The influence of the availability of fruits and vegetables in the workplace on the consumption of workers

Abstract

PurposeThe purpose of this paper is to assess the influence of availability of fruits and vegetables on adult workers' consumption adequacy in the workplace.Design/methodology/approachA total of 1,344 workers, who have had meals in 30 different companies, located in the city of São Paulo, Brazil, are assessed. Two indicators are used to assess the following: workers' consumption of fruits and vegetables; usual consumption, found through a questionnaire on frequency of consumption of these foods; and workplace consumption, assessed with a food consumption questionnaire provided by the company. Availability of fruits and vegetables in the menus is obtained using the descriptions of meals given to workers on three consecutive days. Data analysis is performed with logistic regression models that used two outcomes: usual consumption of fruits and vegetables and consumption of these foods in the workplace. Explanatory variables are divided into two levels: the first one was comprised by workers' characteristics (sex, age and level of education), and the second one by food availability in the workplace.FindingsConsumption of fruits and vegetables, both the usual one and that in the workplace, is higher in women, and also in older individuals and those with higher level of education. Availability of fruits and vegetables in the workplace has a significant impact on usual food consumption and especially on the workplace, in which case the variable shows greatest impact on consumption.Originality/valueThis study demonstrates the importance of the availability of fruits and vegetables in the workplace that influence consumption of food by workers, revealing the importance of using this environment to promote healthy eating.