A healthier workplace? Implementation of fruit boxes in the workplace

Abstract

Objective: The purpose of this study was to investigate whether making fruit boxes available in the workplace is a successful health promotion strategy. Design: A quasi-experimental study involving three conditions -free fruit, 50c per piece of fruit and $1 per piece of fruit -to investigate the effect of a contribution scheme on employees' fruit purchase/consumption behaviours and willingness to contribute when in the paid conditions. Setting: Perth, Western Australia. Methods: In total, 36 workplaces participated and were randomly assigned to one of the three conditions. The results were analysed using generalised linear modelling. A qualitative follow-up was conducted with workplace representatives 6 weeks after the completion of the trial to investigate how many workplaces implemented the provision of fruit boxes after the trial and the factors influencing the decision to implement fruit boxes. Results: A significant difference in average fruit purchasing/consumption per person was found with respect to condition (p < .001), with businesses in the free condition purchasing/consuming a significantly greater amount of fruit than businesses in the 50c contribution condition or $1 contribution condition. Following the trial, 13 workplaces continued providing their own fruit box, of which 7 were initially in the free condition. Qualitative findings revealed that management support, a receptive culture and sufficient resources were key to the implementation of fruit boxes. Conclusion: Having a fruit box may be a feasible health promotion strategy, and the financial burden of this strategy could be alleviated by asking employees to contribute to the cost of fruit.

Employee Perceptions of Workplace Health Promotion Programs: Comparison of a Tailored, Semi-Tailored, and Standardized Approach

“…Workplace health promotion programs (WHPPs) have become an increasingly popular means of promoting positive health behaviors in employees that are mutually beneficial to employers and employees [ 1 , 2 , 3 ]. Such programs can improve the overall health of the individual [ 4 , 5 , 6 , 7 ], increase physical activity [ 8 , 9 ], lead to small improvements in healthy weight status [ 6 , 10 ], have positive effects on dietary behaviors [ 3 , 11 ] and improve employee productivity [ 12 , 13 , 14 ]. Whilst there is overall support for the effectiveness of WHPPs, the reported extent to which such programs achieve lasting changes in behavior varies [ 10 , 15 , 16 ].…”

The Impact of a Policy-Based Multicomponent Nutrition Pilot Intervention on Young Adult Employee’s Diet and Health Outcomes

“…Employees in the workplaces where fruit was provided free of charge consumed significantly more fruit compared to the other workplaces. 31 Nutrition knowledge only increased significantly in females, suggesting that females learned more during the intervention. As a higher nutrition knowledge score is associated with better diet quality, 32 women may be more likely to eat a healthier diet.…”

A scoping review of workplace health promotion interventions for chronic diseases in Australia

“…37,38,40,48 Two articles 36,39 included both policy and individually focussed strategies and Paul 49 Two articles 35,50 that solely targeted nutritional change consisted of individual behavioral change strategies only, including food-based challenges or counseling. Pescud 51 implemented an environmental strategy that included the provision of low or no cost fruit in the workplace.…”

“…Dart et al 36 evaluated perceived success, or otherwise, of the intervention and one 58 measured changes in smoking knowledge. Two articles specifically evaluated eating behavior at the workplace, 51,57 and a further 10 assessed overall diet behavior, intake and patterns, including outcomes such as fruit and vegetable consumption. 30,31,34,[41][42][43]47,50,56,58 Other nutritional outcomes included dietary habits and attitudes, non-alcoholic beverage intake, energy in-take, dietary self-efficacy, motivation to continue positive dietary habits and nutritional knowledge.…”

“…[23][24][25][26][27] subjectively measured (e.g., questionnaires, interviews, diet histories) in 13 articles. Only Pescud et al 51 assessed changes in nutritional behavior both subjectively and objectively. All the articles (n = 6) that assessed change in alcohol consumption used subjective measures (questionnaires or secondary analysis of a national survey).…”