Department of Education and Research in Health Sciences, Faculty of Health Science, Medical University of Warsaw, 00-581 Warsaw, Poland.
Department of Human Nutrition, Faculty of Health Sciences, Medical University of Warsaw, 27 Erazma Ciołka Street, 01-445 Warsaw, Poland.
Nutrients. 2024 Nov 1;16(21):3766. doi: 10.3390/nu16213766.
BACKGROUND/OBJECTIVES: This study aimed to evaluate how women working in office environments perceive their workplace as promoting healthy eating behaviors through employer-led actions.
This cross-sectional study was conducted among 230 professionally active women employed in office settings in Poland. Data were collected using the Computer-Assisted Web Interview (CAWI) method. Participants were divided into two groups based on their perceived level of workplace support for healthy eating behaviors, as measured by the Workplace Healthy Eating Scale. Group 1 (n = 125; 54.3%; mean score = 15.69, SD = 3.76) and Group 2 (n = 105; 45.7%; mean score = 29.88, SD = 5.15) reflected low and high perceived support, respectively.
A linear regression model was employed to assess the association between the perceived level of support and specific workplace initiatives, including access to fresh fruits and vegetables, meal preparation facilities, cafeteria usage, lectures on nutrition, cooking workshops, and individual dietary consultations. For Group 1, access to fresh fruits and vegetables was the only factor significantly associated with a positive perception of the workplace as promoting healthy eating ( = 0.003), explaining 6.5% of the variance (adjusted R = 0.065). In Group 2, both access to fresh produce and participation in cooking workshops were significantly associated with positive workplace perceptions ( < 0.001), explaining 41% of the variance (adjusted R = 0.410).
Access to fresh produce is a key determinant of employees' perceptions of workplace support for healthy eating behaviors, with a notably greater impact observed when combined with additional activities such as cooking workshops. Employer-led initiatives focusing on practical dietary engagement appear to be effective in enhancing workplace perceptions of health promotion.
背景/目的：本研究旨在评估在办公室环境中工作的女性如何通过雇主主导的行动感知工作场所对促进健康饮食行为的支持。
本横断面研究在波兰办公室环境中工作的 230 名专业活跃女性中进行。使用计算机辅助网络访谈（CAWI）方法收集数据。参与者根据他们感知到的工作场所对健康饮食行为的支持程度分为两组，这是通过工作场所健康饮食量表来衡量的。第 1 组（n = 125；54.3%；平均得分为 15.69，SD = 3.76）和第 2 组（n = 105；45.7%；平均得分为 29.88，SD = 5.15）分别反映了低和高感知支持。
采用线性回归模型评估感知支持水平与特定工作场所举措之间的关联，包括获得新鲜水果和蔬菜、膳食准备设施、使用自助餐厅、营养讲座、烹饪工作坊和个人饮食咨询。对于第 1 组，获得新鲜水果和蔬菜是与对工作场所促进健康饮食的积极感知唯一显著相关的因素（ = 0.003），解释了 6.5%的方差（调整后的 R = 0.065）。对于第 2 组，获得新鲜农产品和参加烹饪工作坊均与对工作场所的积极看法显著相关（ < 0.001），解释了 41%的方差（调整后的 R = 0.410）。
获得新鲜农产品是员工对工作场所支持健康饮食行为感知的关键决定因素，当与烹饪工作坊等其他活动结合使用时，其影响更为显著。雇主主导的关注实际饮食参与的举措似乎可有效增强工作场所对健康促进的看法。
