title: [Effects of a long-term intervention in a work cafeteria on employee vegetable intake].
abstract: OBJECTIVE
  We examined the effects on employee vegetable intake of a long-term intervention in an employee work cafeteria.
  
  
  METHODS
  The subjects were approximately 1,200 employees (aged 19-61 years) of an industrial company in Fukui prefecture. We promoted the intake of typical Japanese style meals that combined three elements (staple foods, main dishes and vegetable dishes) to increase vegetables intake. We displayed all items on the menus of the employee cafeteria using three colors (yellow, red and green to denote three elements) to indicate healthy food choices for the maintenance of a healthy food environment. We advised employees to choose meals containing the three elements at the time of payment, for nutritional education (appropriate portion choice: APC). We evaluated the ratio of APC at the same time. To calculate the mean daily intake per person, we carried out a questionnaire survey similar to the "semi-quantitative food frequency questionnaire" and asked about the frequency and approximate intake of vegetables.
  
  
  RESULTS
  The APC was 63.5% after one year of intervention, significantly increased to 82.1% after two years (p < 0.001), and was 80.0% after three years of intervention (p < 0.001). Vegetable intake at breakfast (p < 0.001), lunch (p < 0.001) and dinner (p = 0.011), and from vegetable juice (p = 0.030) significantly increased after three years of intervention. The consumption of pickles significantly decreased after three years of intervention (p = 0.009). It was estimated that the vegetable intake of men increased from 167.3 to 184.6 g, and that of women from 157.9 to 187.7 g.
  
  
  CONCLUSIONS
  Employee estimated vegetable intake was significantly increased and that of pickles was significantly decreased by a long-term intervention (three years) in the employee work cafeteria.
authors: Department of Food and Human Health Science, Osaka City University Graduate School of Human Life Science, Sugimoto 3-3-138, Sumiyoshi-Ku, Osaka-city, Osaka 558-8585, Japan.
authors: Akemi
authors: A
authors: Misawa
authors: Katsushi
authors: K
authors: Yoshita
authors: Tomoe
authors: T
authors: Fukumura
authors: Taichiro
authors: T
authors: Tanaka
authors: Junko
authors: J
authors: Tamaki
authors: Toru
authors: T
authors: Takebayashi
authors: Yukinori
authors: Y
authors: Kusaka
authors: Hideaki
authors: H
authors: Nakagawa
authors: Hiroshi
authors: H
authors: Yamato
authors: Akira
authors: A
authors: Okayama
authors: Katsuyuki
authors: K
authors: Miura
authors: Tomonori
authors: T
authors: Okamura
authors: Hirotsugu
authors: H
authors: Ueshima
mesh_terms: D000328:Adult; D004034:Diet Surveys; D005247:Feeding Behavior; D005260:Female; D005518:Food Preferences; D005522:Food Services; D015438:Health Behavior; D006266:Health Education; D006801:Humans; D008297:Male; D008612:Menu Planning; D008875:Middle Aged; D016272:Occupational Health; D014675:Vegetables; D017132:Workplace; D055815:Young Adult