Food and beverages obtained on worksites in the United States

Stephen J. Onufrak, Hatidza Zaganjor, Liping Pan, Seung Hee Lee-Kwan, Sohyun Park, Diane M. Harris

Peer review article in The Journal of the Academy of Nutrition and Dietetics looking at the frequency of workforce consumption and the nutritional content of food and beverages obtained by workforces in the United States. The study included 5,222 employed adults and has important findings for the future of workforce food and nutrition policies. Unsurprisingly, food consumed for free or bought at cafeterias was low in nutritional value and high in fats, sugars, and sodium. Robust evidence to support advocacy efforts for improved workforce nutrition.

This resource has been peer reviewed