Factors influencing employees' eating behaviours in the office‐based workplace: A systematic review

Abstract

Employees spend a large proportion of their time at work and typically consume a third of their total calories during the working day. Research suggests that the workplace environment can affect employees' eating behaviours, leading to various related health consequences. This systematic review aimed to identify and synthesize the evidence surrounding factors influencing eating behaviours within an office-based workforce. The literature search was restricted to studies published in English between January 2008 and April 2018. A total of 5,017 articles were screened and assessed for eligibility, of which 22 articles (n=23 studies) were included in the review. All included studies were subjected to quality assessment and were summarized into groups (themes) of "factors" affecting any aspect of eating behaviour at work. The findings revealed a number of factors influencing eating behaviours at work relating to the job role, workplace food environment, and social aspects of the office-based workplace. Most of the existing research implies the office-based workplace has a negative influence on eating behaviours. The findings of this review provide an evidence based, comprehensive summary of the possible determinants of eating behaviours in the workplace, which may help researchers to identify factors that are potential targets for intervention.

Use of workplace foodservices is associated with reduced meal skipping in Korean adult workers: A nationwide cross-sectional study

“…of their day, and workplace foodservice facilities are usually located in easily accessible places, which could also contribute toward a reduction in meal-skipping behaviour [28]. Recent studies conducted in the United States and several European countries have suggested that the proximity of food items or availability of eating space where foods can be consumed in the workplace influence workers' eating behaviours, which is similar to our findings [29,30]. In a qualitative study, some workers reported that access to healthy foods in the workplace is often limited compared with unhealthy foods.…”

“…In a qualitative study, some workers reported that access to healthy foods in the workplace is often limited compared with unhealthy foods. However, some other workers reported that their workplace canteen or foodservice provide the opportunity to have proper meals with the provision of a nutritional information and lower cost compared with other food environments outside of the workplace [29,31]. Previous studies have shown the relationship of specific working conditions, such as rotating shift work, temporary employment, and long working hours, with skipping meals [21][22][23][24][25].…”

Free Food at Work: A Concept Analysis

“…For example, employer-provided food had the potential to address employee malnutrition, obesity, and chronic illness as illustrated through case reports from around the world (Wanjek, 2005), and could even impact job productivity (Bhatia, 2018). Increased fruit consumption was observed in workplace interventions that offered free fruit to employees (Alinia et al, 2010; Clohessy et al, 2019; Lake et al, 2016), and free lunch increased consumption of leafy greens and fruits while decreasing sugar intake in one intervention study (Makurat et al, 2018). However, healthy free food at work was not always desired as some surveyed staff reportedly preferred nutrition education instead of free fruit (Street et al, 2017).…”

“…Alternatively, some WHPPs have harnessed the influence of free food on consumption to promote health in the workplace (Alinia et al, 2010; Clohessy et al, 2019; Lake et al, 2016; Makurat et al, 2018). For example, employer-provided food had the potential to address employee malnutrition, obesity, and chronic illness as illustrated through case reports from around the world (Wanjek, 2005), and could even impact job productivity (Bhatia, 2018).…”

“…Free food at work was a socially accepted currency that was exchanged for many reasons and from many sources. The types of free foods were often indulgent comfort foods, which were more desirable in stressful work environments thus impacting the influence on employee dietary behaviors (Clohessy et al, 2019; Horton Dias & Dawson, 2020; Onufrak, Zaganjor, Pan, et al, 2019; Strickland et al, 2015; Tabak et al, 2018).…”