Workforce gender, company size and corporate financial support are predictors of availability of healthy meals in Danish worksite canteens

Public Health Nutrition

Anne Vibeke Thorsen¹  Bent Egberg Mikkelsen¹  Anne Dahl Lassen¹  Jens Strodl Andersen¹ 

关键词: Healthy eating;    Worksite;    Corporate dining;    Nutrition;   

DOI  :  10.1017/S1368980009005692

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

ObjectiveEnvironmental strategies at worksites may help consumers change dietary behaviour towards a more healthy diet. The present study aimed to evaluate the availability of healthy meal options at Danish worksite canteens and to identify predictors of worksite canteens providing healthy meals.DesignA self-administered questionnaire was randomly mailed to 1967 worksite canteen managers. Besides information and characteristics about the canteen and the worksite, the canteen managers specified the menus available. Two different health groups (Healthy and Less Healthy) were defined in three different meal categories (Sandwiches, Hot meals and Salads) as well as a combined category (Combined) combining all the three meal categories. The characteristics of the worksites were compared with regard to the different health groups.SettingRandomly selected Danish worksite canteens.Subjects553 Danish worksite canteen managers replied, resulting in a response rate of 29 %.ResultsOnly 12 % of the canteens applied to the Healthy group combining all the three meal categories. In particular, worksites with more than 75 % female employees served healthy menus on a frequent basis. The size of the worksite was positively correlated with more healthy meal options. Furthermore, the present study suggests a positive relationship between corporate financial support and the availability of healthy meal options.ConclusionsAmong the selected variables studied, workforce gender, company size and corporate financial support were significant predictors of the availability of healthy meal options in worksite canteens. More research is needed on the role that variance in organisation environment plays for the potential of worksite intervention, to make a difference in terms of healthy eating.

【 授权许可】

Unknown