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A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake
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A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake
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A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake
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Journal Article
A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake
2011
Overview
Objective The main purpose of the study was to investigate the feasibility of using workplaces to increase the fruit consumption of participants by increasing fruit availability and accessibility by a minimal fruit programme. Furthermore, it was investigated whether a potential increase in fruit intake would affect vegetable, total energy and nutrient intake.Design A 5-month, controlled, workplace study where workplaces were divided into an intervention group (IG) and a control group (CG). At least one piece of free fruit was available per person per day in the IG. Total fruit and dietary intake was assessed, using two 24 h dietary recalls at baseline and at endpoint. Setting Eight Danish workplaces were enrolled in the study. Five workplaces were in the IG and three were in the CG. Subjects One hundred and twenty-four (IG, n 68; CG, n 56) healthy, mainly normal-weight participants were recruited. Results Mean daily fruit intake increased significantly from baseline to endpoint only in the IG by 112(se 35) g. In the IG, mean daily intake of added sugar decreased significantly by 10·7(se 4·4) g, whereas mean daily intake of dietary fibre increased significantly by 3·0(se 1·1) g. Vegetable, total energy and macronutrient intake remained unchanged through the intervention period for both groups. Conclusions The present study showed that it is feasible to increase the average fruit intake at workplaces by simply increasing fruit availability and accessibility. Increased fruit intake possibly substituted intake of foods containing added sugar. In this study population the increased fruit intake did not affect total energy intake.
