Strategies to promote healthier eating at worksites -analysis of experiences from a social shaping perspective

Anne Vibeke Thorsen, Michael Søgaard Jørgensen, Anne Dahl Lassen, Bent Egberg Mikkelsen

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearchpeer-review

Abstract

There is a strong need for strategies that can help promote healthy eating. The paper explores the shaping of initiatives aimed at promoting and implementing healthy eating in a worksite catering setting by analysing the sustainability of the intervention of healthier eating in a canteen model study. The results after one year were promising, showing an increase in the consumption of fruit and vegetables. The paper analyses the long-term sustainability of the increased consumption 4 years after the intervention.
Original languageEnglish
Title of host publicationGlobal and National Perspectives
Publication date2005
Publication statusPublished - 2005
EventFifth International Conference on Culinary Arts and Sciences - Bournemouth University
Duration: 1 Jan 2005 → …

Conference

ConferenceFifth International Conference on Culinary Arts and Sciences
CityBournemouth University
Period01/01/2005 → …

Keywords

  • worksite
  • catering
  • embedding of project
  • Social shaping

Fingerprint

Dive into the research topics of 'Strategies to promote healthier eating at worksites -analysis of experiences from a social shaping perspective'. Together they form a unique fingerprint.

Cite this