Nutrition promotion in the workplace

Abstract

Aim: The purpose of this thesis was to evaluate the need for and effectiveness of workplace based interventions for improving diet and managing weight. It also aimed to present formative research to improve the design and evaluation of nutrition programs targeting workers. Method: A systematic review assessed workplace interventions’ effect on workers’ diet and weight. A cross-sectional study applied the Transtheoretical Model to diet and physical activity. A study using focus groups investigated the barriers to and facilitators of changing takeaway food eating habits. The final study validated instruments to measure fruit, vegetable and takeaway meal intake. Result: Positive effects of workplace interventions were reported for fruit and vegetable intake and saturated fat (SFA) intake. A cross-sectional study found that inadequate fruit and vegetable and excessive dietary fat were the most commonly paired behaviours. Occurrence of multiple risk behaviours was associated with being male. For fruit and vegetable and sugary beverage intake, use of dramatic relief, consciousness raising, self re-evaluation and self liberation was higher in contemplation/preparation compared to precontemplation. The qualitative study found that time, effort, cooking skills and cost impacted on participants’ efforts to decrease takeaway food intake. Fruit and vegetable instruments could estimate group mean intake but could not produce precise individual level agreement. Takeaway meal instruments could do neither. Conclusion: Australian workers are at a high risk of having a poor diet and intervention is necessary. Workplace programs targeting the intake of fruits, vegetables, SFA and/or high-SFA takeaway meals are recommended. The Transtheoretical Model is well-suited to nutrition programs targeting people in early stages. Intervention components should target both the individual and food environment. Some dietary instruments need refinement.