Worksite-based research and initiatives to increase fruit and vegetable consumption.
BACKGROUND
Worksite initiatives to promote increased consumption of fruits and vegetables include a wide range of programs. Some initiatives focus on the physical and informational environments, with the dual aim of increasing the availability of healthful food options and providing education and support through point-of-choice labeling and signage.


METHODS
Authors reviewed recent literature on comprehensive worksite health promotion programs that have addressed some type of environmental/organizational intervention to increase fruit/vegetable consumption.


RESULTS
This review revealed that environmental/organizational initiatives rely on management commitment, supervisory support, and supportive organizational structures to sustain policy efforts over time. Program effectiveness is enhanced when they are based on social ecological approaches; include worker participation in program planning and implementation (e.g. employee advisory boards and peer-delivered interventions); address multiple (vs. single) risk factors for change; and integrate workers' broader social context (e.g. families, neighborhoods, etc.).


CONCLUSIONS
Priorities for future worksite-based interventions include identifying and reducing barriers to organizational and environmental change, addressing social disparities in fruit and vegetable consumption, addressing social contextual factors driving behaviors, and building expanded networks of community partnerships. Future research is needed to identify key policy and program components that will yield meaningful increases in fruit and vegetable consumption; barriers/facilitators of organizational and environmental change within worksites; effective community-based participatory methods; and methods to disseminate cost-effective interventions for all worksites.
Sorensen
Glorian
G
Center for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02115, USA. glorian_sorensen@dfci.harvard.edu
Linnan
Laura
L
Hunt
Mary Kay
MK
D005247:Feeding Behavior; D005638:Fruit; D006293:Health Promotion / Q000458:organization & administration*; D006801:Humans; D009786:Occupational Health Services / Q000458:organization & administration*; D009936:Organizational Innovation; D012106:Research; D014481:United States; D014675:Vegetables