ArticleJournal of the Academy of Nutrition and Dietetics2019
Foods and Beverages Obtained at Worksites in the United States.
Article in Journal of the Academy of Nutrition and Dietetics, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers, 1 of them a synthesis that pooled it.
What it found
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
13 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Barriers and facilitators to implementation of menu labelling interventions from a food service industry perspective: a mixed methods systematic review.The international journal of behavioral nutrition and physical activity · 2020Pooled it
- Controlled trial of a workplace sales ban on sugar-sweetened beverages.Public health nutrition · 2023Trial
- Global burden of dietary-related mortality in working-age population, 1990-2021: trends and disparities across 204 countries and territories.European journal of nutrition · 2026Article
- Who chooses "healthy" meals? An analysis of lunchtime meal quality in a workplace cafeteria.BMC public health · 2024Article
- Foods and Beverages Available to Nurses in Hospital Cafeterias, Vending Machines, and Gift Shops.American journal of health promotion : AJHP · 2022Observational
- Association of Employees' Meal Skipping Patterns with Workplace Food Purchases, Dietary Quality, and Cardiometabolic Risk: A Secondary Analysis from the ChooseWell 365 Trial.Journal of the Academy of Nutrition and Dietetics · 2022Article
- Flight attendant occupational nutrition and lifestyle factors associated with COVID-19 incidence.Scientific reports · 2021Article
- Facilitators and barriers to healthy eating in a worksite cafeteria: a qualitative study.BMC public health · 2021Article
- Trends in Food Sources and Diet Quality Among US Children and Adults, 2003-2018.JAMA network open · 2021Article
- Opportunities to improve cardiovascular health in the new American workplace.American journal of preventive cardiology · 2021Review
- The association between sugar-sweetened beverage availability in school vending machines and school staff sugar-sweetened beverage consumption.Preventive medicine reports · 2020Article
- Calories Purchased by Hospital Employees After Implementation of a Cafeteria Traffic Light-Labeling and Choice Architecture Program.JAMA network open · 2019Article
- Association of Worksite Food Purchases and Employees' Overall Dietary Quality and Health.American journal of preventive medicine · 2019Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
backgroundNutrition interventions are a common component of worksite wellness programs and have been recognized as an effective strategy to change employee dietary behaviors. However, little is known about worksite food behaviors or the foods that are obtained at workplaces at the national level.
objectiveThe aims were to examine the frequency of and the amount of money spent obtaining foods at work among employed US adults, to determine the foods most commonly obtained at work, and to assess the dietary quality of these foods.
designThis is a cross-sectional analysis of data from the US Department of Agriculture Food Acquisition and Purchasing Survey, a nationally representative household survey conducted from April 2012 through January 2013 on food purchases and acquisitions during a 7-day study period.
participantsThe study included 5,222 employed adult Americans.
main outcome measuresThe study assessed the prevalence of obtaining any foods at work overall and according to sociodemographic subgroups, number of acquisitions and calories obtained, most commonly obtained foods and leading food sources of calories, and 2010 Healthy Eating Index (HEI) scores that represent dietary quality. STATISTICAL ANALYSES PERFORMED: Prevalence estimates of obtaining ≥1 foods at work were compared according to sociodemographic characteristic using χ
resultsNearly a quarter (23.4%) of working adults obtained foods at work during the week, and the foods they obtained averaged 1,292 kcal per person per week. The leading food types obtained included foods typically high in solid fat, added sugars, or sodium, such as pizza, regular soft drinks, cookies or brownies, cakes and pies, and candy. HEI scores suggest that work foods are high in empty calories, sodium, and refined grains and low in whole grains and fruit.
conclusionsWorking adults commonly obtain foods at work, and the foods they obtain have limited dietary quality. Future research should examine the role worksites can play to help ensure access to and promote healthier options.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.