摘要
Objective: To assess the effect of providing free fruit and peer support in the workplace, on employees’ consumption of fruits and high fat snacks at work and home. Methods: Three worksites, including 75 employees, were randomly assigned to a free fruit condition (Group A), a free fruit and peer education and modelling condition (Group B), and a control group (Group C). Groups A and B had free fruit delivered to their workplace each morning for four weeks. Consumption of fruit and high fat snacks was measured pre- and post-intervention, and after a two week maintenance period. Results: Despite a small sample, the intervention increased employees’ fruit intake at work, decreased high fat snacks and was more successful in those who were not currently meeting the recommendations of two pieces of fruit per day. Peer support led to increased fruit consumption at work and sustained decreases in unhealthy snacks post-intervention. Conclusions: The provision of fruit in the workplace with peer support is a simple and effective method for improving fruit consumption at work in the short-term, particularly in those not meeting current recommendations. In addition, those participating in the intervention reduced their consumption of high fat snacks. Further research is necessary to determine whether a longer larger scale intervention can sustain dietary changes and thereby reduce risk for chronic disease in the Australian population.
Objective: To assess the effect of providing free fruit and peer support in the workplace, on employees’ consumption of fruits and high fat snacks at work and home. Methods: Three worksites, including 75 employees, were randomly assigned to a free fruit condition (Group A), a free fruit and peer education and modelling condition (Group B), and a control group (Group C). Groups A and B had free fruit delivered to their workplace each morning for four weeks. Consumption of fruit and high fat snacks was measured pre- and post-intervention, and after a two week maintenance period. Results: Despite a small sample, the intervention increased employees’ fruit intake at work, decreased high fat snacks and was more successful in those who were not currently meeting the recommendations of two pieces of fruit per day. Peer support led to increased fruit consumption at work and sustained decreases in unhealthy snacks post-intervention. Conclusions: The provision of fruit in the workplace with peer support is a simple and effective method for improving fruit consumption at work in the short-term, particularly in those not meeting current recommendations. In addition, those participating in the intervention reduced their consumption of high fat snacks. Further research is necessary to determine whether a longer larger scale intervention can sustain dietary changes and thereby reduce risk for chronic disease in the Australian population.
