Type

Journal Article

Authors

Ivan J Perry
Birgit Greiner
Ken McKenzie
Ann Kirby
Janas M. Harrington
Anthony P Fitzgerald
Clare Kelly
Jessica Scotto Di Marrazzo
Fiona Geaney
Fiona Geany

Subjects

Medicine & Nursing

Topics
economics patient education as topic time factors workplace nutrition education salt diet diet carbohydrate restricted diet sodium restricted risk reduction behavior adult sugar feeding behavior humans adolescent research design cost benefit analysis vegetables diet fat restricted environmental modification workplace complex dietary intervention fruit portion size fruit and vegetables occupational health services nutritional status young adult fat health care costs adverse effects middle aged choice behavior health knowledge attitudes practice risk factors ireland

The food choice at work study: effectiveness of complex workplace dietary interventions on dietary behaviours and diet-related disease risk - study protocol for a clustered controlled trial. (2013)

Abstract Dietary behaviour interventions have the potential to reduce diet-related disease. Ample opportunity exists to implement these interventions in the workplace. The overall aim is to assess the effectiveness and cost-effectiveness of complex dietary interventions focused on environmental dietary modification alone or in combination with nutrition education in large manufacturing workplace settings. A clustered controlled trial involving four large multinational manufacturing workplaces in Cork will be conducted. The complex intervention design has been developed using the Medical Research Council's framework and the National Institute for Health and Clinical Excellence (NICE) guidelines and will be reported using the TREND statement for the transparent reporting of evaluations with non-randomized designs. It will draw on a soft paternalistic 'nudge' theoretical perspective. It will draw on a soft paternalistic "nudge" theoretical perspective. Nutrition education will include three elements: group presentations, individual nutrition consultations and detailed nutrition information. Environmental dietary modification will consist of five elements: (a) restriction of fat, saturated fat, sugar and salt, (b) increase in fibre, fruit and vegetables, (c) price discounts for whole fresh fruit, (d) strategic positioning of healthier alternatives and (e) portion size control. No intervention will be offered in workplace A (control). Workplace B will receive nutrition education. Workplace C will receive nutrition education and environmental dietary modification. Workplace D will receive environmental dietary modification alone. A total of 448 participants aged 18 to 64 years will be selected randomly. All permanent, full-time employees, purchasing at least one main meal in the workplace daily, will be eligible. Changes in dietary behaviours, nutrition knowledge, health status with measurements obtained at baseline and at intervals of 3 to 4 months, 7 to 9 months and 13 to 16 months will be recorded. A process evaluation and cost-effectiveness economic evaluation will be undertaken. A 'Food Choice at Work' toolbox (concise teaching kit to replicate the intervention) will be developed to inform and guide future researchers, workplace stakeholders, policy makers and the food industry. Current Controlled Trials, ISRCTN35108237.
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Full list of authors on original publication

Ivan J Perry, Birgit Greiner, Ken McKenzie, Ann Kirby, Janas M. Harrington, Anthony P Fitzgerald, Clare Kelly, Jessica Scotto Di Marrazzo, Fiona Geaney, Fiona Geany

Experts in our system

1
Ivan J Perry
University College Cork
Total Publications: 188
 
2
Birgit A. Greiner
University College Cork
Total Publications: 25
 
3
Ann Kirby
University College Cork
Total Publications: 7
 
4
Janas Harrington
University College Cork
Total Publications: 59
 
5
Anthony P Fitzgerald
University College Cork
Total Publications: 73
 
6
Clare Kelly
University College Cork
Total Publications: 3
 
7
Fiona Geaney
University College Cork
Total Publications: 16