A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake

Sevil Alinia; Anne Dahl Lassen; Kirstine Suszkiewicz Krogholm; Tue Christensen; Ole H Hels; Inge Tetens

doi:10.1017/s1368980010002569

A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake

Sevil Alinia, Anne Dahl Lassen, Kirstine Suszkiewicz Krogholm, Tue Christensen, Ole H Hels, Inge Tetens

23 Citations (Scopus)

Abstract

OBJECTIVE: The main purpose of the study was to investigate the feasibility of using workplaces to increase the fruit consumption of participants by increasing fruit availability and accessibility by a minimal fruit programme. Furthermore, it was investigated whether a potential increase in fruit intake would affect vegetable, total energy and nutrient intake.

DESIGN: A 5-month, controlled, workplace study where workplaces were divided into an intervention group (IG) and a control group (CG). At least one piece of free fruit was available per person per day in the IG. Total fruit and dietary intake was assessed, using two 24 h dietary recalls at baseline and at endpoint.

SETTING: Eight Danish workplaces were enrolled in the study. Five workplaces were in the IG and three were in the CG.

SUBJECTS: One hundred and twenty-four (IG, n 68; CG, n 56) healthy, mainly normal-weight participants were recruited.

RESULTS: Mean daily fruit intake increased significantly from baseline to endpoint only in the IG by 112(se 35) g. In the IG, mean daily intake of added sugar decreased significantly by 10·7(se 4·4) g, whereas mean daily intake of dietary fibre increased significantly by 3·0(se 1·1) g. Vegetable, total energy and macronutrient intake remained unchanged through the intervention period for both groups.

CONCLUSIONS: The present study showed that it is feasible to increase the average fruit intake at workplaces by simply increasing fruit availability and accessibility. Increased fruit intake possibly substituted intake of foods containing added sugar. In this study population the increased fruit intake did not affect total energy intake.

Original language	English
Journal	Public Health Nutrition
Volume	14
Issue number	8
Pages (from-to)	1382-1387
Number of pages	6
ISSN	1368-9800
DOIs	https://doi.org/10.1017/s1368980010002569
Publication status	Published - Aug 2011
Externally published	Yes

Keywords

Adult
Consumer Behavior
Denmark
Diet Surveys
Energy Intake
Feeding Behavior
Female
Food Preferences
Fruit
Health Promotion
Humans
Male
Middle Aged
Nutrition Policy
Vegetables
Workplace
Fruit intake
Dietary intervention
Dietary change

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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Cite this

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title = "A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake",

abstract = "OBJECTIVE: The main purpose of the study was to investigate the feasibility of using workplaces to increase the fruit consumption of participants by increasing fruit availability and accessibility by a minimal fruit programme. Furthermore, it was investigated whether a potential increase in fruit intake would affect vegetable, total energy and nutrient intake.DESIGN: A 5-month, controlled, workplace study where workplaces were divided into an intervention group (IG) and a control group (CG). At least one piece of free fruit was available per person per day in the IG. Total fruit and dietary intake was assessed, using two 24 h dietary recalls at baseline and at endpoint.SETTING: Eight Danish workplaces were enrolled in the study. Five workplaces were in the IG and three were in the CG.SUBJECTS: One hundred and twenty-four (IG, n 68; CG, n 56) healthy, mainly normal-weight participants were recruited.RESULTS: Mean daily fruit intake increased significantly from baseline to endpoint only in the IG by 112(se 35) g. In the IG, mean daily intake of added sugar decreased significantly by 10·7(se 4·4) g, whereas mean daily intake of dietary fibre increased significantly by 3·0(se 1·1) g. Vegetable, total energy and macronutrient intake remained unchanged through the intervention period for both groups.CONCLUSIONS: The present study showed that it is feasible to increase the average fruit intake at workplaces by simply increasing fruit availability and accessibility. Increased fruit intake possibly substituted intake of foods containing added sugar. In this study population the increased fruit intake did not affect total energy intake.",

keywords = "Adult, Consumer Behavior, Denmark, Diet Surveys, Energy Intake, Feeding Behavior, Female, Food Preferences, Fruit, Health Promotion, Humans, Male, Middle Aged, Nutrition Policy, Vegetables, Workplace, Fruit intake, Dietary intervention, Dietary change",

author = "Sevil Alinia and Lassen, {Anne Dahl} and Krogholm, {Kirstine Suszkiewicz} and Tue Christensen and Hels, {Ole H} and Inge Tetens",

year = "2011",

month = aug,

doi = "10.1017/s1368980010002569",

language = "English",

volume = "14",

pages = "1382--1387",

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issn = "1368-9800",

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T1 - A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake

