Foods Consumed by US Adults From Cafeterias and Vending Machines: NHANES 2005 to 2014

Onufrak, Stephen; Zaganjor, Hatidza; Moore, Latetia V.; Hamner, Heather C.; Kimmons, Joel; Maynard, L. Michele; Harris, Diane M.

doi:10.1177/0890117118821846

Cited by 7 publications

(6 citation statements)

References 17 publications

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“…There is a noted lack of evidence relating to the way in which consumers across different countries respond to the idea of healthy vending machines [ 33 ]. Many people may rely on these food sources in locations (e.g., workplaces and education institutions) and at times (e.g., after hours) when other options are not readily available [ 36 , 37 ]. In such situations, restricting the contents of vending machines may be construed as effectively eradicating choice, and more work may be needed across countries to increase consumer receptivity to such interventions.…”

Section: Discussionmentioning

confidence: 99%

An examination of public support for 35 nutrition interventions across seven countries

et al. 2022

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Background Public support for evidence-based nutrition interventions can be an important determinant of government willingness to develop and implement such interventions. The aim of this study was to assess support for a broad range of nutrition interventions across seven countries: Australia, Canada, China, India, New Zealand, the United Kingdom, and the United States. Assessed interventions included those relating to food availability, affordability, reformulation, labelling, and promotion. Methods Approximately 1000 adults per country (total n = 7559) completed an online survey assessing support for 35 nutrition interventions/policies. ANOVA analyses were used to identify differences between countries on overall levels of support and by intervention category. Multiple regression analyses assessed demographic and diet-related factors associated with higher levels of support across the total sample and by country. Results Substantial levels of public support were found for the assessed interventions across the seven countries and five intervention categories. The highest levels were found in India (Mean across all interventions of 4.16 (standard deviation (SD) 0.65) on a 5-point scale) and the lowest in the United States (Mean = 3.48, SD = 0.83). Support was strongest for interventions involving food labelling (Mean = 4.20, SD = 0.79) and food reformulation (Mean = 4.17, SD = 0.87), and weakest for fiscal interventions (Mean = 3.52, SD = 1.06). Consumer characteristics associated with stronger support were higher self-rated health, higher educational attainment, female sex, older age, and perceptions of consuming a healthy diet. Conclusion The results indicate substantial support for a large range of nutrition interventions across the assessed countries, and hence governments could potentially be more proactive in developing and implementing such initiatives.

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Section: Discussionmentioning

confidence: 99%

An examination of public support for 35 nutrition interventions across seven countries

et al. 2022

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“…14 With the majority of the adult population working 15 , 16 and spending about a quarter to half of their waking hours in a workplace, 15 workplaces have been recognized as an important environment for the implementation of food policies promoting health and well-being of employees. 14 , 17 Cafeterias, retail food outlets, and vending machines located in workplaces represent important sources of at least some of the food and snacks consumed at work. 17 , 18 According to a 2019 Organization for Economic Cooperation and Development (OECD) report, 5 private sector workplace-based interventions to improve diet may be common, although they may be problematic to identify and monitor.…”

Section: Introductionmentioning

confidence: 99%

Barriers and facilitators to implementation of healthy food and drink policies in public sector workplaces: a systematic literature review

