Corporate health management: evaluation of an educational and environmental intervention to promote a balanced, less salty diet - Part 1: nutrition education of employees

Beer-Borst, Sigrid; Eisenblätter, Julia; Jent, Sandra; Siegenthaler, Stefan; Hayoz, Stefanie (2019). Corporate health management: evaluation of an educational and environmental intervention to promote a balanced, less salty diet - Part 1: nutrition education of employees. Ernährungs Umschau, 66(12), pp. 242-249. Umschau Verlag Breidenstein GMBH 10.4455/eu.2019.049

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As part of the Swiss Nutrition and Salt Strategy, a 12-month combined educational and environmental intervention was carried out in 2015–2016 with the aim of promoting a balanced diet with adequate salt content in seven organizations with staff canteens. The programs were evaluated based on survey data with a view to determining their suitability for use in corporate health management. The nutrition education promoted health literacy and food literacy among the employees who participated and it was able to trigger a change in behavior. The coaching of catering teams encouraged the catering staff to reformulate the foods, but for the most part, this change could not be consolidated due to operational barriers. Combined, the two programs offer a solid foundation for longer-term in-terventions in workplace settings where there is a desire to understand and promote health literacy and hence food literacy as quality features in all areas of a workplace.

Item Type:

Journal Article (Original Article)

Division/Institute:

04 Faculty of Medicine > Pre-clinic Human Medicine > Institute of Social and Preventive Medicine (ISPM)

UniBE Contributor:

Beer-Borst, Sigrid Maria and Hayoz, Stefanie

Subjects:

600 Technology > 610 Medicine & health
300 Social sciences, sociology & anthropology > 360 Social problems & social services

ISSN:

0174-0008

Publisher:

Umschau Verlag Breidenstein GMBH

Funders:

[4] Swiss National Science Foundation

Projects:

[841] Enviromental and educational intervention in communal catering to lower salt intake in the Swiss working population Official URL

Language:

English

Submitter:

Doris Kopp Heim

Date Deposited:

21 Apr 2020 10:43

Last Modified:

21 Apr 2020 10:49

Publisher DOI:

10.4455/eu.2019.049

Uncontrolled Keywords:

Corporate health management, educational intervention, en vironmental intervention, nutrition education, food literacy, coaching of catering teams, communal catering, sodium, salt

BORIS DOI:

10.7892/boris.143474

URI:

https://boris.unibe.ch/id/eprint/143474

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