An evaluation of a free lunch initiative in a Northern Irish workplace

Abstract

Introduction: The workplace has been identified as a potentially effective environment for interventions to promote diet and health in large numbers of people which ultimately may benefit the company as a whole. Initiatives at work allow factors related to healthy eating, such as knowledge and skills, as well as external factors, such as the availability of healthy food and support from others to make healthy choices, to be addressed. Objectives: The aim of the Ulster Carpets study was to evaluate a change in eating environment in the workplace (the introduction of free, healthy lunches) on employees' overall health, diet and job satisfaction. Method / Design: In this controlled pilot study, employees from worksite A (n 19) received, healthy, free lunches for six months whereas employees from the control worksite B (n 21) received no intervention. Quantitative baseline data was collected in September 2014 in the form of two 24h diet recalls, a health and lifestyle questionnaire and a health assessment. Semi-structured interviews were conducted with stakeholders and employees as part of qualitative data collection to allow the identification of barriers to and drivers of dietary change. Results: Preliminary baseline results indicated that the employees' mean BMI falls into the overweight category (27.65 kg/m2, SD: 5.71) and employees have a diet high in saturated fat (13.2% of total energy /day, SD: 4.6) and consume less than five portions of fruit and vegetables per day (2.4 portions/day, SD: 1.8). Thematic analysis of the interviews revealed that it was important to employees that lunches would be seasonal (i.e. warm dishes in the winter), that an appropriate meal size would be provided and that a variety of food would be offered. Conclusions: The workplace offers a setting in which to change diet behaviours by altering the eating environment, making healthy diet choices easier to access.