Foods and Beverages Obtained at Worksites in the United States
Foods and Beverages Obtained at Worksites in the United States
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DOI：
10.1016/j.jand.2018.11.011
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发表时间：
2019-06-01
影响因子：
4.8
通讯作者：
Harris, Diane M.
中科院分区：
文献类型：
--
作者：
Onufrak, Stephen J.;Zaganjor, Hatidza;Harris, Diane M.
背景营养干预是工作场所健康计划的常见组成部分，已被公认为改变员工饮食行为的有效策略。然而，关于工作场所的食物行为或在国家层面上在工作场所获得的食物知之甚少。目的调查美国成年人在工作场所获得食物的频率和花费的金额，确定最常见的在工作中获得的食物，并评估这些食物的饮食质量。设计这是对美国农业部食品获取和采购调查数据的横断面分析，2012年4月至2013年1月，在为期7天的研究期间，进行了一项具有全国代表性的家庭调查。研究对象包括5,222名有工作的美国成年人。主要结果指标研究评估了在工作中获得任何食物的流行率，并根据社会人口统计亚组、获得的数量和卡路里、最常见的食物和主要食物卡路里来源，以及代表饮食质量的2010年健康饮食指数(HEI)得分。统计分析进行了获得>的流行率估计；结果近四分之一(23.4%)的成年人在工作期间获得食物，他们平均每人每周获得1292大卡的食物。主要的食物类型包括通常富含固体脂肪、添加糖或钠的食物，如披萨、普通软饮料、饼干或布朗尼、蛋糕和馅饼以及糖果。HEI评分显示，工作食品中的空卡路里、钠和精制谷物含量较高，全谷类和水果的含量较低。结论在职成年人普遍在工作中获取食物，其饮食质量有限。未来的研究应该检查工作场所可以发挥的作用，以帮助确保获得并促进更健康的选择。
Background Nutrition interventions are a common component of worksite wellness programs and have been recognized as an effective strategy to change employee dietary behaviors. However, little is known about worksite food behaviors or the foods that are obtained at workplaces at the national level.Objective The aims were to examine the frequency of and the amount of money spent obtaining foods at work among employed US adults, to determine the foods most commonly obtained at work, and to assess the dietary quality of these foods.Design This is a cross-sectional analysis of data from the US Department of Agriculture Food Acquisition and Purchasing Survey, a nationally representative household survey conducted from April 2012 through January 2013 on food purchases and acquisitions during a 7-day study period.Participants The study included 5,222 employed adult Americans.Main outcome measures The study assessed the prevalence of obtaining any foods at work overall and according to sociodemographic subgroups, number of acquisitions and calories obtained, most commonly obtained foods and leading food sources of calories, and 2010 Healthy Eating Index (HEI) scores that represent dietary quality.Statistical analyses performed Prevalence estimates of obtaining >= 1 foods at work were compared according to sociodemographic characteristic using chi(2) tests.Results Nearly a quarter (23.4%) of working adults obtained foods at work during the week, and the foods they obtained averaged 1,292 kcal per person per week. The leading food types obtained included foods typically high in solid fat, added sugars, or sodium, such as pizza, regular soft drinks, cookies or brownies, cakes and pies, and candy. HEI scores suggest that work foods are high in empty calories, sodium, and refined grains and low in whole grains and fruit.Conclusions Working adults commonly obtain foods at work, and the foods they obtain have limited dietary quality. Future research should examine the role worksites can play to help ensure access to and promote healthier options.