The Impact of Worksite Supports for Healthy Eating on Dietary Behaviors.

Auteur(s) :
Dodson EA., Hipp JA., Gao M., Tabak RG., Yang L., Brownson RC.
Date :
Août, 2016
Source(s) :
Journal of occupational and environmental medicine / American College of Occupational and Environmental Medicine. #58:8 pe287-93
Adresse :
Prevention Research Center in St. Louis, Brown School, Washington University in St. Louis, Missouri (Drs Dodson, Tabak); Department of Parks, Recreation, and Tourism Management, Center of Geospatial Analytics, College of Natural Resources, North Carolina State University, Raleigh (Dr Hipp); Maternal, Child and Family Health Coalition, Saint Louis, Missouri (Gao); Department of Epidemiology, Center for Public Health, Medical University of Vienna, Austria (Dr Yang); and Prevention Research Center in St. Louis, Brown School, Department of Surgery and Alvin J. Siteman Cancer Center, Washington University School of Medicine, Washington University in St. Louis, Missouri (Dr Brownson).

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OBJECTIVE
The purpose of this study was to assess the availability of worksite supports (WSS) for healthy eating and examine associations between existing supports and dietary behaviors.

METHODS
A cross-sectional, telephone-based study was conducted with 2013 participants in four metropolitan areas in 2012. Logistic regression was used to examine associations between dietary behaviors and the availability or use of WSS.

RESULTS
Those reporting the availability of a cafeteria/snack bar/food services at the worksite were more likely to consume fruits and vegetables more than twice/day, and less likely to consume fast food more than twice/week.

CONCLUSIONS
Study results highlight the utility of specific WSS to improve employee dietary behaviors while raising questions about why the presence of healthy foods at the worksite may not translate into employee consumption of such foods.

Source : Pubmed
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