Successful strategies to increase the consumption of fruits and vegetables: results from the Danish '6 a day' Work-site Canteen Model Study.
OBJECTIVE
To investigate changes in the consumption of fruits and vegetables in work-site canteens using the tools of continuous quality improvement, and to gain knowledge of practical strategies being effective in increasing the consumption.


METHODS
Study design included baseline data collection, an 8 h training session for all canteen staff, goal setting, strategy development and implementation for each canteen, end-point data collection and a follow-up data collection 4 months from the end-point (1 year from baseline). The main outcome measurement was average grams of fruits and vegetables per lunch meal served per customer (net weight; potatoes not included).


METHODS
Five workplaces in Denmark: a military base, an electronic component distributor, a bank, a town hall and a waste-handling facility.


METHODS
Work-site canteen managers, staff and customers.


RESULTS
There were significant increases in the total consumption of fruits and vegetables for all five work-site canteens from baseline to end-point, 70 g per customer on average (67, 54, 39, 88 and 103 g, respectively). The follow-up data collection showed that the canteens either maintained or significantly increased consumption, the average increase being 95 g per customer compared with baseline (77, 60, 86, 70 and 183 g, respectively).


CONCLUSIONS
This study demonstrates a large potential for work-site canteens to increase customers' intake of fruits and vegetables at lunch and suggests a broad spectrum of strategies to compose meals that are both rich in fruits and vegetables and attractive to customers.
Lassen
Anne
A
Danish Veterinary and Food Administration, Institute of Food Safety and Nutrition, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark. ann@fdir.dk
Thorsen
Anne Vibeke
AV
Trolle
Ellen
E
Elsig
Mette
M
Ovesen
Lars
L
D000328:Adult; D000704:Analysis of Variance; D003258:Consumer Behavior; D003718:Denmark; D004032:Diet / Q000592:standards*; D005260:Female; D005500:Follow-Up Studies; D005522:Food Services / Q000592:standards*; D005638:Fruit; D006293:Health Promotion; D006801:Humans; D008297:Male; D012147:Restaurants; D014675:Vegetables