Study on Eating Behavior Modification of Company Cafeteria Users When Healthy Menus and Related Information Are Continuously Provided with Reference to the Japanese Food Guide Spinning Top for Three Years

• Published in: Journal of the Japan Dietetic Association Vol. 57; no. 8; pp. 597 - 607
• Main Authors: Misawa, Akemi, Kataoka, Katsuko, Yamamoto, Taeko, Yoshita, Katsushi
• Format: Journal Article
• Language: Japanese
• Published: The Japan Dietetic Association 2014; 公益社団法人 日本栄養士会
• Subjects: behavior modification; company cafeteria; healthy menu; maintenance of healthy food environment; the Japanese Food Guide Spinning Top; ヘルシーメニュー; 従業員食堂; 行動変容; 食事バランスガイド; 食環境整備
• ISSN: 0013-6492; 2185-6877
• DOI: 10.11379/jjda.57.597

Effects of providing workers with healthy menus and related information based on the Japanese Food Guide Spinning Top for three years was examined by focusing primarily on behavior modification of company cafeteria users. The study’s subjects were company cafeterias and employees of Offices (continuously targeted group and control group). Step1: Healthy menus were developed based on the Japanese Food Guide Spinning Top and they were provided once a week for three months along with related information. Also, relevant materials were distributed, and health- and nutrition-related consultation was provided. Step2: Office continuously targeted group provided them five days a week for three years along with related information. The pre-existing menus were provided at Office control group. After three years, recognition of the Japanese Food Guide Spinning Top was increased in the continuously targeted group. The utilization of the set meal thing was increased. The control group’s recognition of the Japanese Food Guide Spinning Top was not increased. It was demonstrated that continuously providing healthy menus and related information based on the Japanese Food Guide Spinning Top for three years im proved the company cafeteria users’ knowledge and behavior to meal choice.