Impact of individual and worksite environmental factors on water and sugar-sweetened beverage consumption among overweight employees.
BACKGROUND
The worksite environment may influence employees' dietary behaviors. Consumption of water and sugar-sweetened beverages (SSBs) affect weight management; however, little research has evaluated the influence of worksite factors on beverage consumption. Our purpose was to determine whether individual and worksite factors are associated with water and SSB intake among overweight and obese employees.


METHODS
Data were collected as part of baseline assessments for a worksite-based, weight-management intervention trial. Height and weight of participants (N = 1,482; 74% female; mean age = 47 y [standard deviation (SD) = 11 y]; mean weight = 208 lbs [SD = 46 lbs]) were assessed, and participants completed a validated beverage intake questionnaire. Environmental characteristics of worksites (N = 28) were audited. A qualitative comparative analysis (QCA) was used to identify worksite conditions that may support healthier beverage intake patterns.


RESULTS
Most participants were white (75% of sample) with at least some college education or a college degree (approximately 82% of sample). Mean water and SSB intake were 27 fl oz (SD = 18 fl oz) and 17 fl oz (SD = 18 fl oz), respectively; SSB intake (191 kcal [SD = 218 kcal]) exceeded the recommended discretionary energy intake. Statistical models did not identify any significant predictors of water intake. Female sex and increasing level of education and household income were associated with lower SSB intake; baseline body weight and greater number of worksite water coolers and vending machines were associated with higher SSB intake. The QCA identified worksite type (ie, not manual labor) as a condition necessary for healthier beverage consumption; a worksite break policy of 2 or more per day may lead to unhealthy beverage consumption. Lower SSB consumption was noted among older participants, female participants, and among participants with higher education and income levels.


CONCLUSIONS
Workplace factors influence beverage consumption among overweight employees. Limiting vending machine availability and implementing policies that promote weight management may improve employee health.
Associate Professor, Department of Human Nutrition, Foods and Exercise, Virginia Tech, 338 Wallace Hall, Mail Code, 043, Blacksburg, VA 24061. E-mail: bdavy@vt.edu.
Brenda M
BM
Davy
Virginia Tech, Blacksburg, Virginia.
Wen
W
You
Virginia Tech, Blacksburg, Virginia.
Fabio
F
Almeida
Virginia Tech, Blacksburg, Virginia.
Sarah
S
Wall
Virginia Tech, Blacksburg, Virginia.
Samantha
S
Harden
Virginia College of Osteopathic Medicine, Blacksburg, Virginia.
Dana L
DL
Comber
Virginia Tech, Blacksburg, Virginia.
Paul A
PA
Estabrooks
D000328:Adult; D001628:Beverages / Q000032:analysis*; D019422:Dietary Sucrose; D004326:Drinking; D002149:Energy Intake; D004777:Environment; D005260:Female; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D008297:Male; D008875:Middle Aged; D050177:Overweight; D013549:Sweetening Agents / Q000737:chemistry; D014867:Water; D017132:Workplace
D019422:Dietary Sucrose; D013549:Sweetening Agents; D014867:Water