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Effectiveness of offering healthy labelled meals in improving the nutritional quality of lunch meals eaten in a worksite canteen

机译：提供健康的带标签的饭菜可改善在工作场所食堂吃的午餐饭菜的营养质量

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Healthier meal selections at restaurants and canteens are often limited and not actively promoted. In this Danish study the effectiveness of a healthy labelling certification program in improving dietary intake and influencing edible plate waste was evaluated in a quasi-experimental study design. Employees from an intervention worksite canteen and a matched control canteen were included in the study at baseline (February 2012), after completing the certification process (end-point) and six month from end-point (follow-up) (total n= 270). In order to estimate nutrient composition of the consumed lunch meals and plate waste a validated digital photographic method was used combining estimation of food intake with food nutrient composition data. Food satisfaction was rated by participants using a questionnaire. Several significant positive nutritional effects were observed at the intervention canteen including a mean decrease in energy density in the consumed meals from 561. kJ/100. g at baseline to 368 and 407. kJ/100. g at end-point and follow-up, respectively (P<. 0.001). No significant changes were seen with regard to food satisfaction and plate waste. In the control canteen no positive nutritional effects were observed. The results of the study highlight the potential of using healthy labelling certification programs as a possible driver for increasing both the availability and awareness of healthy meal choices, thereby improving dietary intake when eating out.
机译：在餐馆和食堂选择更健康的餐食通常受到限制，并且没有得到积极推广。在这项丹麦研究中，通过准实验研究设计评估了健康标签认证计划在改善饮食摄入和影响可食餐盘废物方面的有效性。在完成认证过程（端点）和从端点开始（随访）六个月之后，干预工作场所食堂和相匹配的控制食堂的员工在基线（2012年2月）被纳入研究（总n = 270） ）。为了估计午餐午餐和餐盘浪费的营养成分，使用了经过验证的数字摄影方法，将食物摄入量的估计值与食物营养成分数据相结合。参与者使用问卷对食物满意度进行了评分。在干预食堂观察到了几种明显的积极营养作用，包括进餐中能量密度的平均降低了561. kJ / 100。在基线时为368和407。kJ/ 100。 g分别在终点和随访时（P <0.001）。在食品满意度和餐盘浪费方面未见明显变化。在对照食堂中，未观察到积极的营养作用。研究结果突出了使用健康标签认证计划作为增加健康膳食选择的可利用性和意识的潜在驱动力的潜力，从而改善了外出就餐时的饮食摄入量。

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