Misawa Akemi, Yoshita Katsushi, Fukumura Tomoe, Tanaka Taichiro, Tamaki Junko, Takebayashi Toru, Kusaka Yukinori, Nakagawa Hideaki, Yamato Hiroshi, Okayama Akira, Miura Katsuyuki, Okamura Tomonori, Ueshima Hirotsugu
Department of Food and Human Health Science, Osaka City University Graduate School of Human Life Science, Sugimoto 3-3-138, Sumiyoshi-Ku, Osaka-city, Osaka 558-8585, Japan.
Sangyo Eiseigaku Zasshi. 2015;57(3):97-107. doi: 10.1539/sangyoeisei.B14017. Epub 2015 Mar 20.
We examined the effects on employee vegetable intake of a long-term intervention in an employee work cafeteria.
The subjects were approximately 1,200 employees (aged 19-61 years) of an industrial company in Fukui prefecture. We promoted the intake of typical Japanese style meals that combined three elements (staple foods, main dishes and vegetable dishes) to increase vegetables intake. We displayed all items on the menus of the employee cafeteria using three colors (yellow, red and green to denote three elements) to indicate healthy food choices for the maintenance of a healthy food environment. We advised employees to choose meals containing the three elements at the time of payment, for nutritional education (appropriate portion choice: APC). We evaluated the ratio of APC at the same time. To calculate the mean daily intake per person, we carried out a questionnaire survey similar to the "semi-quantitative food frequency questionnaire" and asked about the frequency and approximate intake of vegetables.
The APC was 63.5% after one year of intervention, significantly increased to 82.1% after two years (p < 0.001), and was 80.0% after three years of intervention (p < 0.001). Vegetable intake at breakfast (p < 0.001), lunch (p < 0.001) and dinner (p = 0.011), and from vegetable juice (p = 0.030) significantly increased after three years of intervention. The consumption of pickles significantly decreased after three years of intervention (p = 0.009). It was estimated that the vegetable intake of men increased from 167.3 to 184.6 g, and that of women from 157.9 to 187.7 g.
Employee estimated vegetable intake was significantly increased and that of pickles was significantly decreased by a long-term intervention (three years) in the employee work cafeteria.
我们研究了在员工工作餐厅进行长期干预对员工蔬菜摄入量的影响。
研究对象为福井县一家工业公司的约1200名员工（年龄在19 - 61岁之间）。我们推广摄入包含主食、主菜和蔬菜菜肴这三个元素的典型日式餐食，以增加蔬菜摄入量。我们用三种颜色（黄色、红色和绿色分别代表三个元素）展示员工餐厅菜单上的所有菜品，以表明有助于维持健康饮食环境的健康食物选择。我们在员工付款时建议他们选择包含这三个元素的餐食，进行营养教育（适当份量选择：APC）。同时我们评估了APC的比例。为计算每人每日平均摄入量，我们开展了一项类似于“半定量食物频率问卷”的问卷调查，询问蔬菜的食用频率和大致摄入量。
干预一年后APC为63.5%，两年后显著增至82.1%（p < 0.001），干预三年后为80.0%（p < 0.001）。干预三年后，早餐（p < 0.001）、午餐（p < 0.001）和晚餐（p = 0.011）以及蔬菜汁（p = 0.030）中的蔬菜摄入量显著增加。干预三年后泡菜的消费量显著下降（p = 0.009）。据估计，男性的蔬菜摄入量从167.3克增至184.6克，女性从157.9克增至187.7克。
通过在员工工作餐厅进行为期三年的长期干预，员工的估计蔬菜摄入量显著增加，泡菜摄入量显著减少。
