Monitoring van de mate van gezondheid van het aanbod en de promoties van supermarkten en out-of-home-ketens : Inzicht in de huidige stand van zaken en aanbevelingen voor het opzetten van een landelijke monitor

Poelman, M.; Dijkstra, S.C.; Djojosoeparto, Sanne K.; Vet, Emely de; Seidell, J.C.; Kamphuis, Charis

doi:10.18174/555613

Cited by 6 publications

(9 citation statements)

References 22 publications

(32 reference statements)

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“…petrol stations and restaurants), if employees do not have a worksite cafeteria or work off-site and do not bring their lunch from home (28) . Such outlets predominantly offer less healthy food options (45) , and the reduced proximity to healthy food options can cause employees during working hours, to perceive unhealthy food consumption as common and appropriate (41) and thus shape unhealthier social norms (41) .…”

Section: Discussionmentioning

confidence: 99%

More than the worksite cafeteria: the workplace food environment of small and medium-sized enterprises in the Netherlands

Geboers,

de Vet,

Rongen

et al. 2024

Public Health Nutr.

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Objective: To characterize the food environment of Dutch small and medium-sized enterprises (SMEs), encompassing physical, sociocultural, economic and policy features, and to explore variations within SMEs according to company characteristics (number of employees, location of work, presence of worksite cafeteria). Design: Online cross-sectional survey study of a representative Dutch SME sample by a panel agency. Setting: Dutch SMEs. Participants: 315 employees of Dutch SMEs responsible for food and drink in their company. Results: Most SMEs did not have a worksite cafeteria, no provision of fruits or vegetables, and did not offer discounts on food or drinks. The food environment of these SMEs varied significantly based on company characteristics. For example, SMEs with a worksite cafeteria were significantly more likely to have fruits (OR=8·76, 95%CI(4·50,17·06)), vegetables (OR=10·29, 95%CI(5·49,19·31)) and company food policies (OR=5·04, 95%CI(2·08,12·20)) than SMEs without. Additionally, SMEs with ≥50 employees were more likely to have fruits (OR=2·39, 95%CI(1·42,4·03)), vegetables (OR=1·89, 95%CI(1·04,3·46)) and company food policies (OR=2·82, 95%CI(1·09,7·29) than SMEs with <50 employees. Moreover, having a worksite cafeteria (B=0·23, 95%CI(0·08,0·38)) and employees working mostly on-site (B=0·14, 95%CI(0·01,0·28)) were associated with stronger social norms of healthy and sustainable eating at work compared to SMEs without a worksite cafeteria and working mostly off-site. Conclusions: In SMEs, an overall comprehensive picture of the food environment points to its limited active encouragement of healthy food choices, particularly so in small SMEs without a worksite cafeteria. Company characteristics strongly influence SME food environments and should be considered when developing interventions improving SME worksite food environments.

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Section: Discussionmentioning

confidence: 99%

More than the worksite cafeteria: the workplace food environment of small and medium-sized enterprises in the Netherlands

Geboers,

de Vet,

Rongen

et al. 2024

Public Health Nutr.

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“…An item was considered healthy if it was included in the ‘Wheel of Five’, a consumer guide for healthy and sustainable diets based on the Dutch dietary guidelines 27. For meals, the Healthy Meal Index was used, which is a tool used to obtain an indication of the healthiness of meals, inspired by Kasper et al 28 and based on the ‘Wheel of Five’ 8 28. Vegetarian food was defined as containing neither meat nor fish.…”

Section: Methodsmentioning

confidence: 99%

“…While festival FEs have been understudied, other out-of-home settings are known to offer mainly unhealthy food8 and have been associated with unhealthy and unsustainable food consumption 9–15. A Swedish music festival successfully banned meat, which reduced the festival’s ecological footprint by 40% 16.…”

Section: Introductionmentioning

confidence: 99%

Food availability, perceived food environment and social norm perceptions of healthy and vegetarian food consumption at a public music festival in the Netherlands: a cross-sectional study

