Naicker Ashika, Shrestha Archana, Joshi Chandni, Willett Walter, Spiegelman Donna
Department of Food and Nutrition, Durban University of Technology, Durban, South Africa.
Department of Nutrition, Harvard TH Chan School of Public Health, Boston, USA.
Prev Med Rep. 2021 Feb 23;22:101333. doi: 10.1016/j.pmedr.2021.101333. eCollection 2021 Jun.
The objective of this review is to evaluate evidence for the effectiveness of workplace cafeteria and other supporting multicomponent interventions to promote healthy eating and reductions in health risks among adults. We conducted an electronic search in EMBASE, CINAHL, EconLit, Ovid, Cochrane, Web of Science and PubMed for English-language articles published from 1985 to July 2019. Studies were original articles reporting the results of workplace cafeteria interventions to promote healthy eating and reduction in health risks. Outcomes were classified as changes in fruit and vegetable intake, health risk indicators, dietary intake, and food sales. Interventions were categorized as interventions targeting food quality or quantity, targeting price, targeting food choice at point of purchase, targeting improved supply, targeting client's information, education or motivation and targeting organization policies. Behavioral change conditions used in interventions were identified using the COM-B system of behavioral change. Results were presented in a narrative summary. A total of 55 studies out of 6285 articles were identified for this review. Several studies used multicomponent interventions and the most featured interventions included interventions targeting food quality or quantity, targeting client's information, education or motivation and targeting food choice at point of purchase. There is evidence that workplace cafeteria and other supporting multicomponent interventions resulted in higher intake of fruit and vegetables, improved dietary intake, improved health outcomes and healthy food sales. The findings of this review have the potential to inform future cafeteria-based and other supporting multicomponent workplace health interventions. The review protocol was not registered in a repository.
本综述的目的是评估工作场所自助餐厅及其他配套多成分干预措施在促进成年人健康饮食和降低健康风险方面有效性的证据。我们在EMBASE、CINAHL、EconLit、Ovid、Cochrane、科学网和PubMed中进行了电子检索，以查找1985年至2019年7月发表的英文文章。研究为报告工作场所自助餐厅干预措施促进健康饮食和降低健康风险结果的原创文章。结果分为水果和蔬菜摄入量的变化、健康风险指标、饮食摄入量和食品销售情况。干预措施分为针对食品质量或数量的干预、针对价格的干预、针对购买点食品选择的干预、针对供应改善的干预、针对客户信息、教育或动机的干预以及针对组织政策的干预。使用行为改变的COM-B系统确定干预措施中使用的行为改变条件。结果以叙述性总结的形式呈现。本综述共从6285篇文章中确定了55项研究。几项研究采用了多成分干预措施，最具特色的干预措施包括针对食品质量或数量的干预、针对客户信息、教育或动机的干预以及针对购买点食品选择的干预。有证据表明，工作场所自助餐厅及其他配套多成分干预措施可使水果和蔬菜摄入量增加、饮食摄入改善、健康结果改善以及健康食品销售增加。本综述的结果有可能为未来基于自助餐厅及其他配套的多成分工作场所健康干预措施提供参考。该综述方案未在一个资料库中注册。
