Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables
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Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables. / Thorsen, Anne Vibeke; Lassen, Anne Dahl; Tetens, Inge; Hels, Ole; Mikkelsen, Bent E.
In: Public Health Nutrition, Vol. 13, No. 10, 2010, p. 1647-1652.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables
AU - Thorsen, Anne Vibeke
AU - Lassen, Anne Dahl
AU - Tetens, Inge
AU - Hels, Ole
AU - Mikkelsen, Bent E
PY - 2010
Y1 - 2010
N2 - OBJECTIVE: To analyse the 5-year sustainability of a worksite canteen intervention of serving more fruit and vegetables (F&V).DESIGN: Average 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.SETTING: Five 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.SUBJECTS: Worksite canteen managers, canteen staff.RESULTS: Four 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.CONCLUSIONS: The 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.
AB - OBJECTIVE: To analyse the 5-year sustainability of a worksite canteen intervention of serving more fruit and vegetables (F&V).DESIGN: Average 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.SETTING: Five 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.SUBJECTS: Worksite canteen managers, canteen staff.RESULTS: Four 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.CONCLUSIONS: The 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.
KW - Adult
KW - Denmark
KW - Diet
KW - Feeding Behavior
KW - Female
KW - Follow-Up Studies
KW - Food Services
KW - Food Supply
KW - Fruit
KW - Health Promotion
KW - Humans
KW - Male
KW - Occupational Health Services
KW - Plant Preparations
KW - Time Factors
KW - Vegetables
KW - Workplace
KW - Clinical Trial
KW - Sustainability
KW - Worksite canteens
U2 - 10.1017/S1368980010001242
DO - 10.1017/S1368980010001242
M3 - Journal article
C2 - 20444314
VL - 13
SP - 1647
EP - 1652
JO - Public Health Nutrition
JF - Public Health Nutrition
SN - 1368-9800
IS - 10
ER -
ID: 184385913