The food choice at work study: effectiveness of complex workplace dietary interventions on dietary behaviours and diet-related disease risk - study protocol for a clustered controlled trial

dc.contributor.authorGeaney, Fiona
dc.contributor.authorScotto Di Marrazzo, Jessica
dc.contributor.authorKelly, Clare
dc.contributor.authorFitzgerald, Anthony P.
dc.contributor.authorHarrington, Janas M.
dc.contributor.authorKirby, Ann
dc.contributor.authorMcKenzie, Ken
dc.contributor.authorGreiner, Birgit A.
dc.contributor.authorPerry, Ivan J.
dc.contributor.funderHealth Research Boarden
dc.contributor.funderDepartment of Agriculture, Fisheries and Food, Irelanden
dc.contributor.funderIrish Heart Foundationen
dc.contributor.funderen
dc.date.accessioned2016-08-17T11:27:04Z
dc.date.available2016-08-17T11:27:04Z
dc.date.issued2013-11-06
dc.date.updated2014-01-27T12:26:01Z
dc.description.abstractBackground: Dietary behaviour interventions have the potential to reduce diet-related disease. Ample opportunity exists to implement these interventions in the workplace. The overall aim is to assess the effectiveness and cost-effectiveness of complex dietary interventions focused on environmental dietary modification alone or in combination with nutrition education in large manufacturing workplace settings. Methods/design: A clustered controlled trial involving four large multinational manufacturing workplaces in Cork will be conducted. The complex intervention design has been developed using the Medical Research Council's framework and the National Institute for Health and Clinical Excellence (NICE) guidelines and will be reported using the TREND statement for the transparent reporting of evaluations with non-randomized designs. It will draw on a soft paternalistic 'nudge' theoretical perspective. It will draw on a soft paternalistic "nudge" theoretical perspective. Nutrition education will include three elements: group presentations, individual nutrition consultations and detailed nutrition information. Environmental dietary modification will consist of five elements: (a) restriction of fat, saturated fat, sugar and salt, (b) increase in fibre, fruit and vegetables, (c) price discounts for whole fresh fruit, (d) strategic positioning of healthier alternatives and (e) portion size control. No intervention will be offered in workplace A (control). Workplace B will receive nutrition education. Workplace C will receive nutrition education and environmental dietary modification. Workplace D will receive environmental dietary modification alone. A total of 448 participants aged 18 to 64 years will be selected randomly. All permanent, full-time employees, purchasing at least one main meal in the workplace daily, will be eligible. Changes in dietary behaviours, nutrition knowledge, health status with measurements obtained at baseline and at intervals of 3 to 4 months, 7 to 9 months and 13 to 16 months will be recorded. A process evaluation and cost-effectiveness economic evaluation will be undertaken. Discussion: A 'Food Choice at Work' toolbox (concise teaching kit to replicate the intervention) will be developed to inform and guide future researchers, workplace stakeholders, policy makers and the food industry. Trial registration: Current Controlled Trials, ISRCTN35108237.en
dc.description.sponsorshipHealth Research Board and the Department of Agriculture, Fisheries and Food (HRB Centre for Health & Diet Research grant (HRC2007/13)); Irish Heart Foundation; Nutrition and Health Foundation, Ireland (Student bursaries).en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid370
dc.identifier.citationGeaney, F., Scotto Di Marrazzo, J., Kelly, C., Fitzgerald, A. P., Harrington, J. M., Kirby, A., McKenzie, K., Greiner, B. and Perry, I. J. (2013) 'The food choice at work study: effectiveness of complex workplace dietary interventions on dietary behaviours and diet-related disease risk - study protocol for a clustered controlled trial', Trials, 14, 370. http://dx.doi.org/10.1186/1745-6215-14-370en
dc.identifier.doi10.1186/1745-6215-14-370
dc.identifier.endpage370-14en
dc.identifier.issn1745-6215
dc.identifier.journaltitleTrialsen
dc.identifier.startpage370-1en
dc.identifier.urihttps://hdl.handle.net/10468/3000
dc.identifier.volume14en
dc.language.isoenen
dc.publisherBiomed Central Ltd.en
dc.rights© 2013 Geaney et al.; licensee BioMed Central Ltd. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.en
dc.rights.urihttp://creativecommons.org/licenses/by/2.0en
dc.subjectEnvironmental modificationen
dc.subjectNutrition educationen
dc.subjectFaten
dc.subjectSalten
dc.subjectSugaren
dc.subjectWorkplaceen
dc.subjectWorkplace complex dietary interventionen
dc.titleThe food choice at work study: effectiveness of complex workplace dietary interventions on dietary behaviours and diet-related disease risk - study protocol for a clustered controlled trialen
dc.typeArticle (peer-reviewed)en
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