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Table 2 Strategies implemented to increase (↑) or decrease (↓) specific food consumption and physical activity patterns

From: Effectiveness of workplace choice architecture modification for healthy eating and daily physical activity

Site

Strategies

         

↑ Vegetables/roots

↑ Fruit/berries

↑ Nuts/seeds

↓ Sweet treats

↓ Fast food

↑ Water

Other foods2

↑ Movement

↑ Exercise equipment

↑ Stairs

a. Kindergarten

15

15, 16

15

-

-

-

-

20

-

-

b. Factory

15

15

15

-

-

-

-

20

-

-

c. Grocery

15

15

15

-

-

-

-

20

-

-

d. Construction yard

15

15

15

-

-

-

-

20

-

-

e. Construction yard

15

15

15

-

-

-

-

20

-

-

f. Grocery

15

15

15

-

-

-

-

20

-

-

g. Construction yard

15

15

15

-

-

-

-

20

-

-

h. Construction yard

15

15

15

-

-

-

-

20

-

-

i. Social services centre

15

15, 16

15

-

-

-

-

20

-

-

j. Grocery

15

15, 16

15

-

-

-

-

20

-

-

k. Greenhouse

15

1, 15

15

10

-

-

-

20

-

-

l. Factory

15

15, 16

15

-

-

-

-

20, 21, 22

21, 22

-

m. Bureau

15

1, 15, 16

15

-

-

-

-

20, 23

-

-

n. Bureau

15

15

15

-

-

-

-

20

-

18,19

o. Office

15

1, 6, 15

15

3

-

-

-

20

-

-

p. Grocery

15

15, 16

15

-

-

-

-

20, 21, 22

21, 22

-

q. Bureau

15

15, 16

15

-

-

14

-

20, 21, 22

17, 21, 22

-

r. Bureau1

4, 12, 13, 15

1, 4, 15, 16

2, 4, 12, 13, 15

5

-

4, 12, 13

2, 4, 5, 12, 13

20, 21, 22

21, 22

-

s. Hospital1

7, 12, 13, 15

15, 16

2, 12, 13, 15

-

-

-

2, 4, 5, 12, 13

20

-

-

t. Factory1

4, 12, 13, 15

1, 2, 4, 12, 13, 15

2, 12, 13, 15

2, 10

-

4

2, 4, 5, 11, 12, 13

20

-

-

u. Factory1

2, 4, 12, 13, 15

1, 2, 4, 12, 13, 15

2, 4, 12, 13, 15

2, 5, 8

-

2, 4

1, 2, 4, 5, 9, 12, 13

20, 21, 22

21, 22

18, 19

  1. Strategies: (1) enable healthy choices, (2) ↑/↓ selection, (3) replace with healthier alternatives, (4) ↑ visibility/proximity, (5) ↓ visibility/proximity, (6) ↑ convenience, (7) ↑ perceived variety, (8) ↓ serving dish size, (9) ↓ serving utensil size, (10) ↓ serving size, (11) one plate-policy, (12) prompt with point-of-choice Heart symbols, (13) prime with “Follow the heart”-posters, (14) provide personal water bottles, (15) promote packed lunch recipes, (16) promote the Fruit Crew-starter set, (17) enable active sitting, (18) prompt stair use with footprints, (19) prompt stair use with the StopDia logo, (20) prompt movement with posters, (21) ↑ exercise equipment availability, (22) ↑ exercise equipment visibility/proximity, (23) prompt movement with a break exercise application
  2. 1 Worksite cafeteria involved in the intervention
  3. 2 Strategies for other food consumption patterns, including dairy (milk, sour milk, yoghurt, cheese), whole grain (bread, sandwiches, porridge, snack biscuits, casseroles), fats (salad dressing, fat spread), meat (cold cuts, bacon), salted herring, olives, healthier pastries (sweet buns, berry pies), sugar-sweetened beverages, and lunch portion sizes (one plate-policy)
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BMC Public Health

ISSN: 1471-2458

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