Workforce gender, company size and corporate financial support are predictors of availability of healthy meals in Danish worksite canteens

Anne Vibeke Thorsen, Anne Dahl Lassen, Jens Strodl Andersen, Bent Egberg Mikkelsen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Objective: Environmental strategies at worksites may help consumers (change dietary behaviour towards a more healthy diet. The present study aimed to evaluate the availability of healthy meal options at Danish worksite canteens and to identify predictors of worksite canteens providing healthy meals. Design: A self-administered questionnaire was randomly mailed to 1967 worksite canteen managers. Besides information and characteristics about the canteen and the worksite. the canteen managers specified the Menus available Two different health groups (Healthy and Less Healthy) were defined in three different meal categories (Sandwiches, [lot meals and Salads) as well as a combined category (Combined) combining all the three meal categories The characteristics of the worksites were compared With regard to the different health groups. Setting Randomly selected Danish worksite canteens. Subjects 553 Danish worksite canteen managers replied, resulting in a response rate of 29% Results Only 12% of the canteens applied to the Healthy group combining all the three meal categories in particular, worksites with more than 75% female employees served healthy menus on a. frequent basis The size of the worksite was positively correlated with more healthy meal options Furthermore, the present study suggest.,, I positive relationship between corporate financial support and the availability of healthy meal options Conclusions Among the selected variables Studied, workforce gender, company size and corporate financial support were significant predictors of the availability of healthy meal options in worksite canteens. Mole research is needed oil the role that variance in organisation environment. plays for the potential of worksite intervention, to male a difference in terms of healthy eating
Original languageEnglish
JournalPublic Health Nutrition
Volume12
Issue number11
Pages (from-to)2068-2073
ISSN1368-9800
DOIs
Publication statusPublished - 2009

Keywords

  • Corporate dining
  • Worksite
  • Nutrition
  • Healthy eating

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