TITLE
The effect of a workplace healthy eating catering programme.

OVERVIEW
We examined the impact of a healthy eating catering programme which reduced sugar, fat and salt intakes among employees in two hospitals. We found that employees’ dietary habits improved in the workplace that received the healthy eating programme. This study suggests that public health policy changes are needed to motivate public sector caterers to develop initiatives that promote a healthy diet.

TITLE
Do workplace dietary interventions work? A review of the evidence.

OVERVIEW
We evaluated the effectiveness of previous workplace interventions that included modification of food environments and also interventions that included nutrition education. We found that the quality of previous research conducted in this area was poor and concluded that future workplace dietary interventions should be developed according to recommended guidelines and include measures to facilitate assessment of long-term impact.

TITLE
Protocol for the Food Choice at Work Study.

OVERVIEW
We developed a protocol for the Food Choice at Work Study which aimed to assess the effectiveness and cost-effectiveness of workplace dietary interventions. We designed a study that would allow us investigate whether dietary modification strategies and/or nutrition education strategies were effective in improving employees’ health status and dietary intakes.

TITLE
What impact do workplace dietary interventions have on employees’ health?

OVERVIEW
This study includes the health impact results of the Food Choice at Work Study. We found that workplace interventions that combine elements of nutrition education and dietary modification have the greatest positive impact on employees’ health and their nutrition knowledge.

TITLE
What health and lifestyle factors are driving workplace absenteeism?

OVERVIEW
Obesity is one of the main causes of workplace absenteeism. In this study we investigated what health and lifestyle factors are influencing workplace absenteeism. We found that employees who are centrally obese (those with a high waist circumference measurement), who consume a poor quality diet and who have low levels of physical inactivity were more likely to be absent from work and for longer periods of time.

TITLE
How do you ensure workplace dietary interventions are implemented properly?

OVERVIEW
We examined the barriers to and facilitators of implementing workplace dietary interventions. We interviewed workplace stakeholders who were involved in the implementation of the Food Choice at Work Study in their workplaces, employees who participated in the study and the research team who conducted the study. We concluded that it is important to consider individual workplace structures and cultures during the implementation of workplace interventions.

TITLE
Does having a good quality diet and a good level of nutrition knowledge reduce your risk of having high blood pressure?

OVERVIEW
In this study we found that employees who have higher nutrition knowledge are also more likely to have a better quality diet and are also less likely to have problems with high blood pressure. We concluded that nutrition education strategies are an important element of workplace dietary interventions and can help educate employees and improve their nutrition knowledge levels.

TITLE
What does it cost to implement workplace dietary interventions?

OVERVIEW
Workplace dietary interventions have been proven to improve employees’ dietary habits and their health status. However, there is no evidence available on the costs associated with implementing and delivering these interventions. We conducted a cost-analysis of the Food Choice at Work Study and found that workplace interventions which include dietary modifications are of low cost and are potentially scalable.

TITLE
Are socioeconomic inequalities linked to individual lifestyle or physical factors?

OVERVIEW
This study found that individual lifestyle factors such as smoking and physical factors including overweight and obesity are associated with socioeconomic inequalities, with some occurring across all ranges of socioeconomic status.

TITLE
Food service providers’ uptake of calorie menu labelling in Ireland.

OVERVIEW
This report focuses on the uptake of government-led, voluntary calorie labelling on menus among food service businesses in Ireland. We found that providing clear guidance and practical support during implementation to food service providers is key to ensure that menu calorie labelling is implemented successfully.

TITLE
What is the best method for accurately estimating individuals’ salt intakes?

OVERVIEW
This study found that 24 hour urine collection remains the gold standard research method for assessing the impact of sodium intake on health outcomes. However, at a population level, dietary recall methods can be used to estimate average dietary sodium intake.

TITLE
A summary of research conducted on type 2 diabetes from 1951-2012.

OVERVIEW
This study provides a detailed evaluation of research conducted on type 2 diabetes from 1951 to 2012. The volume of research is increasing simultaneously with the increasing prevalence and associated burden of type 2 diabetes. This paper is a useful source for researchers who are implementing strategies to address the health burden associated with type 2 diabetes.

TITLE
What is the return on investment on workplace dietary interventions?

OVERVIEW
This paper evaluated the costs, benefits and cost-effectiveness of the Food Choice at Work Study from the perspective of employers and healthcare providers who incur the costs of the interventions. It found that modifying the food environment offers the most value for improving employee health-related quality of life and it generates a positive net benefit for employers by reducing employee absenteeism.

TITLE
Factors influencing implementation of menu labelling.

OVERVIEW
This review synthesised the scientific evidence on the barriers to and facilitators of implementing menu labelling interventions to support healthy food choices in the workplace and the healthcare setting.

TITLE
Menu calorie labelling among Irish food-service businesses.

OVERVIEW
We investigated the uptake of a voluntary calorie menu labelling initiative among food service businesses in Ireland. The study concluded that a multifactorial approach that includes guidance and support, practical assistance, a reasonable legislative structure and a standardised monitoring system is needed to achieve successful implementation.

TITLE
Can a workplace dietary programme have a positive impact on employees’ lives outside of the workplace?

OVERVIEW
We investigated whether the impact of a workplace dietary intervention can extend into the lives of employees’ outside of the workplace. We found that workplace interventions that combine nutrition education and environmental dietary modification can improve employees’ dietary habits both inside and outside of the workplace.

TITLE
What are the predictors of food choice?

OVERVIEW
In this paper we investigated whether different socio-demographic and anthropometric characteristics influence employees’ food choices. We found that the sensory appeal of food and satisfaction from food were identified as the most important motivators for food choice. Employees’ age, BMI and marital status also influenced their food choice. The study concluded that food choice is highly complex and it cannot be easily explained by differences in socio-demographic or anthropometric population characteristics.

TITLE
What factors impact on implementation of a calorie menu labelling policy in Irish public hospitals?

OVERVIEW
This study will include four Irish acute public hospitals and draw on multiple perspectives and sources of evidence (observations followed by interviews, focus groups, and documentary analysis). Hospitals will be categorised into high and low implementers of the calorie menu labelling policy based on data collected via observations. The analysis will identify factors influencing policy implementation and identify distinguishing patterns across high and low implementers and across hospital direct and indirect stakeholders.

TITLE
What factors influence the implementation of menu labelling from the food service perspective.

OVERVIEW
This paper reviewed existing evidence to identify the barriers and facilitators to implementing menu labelling from the perspective of the food service industry. It identified multiple factors that influence menu labelling implementation. Barriers included frequent menu changes, risk of overwhelmed customers and the cost of implementation. Facilitators included improved business image, enabling informed choices and improving customer health. The findings can be used to support implementation efforts and to address the barriers that hinder implementation.