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النتائج (الإنجليزية) 1:

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النتائج (الإنجليزية) 3:

Materials and methodsStudy designCross-sectional baseline data were obtained from a large clusteredControlled trial, The Food Choice atWork Study (Geaney et al., 2013a).It was a study of the effectiveness and cost-effectiveness of complex dietaryInterventions that were focused on environmental dietary modificationsAlone or in combination with nutrition education in fourMultinational manufacturing workplace settings.Study populationA randomsample of 828 participants aged 18 – 64 yearswere recruitedFromthe selectedworkplaces (workplace A: 100 (70% response rate),Workplace B: 224 (70% response rate), workplace C: 392 (60% responseRate), workplace D: 112 (91% response rate)). The number of employeesRecruited per workplace reflected the difference in company size. TheSample was powered to detect a decrease in BMI by 1 kg / m2 and a 2 gAverage fall in dietary salt intake between the control and interventionGroups post-delivery of the interventions. Eligible employees were permanentFull-timeemployeeswho purchased and consumed at least oneDaily meal at work. A wide variety of hot and cold meal options wereAvailable for employees during working hours. Many food optionsWere served using a buffet-style so employees' managed the frequencyAnd quantity of their own food items.Data collectionParticipants were asked to complete food frequency questionnaires(FFQ), nutrition knowledge questionnaires and demographic questionnaires.Physical assessments were conducted by trained research assistantsAs per the Standard Operating Procedures (SOP) manual (GeaneyEt al., 2013b). All data were collected during work hours in the individualworkplaces.Participantswho did not complete all assessmentswereExcluded fromanalysis. No incentives were provided to employees participatingIn the study.