TY - JOUR
T1 - A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake
AU - Alinia, Sevil
AU - Lassen, Anne Dahl
AU - Krogholm, Kirstine Suszkiewicz
AU - Christensen, Tue
AU - Hels, Ole
AU - Tetens, Inge
PY - 2011
Y1 - 2011
N2 - Objective: The main purpose of the study was to investigate the feasibility of using
workplaces to increase the fruit consumption of participants by increasing fruit
availability and accessibility by a minimal fruit programme. Furthermore, it was
investigated whether a potential increase in fruit intake would affect vegetable,
total energy and nutrient intake.
Design: A 5-month, controlled, workplace study where workplaces were divided
into an intervention group (IG) and a control group (CG). At least one piece of
free fruit was available per person per day in the IG. Total fruit and dietary intake
was assessed, using two 24 h dietary recalls at baseline and at endpoint.
Setting: Eight Danish workplaces were enrolled in the study. Five workplaces
were in the IG and three were in the CG.
Subjects: One hundred and twenty-four (IG, n 68; CG, n 56) healthy, mainly
normal-weight participants were recruited.
Results: Mean daily fruit intake increased significantly from baseline to endpoint only
in the IG by 112 (SE 35) g. In the IG, mean daily intake of added sugar decreased
significantly by 10?7 (SE 4?4) g, whereas mean daily intake of dietary fibre increased
significantly by 3?0 (SE 1?1) g. Vegetable, total energy and macronutrient intake
remained unchanged through the intervention period for both groups.
Conclusions: The present study showed that it is feasible to increase the average fruit
intake at workplaces by simply increasing fruit availability and accessibility. Increased
fruit intake possibly substituted intake of foods containing added sugar. In this study
population the increased fruit intake did not affect total energy intake.
AB - Objective: The main purpose of the study was to investigate the feasibility of using
workplaces to increase the fruit consumption of participants by increasing fruit
availability and accessibility by a minimal fruit programme. Furthermore, it was
investigated whether a potential increase in fruit intake would affect vegetable,
total energy and nutrient intake.
Design: A 5-month, controlled, workplace study where workplaces were divided
into an intervention group (IG) and a control group (CG). At least one piece of
free fruit was available per person per day in the IG. Total fruit and dietary intake
was assessed, using two 24 h dietary recalls at baseline and at endpoint.
Setting: Eight Danish workplaces were enrolled in the study. Five workplaces
were in the IG and three were in the CG.
Subjects: One hundred and twenty-four (IG, n 68; CG, n 56) healthy, mainly
normal-weight participants were recruited.
Results: Mean daily fruit intake increased significantly from baseline to endpoint only
in the IG by 112 (SE 35) g. In the IG, mean daily intake of added sugar decreased
significantly by 10?7 (SE 4?4) g, whereas mean daily intake of dietary fibre increased
significantly by 3?0 (SE 1?1) g. Vegetable, total energy and macronutrient intake
remained unchanged through the intervention period for both groups.
Conclusions: The present study showed that it is feasible to increase the average fruit
intake at workplaces by simply increasing fruit availability and accessibility. Increased
fruit intake possibly substituted intake of foods containing added sugar. In this study
population the increased fruit intake did not affect total energy intake.
KW - Dietary intervention
KW - Fruit intake
KW - Dietary change
U2 - 10.1017/S1368980010002569
DO - 10.1017/S1368980010002569
M3 - Journal article
VL - 14
SP - 1382
EP - 1387
JO - Public Health Nutrition
JF - Public Health Nutrition
SN - 1368-9800
IS - 8
ER -