ó Itís no secret that cupcakes in the break room provide
little nutrition. But a new report reveals that many Americans
might be overindulging in snacks.
from the Centers for Disease Control and Prevention recently
conducted a study, presented at a American Society for
Nutrition meeting, to determine how many unhealthy foods
employees consume while on the job.
so, they used data from the U.S. Department of Agriculture
Food Acquisition and Purchasing Survey, a national
questionnaire on food purchases and acquisitions during a
specifically assessed the foods and beverages bought at work
from vending machines or cafeterias or items that were snagged
for free from common areas, meetings or worksite social
analyzing the results, they found that nearly a quarter of the
participants received food from work at least once a week
averaging almost 1,300 calories. More than 70 percent of those
calories came from food that was free.
not only were the foods high in calories, they also contained
added sugars and high amounts of sodium. They also included
very few whole grains and fruit.
our knowledge, this is the first national study to look at the
food people get at work," coauthor Stephen Onufrak said
in statement. "Our results suggest that the foods people
get from work do not align well with the recommendations in
the Dietary Guidelines for Americans."
researchers are encouraging employers to implement worksite
wellness programs to promote healthier eating. They also
believe foods in cafeterias or vending machines should follow
proper food service guidelines.
we found that a lot of the foods obtained by employees were
free," Onufrak, "employers may also want to consider
healthy meeting policies to encourage healthy food options at
meetings and social events."
scientists are now hoping to continue their investigations to
explore the foods specifically purchased from vending machines
and cafeterias at work.
wellness programs have the potential to reach millions of
working Americans and have been shown to be effective at
changing health behaviors among employees, reducing employee
absenteeism and reducing health care costs," said Onufrak.
"We hope that the results of our research will help
increase healthy food options at worksites in the U.S."