Study on Workplace Foods and Dietary Quality
Introduction to the Research
A recent study published in the Journal of the Academy of Nutrition and Dietetics examined the types of foods most commonly acquired at workplaces and their nutritional quality. Over the past decade, the prevalence of chronic diseases has become increasingly apparent. The World Health Organization projected that 89% of all deaths in Canada could be attributed to chronic diseases, many of which are linked to nutrition and diet.
Workplace Interventions
With around 150 million working adults, various workplace interventions and wellness initiatives were established to promote healthier behaviors among employees. These initiatives aimed to decrease absenteeism and lower healthcare costs. Strategies included nutritional counseling, smoke-free policies, health insurance benefits, and the provision of healthier food options at the workplace.
Research Insights
Despite the progress made through these wellness efforts, lead researcher Stephen J. Onufrak noted a significant gap in understanding workplace food behaviors and the food that is available and consumed. To address this, Onufrak and his team analyzed data from the Food Acquisition and Purchasing Survey (FoodAPS), which included over 5,000 working adults aged 18 and older. They tracked the foods acquired in the workplace over a seven-day period to identify the top 10 food categories based on purchase frequency and calculated the kilocalories per capita from these workplace food items.
Findings on Nutritional Quality
The study revealed that a substantial portion of workplace food is high in empty calories, sodium, and refined grains. Specifically, the results indicated that 23.4% of participants obtained at least one workplace food item during the study period. Notably, education level was significantly associated with food acquisition; individuals with college degrees were twice as likely to purchase workplace food compared to those with only a high school diploma. This trend was linked to higher education levels often correlating with employment at larger companies that provide a wider range of food options.
The average caloric intake from workplace foods was found to be 1,292 kcal per week, with an average of 430 kcal per purchase. The Healthy Eating Index (HEI-2010) score for the top 10 food categories indicated that most items were low in whole grains and fruit while being high in solid fats, added sugars, and sodium. These findings reflect the less healthy choices commonly available in workplace settings.
Implications for Health
A crucial takeaway from this study is that the typical foods offered and consumed in workplaces often do not meet national dietary recommendations. Given that a poor diet is linked to the development of chronic diseases, the unhealthy food options available in many workplaces may increase employees’ risk of health issues.
Recommendations for Employers
To enhance the health of their workforce, employers are encouraged to refine and improve the food options they offer. Some organizations have already initiated changes, providing accessible free water and affordable healthy food and beverage choices. The implementation of food service guidelines is intended to promote better nutrition for employees.
Conclusion
Overall, nearly 25% of working adults acquire workplace foods at least once a week. However, the nutritional quality of the food choices available in these environments remains inadequate. Aligning workplace food offerings more closely with dietary guidelines is essential for improving the health and well-being of employees.
References
Leahy, E. (2019, January 22). Widely available food in US workplaces: Perk or hazard? Retrieved from https://www.eurekalert.org/pub_releases/2019-01/e-waf011719.php
Onufrak, S. J., Zaganjor, H., Pan, L., Lee-Kwan, S. H., Park, S., & Harris, D. M. (2019). Foods and Beverages Obtained at Worksites in the United States. Journal of the Academy of Nutrition and Dietetics. doi:10.1016/j.jand.2018.11.011
Preventing chronic diseases: A vital investment. (2015, December 21). Retrieved from http://www.who.int/chp/chronic_disease_report/en/