Show simple item record

dc.contributor.authorPechey, Rachelen
dc.contributor.authorCartwright, Emmaen
dc.contributor.authorPilling, Marken
dc.contributor.authorHollands, Garethen
dc.contributor.authorVasiljevic, Milicaen
dc.contributor.authorJebb, Susan Aen
dc.contributor.authorMarteau, Theresaen
dc.date.accessioned2018-12-18T00:32:06Z
dc.date.available2018-12-18T00:32:06Z
dc.date.issued2019-02en
dc.identifier.issn0195-6663
dc.identifier.urihttps://www.repository.cam.ac.uk/handle/1810/287082
dc.description.abstractIncreasing the proportion of healthier foods available could encourage healthier consumption, but evidence to date is limited in scope and quality. The current study aimed to: (a) examine the feasibility and acceptability of intervening to change product availability in worksite cafeterias; and (b) estimate the impact on energy purchased of increasing the proportion of healthier (i.e. lower energy) cooked meals, snacks, cold drinks and sandwiches. Six English worksite cafeterias increased the proportion of healthier foods available, aiming to keep the total number of options constant, in a stepped wedge randomized controlled pilot trial conducted between January and May 2017. The intervention was generally successfully implemented and acceptable to clientele. Generalized linear mixed models showed a reduction of 6.9% (95%CI: -11.7%, -1.7%, p=0.044) in energy (kcal) purchased from targeted food categories across all sites. However, impact varied across sites, with energy purchased from targeted categories significantly reduced in two sites (-10.7% (95%CI: -18.1% to -2.6%, p=0.046); -18.4% (95%CI: -26.9% to -8.8%, p=0.013)), while no significant differences were seen in the other four sites. Overall, increasing the proportion of healthier options available in worksite cafeterias seems a promising intervention to reduce energy purchased but contextual effects merit further study.
dc.description.sponsorshipInstitute of Grocery Distribution (IGD)
dc.format.mediumPrint-Electronicen
dc.languageengen
dc.publisherElsevier
dc.rightsAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectHumansen
dc.subjectLinear Modelsen
dc.subjectPilot Projectsen
dc.subjectEnergy Intakeen
dc.subjectFood Servicesen
dc.subjectFood Supplyen
dc.subjectAdulten
dc.subjectWorkplaceen
dc.subjectFemaleen
dc.subjectMaleen
dc.subjectConsumer Behavioren
dc.subjectDiet, Healthyen
dc.titleImpact of increasing the proportion of healthier foods available on energy purchased in worksite cafeterias: A stepped wedge randomized controlled pilot trial.en
dc.typeArticle
prism.endingPage296
prism.publicationDate2019en
prism.publicationNameAppetiteen
prism.startingPage286
prism.volume133en
dc.identifier.doi10.17863/CAM.34392
dcterms.dateAccepted2018-11-14en
rioxxterms.versionofrecord10.1016/j.appet.2018.11.013en
rioxxterms.versionVoR
rioxxterms.licenseref.urihttp://www.rioxx.net/licenses/all-rights-reserveden
rioxxterms.licenseref.startdate2019-02en
dc.contributor.orcidPechey, Rachel [0000-0002-6558-388X]
dc.contributor.orcidPilling, Mark [0000-0002-7446-6597]
dc.contributor.orcidHollands, Gareth [0000-0002-0492-3924]
dc.contributor.orcidVasiljevic, Milica [0000-0001-7454-7744]
dc.contributor.orcidJebb, Susan A [0000-0001-9190-2920]
dc.contributor.orcidMarteau, Theresa [0000-0003-3025-1129]
dc.identifier.eissn1095-8304
rioxxterms.typeJournal Article/Reviewen
pubs.funder-project-idDepartment of Health (PRP number 107001)
pubs.funder-project-idWELLCOME TRUST (106679/Z/14/Z)


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record

Attribution 4.0 International
Except where otherwise noted, this item's licence is described as Attribution 4.0 International