Abstract
Background
Nutrition interventions are a common component of worksite wellness programs and have
been recognized as an effective strategy to change employee dietary behaviors. However,
little is known about worksite food behaviors or the foods that are obtained at workplaces
at the national level.
Objective
The aims were to examine the frequency of and the amount of money spent obtaining
foods at work among employed US adults, to determine the foods most commonly obtained
at work, and to assess the dietary quality of these foods.
Design
This is a cross-sectional analysis of data from the US Department of Agriculture Food
Acquisition and Purchasing Survey, a nationally representative household survey conducted
from April 2012 through January 2013 on food purchases and acquisitions during a 7-day
study period.
Participants
The study included 5,222 employed adult Americans.
Main outcome measures
The study assessed the prevalence of obtaining any foods at work overall and according
to sociodemographic subgroups, number of acquisitions and calories obtained, most
commonly obtained foods and leading food sources of calories, and 2010 Healthy Eating
Index (HEI) scores that represent dietary quality.
Statistical analyses performed
Prevalence estimates of obtaining ≥1 foods at work were compared according to sociodemographic
characteristic using χ2 tests.
Results
Nearly a quarter (23.4%) of working adults obtained foods at work during the week,
and the foods they obtained averaged 1,292 kcal per person per week. The leading food
types obtained included foods typically high in solid fat, added sugars, or sodium,
such as pizza, regular soft drinks, cookies or brownies, cakes and pies, and candy.
HEI scores suggest that work foods are high in empty calories, sodium, and refined
grains and low in whole grains and fruit.
Conclusions
Working adults commonly obtain foods at work, and the foods they obtain have limited
dietary quality. Future research should examine the role worksites can play to help
ensure access to and promote healthier options.
Keywords
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Biography
S. J. Onufrak is an epidemiologist, Division of Nutrition, Physical Activity and Obesity, Centers for Disease Control and Prevention, Atlanta, GA.
Biography
H. Zaganjor is an ORISE Fellow, Division of Nutrition, Physical Activity and Obesity, Centers for Disease Control and Prevention, Atlanta, GA.
Biography
L. Pan is an epidemiologist, Division of Nutrition, Physical Activity and Obesity, Centers for Disease Control and Prevention, Atlanta, GA.
Biography
S. H. Lee-Kwan is an epidemiologist, Division of Nutrition, Physical Activity and Obesity, Centers for Disease Control and Prevention, Atlanta, GA.
Biography
S. Park is team leader, Division of Nutrition, Physical Activity and Obesity, Centers for Disease Control and Prevention, Atlanta, GA.
Biography
D. M. Harris is senior scientist and team leader, Division of Nutrition, Physical Activity and Obesity, Centers for Disease Control and Prevention, Atlanta, GA.
Article Info
Publication History
Published online: January 22, 2019
Accepted:
November 13,
2018
Received:
March 13,
2018
Footnotes
Supplementary materials: Podcast available at www.jandonline.org/content/podcast
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT Funding is solely from internal Centers for Disease Control and Prevention funds.
The findings and conclusions in this report are those of the authors and do not necessarily represent the official position of the Centers for Disease Control and Prevention.
AUTHOR CONTRIBUTIONS S. J. Onufrak analyzed the data. S. J. Onufrak and H. Zaganjor wrote the first draft. All authors reviewed and commented on initial tables and subsequent drafts of the manuscript.
Identification
Copyright
Published by Elsevier Inc. on behalf of the Academy of Nutrition and Dietetics.
