Facilitators and barriers to healthy eating in a worksite cafeteria: a qualitative study.

ABSTRACT:

Background

Worksite-based nutrition interventions can serve as access points to facilitate healthy eating and translate existing knowledge of cardiometabolic disease prevention. We explored perceptions, facilitators, and barriers for healthy eating in a cafeteria at a large worksite in Mexico City.

Methods

We conducted an exploratory qualitative study in a large department store in Mexico City with ~ 1500 employees. We conducted eight focus group discussions (FGD) with 63 employees stratified by job category (sales, maintenance, shipping, restaurant, cafeteria, administrative staff, and sales managers). Employees were invited to participate in the FGD if they were at the store at the day and time of the FGD for their job type. FGDs were audio-recorded, transcribed verbatim a

SUBMITTER: Stern D 

PROVIDER: S-EPMC8141192 | biostudies-literature | 2021 May

REPOSITORIES: biostudies-literature