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The Effects of a Food Environment Intervention and Nutrition Education on the Amount of Salt Intake among Workers and Factors Influencing Behavior Changes

The Japanese Journal of Nutrition and Dietetics, 2018/12/01, Vol.76(6), pp.139-155

2018 The Japanese Society of Nutrition and Dietetics ;ISSN: 0021-5147 ;EISSN: 1883-7921 ;DOI: 10.5264/eiyogakuzashi.76.139

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  • Title:
    The Effects of a Food Environment Intervention and Nutrition Education on the Amount of Salt Intake among Workers and Factors Influencing Behavior Changes
  • Author: Iriyama, Yae ; Kushida, Osamu ; Murayama, Nobuko ; Saito, Toshiko
  • Subjects: food environment ; nutrition education ; salt reduction ; transtheoretical model ; worksite cafeteria
  • Is Part Of: The Japanese Journal of Nutrition and Dietetics, 2018/12/01, Vol.76(6), pp.139-155
  • Description: Objective: To conduct a 1-year food environment intervention and nutritional education to promote the reduction of salt intake during meals in work cafeterias among workers, and investigate its effect on the amount of salt intake as well as the factors influencing behavior changes.Methods: A facility-based randomized controlled trial was conducted involving eight facilities. ​The facilities were assigned into three groups: food environment and education, food environment, and control groups. ​For the food environment group, table tents containing nutritional information based on the transtheoretical model and soy sauce drop dispensers were provided in the work cafeteria. ​The food environment and education group received four to six educational sessions a year. This study included 216 male and 161 female participants. The amount of salt intake and behavioral changes were estimated using a brief-type self-administered diet history questionnaire and a self-administered questionnaire, respectively.Results: The amount of salt intake decreased by approximately 0.4 g/1,000 kcal over the 1-year period among the female workers in the food environment and education group, which was significantly different compared to the control group. Significant improvements in eating attitudes and access to information on nutrition and healthy food, in addition to a reduction in soy sauce and seasoned salt intake, were observed in the female workers. In the male workers, although there was no change in the amount of salt intake, behavioral changes had significantly improved in the food environment group.Conclusion: Combining nutritional education with a food environment intervention may be effective in reducing the amount of salt intake among female workers.
  • Publisher: The Japanese Society of Nutrition and Dietetics
  • Language: Japanese;English
  • Identifier: ISSN: 0021-5147
    EISSN: 1883-7921
    DOI: 10.5264/eiyogakuzashi.76.139
  • Source: Alma/SFX Local Collection
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