The daily 10 kcal expenditure deficit: a before-and-after study on low-cost interventions in the work environment

Dorresteijn, Johannes A N; Graaf, Yolanda van der; Zheng, Kailiang; Spiering, Wilko; Visseren, Frank L.J.

doi:10.1136/bmjopen-2012-002125

Cited by 15 publications

(17 citation statements)

References 26 publications

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“…The authors suggested that menu labelling might be more salient to consumers who are already in the preparation and action phase in the Transtheoretical Model of Behavior Change (46) with regard to healthier eating. Likewise, point-of-purchase prompts did not result in a significant change in choice of lower-salt instead of regular soup or lower-fat instead of regular croissants in a Dutch hospital (47). In Belgian university canteens, posting of nutrition information using a 3-star rating system with a descriptor of unhealthy nutrient contents also did not significantly improve meal choices or nutrient intakes (15).…”

Section: Discussionmentioning

confidence: 84%

An outcome evaluation of an environmental nutrition intervention conducted in an institute of higher learning in Singapore: A cluster-randomized trial

Seah¹,

Dam²,

Tai³

et al. 2020

Preprint

View full text Add to dashboard Cite

Objective: Evidence for effective interventions to improve the quality of out-of-home foods is limited. The Healthier Dining Programme (HDP) is a voluntary government programme designed to increase the availability and accessibility of healthier foods and beverages at eateries in Singapore, a multi-ethnic and highly urbanized, developed nation. The objective of our study was to evaluate effects of the HDP on the out-of-home dietary intakes of consumers at an institute of higher learning.Design/Setting: We used a cluster-randomized trial design. Six food centers (two food courts and four canteens) at a large university campus were randomly assigned to the intervention or control arm. Participants were university students or staff aged ≥18 years (n=408) who frequently dined at these six food centers. Relevant data were gathered by interview and a 7-day food diary before and after 10 weeks of the intervention. Generalized estimating equations for logistic and linear regression were used to assess the difference in intake of out-of-home healthier dishes between the two study arms.Results: Participants in the intervention arm were more likely to have at least one healthier out-of-home dish per week as compared to those in the control arm (84% vs. 65%, unadjusted OR: 2.79 95% CI: 1.59, 4.88). This was due mainly to the higher consumption of dishes prepared with healthier oil blends (unadjusted OR: 3.24 95% CI: 1.95, 5.38) and lower-sodium salt (unadjusted OR: 4.36 95% CI: 1.64, 11.58) in the intervention arm. Whilst saturated and polyunsaturated fat intake in the two arms were comparable, participants in the intervention arm had lower total fat (-1.27 g/1000 kcal, 95% CI: -2.48, -0.06) and monounsaturated fat intakes (-0.50 g/1000 kcal, 95% CI: -0.94, -0.06), from out-of-home dishes as compared with the control arm.Conclusions: These findings suggest that environmental interventions at institutes of higher learning to increase healthier food availability and accessibility can improve dietary intake from out-of-home foods.

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Section: Discussionmentioning

confidence: 84%

An outcome evaluation of an environmental nutrition intervention conducted in an institute of higher learning in Singapore: A cluster-randomized trial

Seah¹,

Dam²,

Tai³

et al. 2020

Preprint

View full text Add to dashboard Cite

show abstract

“…The authors suggested that menu labelling might be more salient to consumers who are already in the preparation and action phase in the Transtheoretical Model of Behavior Change (48) with regard to healthier eating. Likewise, point-of-purchase prompts did not result in a signi cant change in choice of lower-salt instead of regular soup or lower-fat instead of regular croissants in a Dutch hospital (49). In Belgian university canteens, posting of nutrition information using a 3-star rating system with a descriptor of unhealthy nutrient contents also did not signi cantly improve meal choices or nutrient intakes (15).…”

Section: Discussionmentioning

confidence: 85%

An outcome evaluation of an environmental nutrition intervention conducted in an institute of higher learning in Singapore: A cluster-randomized trial

