Anne Vibeke Thorsen
Biographic Data
| ID | 6269852 |
|---|---|
| NAME | Anne Vibeke Thorsen |
| GIVEN NAMES | Anne Vibeke |
| FAMILY NAME | Thorsen |
| SIGNATURE | THORSEN A V |
| AFFILIATIONS | Technical University of Denmark |
| VERIFIED | No |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 4 |
| WORKS AS AUTHOR | 6 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2004 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 2 |
Improved food literacy among schoolchildren as an effect of a food camp intervention
Effectiveness of offering healthy labelled meals in improving the nutritional quality of lunch meals eaten in a worksite canteen
Improving the diet of employees at blue-collar worksites
Objective To examine the impact of a 6-month participatory and empowerment-based intervention study on employees’ dietary habits and on changes in the canteen nutrition environment. Design Worksites were stratified by company type and by the presence or absence of an in-house canteen, and randomly allocated to either an intervention group (five worksites) or a minimum intervention control group (three worksites). The study was carried out in part…
Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables
Objective To analyse the 5-year sustainability of a worksite canteen intervention of serving more fruit and vegetables (F&V). Design Average F&V consumption per customer per meal per day was assessed in five worksite canteens by weighing F&V served and subtracting waste. Data were collected by the canteen staff during a 3-week continuous period and compared to data from the same five canteens measured at baseline, at end point and at 1-year follo…
Workforce gender, company size and corporate financial support are predictors of availability of healthy meals in Danish worksite canteens
Objective Environmental 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. Design A self-administered questionnaire was randomly mailed to 1967 worksite canteen managers. Besides information and characteristics about the cante…
Successful strategies to increase the consumption of fruits and vegetables
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…
Successful strategies to increase the consumption of fruits and vegetables
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…
Workforce gender, company size and corporate financial support are predictors of availability of healthy meals in Danish worksite canteens
Objective Environmental 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. Design A self-administered questionnaire was randomly mailed to 1967 worksite canteen managers. Besides information and characteristics about the cante…
Long-term sustainability of a worksite canteen intervention of serving more fruit and vegetables
Objective To analyse the 5-year sustainability of a worksite canteen intervention of serving more fruit and vegetables (F&V). Design Average F&V consumption per customer per meal per day was assessed in five worksite canteens by weighing F&V served and subtracting waste. Data were collected by the canteen staff during a 3-week continuous period and compared to data from the same five canteens measured at baseline, at end point and at 1-year follo…
Improving the diet of employees at blue-collar worksites
Objective To examine the impact of a 6-month participatory and empowerment-based intervention study on employees’ dietary habits and on changes in the canteen nutrition environment. Design Worksites were stratified by company type and by the presence or absence of an in-house canteen, and randomly allocated to either an intervention group (five worksites) or a minimum intervention control group (three worksites). The study was carried out in part…
Effectiveness of offering healthy labelled meals in improving the nutritional quality of lunch meals eaten in a worksite canteen
Improved food literacy among schoolchildren as an effect of a food camp intervention
Obesity, Physical Activity, Diet (6 works) · Environmental health (5 works) · Medicine (5 works) · Business (4 works) · Meal (4 works) · Biology (3 works) · Food Science (3 works) · Agricultural science (2 works) · Consumer Attitudes and Food Labeling (2 works) · Consumption (sociology (2 works)