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.
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.
Authors: Kim D Raine; Kayla Atkey; Dana Lee Olstad; Alexa R Ferdinands; Dominique Beaulieu; Susan Buhler; Norm Campbell; Brian Cook; Mary L'Abbé; Ashley Lederer; David Mowat; Joshna Maharaj; Candace Nykiforuk; Jacob Shelley; Jacqueline Street Journal: Health Promot Chronic Dis Prev Can Date: 2018-01 Impact factor: 3.240
Authors: Yong Xue; Ai Zhao; Li Cai; Baoru Yang; Ignatius M Y Szeto; Defu Ma; Yumei Zhang; Peiyu Wang Journal: PLoS One Date: 2015-04-13 Impact factor: 3.240
Authors: Mark L Niebylski; Tammy Lu; Norm R C Campbell; Joanne Arcand; Alyssa Schermel; Diane Hua; Karen E Yeates; Sheldon W Tobe; Patrick A Twohig; Mary R L'Abbé; Peter P Liu Journal: Int J Environ Res Public Health Date: 2014-03-03 Impact factor: 3.390