et al. 2023

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Context Many countries and institutions have adopted policies to promote healthier food and drink availability in various settings, including public sector workplaces. Objective The objective of this review was to systematically synthesize evidence on barriers and facilitators to implementation of and compliance with healthy food and drink policies aimed at the general adult population in public sector workplaces. Data Sources Nine scientific databases, 9 grey literature sources, and government websites in key English-speaking countries along with reference lists. Data Extraction All identified records (N = 8559) were assessed for eligibility. Studies reporting on barriers and facilitators were included irrespective of study design and methods used but were excluded if they were published before 2000 or in a non-English language. Data Analysis Forty-one studies were eligible for inclusion, mainly from Australia, the United States, and Canada. The most common workplace settings were healthcare facilities, sports and recreation centers, and government agencies. Interviews and surveys were the predominant methods of data collection. Methodological aspects were assessed with the Critical Appraisal Skills Program Qualitative Studies Checklist. Generally, there was poor reporting of data collection and analysis methods. Thematic synthesis identified 4 themes: (1) a ratified policy as the foundation of a successful implementation plan; (2) food providers’ acceptance of implementation is rooted in positive stakeholder relationships, recognizing opportunities, and taking ownership; (3) creating customer demand for healthier options may relieve tension between policy objectives and business goals; and (4) food supply may limit the ability of food providers to implement the policy. Conclusions Findings suggest that although vendors encounter challenges, there are also factors that support healthy food and drink policy implementation in public sector workplaces. Understanding barriers and facilitators to successful policy implementation will significantly benefit stakeholders interested or engaging in healthy food and drink policy development and implementation. Systematic Review Registration PROSPERO registration no. CRD42021246340.

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“…Prior to implementation of nutrition-focused WHPPs, the workplace should be evaluated for current common dietary practices and workplace influences on behavior. Although employees experience multi-level socio-ecological influences on workplace dietary behaviors (Geaney et al, 2013), environmental-level influences such as how employees acquire food in the workplace is one significant factor for consideration (Onufrak, Zaganjor, Moore, et al, 2019; Onufrak, Zaganjor, Pan, et al, 2019). Some employees may acquire food while at work differently than at home or in community settings.…”

Section: Introductionmentioning

confidence: 99%

“…Employees may bring food from home while others may have food delivered to the work site. In many workplace settings, free food, or food that is available to employees in the workplace at no financial cost, is another common way to acquire food (Onufrak, Zaganjor, Pan, et al, 2019). In one survey, 32% of employers in the private sector reported providing free food (snacks including beverages) for employees in 2018, which was an increase from the four previous years (Society for Human Resource Management, 2018).…”

Section: Introductionmentioning

confidence: 99%

Free Food at Work: A Concept Analysis

Dias

Dawson

Abshire

et al. 2021

Workplace Health Saf

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Background: Employees who spend substantial amounts of time in a workplace away from home are likely to acquire and consume food during work hours. Reportedly, free food at work is a common occurrence in various workplace settings such as business offices and hospitals. Little is known about the nutritional quality, prevalence, or health impact of free food at work. Furthermore, free food at work as a theoretical concept has not been previously analyzed or defined, but it is necessary to differentiate free food from other food sources in the workplace. Methods: A concept analysis of free food at work was conducted using the 8-step Walker and Avant framework. A literature review in June and July 2020 provided the basis to delineate the concept and identify its defining attributes including antecedents, consequences, and empirical referents. Findings: Free food at work is defined as food that is available for consumption in the workplace at no financial cost to employees. Critical attributes of free food at work include nutritional value, quantity, frequency, and location within the workplace. Antecedents are sources and reasons for free food provision. Consequences include influence on consumption, behaviors, attitudes, emotions, and health outcomes. Additional measurable aspects of the concept and implications are discussed. Conclusion/Application to Professional Practice: The concept of free food at work was analyzed; defining attributes and empirical referents were discussed and presented in a conceptual model to encourage further study and theory development. Identifying the health impact of free food at work is an issue requiring consideration for workplace health-promoting programs.

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Foods Consumed by US Adults From Cafeterias and Vending Machines: NHANES 2005 to 2014

Abstract: Purpose: As part of wellness efforts, employers may seek to improve the nutritional quality of foods offered and consumed in cafeterias and vending machines. However, little is known about who consumes food from these venues and the types and dietary quality of the foods consumed.

Cited by 7 publications

References 17 publications

An examination of public support for 35 nutrition interventions across seven countries

An examination of public support for 35 nutrition interventions across seven countries

Barriers and facilitators to implementation of healthy food and drink policies in public sector workplaces: a systematic literature review

Free Food at Work: A Concept Analysis

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