Azevedo Ana Beatriz Coelho de, Gálvez Espinoza Patricia, de Albuquerque Fernanda Martins, Curioni Cintia Chaves, Bandoni Daniel Henrique, Canella Daniela Silva
Postgraduate Program in Food, Nutrition and Health, Rio de Janeiro State University, Rio de Janeiro, Brazil.
Department of Nutrition, Chile University, Santiago, Chile.
Public Health Nutr. 2025 Apr 14;28(1):e91. doi: 10.1017/S1368980025000576.
To map out evidence on instruments for evaluating organisational food environments of workplaces and the components and dimensions considered in the identified instruments.
A scoping review that includes studies published as of January 2005, the year of publication of the model developed by Glanz (2005). The databases consulted were PubMed, Embase, Web of Science, PsycINFO, Scopus and Google Scholar until November 2024, without language restrictions. Studies were included if they evaluated the food environment of workplaces such as companies/factories, universities/post-secondary institutions/technical colleges and hospitals/health care units. The conceptual model of Castro and Canella (2022), considering its components and dimensions, was used to synthesise the data.
After a full reading, fifty-four articles were selected. Most were conducted in the United States and Brazil, although there were studies from sixteen countries. A total of thirty-six instruments were identified: nineteen were used in universities, eight in hospitals, and eleven in companies. No instrument included all components and dimensions of the conceptual model; however, three instruments included most of them. The most evaluated component was the internal level of eating spaces, and the most evaluated dimensions were the availability and quality of foods/beverages in eating spaces. Of the thirty-six instruments, twenty-nine reported some measure of validity or reproducibility. The limitation most reported by the studies was the non-generaliation of results because samples are limited.
Evaluations of the organisational food environment of workplaces can be used for monitoring, planning interventions and formulating public policies for such places, thereby enhancing workers' health.
梳理有关评估工作场所组织性食物环境的工具以及已识别工具中所考虑的组成部分和维度的证据。
一项范围综述，纳入截至2005年1月（即Glanz于2005年开发该模型的年份）发表的研究。检索的数据库包括PubMed、Embase、Web of Science、PsycINFO、Scopus和谷歌学术，检索截至2024年11月，无语言限制。如果研究评估了公司/工厂、大学/高等院校/技术学院以及医院/医疗保健单位等工作场所的食物环境，则纳入研究。使用Castro和Canella（2022年）的概念模型，结合其组成部分和维度来综合数据。
在全面阅读后，筛选出54篇文章。大多数研究在美国和巴西进行，不过也有来自16个国家的研究。总共识别出36种工具：19种用于大学，8种用于医院，11种用于公司。没有一种工具涵盖概念模型的所有组成部分和维度；然而，有三种工具涵盖了其中大部分。评估最多的组成部分是就餐空间的内部水平，评估最多的维度是就餐空间中食品/饮料 的可及性和质量。在这36种工具中，29种报告了某种效度或可重复性的测量。研究报告最多的局限性是结果无法推广，因为样本有限。
对工作场所组织性食物环境的评估可用于监测、规划干预措施以及为此类场所制定公共政策，从而促进员工健康。
