Having lunch at a staff canteen is associated with recommended food habits

Roos, Eva; Sarlio-Lähteenkorva, Sirpa; Lallukka, Tea

doi:10.1079/phn2003511

Cited by 91 publications

(117 citation statements)

References 16 publications

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“…This study confirmed that education is strongly associated with workplace cafeteria use, a result which has also been found in earlier studies 4,10 . The association between education and the use of a workplace cafeteria could be partly explained by working conditions, since well-educated people are more likely to work at places where the cafeterias are arranged properly and they may also have better financial resources for eating at the cafeterias.…”

Section: Discussionsupporting

confidence: 92%

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Can working conditions explain differences in eating patterns during working hours?

Raulio

Roos

Mukala

et al. 2008

Public Health Nutr.

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Objective: The aim of this study was to examine whether there are associations between working conditions and the use of staff canteen or packed meals among Finnish employees. Setting: Data were obtained from cross-sectional surveys on working conditions, conducted triennially (1997, 2000, 2003) since 1997. Subjects: In each survey, the subjects were 25-64-year-old employed Finnish employees: 3096 men and 3273 women. Results: Employees at large workplaces used canteens far more often than those at smaller workplaces. Working conditions played a different role in canteen use at small and large workplaces, as well as among the different sexes. At small workplaces, physically demanding jobs held by female employees and low job control encouraged employees to use the canteen. On the other hand, at large workplaces, low social support at work encouraged the use of canteens among men whereas high mental strain at work meant they used the canteen less. Among women, eating packed meals was not related to working conditions, but among men, low social support and high mental strain at work were associated with more frequent use of packed meals. Conclusions: The use of a staff canteen is largely determined by the size of the workplace and by employee education. The underlying factor could be the availability of canteens, a question which must be confirmed in further studies, since well-planned mass catering at workplaces has major effects on public health, well-being and the nutrition education of employees.

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Section: Discussionsupporting

confidence: 92%

“…Employees' food choices at workplace cafeterias are indeed found to be more in line with nutritional recommendations than at other eating places, since, for instance, fresh vegetables, vegetarian foods and fish are favoured [9][10][11] .…”

mentioning

confidence: 99%

Can working conditions explain differences in eating patterns during working hours?

Raulio

Roos

Mukala

et al. 2008

Public Health Nutr.

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“…In Finland, as well as elsewhere, following the recommended food habits tends to be more common among individuals in higher socio-economic positions (10)(11)(12)(13) ; however, this is not completely consistent for all food habits (14) . Thus, people in higher socio-economic groups consume less traditional foods such as dark rye bread (15) , but more fresh vegetables (16) .…”

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confidence: 99%

Changes in socio-economic differences in food habits over time

Seiluri

Lahelma

Rahkonen

et al. 2011

Public Health Nutr.

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Objective: To examine absolute socio-economic differences in food habits and their changes over time. Design: A longitudinal study using the cohort baseline mail surveys conducted in 2000-2002 (n 8960, response rate 67 %) and the follow-up in 2007 (n 7332, response rate 83 %), including data on seven food habits recommended in the national dietary guidelines, as well as socio-economic and sociodemographic variables. Setting: Data from the Helsinki Health Study survey, followed up for 5-7 years. Subjects: Municipal employees of the City of Helsinki, Finland. Results: Apart from fish and vegetable-based margarine on bread, the proportions of the recommended food items were higher for women than for men. The consumption of the recommended food items either increased or remained stable over the follow-up period. On the basis of the slope index of inequality (SII) it was observed that socio-economic differences widened with regard to the consumption of fresh vegetables and fish and use of vegetable-based margarine or oil in cooking, with the upper classes consuming these foods more often. The largest differences were observed in the consumption of fresh vegetables, for which the SII value among women was 2?38 (95 % CI 1?93, 2?95) at baseline and 2?47 (95 % CI 2?01, 3?03) at follow-up, and 3?36 (95 % CI 1?80, 6?28) and 3?47 (95 % CI 1?95, 6?19) for men, respectively. Socio-economic differences were non-existent for milk, and the reverse was observed for dark bread and vegetable-based margarine on bread. Conclusions: Consumption of the recommended food items increased in the examined cohort over time. This increase was mostly similar throughout the socioeconomic groups and thus the socio-economic differences remained stable. The upper classes followed the guidelines better with regard to the consumption of vegetables and fish and in the use of vegetable-based margarine or oil in cooking.

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“…With this classification, healthy food habits were followed by 28% of women and 17% of men. A similar index has also been used in previous studies Roos et al, 2004). Only those who responded to the food frequency inventory were included in the analyses.…”

Section: Healthy Food Habitsmentioning

confidence: 99%

Multiple socio-economic circumstances and healthy food habits

et al. 2006

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Objective: To examine associations between seven indicators of socio-economic circumstances and healthy food habits, while taking into account assumed temporal order between these socio-economic indicators. Design and setting: Data were derived from cross-sectional postal questionnaires in 2000-2002. Socio-economic circumstances were assessed by parental education, childhood economic difficulties, own education, occupational class, household income, home ownership and current economic difficulties. Healthy food habits were measured by an index consisting of consumption of fresh vegetables, fruit or berries, rye bread, fish and choosing vegetable fats on bread and oil in cooking. Sequential logistic regression models were used, adjusting for age and marital status. Participants: Employees of the City of Helsinki, Finland (n ¼ 8960, aged 40-60 years). Results: Healthy food habits were reported by 28% of women and by 17% of men. Own education, occupational class, household income, home ownership and current economic difficulties were associated with healthy food habits. These associations were attenuated but mainly remained after mutual adjustments for the socio-economic indicators. Among women, a pathway was found suggesting that part of the effects of education on food habits were mediated through occupational class. Conclusions: Employees in higher and lower socio-economic positions differ in their food habits, and those in lower positions and economically disadvantaged are less likely to report healthy food habits. Health promotion programmes and food policies should encourage healthier food choices among those in lower socio-economic positions and among those with economic difficulties in particular. Sponsorship: Academy of Finland.

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Having lunch at a staff canteen is associated with recommended food habits

Cited by 91 publications

References 16 publications

Can working conditions explain differences in eating patterns during working hours?

Can working conditions explain differences in eating patterns during working hours?

Changes in socio-economic differences in food habits over time

Multiple socio-economic circumstances and healthy food habits

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