Wopereis,

de Vet,

Rongen

et al. 2024

BMJNPH

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ObjectiveTo gain insight into the food availability, the perceived food environment, and social norm perceptions in favour of healthy and vegetarian food consumption at a festival.DesignTwo cross-sectional substudies were conducted to audit food and beverages at the festival, and to measure visitors’ perceptions of the festival food environment (accessibility, affordability, availability, diversity, quality) and their social norms perceptions via a mobile survey.SettingPublic music festival, the Netherlands.Sample75 food stands and 153 adult festival visitors.Results75 food stands offered 627 food and beverage items, of which 92.4% were not supportive of a healthy diet. Of all food items, 46.6% were vegetarian (including 20% fries). Participants especially perceived the festival food environment as unsupportive of healthy choices. They also had weak descriptive and injunctive social norm perceptions in favour of healthy and vegetarian food consumption. However, they had stronger descriptive (t(152)=−5.5; p<0.001) and injunctive norm perceptions (t(152)=−4.5; p<0.001) of vegetarian food consumption (mean descriptive social norm perception=2.42; SD=0.82; mean injunctive social norm perception=3.14; SD=0.78), than healthy food consumption (mean descriptive social norm perception=2.10; SD=0.76; mean injunctive social norm perception=2.93; SD=0.78). Participants had stronger injunctive than descriptive social norm perceptions of healthy (t(152)=−12.4; p<0.001) and vegetarian (t(152)=−11.3; p<0.001) food consumption. Participants’ perceived food environment and their perception of social norms were positively correlated.ConclusionThe festival’s food environment appears unsupportive of healthy and vegetarian food consumption. The limited availability of healthy and vegetarian food coincided with weak social norm perceptions encouraging their consumption, particularly descriptive norms that arise from observing others. The food environment may stand in the way of developing descriptive norms for the consumption of healthy and vegetarian food, as people can only see others consume food that is available. Implementation of public event policies could support healthier, more sustainable festivals.

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“…In The Netherlands, the current food environment is often referred to as obesogenic, because it leads to unhealthy behavior [10]. About 80% of the products in Dutch supermarkets in 2021 did not comply with the established guidelines from The Netherlands Nutrition Center (NNC) [11]. In the same year, half of the adult Dutch population was overweight [12].…”

Section: Introductionmentioning

confidence: 99%

Comparison between the Choices Five-Level Criteria and Nutri-Score: Alignment with the Dutch Food-Based Dietary Guidelines

Konings

Smorenburg²,

Roodenburg

2022

Nutrients

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The current food environment in the Netherlands is considered obesogenic. Eighty percent of the products in supermarkets are unhealthy. The Wheel of Five is the well-established, science-based Dutch food-based dietary guideline (FBDG) developed to stimulate healthier choices. In addition, simple directions on food packaging, such as front-of-package (FOP) health logos, could also be helpful. However, these tools should be in line with each other, in order not to confuse the consumer. To study this, we evaluated two FOP nutrient profiling systems (NPSs) for their alignment with the Wheel of Five: Choices five-level criteria and Nutri-Score. For this, a small but representative sample of 124 products was selected from the Dutch food composition database (NEVO). For these products, the scores for Choices and Nutri-Score were calculated using the published criteria, while compliance with the Wheel of Five was established by using the criteria from Netherlands Nutrition Center (NNC). The Wheel of Five food groups were used to categorize the products. Differences between the Wheel of Five and Choices are smaller than with Nutri-Score, concluding that Choices is more consistent with the Wheel of Five and might be an attractive alternation for a FOP health logo on the Dutch market.

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Monitoring van de mate van gezondheid van het aanbod en de promoties van supermarkten en out-of-home-ketens : Inzicht in de huidige stand van zaken en aanbevelingen voor het opzetten van een landelijke monitor

Cited by 6 publications

References 22 publications

More than the worksite cafeteria: the workplace food environment of small and medium-sized enterprises in the Netherlands

More than the worksite cafeteria: the workplace food environment of small and medium-sized enterprises in the Netherlands

Food availability, perceived food environment and social norm perceptions of healthy and vegetarian food consumption at a public music festival in the Netherlands: a cross-sectional study

Comparison between the Choices Five-Level Criteria and Nutri-Score: Alignment with the Dutch Food-Based Dietary Guidelines

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