Impact of an intervention on the availability and consumption of fruits and vegetables in the workplace.

摘要: Department of Nutrition, School Public Health, University Sa˜o Paulo, Av. Dr Arnaldo 715,01246-904 Paulo – SP, BrazilSubmitted 15 April 2010: Accepted 9 November First published online 21 December 2010AbstractObjective: To evaluate the impact an educational and environmental inter-vention on availability consumption fruits vegetables in workplacecafeterias.Design: This was a randomized intervention study involving sample com-panies that were divided into control groups. The intervention,which focused change work environment, based ecologicalmodel for health promotion. It involved several different aspects including menuplanning, food presentation motivational strategies to encourage con-sumption vegetables. measuredby changes (between baseline follow-up) andvegetables eaten per consumer meals fruitsand workplace by workers. We also evaluated ofenergy, macronutrients fibre.Settings: Companies Brazil.Subjects: Twenty-nine companies 2510 workers.Results: After we found average increase offruits 49g group, approxi-mately 15%, whereas results group remained practically equalto levels. During follow-up period, alsoshowed reduced total fat fibre offered. resultsshowed slight but still positive workers’ (about 11g) offered companies.Conclusions: Interventions environment can be effective inpromoting healthy foods.KeywordsWorkplaceFruitsVegetablesIntervention studiesNutritionStudies have demonstrated low is associated with development ofcertain chronic diseases, such as CVD diabetes