Factors Influencing Lunchtime Food Choices among Working Americans

Autor/inn/en	Blanck, Heidi M.; Yaroch, Amy L.; Atienza, Audie A.; Yi, Sarah L.; Zhang, Jian; Masse, Louise C.
Titel	Factors Influencing Lunchtime Food Choices among Working Americans
Quelle	In: Health Education & Behavior, 36 (2009) 2, S.289-301 (13 Seiten) PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1090-1981
DOI	10.1177/1090198107303308
Schlagwörter	Nutrition; Food; Dining Facilities; Nutrition Instruction; Eating Habits; Decision Making; Employees; Adults; Age Differences; Gender Differences; Racial Differences; Older Adults; Health Behavior; African Americans; Whites; Hispanic Americans; Mail Surveys; Educational Attainment; Body Composition; Marital Status + Suchen Sie Ihr Suchwort? Ernährung; Lebensmittel; Mensa; Nutrition education; Ernährungserziehung; Ernährungsgewohnheit; Essgewohnheit; Decision-making; Entscheidungsfindung; Employee; Arbeitnehmer; Beschäftigter; Age; Difference; Age difference; Altersunterschied; Geschlechterkonflikt; Rassenunterschied; Älterer Erwachsener; Health behaviour; Gesundheitsverhalten; Afroamerikaner; White; Weißer; Hispanic; Hispanoamerikaner; Erhebungsinstrument; Bildungsabschluss; Bildungsgut; Familienstand
Abstract	There is growing interest in the usefulness of the workplace as a site for promotion of healthful food choices. The authors therefore analyzed data of U.S. adults (N = 1,918) who reported working outside the home and eating lunch. The majority (84.0%) of workers had a break room. About one half (54.0%) purchased lunch [greater than or equal] 2 times/week, with higher percentages for males, Blacks, younger (age 18-34 years) versus older adults (age 55 years or older), and obese versus normal-weight persons. The most important lunch food choice value was convenience (34.3%), followed by taste (27.8%), cost (20.8%), and health (17.1%). The typical source for purchasing lunch was a fast-food restaurant (43.4%), followed by on-site cafeteria/snack shop (25.3%), full-service restaurant (16.9%), supermarket (5.2%), vending machine (4.4%), and convenience store (4.0%); younger adults and those less educated relied more on fast-food places. This study identifies individual factors and values that may influence future dietary health initiatives in the work site. (Contains 4 tables.) (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10