AU - Alinia, Sevil

AU - Lassen, Anne Dahl

AU - Krogholm, Kirstine Suszkiewicz

AU - Christensen, Tue

AU - Hels, Ole H

AU - Tetens, Inge

PY - 2011/8

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N2 - OBJECTIVE: The main purpose of the study was to investigate the feasibility of using workplaces to increase the fruit consumption of participants by increasing fruit availability and accessibility by a minimal fruit programme. Furthermore, it was investigated whether a potential increase in fruit intake would affect vegetable, total energy and nutrient intake.DESIGN: A 5-month, controlled, workplace study where workplaces were divided into an intervention group (IG) and a control group (CG). At least one piece of free fruit was available per person per day in the IG. Total fruit and dietary intake was assessed, using two 24 h dietary recalls at baseline and at endpoint.SETTING: Eight Danish workplaces were enrolled in the study. Five workplaces were in the IG and three were in the CG.SUBJECTS: One hundred and twenty-four (IG, n 68; CG, n 56) healthy, mainly normal-weight participants were recruited.RESULTS: Mean daily fruit intake increased significantly from baseline to endpoint only in the IG by 112(se 35) g. In the IG, mean daily intake of added sugar decreased significantly by 10·7(se 4·4) g, whereas mean daily intake of dietary fibre increased significantly by 3·0(se 1·1) g. Vegetable, total energy and macronutrient intake remained unchanged through the intervention period for both groups.CONCLUSIONS: The present study showed that it is feasible to increase the average fruit intake at workplaces by simply increasing fruit availability and accessibility. Increased fruit intake possibly substituted intake of foods containing added sugar. In this study population the increased fruit intake did not affect total energy intake.

AB - OBJECTIVE: The main purpose of the study was to investigate the feasibility of using workplaces to increase the fruit consumption of participants by increasing fruit availability and accessibility by a minimal fruit programme. Furthermore, it was investigated whether a potential increase in fruit intake would affect vegetable, total energy and nutrient intake.DESIGN: A 5-month, controlled, workplace study where workplaces were divided into an intervention group (IG) and a control group (CG). At least one piece of free fruit was available per person per day in the IG. Total fruit and dietary intake was assessed, using two 24 h dietary recalls at baseline and at endpoint.SETTING: Eight Danish workplaces were enrolled in the study. Five workplaces were in the IG and three were in the CG.SUBJECTS: One hundred and twenty-four (IG, n 68; CG, n 56) healthy, mainly normal-weight participants were recruited.RESULTS: Mean daily fruit intake increased significantly from baseline to endpoint only in the IG by 112(se 35) g. In the IG, mean daily intake of added sugar decreased significantly by 10·7(se 4·4) g, whereas mean daily intake of dietary fibre increased significantly by 3·0(se 1·1) g. Vegetable, total energy and macronutrient intake remained unchanged through the intervention period for both groups.CONCLUSIONS: The present study showed that it is feasible to increase the average fruit intake at workplaces by simply increasing fruit availability and accessibility. Increased fruit intake possibly substituted intake of foods containing added sugar. In this study population the increased fruit intake did not affect total energy intake.

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KW - Consumer Behavior

KW - Denmark

KW - Diet Surveys

KW - Energy Intake

KW - Feeding Behavior

KW - Female

KW - Food Preferences

KW - Fruit

KW - Health Promotion

KW - Humans

KW - Male

KW - Middle Aged

KW - Nutrition Policy

KW - Vegetables

KW - Workplace

KW - Fruit intake

KW - Dietary intervention

KW - Dietary change

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DO - 10.1017/s1368980010002569

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SN - 1368-9800

VL - 14

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EP - 1387

JO - Public Health Nutrition

JF - Public Health Nutrition

IS - 8

ER -

A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake

Abstract

Keywords

UN SDGs

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