Workplaces are a good setting for interventions that aim to support workers in achieving a healthier diet and body weight. However, little is known about the factors that impact on the feasibility and implementation of these interventions, and how these might vary by type of workplace and type of worker. The aim of this study was to explore the views of those involved in commissioning and delivering the Better Health at Work Award, an established and evidence-based workplace health improvement programme.
Smith, S. A., Visram, S., O'Malley, C., Summerbell, C. D. C., Araújo-Soares, V., Hillier-Brown, F., & Lake, A. (2017). Designing equitable workplace dietary interventions: perceptions of intervention deliverers. BMC Public Health, 17(808), -. https://doi.org/10.1186/s12889-017-4810-x