enrolled in the study. Five workplaces were in the IG and three were in the CG.SUBJECTS: One hundred and twenty-four (IG, n 68; CG, n 56) healthy, mainly normal-weight participants were recruited.RESULTS: Mean daily fruit intake increased significantly from baseline to endpoint only in the IG by 112(se 35) g. In the IG, mean daily intake of added sugar decreased significantly by 10·7(se 4·4) g, whereas mean daily intake of dietary fibre increased significantly by 3·0(se 1·1) g. Vegetable, total energy and macronutrient intake remained unchanged through the intervention period for both groups.CONCLUSIONS: The present study showed that it is feasible to increase the average fruit intake at workplaces by simply increasing fruit availability and accessibility. Increased fruit intake possibly substituted intake of foods containing added sugar. In this study population the increased fruit intake did not affect total energy intake.
AB - OBJECTIVE: The main purpose of the study was to investigate the feasibility of using workplaces to increase the fruit consumption of participants by increasing fruit availability and accessibility by a minimal fruit programme. Furthermore, it was investigated whether a potential increase in fruit intake would affect vegetable, total energy and nutrient intake.DESIGN: A 5-month, controlled, workplace study where workplaces were divided into an intervention group (IG) and a control group (CG). At least one piece of free fruit was available per person per day in the IG. Total fruit and dietary intake was assessed, using two 24 h dietary recalls at baseline and at endpoint.SETTING: Eight Danish workplaces were enrolled in the study. Five workplaces were in the IG and three were in the CG.SUBJECTS: One hundred and twenty-four (IG, n 68; CG, n 56) healthy, mainly normal-weight participants were recruited.RESULTS: Mean daily fruit intake increased significantly from baseline to endpoint only in the IG by 112(se 35) g. In the IG, mean daily intake of added sugar decreased significantly by 10·7(se 4·4) g, whereas mean daily intake of dietary fibre increased significantly by 3·0(se 1·1) g. Vegetable, total energy and macronutrient intake remained unchanged through the intervention period for both groups.CONCLUSIONS: The present study showed that it is feasible to increase the average fruit intake at workplaces by simply increasing fruit availability and accessibility. Increased fruit intake possibly substituted intake of foods containing added sugar. In this study population the increased fruit intake did not affect total energy intake.
KW - Adult
KW - Consumer Behavior
KW - Denmark
KW - Diet Surveys
KW - Energy Intake
KW - Feeding Behavior
KW - Female
KW - Food Preferences
KW - Fruit
KW - Health Promotion
KW - Humans
KW - Male
KW - Middle Aged
KW - Nutrition Policy
KW - Vegetables
KW - Workplace
KW - Fruit intake
KW - Dietary intervention
KW - Dietary change
U2 - 10.1017/S1368980010002569
DO - 10.1017/S1368980010002569
M3 - Journal article
C2 - 21138609
VL - 14
SP - 1382
EP - 1387
JO - Public Health Nutrition
JF - Public Health Nutrition
SN - 1368-9800
IS - 8
ER -
ID: 184382615