Worksite-based research and initiatives to increase fruit and vegetable consumption

Center for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02115, USA.
Preventive Medicine (Impact Factor: 3.09). 10/2004; 39 Suppl 2:S94-100. DOI: 10.1016/j.ypmed.2003.12.020
Source: PubMed


Worksite initiatives to promote increased consumption of fruits and vegetables include a wide range of programs. Some initiatives focus on the physical and informational environments, with the dual aim of increasing the availability of healthful food options and providing education and support through point-of-choice labeling and signage.
Authors reviewed recent literature on comprehensive worksite health promotion programs that have addressed some type of environmental/organizational intervention to increase fruit/vegetable consumption.
This review revealed that environmental/organizational initiatives rely on management commitment, supervisory support, and supportive organizational structures to sustain policy efforts over time. Program effectiveness is enhanced when they are based on social ecological approaches; include worker participation in program planning and implementation (e.g. employee advisory boards and peer-delivered interventions); address multiple (vs. single) risk factors for change; and integrate workers' broader social context (e.g. families, neighborhoods, etc.).
Priorities for future worksite-based interventions include identifying and reducing barriers to organizational and environmental change, addressing social disparities in fruit and vegetable consumption, addressing social contextual factors driving behaviors, and building expanded networks of community partnerships. Future research is needed to identify key policy and program components that will yield meaningful increases in fruit and vegetable consumption; barriers/facilitators of organizational and environmental change within worksites; effective community-based participatory methods; and methods to disseminate cost-effective interventions for all worksites.

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    • "Some of the perceived barriers found are similar to other studies. These include the facilities available (Faugier et al., 2001a,b; Sorensen et al., 2004), training of staff (Holdsworth & Haslam, 1998), long hours worked as a result of high workloads, and work pressures and a culture that encourages working through breaks (Devine et al., 2003; Devine et al., 2007). Not taking time for lunch can affect both health and productivity (Wanjek, 2005; Jabs & Devine, 2006). "
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    ABSTRACT: Workplaces are a key setting for improving the health of employees and influencing the health of the local population. The present study aimed to provide a deeper understanding of the perceptions and views of staff on the drivers and barriers to the provision, promotion and consumption of healthier food choices in two public sector workplaces. A mixture of catering and other staff (n = 23) employed by either Barnsley Metropolitan Borough Council or Barnsley Primary Care Trust were interviewed. Purposive sampling was used to ensure representation of different grades, job roles, hours worked, gender and age groups. All interviews were conducted in the workplace and were audio recorded, transcribed verbatim and analysed using framework analysis. Four themes that influence food and healthy eating in the workplace were identified: workplace structures and systems; cost, choice and availability of food; personal versus institutional responsibility; and food messages and marketing. Interviewees perceived that foods promoted in the workplace were traditional ‘stodgy’ foods and that there was a limited availability of affordable healthy choices. Catering staff were driven to run their service as a business rather than promote health. Time constraints and tight deadlines imposed on staff led to some not eating at midday. There is little qualitative research published about food in the workplace. This unique qualitative study has elicited staff views and experiences and suggests complexity around healthy eating and food provision in the workplace. The findings may inform the planning of future workplace interventions.
    Journal of Human Nutrition and Dietetics 08/2012; 26(1). DOI:10.1111/j.1365-277X.2012.01281.x · 1.99 Impact Factor
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    • "IJWHM 5,2 guidelines (e.g. hours-of-service (HOS) regulations, distribution methods) and within certain physical boundaries, which can, in turn, restrict healthful behavior patterns (Sorensen et al., 2004). "
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    ABSTRACT: Purpose – The purpose of this paper is to examine how the transportation environment triggers, exacerbates and sustains truckers’ risks for obesity and associated morbidities. Design/methodology/approach – An extensive literature review of PubMed Central and TRANSPORT databases was conducted on truckers’ obesity risks and 120 journal articles were identified for closer evaluation. From these, populations, exposures, and relevant outcomes were evaluated within the framework of the broad transportation environment. Findings – Connections between the transportation environment and truckers’ risks for obesity-associated comorbidities were delineated, and an original conceptual framework was developed to illustrate links between the two. This framework addresses links not only between the transportation environment and trucker obesity risks but also with other health strains – applicable to other transport occupational segments. Moreover, it provides direction for preliminary environmental-scale interventions to curb trucker obesity. The utilization of this framework further underscores the need for: an appraisal of the health parameters of trucking worksites; assessment of truckers’ obesity-risk trajectories, and examination of potential causality between the transportation environment, inactivity and diet-related morbidities; and the development, implementation and evaluation of interventions to mitigate trucker obesity. While there is a geographic emphasis on North America, data and assertions of this paper are applicable to trucking sectors of many industrialized nations. Originality/value – The paper brings to light the influences of the transportation environment on trucker obesity-associated morbidity risks.
    International Journal of Workplace Health Management 06/2012; 5(2):120-138. DOI:10.1108/17538351211239162
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    • "We expect these similarities and differences across industries to influence the success of campaigns. Although little research on worksite campaigns focuses on the influence of physical structure, the Checklist of Health Promotion Environments at Worksites (CHEW; Oldenberg et al., 2002) does show promise (e.g., Sorensen et al., 2004). Although the broad categories used in the CHEW have some similarity to the categories we advance, the CHEW focuses strictly on direct relationships to individual behavior. "
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    ABSTRACT: This article advances the beginnings of a general theory of organizational features to aid in understanding why health campaigns that work well in one organization may be ineffectual in another organization. The physical, social, and information structures of organizations are theorized to create an interaction environment that is distinct to each organization and that influences health campaigns. To test this argument, an organ donation campaign was conducted in 46 organizations. Multilevel modeling yielded mixed findings. Physical structure was negatively associated with signing an organ donor card. Social structure and information structure were positively associated with communication with coworkers about donation and communicative peer influence. Industry type was positively associated with knowledge change.
    Journal of Communication 05/2011; 61(3):535 - 555. DOI:10.1111/j.1460-2466.2011.01553.x · 2.45 Impact Factor
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