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Free Food at Work: A Concept Analysis.

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Summary
This summary is machine-generated.

Free food at work, defined as no-cost workplace meals, impacts employee consumption and health. Further research is needed to understand its nutritional quality and health effects in workplace wellness programs.

Keywords:
food environmenthealth promotionnutritionwellnessworkplace

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Area of Science:

  • Workplace Health
  • Nutrition Science
  • Behavioral Economics

Background:

  • Free food at work is prevalent in various settings like offices and hospitals.
  • The nutritional quality, prevalence, and health impact of this food remain largely unknown.
  • The concept of free food at work requires clear definition and differentiation from other food sources.

Purpose of the Study:

  • To conduct a concept analysis of "free food at work."
  • To delineate the concept, identifying its defining attributes, antecedents, and consequences.
  • To develop a conceptual model for future research and theory development.

Main Methods:

  • Concept analysis utilizing the 8-step Walker and Avant framework.
  • Comprehensive literature review conducted in June and July 2020.
  • Identification of defining attributes, antecedents, consequences, and empirical referents.

Main Results:

  • Free food at work is defined as food available at no cost to employees in the workplace.
  • Key attributes include nutritional value, quantity, frequency, and location.
  • Consequences encompass influences on consumption, behavior, attitudes, emotions, and health outcomes.

Conclusions:

  • A conceptual model for "free food at work" was developed, highlighting its attributes and implications.
  • Understanding the health impact of free food at work is crucial for workplace health promotion.
  • Further study is needed to explore the measurable aspects and health consequences of workplace free food offerings.