Elevator availability and its impact on stair use in a workplace

Olander, Ellinor K.; Eves, Frank F.

doi:10.1016/j.jenvp.2011.03.001

Cited by 34 publications

(57 citation statements)

References 36 publications

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“…Any such deliberation may result in the substitution for a health-enhancing alternative. 9 Point-of-choice prompts are post-intentional or volitional aids to health behavior because they exert their effects after individuals have decided to improve their health; the prompt merely reminds individuals of their prior intention, ensuring that the opportunity for action is not missed. On its own, a prompt will not influence behavior; it must be preceded by an intention to change.…”

Section: Introductionmentioning

confidence: 99%

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Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study

Thomas

Ribera

Senye-Mir

et al. 2016

Journal of Nutrition Education and Behavior

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Objectives: To develop 3 point-of-choice campaigns to influence food choice in workplace cafeterias. Design: Eight focus groups were conducted to guide campaign development. Setting: Focus groups were conducted in the workplace. Participants: University employees (n ¼ 36) aged 23-58 years (mean, 33.8 years). Phenomenon of Interest: To explore ways to prompt changes in behavior. Analysis: Transcripts were analyzed using thematic analysis. Results: This study identified calories and saturated fat as information that would have the greatest influence on food selection. Participants want this information at the time the choice is made. Participants reported limited time to eat at work, so converting nutrient density per 100 g or per serving to per portion consumed from point-of-choice labels was not a priority. Participants said that they have more time to read information in places where they line up for food, so at this point they are more open to persuasive messages. Effective messages urge the reader to take immediate action, which explains why they should chose the behavior and how it will help them achieve health. Conclusions and Implications: Point-of-choice campaigns were well received, but factors such as cost, time, and availability of healthy food at work may shape choices to a greater extent than will nutrition information.

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Section: Introductionmentioning

confidence: 99%

“…On its own, a prompt will not influence behavior; it must be preceded by an intention to change. [9][10][11] Thus, the formation of a behavioral intention is the starting point for behavior change with any prompting campaign.…”

Section: Introductionmentioning

confidence: 99%

Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study

Thomas

Ribera

Senye-Mir

et al. 2016

Journal of Nutrition Education and Behavior

Self Cite

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“…To increase model precision, a variable ‘weekend day (yes/no)’ was included to account for the reduced number of staff during the weekends. Similar to one previous study,16 results are presented with and without additional adjustment for the number of hospital restaurant customers on each day, reflecting variations in building occupancy. Results were stratified by hospital wing and floor level to assess the consistency of our findings.…”

Section: Methodsmentioning

confidence: 82%

The daily 10 kcal expenditure deficit: a before-and-after study on low-cost interventions in the work environment

et al. 2013

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ObjectivesTo evaluate whether four types of low-cost interventions in the working environment can promote the small everyday lifestyle adaptations that can halt the epidemics of obesity and hypertension when maintained long term.DesignA single-blind uninterrupted time-series intervention study consisting of four study periods: run-in (2 weeks), baseline (2 weeks), intervention (2 weeks), and after intervention 2 weeks).SettingUniversity Medical Centre with over 11 000 employees, over 1000 hospital beds and over 2000 customers visiting the hospital restaurant each day.ParticipantsHospital staff and visitors.Interventions(1) Point-of-decision prompts on hospital elevator doors promoting stair use. (2) Point-of-purchase prompts in the hospital restaurant promoting reduced-salt soup. (3) Point-of-purchase prompts in the hospital restaurant promoting lean croissants. (4) Reversal of the accessibility and availability of diet margarine and butter in the hospital restaurant.Main outcome measures(1) Number of passages through 15 different parts of the hospital staircases. (2) Number and ratio of normal-salt and reduced-salt soup purchased. (3) Number and ratio of butter croissants and lean croissants purchased. (4) Number and ratio of diet margarine and butter purchased.ResultsElevator signs increased the mean 24-h number of stair passages per measurement site (baseline: 992 ± 479 on week days and 208 ± 116 on weekend days) by 11.2% (95% CI 8.7% to 13.7%). This effect was maintained at least 2 weeks after the point-of-decision prompts were removed. Point-of-purchase prompts promoting low-salt soup and lean croissants did not result in altered purchase behaviour. The ratio between the purchase of margarine and butter was changed sevenfold (p<0.01) by reversing the positions of these products in the hospital restaurant.ConclusionsHealthy lifestyle adaptations in the working environment can be effectively promoted by making healthy choices easier than unhealthy ones. Educational prompts at points-of-decision moderately increase stair climbing, but do not affect healthy food choices.Protocol registrationClinicaltrials.gov identifier number: NCT01574040.

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“…Most of the papers focus on how to cause a behavioral change and increase the likelihood that a person will choose the stairs. The general practice is to either find potential predictor variables by applying logistic regression [1] or to check whether a pull [2][3] [4] or push [5][6] [7] strategy triggers a change. Yet so far, a mathematical modeling for predicting the multivariable decision-making behavior has not been presented.…”

Section: Introductionmentioning

confidence: 99%

“…The literature suggest that time considerations [1] and social norms [8] [9] are the most influential factors. Then, there are several limitations that withhold people from using the stairs, such as a poor physical fitness or health issues like obesity [5] or site design [4] [10].…”

Section: Introductionmentioning

confidence: 99%

The model of choice between preferences: Elevator-stairs dilemma

Botton

2014

2014 IEEE 28th Convention of Electrical &Amp; Electronics Engineers in Israel (IEEEI)

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This report presents a multi-variable decisionmaking model that supports a choice between two possible types of behavior. It is assumed that the decision is based on external factors such as environmental states or time, and also on internal or self-inflicted factors, such as personal preferences, limitations and subjective norms of the decision-maker. The mathematical model is illustrated using the well-known elevator-stairs dilemma, where a person is deciding whether to go by stairs or to use the elevator. The suggested model provides a general outline for different problem sets where a dichotomous decision has to be made. In particular, it can provide an effective solution to the multi-agent signaling/donating problem, where agents collaborate by requesting for help from other agents, and, consequently, by donating according to the received requests.

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Elevator availability and its impact on stair use in a workplace

Abstract: This is the unspecified version of the paper.This version of the publication may differ from the final published version. Permanent repository link

Cited by 34 publications

References 36 publications

Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study

Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study

The daily 10 kcal expenditure deficit: a before-and-after study on low-cost interventions in the work environment

The model of choice between preferences: Elevator-stairs dilemma

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