Catherine Malboeuf-Hurtubise, Terra Léger-Goodes, Geneviève A Mageau, Geneviève Taylor, Catherine M Herba, Nicholas Chadi, David Lefrançois
Online art therapy in elementary schools during COVID-19: results from a randomized cluster pilot and feasibility study and impact on mental health
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workplace play important role shaping eating behaviors us adults unfortunately foods obtained workplace tend low nutritional quality questions remain best way approach promotion healthy food purchases among employees extent health promotion activities tailored demographic characteristics employees purpose study 1 assess nutritional quality lunchtime meal purchases employees cafeterias large organization 2 examine associations lunchtime meal quality selection demographic characteristics employees 3 determine healthfulness foods beverages offered cafeterias organization crosssectional analysis conducted using secondary data food labeling study implemented three worksite cafeterias demographic data collected via surveys meal data collected using photo capture system 378 participants healthy eating index 2015 hei2015 used determine meal quality total score menu options available cafeterias study period summary statistics generated analysis variance anova used compare hei2015 scores groups mean hei2015 total score menu items offered n 1229 cafeteria study period 631 sd 183 mean hei2015 score individual lunchtime meal observations n 378 471 sd 68 general hei2015 total scores higher nonsmokers individuals selfidentified asian higher physical activity levels scored higher numeracy literacy assessments reported higher education levels incomes health status overall hei2015 scores indicate menu options offered cafeterias individual meal selections align dietary guidelines americans significant associations average lunchtime meal quality scores several demographic characteristics results suggest healthy eating promotion activities workplaces may need tailored demographic characteristics employees efforts improve food environment workplace could improve meal quality employees