School of Health, Care and Social Welfare, Division of Public Health Sciences, Mälardalen University, 722 20 Västerås, Sweden.
Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, 171 77 Stockholm, Sweden.
Nutrients. 2020 Dec 7;12(12):3754. doi: 10.3390/nu12123754.
Our aim is to review published studies on dietary interventions to promote healthy eating habits among office workers. The databases PubMed, EBSCO (MEDLINE, Academic Search Elite, CINAHL Plus, PsycARTICLES, PsycINFO), Cochrane Library, SCOPUS, and Google Scholar were searched between February and April 2019. Initially, 6647 articles were identified, and the final number of articles that met the inclusion criteria was 25. We identified four different types of interventions that included educational and/or environmental components, where environmental components provided healthy food in a work-related context. The interventions at the offices included web-based material, availability of food, provision of information in various ways, and a combination of environmental, educational and theory-based psychological approaches (i.e., multicomponent). The most commonly used designs were web-based and information interventions, respectively, which are the least expensive ways to intervene. The interventions assessed a range of outcomes, but this literature review focused on three, i.e., dietary intake, dietary behavior and health-related outcomes. Although the studies were heterogenous in terms of outcomes, design, number of participants, gender distribution and duration, all studies reported at least one positive effect. Thus, workplace dietary interventions are an unutilized area to positively influence dietary intake and health outcomes among office workers. However, the intervention needs to be tailored to the workplace.
我们的目的是回顾已发表的关于饮食干预措施以促进上班族健康饮食习惯的研究。我们于 2019 年 2 月至 4 月期间在 PubMed、EBSCO（MEDLINE、Academic Search Elite、CINAHL Plus、PsycARTICLES、PsycINFO）、Cochrane 图书馆、SCOPUS 和 Google Scholar 数据库中进行了检索。最初，我们确定了 6647 篇文章，最终符合纳入标准的文章数量为 25 篇。我们确定了四种不同类型的干预措施，其中包括教育和/或环境组成部分，环境组成部分在与工作相关的背景下提供健康食品。在办公室实施的干预措施包括基于网络的材料、食物的可获得性、以各种方式提供信息，以及结合环境、教育和基于理论的心理方法（即多组分）。最常用的设计分别是基于网络和信息的干预措施，这是干预措施中最经济的两种方式。这些干预措施评估了一系列结果，但本文献综述重点关注三个方面，即饮食摄入、饮食行为和与健康相关的结果。尽管这些研究在结果、设计、参与者数量、性别分布和持续时间方面存在异质性，但所有研究都报告了至少一个积极的效果。因此，工作场所饮食干预措施是一个未被充分利用的领域，可以积极影响上班族的饮食摄入和健康结果。然而，干预措施需要根据工作场所进行调整。
