Free Food at Work: A Concept Analysis

Abstract

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.

Factors Influencing Dietetic Interns’ Dietary Habits during Supervised Practice

“…Though the food provided at supervised practice rotations varied in nutritional quality, it proved helpful for some interns as it saved them time and money. These findings are similar to research among employees [21]. However, it is likely that free food is especially beneficial to unpaid interns.…”

“…As seen in previous research, lack of time due to busy schedules affected eating choices [18][19][20]. Similar to research in the workplace, the supervised practice environment pressured some interns to work extra hours or not take breaks, both of which impacted their dietary intake [19][20][21]. Participants mentioned a lack of energy for planning and cooking nutritious meals after coming home from supervised practice.…”

Barriers and Facilitators of Diet, Physical Activity Levels, and Sleep Among Nursing Undergraduates and Early-Career Nurses: A Qualitative Descriptive Study

“…Given the busy work schedules of nurses, many do consume free food at work. 52,53 Interestingly and, in contrast to the diet findings, a major facilitator of exercise noted by both ECNs and UGs was stress. It seems that some UGs and ECNs have developed coping skills related to creating structure in their schedule to specifically set aside time to exercise to combat stress.…”