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Effects of a long-term intervention in a work cafeteria on employee vegetable intake

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  • Misawa Akemi
    Department of Food and Human Health Science, Osaka City University Graduate School of Human Life Science, Sugimoto 3-3-138, Sumiyoshi-Ku, Osaka-city, Osaka 558-8585, Japan
  • Yoshita Katsushi
    Department of Food and Human Health Science, Osaka City University Graduate School of Human Life Science, Sugimoto 3-3-138, Sumiyoshi-Ku, Osaka-city, Osaka 558-8585, Japan
  • Fukumura Tomoe
    Department of Food and Human Health Science, Osaka City University Graduate School of Human Life Science, Sugimoto 3-3-138, Sumiyoshi-Ku, Osaka-city, Osaka 558-8585, Japan
  • Tanaka Taichiro
    Division of Environmental and Occupational Health, Department of Social Medicine, Faculty of Medicine, Toho University, Japan
  • Tamaki Junko
    Osaka Medical College Department of Hygiene & Public Health, Japan
  • Takebayashi Toru
    Department of Preventive Medicine and Public Health, Keio University, Japan
  • Kusaka Yukinori
    Faculty of Medical Sciences, University of Fukui, Japan
  • Nakagawa Hideaki
    Department of Epidemiology and Public Health, Kanazawa Medical University, Japan
  • Yamato Hiroshi
    Institute of Industrial Ecological Sciences, University of Occupational and Environmental Health, Japan
  • Okayama Akira
    First Institute for Health Promotion and Health Care, Japan
  • Miura Katsuyuki
    Department of Public Health, Shiga University of Medical Science, Japan Center for Epidemiologic Research in Asia, Shiga University of Medical Science, Japan
  • Okamura Tomonori
    Department of Preventive Medicine and Public Health, Keio University, Japan
  • Ueshima Hirotsugu
    Department of Public Health, Shiga University of Medical Science, Japan Center for Epidemiologic Research in Asia, Shiga University of Medical Science, Japan
  • HIPOP-OHP Research Group

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Other Title
  • 従業員食堂における長期間の食環境介入が野菜類の摂取量に及ぼす効果
  • ジュウギョウイン ショクドウ ニ オケル チョウキカン ノ ショク カンキョウ カイニュウ ガ ヤサイルイ ノ セッシュリョウ ニ オヨボス コウカ

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Abstract

Objectives: We examined the effects on employee vegetable intake of a long-term intervention in an employee work cafeteria. Methods: Thesubjects were approximately 1,200 employees (aged 19–61 years) of an industrial company in Fukui prefecture. We promoted the intake of typical Japanese style meals that combined three elements (staple foods, main dishes and vegetable dishes) to increase vegetables intake. We displayed all items on the menus of the employee cafeteria using three colors (yellow, red and green to denote three elements) to indicate healthy food choices for the maintenance of a healthy food environment. We advised employees to choose meals containing the three elements at the time of payment, for nutritional education (appropriate portion choice: APC). We evaluated the ratio of APC at the same time. To calculate the mean daily intake per person, we carried out a questionnaire survey similar to the “semi-quantitative food frequency questionnaire” and asked about the frequency and approximate intake of vegetables. Results: TheAPC was 63.5% after one year of intervention, significantly increased to 82.1% after two years (p < 0.001), and was 80.0% after three years of intervention (p < 0.001). Vegetable intake at breakfast (p < 0.001), lunch (p < 0.001) and dinner (p = 0.011), and from vegetable juice (p = 0.030) significantly increased after three years of intervention. The consumption of pickles significantly decreased after three years of intervention (p = 0.009). It was estimated that the vegetable intake of men increased from 167.3 to 184.6 g, and that of women from 157.9 to 187.7 g. Conclusions: Employee estimated vegetable intake was significantly increased and that of pickles was significantly decreased by a long-term intervention (three years) in the employee work cafeteria.

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