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Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study
Erica L Thomas1, Anna Puig Ribera2, Anna Senye-Mir2
1School of Sport, Exercise, and Rehabilitation Sciences, University of Birmingham, Birmingham, United Kingdom.
Journal of Nutrition Education and Behavior
|December 29, 2015
Summary
Point-of-choice nutrition information, focusing on calories and saturated fat, can influence workplace food choices. However, practical factors like time and cost may ultimately impact healthy eating more than labels.
Area of Science:
- Behavioral Science
- Nutrition Education
- Workplace Health Promotion
Background:
- Workplace cafeterias are key settings for food choices.
- Point-of-choice (POC) nutrition information aims to influence consumer decisions.
- Understanding employee preferences for POC information is crucial for effective campaigns.
Purpose of the Study:
- To develop three POC campaigns to influence food choices in workplace cafeterias.
- To explore effective strategies for prompting behavior change in food selection.
Main Methods:
- Eight focus groups were conducted with university employees (n=36, aged 23-58).
- Focus groups were held in the workplace setting.
- Transcripts were analyzed using thematic analysis to identify key themes.
Main Results:
- Calories and saturated fat information were identified as most influential for food selection.
- Employees prefer this information at the time of making a food choice.
- Employees are more receptive to persuasive messages while queuing for food.
- Effective messages should prompt immediate action and explain health benefits.
Conclusions:
- POC nutrition campaigns were positively received by employees.
- Factors such as cost, time constraints, and healthy food availability may significantly influence food choices.
- Nutrition information alone may not be sufficient to drive significant behavior change.
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