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Vending Assessment and Program Implementation in Four Iowa Worksites.

Catherine J Lillehoj¹, Faryle Nothwehr², Kala Shipley³

¹Iowa Department of Public Health, Des Moines, IA, USA catherine.lillehoj@idph.iowa.gov.

Health Promotion Practice

|July 30, 2015

Summary

Limited healthy options in worksite vending machines restrict employee choices. Interventions showed some success, but challenges remain in improving the worksite food environment for better nutrition.

Keywords:

environmental and systems change health promotion nutrition worksite safety and health

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Area of Science:

Public Health Nutrition
Behavioral Science
Environmental Health

Background:

The worksite food environment significantly influences daily dietary decisions.
Vending machine options are a key component of the food environment accessible to employees.

Purpose of the Study:

To describe the vending environment and intervention efforts in four Iowa worksites.
To assess the impact of interventions on healthy vending options and employee behavior.

Main Methods:

Case studies utilizing the Nutrition Environment Measures Survey-Vending (NEMS-V).
Pre- and post-intervention employee surveys assessing attitudes and behaviors.
Documentation of intervention strategies by program coordinators.

Main Results:

Most vending options did not meet healthfulness criteria before interventions.
Employees reported satisfaction with healthier items introduced.
Variations observed in employee behavior, attitudes, and intervention implementation across worksites.

Conclusions:

Limited worksite vending options constrain employee access to healthy foods.
Implementing changes in the worksite food environment presents ongoing challenges.
Findings inform public health practitioners designing workplace nutrition interventions.