Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study

2.50
Hdl Handle:
http://hdl.handle.net/2436/620591
Title:
Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study
Authors:
Thomas, Erica L.; Puig Ribera, Anna; Senye-Mir, Anna; Eves, Frank F.
Abstract:
Objectives: To develop 3 point-of-choice campaigns to influence food choice in workplace cafeterias. Design: Eight focus groups were conducted to guide campaign development. Setting: Focus groups were conducted in the workplace. Participants: University employees (n ¼ 36) aged 23–58 years (mean, 33.8 years). Phenomenon of Interest: To explore ways to prompt changes in behavior. Analysis: Transcripts were analyzed using thematic analysis. Results: This study identified calories and saturated fat as information that would have the greatest influence on food selection. Participants want this information at the time the choice is made. Participants reported limited time to eat at work, so converting nutrient density per 100 g or per serving to per portion consumed from point-of-choice labels was not a priority. Participants said that they have more time to read information in places where they line up for food, so at this point they are more open to persuasive messages. Effective messages urge the reader to take immediate action, which explains why they should chose the behavior and how it will help them achieve health. Conclusions and Implications: Point-of-choice campaigns were well received, but factors such as cost, time, and availability of healthy food at work may shape choices to a greater extent than will nutrition information.
Citation:
Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study 2016, 48 (2):138 Journal of Nutrition Education and Behavior
Publisher:
Elsevier
Journal:
Journal of Nutrition Education and Behavior
Issue Date:
Feb-2016
URI:
http://hdl.handle.net/2436/620591
DOI:
10.1016/j.jneb.2015.11.001
Additional Links:
http://linkinghub.elsevier.com/retrieve/pii/S1499404615007332
Type:
Article
Language:
en
ISSN:
14994046
Appears in Collections:
FEHW

Full metadata record

DC FieldValue Language
dc.contributor.authorThomas, Erica L.en
dc.contributor.authorPuig Ribera, Annaen
dc.contributor.authorSenye-Mir, Annaen
dc.contributor.authorEves, Frank F.en
dc.date.accessioned2017-08-15T15:27:38Z-
dc.date.available2017-08-15T15:27:38Z-
dc.date.issued2016-02-
dc.identifier.citationPromoting Healthy Choices in Workplace Cafeterias: A Qualitative Study 2016, 48 (2):138 Journal of Nutrition Education and Behavioren
dc.identifier.issn14994046-
dc.identifier.doi10.1016/j.jneb.2015.11.001-
dc.identifier.urihttp://hdl.handle.net/2436/620591-
dc.description.abstractObjectives: To develop 3 point-of-choice campaigns to influence food choice in workplace cafeterias. Design: Eight focus groups were conducted to guide campaign development. Setting: Focus groups were conducted in the workplace. Participants: University employees (n ¼ 36) aged 23–58 years (mean, 33.8 years). Phenomenon of Interest: To explore ways to prompt changes in behavior. Analysis: Transcripts were analyzed using thematic analysis. Results: This study identified calories and saturated fat as information that would have the greatest influence on food selection. Participants want this information at the time the choice is made. Participants reported limited time to eat at work, so converting nutrient density per 100 g or per serving to per portion consumed from point-of-choice labels was not a priority. Participants said that they have more time to read information in places where they line up for food, so at this point they are more open to persuasive messages. Effective messages urge the reader to take immediate action, which explains why they should chose the behavior and how it will help them achieve health. Conclusions and Implications: Point-of-choice campaigns were well received, but factors such as cost, time, and availability of healthy food at work may shape choices to a greater extent than will nutrition information.en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urlhttp://linkinghub.elsevier.com/retrieve/pii/S1499404615007332en
dc.rightsArchived with thanks to Journal of Nutrition Education and Behavioren
dc.subjectPoint-of-choiceen
dc.subjectfood choiceen
dc.subjectworkplace health promotionen
dc.subjectnutrition labelen
dc.titlePromoting Healthy Choices in Workplace Cafeterias: A Qualitative Studyen
dc.typeArticleen
dc.identifier.journalJournal of Nutrition Education and Behavioren
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