Impact of decreasing the proportion of higher energy foods and reducing portion sizes on food purchased in worksite cafeterias: A stepped-wedge randomised controlled trial

The quality and quantity of food consumed contribute to the high rates of overweight and obesity.  This study investigates the effect of reducing the proportion of higher energy (kcal) foods, in worksite cafeterias in England, Scotland and Wales, to explore the effectiveness of targeting the food environment as a potential intervention to reduce energy intake 

Quick takes:

  • A decrease in the proportion of higher energy food availability in cafeterias lead to a reduction in total energy consumed from purchased foods
  • A decrease in portion sizes on offer lead to a further reduction in total energy consumed from worksite cafeterias, in addition to that decrease from availability control
  • Creating healthier environments both in and out of home setting maybe effective as part of a broader strategy to reduce energy from food consumed out of the home. This can contribute to national and international efforts to tackle overweight and obesity
  • Making healthier changes to the food environment supports sustained behaviour change, a major obstacle to BMI reduction

To read the article:

https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1003743

 

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