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Eat smart! Workplace Cafeteria Program evaluation of the nutrition component
Jody Dawson1, John J M Dwyer, Susan Evers
1Family Relations and Applied Nutrition, College of Social and Applied Human Sciences, University of Guelph, ON.
Summary
The Eat Smart! Workplace Cafeteria Program (ESWCP) increased staff awareness and positive eating behavior changes. Further research is needed to confirm benefits and generalizability to other settings.
Area of Science:
- Nutrition Science
- Public Health
- Behavioral Science
Background:
- Hospital cafeterias play a role in staff dietary intake.
- Workplace nutrition programs can influence eating behaviors.
- The Eat Smart! Workplace Cafeteria Program (ESWCP) was implemented in a hospital setting.
Purpose of the Study:
- To evaluate the nutrition component of the ESWCP.
- To assess staff cafeteria usage, program awareness, and attitudes.
- To examine short-term eating behavior changes and gather improvement suggestions.
Main Methods:
- A survey was distributed to 504 hospital staff members using Dillman's Tailored Design Method.
- Four mail-outs were employed to maximize response rate.
- A 51% response rate was achieved.
Main Results:
- 87% of staff visited the cafeteria weekly; 69% purchased 1-5 meals/snacks weekly.
- 86% were aware of the ESWCP, primarily through cafeteria table notices (67%).
- Reported benefits included increased healthy eating knowledge, convenience, and energy levels.
Conclusions:
- Staff demonstrated high program awareness and reported positive feedback and behavior changes.
- Future observational studies are recommended to analyze food offerings and generalize findings.
- The ESWCP shows promise in promoting healthier eating habits in a hospital workplace.
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