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Please use this identifier to cite or link to this item: http://repository.li.mahidol.ac.th/dspace/handle/123456789/44854
Title: Workplace and individual factors influence eating practices of Thai factory workers
Authors: Pattaraporn Charoenbut
Jeeranun Klaewkla
Suwat Srisorrachatr
Sara Arphorn
Somtawin Wijitwanna
Mahidol University
Sukhothai Thammathirat Open University
Keywords: Agricultural and Biological Sciences;Nursing
Issue Date: 1-Jan-2018
Citation: Malaysian Journal of Nutrition. Vol.24, No.3 (2018), 417-426
Abstract: © 2018 Nutrition Society of Malaysia. Introduction: The promotion of healthy eating practices in the workplace could reduce the burden of morbidity in the working population. Eating practices of employees are the result of multiple factors. This research aimed to examine the association between workplace and individual factors related to eating practice among factory workers by using the hierarchical linear modelling. Methods: Data were obtained from workers and managers in 26 factories located in a central province of Thailand. Workers completed self-administered questionnaires about individual data and eating practices including consumption of foods high in fat, salt and sugar. Factory managers were interviewed along with a survey of the worksite nutrition environment. Results: The multilevel modelling of data from 26 managers and 924 workers showed that none of the workplace factors studied predicted the employees' eating practices, i.e. workplace policy, attitude toward food and nutrition promotion of management personnel, healthy food in canteen, and workplace nutrition environment. At the individual level, attitude towards diet and health of factory workers was associated with eating practices (b=48.67, SE=1.71). Cross-level interactions between workplace nutrition environment and canteen management attitude towards health and diet of workers, were significantly associated with eating practices. This finding indicates that nutrition promotion at the workplace should take into consideration the key factors of offering healthy foods in canteens and supporting a healthy nutrition environment. Conclusion: Worksites should be encouraged to provide a healthy nutrition environment and offer healthy food choices in their canteens.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85059326781&origin=inward
http://repository.li.mahidol.ac.th/dspace/handle/123456789/44854
ISSN: 1394035X
Appears in Collections:Scopus 2018

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