Designing equitable workplace dietary interventions: perceptions of intervention deliverers

Sarah A. Smith; Shelina Visram; Claire O'Malley; C. D. (Carolyn) Summerbell; Vera Araújo-Soares; Frances Hillier-Brown; Amelia Lake

doi:10.1186/s12889-017-4810-x

Designing equitable workplace dietary interventions: perceptions of intervention deliverers

Sarah A. Smith, Shelina Visram, Claire O'Malley, C. D. (Carolyn) Summerbell, Vera Araújo-Soares, Frances Hillier-Brown, Amelia Lake

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Abstract

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.

Original language	English
Pages (from-to)	-
Journal	BMC Public Health
Volume	17
Issue number	808
DOIs	https://doi.org/10.1186/s12889-017-4810-x
Publication status	Published - 16 Oct 2017

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http://hdl.handle.net/10149/621504Licence: CC BY

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Designing equitable workplace dietary interventions: perceptions of intervention deliverers

Abstract

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