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Publication
Food Consumption Determinants and Barriers for Healthy Eating at the Workplace - A University Setting
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| 1.92 MB | Adobe PDF |
Advisor(s)
Abstract(s)
Background: A wide variety of social, cultural and economic factors may influence dietary
patterns. This work aims to identify the main determinants of food consumption and barriers for
healthy eating at the workplace, in a university setting. Methods: A cross-sectional observational
study was conducted with 533 participants. Data were obtained through the application of a
self-administered questionnaire that included socio-demographic information, food consumption
determinants and the main perceived barriers for healthy eating at the workplace. Results: The
respondents identified “price” (22.5%), “meal quality” (20.7%), and “location/distance” (16.5%). For
women, the determinant “availability of healthy food options” was more important than for men
(p < 0.001). The food consumption determinants at the workplace most referred to by respondents
were related to the nutritional value. Smell, taste, appearance and texture, and good value for money,
were also considered important for choosing food at the workplace. Respondents referred to work
commitments and lack of time as the main barriers for healthy eating at the workplace. Conclusions:
Identification of determinants involved in food consumption, and the barriers for healthy eating, may
contribute to a better definition of health promotion initiatives at the workplace aiming to improve
nutritional intake.
Description
Keywords
Food choice Food consumption University workplace Determinants Barriers
Citation
Lima, J.P.M.; Costa, S.A.; Brandão, T.R.S.; Rocha, A. Food Consumption Determinants and Barriers for Healthy Eating at the Workplace—A University Setting. Foods 2021, 10, 695. https://doi.org/10.3390/foods10040695
Publisher
MDPI