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Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study
Thomas, Erica Puig Ribera, Anna Senye-Mir, Anna Eves, Frank F.
Thomas, Erica
Puig Ribera, Anna
Senye-Mir, Anna
Eves, Frank F.
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2015-12-18
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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.
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Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study 2016, 48 (2):138 Journal of Nutrition Education and Behavior
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Journal article
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en
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14994046