Kawabata Teruko, Nakamura Masakazu, Takemi Yukari, Hayashi Fumi, Yamada Takashi
Japan Association for Development of Community Medicine, F15 Todofuken-Kaikan Bldg. 2-6-3 Hirakawa-Chou, Chiyoda-Ward, Tokyo, 102-0093, Japan.
Kagawa Nutrition University Graduate School, Saitama-Pref, 3-9-21 Chiyoda, Sakado-City, 350-0288, Japan.
BMC Nutr. 2024 Aug 16;10(1):113. doi: 10.1186/s40795-024-00920-3.
A food environment intervention using nudge tactics was implemented at a hospital convenience store (CVS) in Tokyo to improve employees' eating habits. The objective of this study was to evaluate its effects on the urinary sodium-to-potassium ratio (Na/K), food intake, eating attitude, and behavior.
Using a pre-post design; the intervention incorporated nudge tactics, healthier options, easy-to-pick food placement, and eye-catching information. We also used price incentives. The primary outcomes included changes in Na/K and sodium and potassium excretion assessed using spot urine samples at health checkups. Secondary outcomes were changes in staff food intake, eating attitude, and behavior which were assessed using questionnaire surveys. All outcomes were evaluated statistically. Furthermore, we investigated how the intervention led to outcomes using path analysis.
A total of 140 participant (52men and 88women) were analyzed. Significant changes were observed in Na/K (3.16 to 2.98 in median, p = 0.02) and potassium excretion (43.4 to 45.2 mmol/day in mean, p = 0.03). However, sodium excretion did not change significantly. The intake of fruits and dairy products increased with improved self-efficacy. The most influential factor for lowering Na/K and increasing potassium excretion was information from the CVS; purchasing "balanced meals" to lower Na/K and salads to increase potassium excretion were second.
Food environment intervention using nudge tactics can improve staff's food intake and lower Na/K.
Registration number: UMIN000049444 (UMIN-CTR). Date of registration: November. 7. 2022.
在东京一家医院便利店（CVS）实施了一项采用助推策略的食品环境干预措施，以改善员工的饮食习惯。本研究的目的是评估其对尿钠钾比（Na/K）、食物摄入量、饮食态度和行为的影响。
采用前后对照设计；干预措施包括助推策略、更健康的选择、易于拿取的食物摆放位置以及引人注目的信息。我们还使用了价格激励措施。主要结局包括在健康检查时使用随机尿样评估的Na/K以及钠和钾排泄量的变化。次要结局是通过问卷调查评估的员工食物摄入量、饮食态度和行为的变化。所有结局均进行统计学评估。此外，我们使用路径分析研究干预措施如何导致这些结局。
共分析了140名参与者（52名男性和88名女性）。观察到Na/K（中位数从3.16降至2.98，p = 0.02）和钾排泄量（平均值从43.4增至45.2 mmol/天，p = 0.03）有显著变化。然而，钠排泄量没有显著变化。水果和乳制品的摄入量随着自我效能感的提高而增加。降低Na/K和增加钾排泄量的最有影响因素是来自便利店的信息；购买“均衡膳食”以降低Na/K和沙拉以增加钾排泄量次之。
采用助推策略的食品环境干预可以改善员工的食物摄入量并降低Na/K。
注册号：UMIN0—— （UMIN-CTR）。注册日期：2022年11月7日。
