Food Consumption Determinants and Barriers for Healthy Eating at the Workplace-A University Setting

Background: A wide variety of social, cultural and economic factors may influence dietary patterns. This work aims to identify the main determinants of food consumption and barriers for healthy eating at the workplace, in a university setting. Methods: A cross-sectional observational study was conducted with 533 participants. Data were obtained through the application of a self-administered questionnaire that included socio-demographic information, food consumption determinants and the main perceived barriers for healthy eating at the workplace. Results: The respondents identified price (22.5%), meal quality (20.7%), and location/distance (16.5%). For women, the determinant availability of healthy food options was more important than for men (p < 0.001). The food consumption determinants at the workplace most referred to by respondents were related to the nutritional value. Smell, taste, appearance and texture, and good value for money, were also considered important for choosing food at the workplace. Respondents referred to work commitments and lack of time as the main barriers for healthy eating at the workplace. Conclusions: Identification of determinants involved in food consumption, and the barriers for healthy eating, may contribute to a better definition of health promotion initiatives at the workplace aiming to improve nutritional intake.

Automated summary

This study aims to identify the main determinants of food consumption and barriers for healthy eating in a university workplace. Results showed that price, meal quality, and location/distance were the main factors, with availability of healthy food options being more important for women. Factors such as taste, appearance, and good value for money were also considered important for food choices at the workplace. The main barriers identified were work commitments and lack of time.