Successful strategies to increase the consumption of fruits and vegetables
Results from the Danish ‘6 a day’ Work-site Canteen Model Study
Datos Bibliográficos
| ID | 15091981 |
|---|---|
| Autores | Anne Lassen, Anne Dahl Lassen (0000-0002-3262-3611, Danish Agriculture and Food Council, autor de correspondencia), Anne Vibeke Thorsen (Danish Agriculture and Food Council), Ellen Trolle (0000-0001-9482-1931, Danish Agriculture and Food Council), Mette Elsig (Danish Agriculture and Food Council), Lars Ovesen (Danish Agriculture and Food Council) |
| Año | 2004 |
| Volumen | 7 |
| Número | 2 |
| Páginas | 263-270 |
| Fecha de publicación | 2004-04-01 |
| Peer Reviewed | Sí |
| Open Access | Sí |
| Tipo | ARTICLE |
| Revista | Public Health Nutrition (JOURNAL) |
| Identificadores de la revista | ISSN: 1368-9800 • E-ISSN: 1475-2727 |
| Editorial | Cambridge University Press (CUP) (PUBLISHER) |
| DOI | 10.1079/phn2003532 |
| PMID | 15003133 |
| OpenAlex | W2132403001 |
| Idioma | EN |
| Citas recibidas | 22 |
| Referencias citadas | 27 |
Objective: To investigate changes in the consumption of fruits and vegetables in work-site canteens using the tools of continuous quality improvement, and to gain knowledge of practical strategies being effective in increasing the consumption. Design: Study design included baseline data collection, an 8 h training session for all canteen staff, goal setting, strategy development and implementation for each canteen, end-point data collection and a follow-up data collection 4 months from the end-point (1 year from baseline). The main outcome measurement was average grams of fruits and vegetables per lunch meal served per customer (net weight; potatoes not included). Setting: Five workplaces in Denmark: a military base, an electronic component distributor, a bank, a town hall and a waste-handling facility. Subjects: Work-site canteen managers, staff and customers. Results: There were significant increases in the total consumption of fruits and vegetables for all five work-site canteens from baseline to end-point, 70 g per customer on average (67, 54, 39, 88 and 103 g, respectively). The follow-up data collection showed that the canteens either maintained or significantly increased consumption, the average increase being 95 g per customer compared with baseline (77, 60, 86, 70 and 183 g, respectively). Conclusions: This study demonstrates a large potential for work-site canteens to increase customers' intake of fruits and vegetables at lunch and suggests a broad spectrum of strategies to compose meals that are both rich in fruits and vegetables and attractive to customers
Agricultural science · Baseline (sea · Biology · Business · Consumption (sociology · Data collection · Fishery · Meal · Operations management · Statistics · Work (physics · Consumer Attitudes and Food Labeling · Engineering · Environmental Science · Mathematics · Nutritional Studies and Diet · Obesity, Physical Activity, Diet · Food Science · Toxicology
Measuring what works
Characteristics of Canteens at Elementary Schools, Upper Secondary Schools and Workplaces that Comply with Food Service Guidelines and Have a Greater Focus on Food Waste
Exploring the dynamics of a free fruit at work intervention
Food for Thought
How to enable healthier and more sustainable food practices in collective meal contexts
Obesogenic environments – aspects on measurement and indicators
A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake
Comparison of buffet and à la carte serving at worksite canteens on nutrient intake and fruit and vegetable consumption
Nutritional profile of foods offered and consumed in a Belgian university canteen
Workforce gender, company size and corporate financial support are predictors of availability of healthy meals in Danish worksite canteens
Development and validation of a new simple Healthy Meal Index for canteen meals
The impact of a workplace catering initiative on dietary intakes of salt and other nutrients
Improving the diet of employees at blue-collar worksites
Effectiveness of a Canteen Take Away concept in promoting healthy eating patterns among employees
Impact of an intervention on the availability and consumption of fruits and vegetables in the workplace
Environmental interventions to promote healthier eating and physical activity behaviours in institutions
Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables
Food neophobia and ‘picky/fussy’ eating in children
Effectiveness of offering healthy labelled meals in improving the nutritional quality of lunch meals eaten in a worksite canteen
The impact of price reductions on individuals' choice of healthy meals away from home
Willingness to pay for wholesome canteen takeaway
What makes people leave Less food? Testing effects of smaller portions and information in a behavioral model
The Effect of Fruit and Vegetable Intake on Risk for Coronary Heart Disease
Fruit, vegetables, and cancer prevention
Fruit and vegetables, and cardiovascular disease
Changing roles
Toward public health nutrition strategies in the European Union to implement food based dietary guidelines and to enhance healthier lifestyles
The potential contribution of increased vegetable and fruit consumption to health gain in the European Union
The Peterborough Schools Nutrition Project
Fruits and vegetables in the prevention of cancer and cardiovascular disease
Work site-based cancer prevention
Increasing fruit and vegetable consumption through worksites and families in the treatwell 5-a-day study
| Obras citantes distintas | 22 |
|---|---|
| Citas por año | 1,16 |
| Intervalo de citas | 2007 - 2026 (20) |
| Velocidad de citación | current |
| Altamente citado | No |
| Tipos de cita | Neutras: 22 |