Enviromental and educational intervention in communal catering to lower salt intake in the Swiss working population

Many workers regularly take lunch at a company-provided staff restaurant. This study investigates how salt intake and the associated blood pressure of the working population can be reduced by means of measures in relation to promoting health within the workplace. This is done by gradually optimising the salt content in the food offered by the staff restaurants of voluntarily participating companies over the course of one year. During the same period, the kitchen staff and staff restaurant users are given theoretical information and practical advice on health eating. The purpose of these measures is to motivate the participants in the study and support them in gradually improving their skills, attitudes, and habits in relation to food preparation and consumption. The salt content of the meals offered is investigated in the laboratory. The salt intake, blood pressure, weight, size and health awareness of study participants are also assessed. Finally, the results are compared with those collected from companies that have not changed their staff restaurant offering.

Id841
Grant Value663
Commencement Date / Completion Date1 February 2014 - 30 September 2017
Contributors Sigrid Beer-Borst (Principle Investigator)
Sommerhalder Kathrin (Co-Investigator)
Funders [4] Swiss National Science Foundation
[116] Schweizerische Herzstiftung
URIhttp://www.nfp69.ch/en/projects/how-can-people-achieve-a-healthy-diet/project-salt-consumption
Keywordscommunity-based nutrition intervention, salt intake, health literacy, worksite food environment, health promotion, nutrition education, cardiovascular disease CVD, blood pressure, NRP 69
Publications Krause, Corinna; Sommerhalder, Kathrin; Beer-Borst, Sigrid; Abel, Thomas (2016). Just a subtle difference? Findings from a systematic review on definitions of nutrition literacy and food literacy. Health promotion international, 33(3), pp. 378-389. Oxford University Press 10.1093/heapro/daw084
Krause, Corinna; Sommerhalder, Kathrin; Beer-Borst, Sigrid (2016). Nutrition-specific health literacy: development and testing of a multi-dimensional questionnaire. Ernährungs Umschau, 63(11), pp. 214-20. Umschau Verlag Breidenstein GMBH 10.4455/eu.2016.046
Gréa Krause, Corinna; Beer-Borst, Sigrid; Sommerhalder, Kathrin; Hayoz, Stefanie; Abel, Thomas (2018). A short food literacy questionnaire (SFLQ) for adults: Findings from a Swiss validation study. Appetite, 120, pp. 275-280. Elsevier 10.1016/j.appet.2017.08.039
Siegenthaler, Stefan; Beer-Borst, Sigrid (2017). Gesundheitsförderndes Verpflegungsangebot in der Gemeinschaftsgastronomie: Handbuch und Materialien zur Durchführung einer Fachbegleitung Bern: Berner Fachhochschule und Universität Bern
Jent, Sandra; Eisenblätter, Julia (2017). Förderung einer ausgewogenen, im Salz angepassten Ernährung im betrieblichen Umfeld: Handbuch und Materialien zur Durchführung einer Ernährungsschulung Bern: Berner Fachhochschule und Institut für Sozial- und Präventivmedizin, Universität Bern
Beer-Borst, Sigrid (2017). Questionnaires applied in the project „Healthful & Tasty: Sure!“ NRP69 salt consumption Bern: Institut für Sozial- und Präventivmedizin der Universität Bern
Beer-Borst, Sigrid; Krause, Corinna; Siegenthaler, Stefan (2017). Food Record Checklist V2.0 dated 04.12.2014/03.11.2016. Project "Healthful & Tasty: Sure!" NRP69 salt consumption. Bern: Institut für Sozial- und Präventivmedizin
Luta, X; Hayoz, S; Gréa Krause, C; Sommerhalder, K.; Roos, E.; Strazzullo, P.; Beer-Borst, S (2018). The relationship of health/food literacy and salt awareness to daily sodium and potassium intake among a workplace population in Switzerland. Nutrition, Metabolism and Cardiovascular Diseas, 28(3), pp. 270-277. Elsevier 10.1016/j.numecd.2017.10.028
Beer-Borst, Sigrid Maria; Luta, Xhyljeta; Hayoz, Stefanie; Sommerhalder, Kathrin; Gréa Krause, Corinna; Eisenblätter, Julia; Jent, Sandra; Siegenthaler, Stefan; Aubert, Rafael; Haldimann, Max; Strazzullo, Pasquale (2018). Study design and baseline characteristics of a combined educational and environmental intervention trial to lower sodium intake in Swiss employees. BMC public health, 18(1), p. 421. BioMed Central 10.1186/s12889-018-5366-0

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