Seah

Dam

Tai

et al. 2020

Preprint

View full text Add to dashboard Cite

Objective Evidence for effective food environment interventions to improve the quality of out-of-home foods is limited in Asia. The Healthier Dining Programme (HDP) is a voluntary government programme designed to increase the availability and accessibility of healthier foods and beverages at eateries in Singapore, a multi-ethnic, urbanized and developed nation. The objective of our study was to evaluate effects of the HDP on the out-of-home dietary intakes of consumers at an institute of higher learning. Design/Setting: We used a cluster-randomized trial design. Six food centers (two food courts and four canteens) at a large university campus were randomly assigned to the intervention or control arm. Participants were university students or staff aged ≥ 18 years (n = 408) who frequently dined at these six food centers. Relevant data were gathered by interview and a 7-day food diary before and after 10 weeks of the intervention. Generalized estimating equations for logistic and linear regression were used to assess the difference in intake of out-of-home healthier dishes between the two study arms. Results Participants in the intervention arm were more likely to have at least one healthier out-of-home dish per week as compared to those in the control arm (84% vs. 65%, unadjusted OR: 2.79 95% CI: 1.59, 4.88). This was due mainly to the higher consumption of dishes prepared with healthier oil blends (unadjusted OR: 3.24 95% CI: 1.95, 5.38) and lower-sodium salt (unadjusted OR: 4.36 95% CI: 1.64, 11.58) in the intervention arm. Whilst saturated and polyunsaturated fat intake in the two arms were comparable, participants in the intervention arm had lower total fat (-1.27 g/1000 kcal, 95% CI: -2.48, -0.06) and monounsaturated fat intakes (-0.50 g/1000 kcal, 95% CI: -0.94, -0.06), from out-of-home dishes as compared with the control arm. Conclusions These findings suggest that environmental interventions at institutes of higher learning to increase healthier food availability and accessibility can improve dietary intake from out-of-home foods.

show abstract

“…The authors suggested that menu labelling might be more salient to consumers who are already in the preparation and action phase in the Transtheoretical Model of Behavior Change (48) with regard to healthier eating. Likewise, point-of-purchase prompts did not result in a significant change in choice of lower-salt instead of regular soup or lower-fat instead of regular croissants in a Dutch hospital (49). In Belgian university canteens, posting of nutrition information using a 3-star rating system with a descriptor of unhealthy nutrient contents also did not significantly improve meal choices or nutrient intakes (15).…”

Section: Secondary Outcomesmentioning

confidence: 84%

An outcome evaluation of an environmental nutrition intervention conducted in an institute of higher learning in Singapore: A cluster-randomized trial

Seah

Dam

Tai

et al. 2020

Preprint

View full text Add to dashboard Cite

Objective: Evidence for effective food environment interventions to improve the quality of out-of-home foods is limited in Asia. The Healthier Dining Programme (HDP) is a voluntary government programme designed to increase the availability and accessibility of healthier foods and beverages at eateries in Singapore, a multi-ethnic, urbanized and developed nation. The objective of our study was to evaluate effects of the HDP on the out-of-home dietary intakes of consumers at an institute of higher learning. Design/Setting: We used a cluster-randomized trial design. Six food centers (two food courts and four canteens) at a large university campus were randomly assigned to the intervention or control arm. Participants were university students or staff aged ≥18 years (n=408) who frequently dined at these six food centers. Relevant data were gathered by interview and a 7-day food diary before and after 10 weeks of the intervention. Generalized estimating equations for logistic and linear regression were used to assess the difference in intake of out-of-home healthier dishes between the two study arms. Results: Participants in the intervention arm were more likely to have at least one healthier out-of-home dish per week as compared to those in the control arm (84% vs. 65%, unadjusted OR: 2.79 95% CI: 1.59, 4.88). This was due mainly to the higher consumption of dishes prepared with healthier oil blends (unadjusted OR: 3.24 95% CI: 1.95, 5.38) and lower-sodium salt (unadjusted OR: 4.36 95% CI: 1.64, 11.58) in the intervention arm. Whilst saturated and polyunsaturated fat intake in the two arms were comparable, participants in the intervention arm had lower total fat (-1.27 g/1000 kcal, 95% CI: -2.48, -0.06) and monounsaturated fat intakes (-0.50 g/1000 kcal, 95% CI: -0.94, -0.06), from out-of-home dishes as compared with the control arm. Conclusions: These findings suggest that environmental interventions at institutes of higher learning to increase healthier food availability and accessibility can improve dietary intake from out-of-home foods.Trial registration: ClinicalTrial.gov, NCT02435264. Registered 5 May 2015 - Retrospectively registered, https://clinicaltrials.gov/ct2/show/NCT02435264NUS Institutional Review Board approval number: 11-137

show abstract

The daily 10 kcal expenditure deficit: a before-and-after study on low-cost interventions in the work environment

Cited by 15 publications

References 26 publications

An outcome evaluation of an environmental nutrition intervention conducted in an institute of higher learning in Singapore: A cluster-randomized trial

An outcome evaluation of an environmental nutrition intervention conducted in an institute of higher learning in Singapore: A cluster-randomized trial

An outcome evaluation of an environmental nutrition intervention conducted in an institute of higher learning in Singapore: A cluster-randomized trial

An outcome evaluation of an environmental nutrition intervention conducted in an institute of higher learning in Singapore: A cluster-randomized trial

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