{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,9,25]],"date-time":"2025-09-25T16:32:38Z","timestamp":1758817958318,"version":"3.41.2"},"reference-count":67,"publisher":"Emerald","issue":"2","license":[{"start":{"date-parts":[[2018,3,12]],"date-time":"2018-03-12T00:00:00Z","timestamp":1520812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.emerald.com\/insight\/site-policies"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["NFS"],"published-print":{"date-parts":[[2018,3,12]]},"abstract":"<jats:sec><jats:title content-type=\"abstract-subheading\">Purpose<\/jats:title><jats:p>Food consumed at work can be brought from home or taken in private or university restaurants. Knowing the contribution of food consumption in the workplace allows for the identification of bad practices to modulate food availability in the work environment and raise consumer awareness for a more balanced food intake. This paper aims to characterize food consumption and to determine the contribution of food consumption at the workplace to daily food intake of employees of the University of Porto (UP).<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Design\/methodology\/approach<\/jats:title><jats:p>A cross-sectional observational study was conducted. The project was approved by Ethical Commission of the UP. The principles of Hels\u00ednquia Declaration were respected and the workers under examine accept to participate in the study, through an inform consent. Data were obtained through the application of a self-administrated questionnaire and through the application of a questionnaire including a 24 h recall. There were assessed 513 individuals randomly selected, and the majority of them were women.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Findings<\/jats:title><jats:p>In total, 92.8 per cent of them preferred to have meals at the workplace that contributed to about 39.6 per cent of the daily energy intake. Reported food consumption at the workplace contributed about 42.6 per cent of carbohydrates, 39.4 per cent of total fat and 36.8 per cent of proteins for daily intake. A low intake of water (39.2 per cent of whole ingestion) and a huge amount and contribution of the workplace (48.4 per cent) to daily sugar intake was observed. Higher nutritional intake was observed for women (<jats:italic>p<\/jats:italic>&lt; 0.05). The energy contribution of meals at the workplace is in accordance with recommendations, except for breakfast, that is below.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Originality\/value<\/jats:title><jats:p>This work allows to characterize food habits of university employees at the workplace and the identification of the contribution of meals eaten at the workplace for daily energy and nutritional intake. These data allow to modulate food availability in the work environment and raise consumer awareness for a more balanced food intake.<\/jats:p><\/jats:sec>","DOI":"10.1108\/nfs-07-2017-0141","type":"journal-article","created":{"date-parts":[[2018,1,19]],"date-time":"2018-01-19T07:33:45Z","timestamp":1516347225000},"page":"194-205","source":"Crossref","is-referenced-by-count":11,"title":["How do university workers eat at the workplace?"],"prefix":"10.1108","volume":"48","author":[{"given":"Jo\u00e3o","family":"Lima","sequence":"first","affiliation":[]},{"given":"Sofia","family":"Costa","sequence":"additional","affiliation":[]},{"given":"Ada","family":"Rocha","sequence":"additional","affiliation":[]}],"member":"140","reference":[{"key":"key2020093001100878100_ref001","doi-asserted-by":"crossref","first-page":"439","DOI":"10.1093\/occmed\/51.7.439","article-title":"Creating healthy workplaces in Northern Ireland: evaluation of a lifestyle and physical activity assessment programme","volume":"51","year":"2001","journal-title":"Occupational Medicine-Oxford"},{"issue":"12A","key":"key2020093001100878100_ref002","doi-asserted-by":"crossref","first-page":"2274","DOI":"10.1017\/S1368980011002515","article-title":"Mediterranean diet foundation expert group mediterranean diet pyramid today: science and cultural updates","volume":"14","year":"2011","journal-title":"Public Health Nutrition"},{"issue":"1","key":"key2020093001100878100_ref003","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1111\/j.1467-3010.2009.01795.x","article-title":"Hydration and health: a review","volume":"35","year":"2010","journal-title":"Nutrition Bulletin"},{"key":"key2020093001100878100_ref004","doi-asserted-by":"crossref","first-page":"S25","DOI":"10.1038\/sj.ejcn.1601426","article-title":"Selection of methodology to assess food intake","volume":"56","year":"2002","journal-title":"European Journal of Clinical Nutrition"},{"volume-title":"Department of Health Response to the Boorman NHS Health and Wellbeing Review","year":"2009","key":"key2020093001100878100_ref005"},{"volume-title":"NHS Health and Wellbeing Review: Final Report","year":"2009","key":"key2020093001100878100_ref006"},{"volume-title":"Equity and Excellence: Liberating the NHS","year":"2010","key":"key2020093001100878100_ref007"},{"volume-title":"NHS Constitution: The NHS Belongs to Us All","year":"2010","key":"key2020093001100878100_ref008"},{"volume-title":"Healthy Lives, Healthy People: Our Strategy for Public Health in England","year":"2010","key":"key2020093001100878100_ref009"},{"volume-title":"NHS Health & Wellbeing Improvement Framework 2011\/2012","year":"2011","key":"key2020093001100878100_ref010"},{"issue":"3","key":"key2020093001100878100_ref011","doi-asserted-by":"crossref","first-page":"791","DOI":"10.1093\/ije\/dyp139","article-title":"Salt intakes around the world: implications for public health","volume":"38","year":"2009","journal-title":"International Journal of Epidemiology"},{"issue":"3","key":"key2020093001100878100_ref012","doi-asserted-by":"crossref","first-page":"1143","DOI":"10.1016\/j.appet.2012.02.055","article-title":"Sweet and salty: an assessment of the snacks and beverages sold in vending machines on US post-secondary institution campuses","volume":"58","year":"2012","journal-title":"Appetite"},{"issue":"4","key":"key2020093001100878100_ref013","doi-asserted-by":"crossref","first-page":"186","DOI":"10.3148\/71.4.2010.186","article-title":"Healthier snacks in school vending machines: a pilot project in four Ontario high schools","volume":"71","year":"2010","journal-title":"Canadian Journal of Dietetic Practice and Research"},{"volume-title":"Princ\u00edpios Para Uma Alimenta\u00e7\u00e3o Saud\u00e1vel","year":"2005","key":"key2020093001100878100_ref014"},{"key":"key2020093001100878100_ref015","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.foodqual.2012.02.003","article-title":"The foodservice industry: Eating out is more than just a meal","volume":"27","year":"2013","journal-title":"Food Quality and Preference"},{"key":"key2020093001100878100_ref016","article-title":"Awareness of food nutritive value and eating practices among nigerian bank workers","volume":"96","year":"2017","journal-title":"Medicine"},{"key":"key2020093001100878100_ref017","first-page":"80","article-title":"Caracteriza\u00e7\u00e3o da oferta alimentar dos bufetes e m\u00e1quinas de venda autom\u00e1tica de alimentos da universidade do minho","volume":"15","year":"2009","journal-title":"Revista De Alimenta\u00e7\u00e3o Humana"},{"issue":"1","key":"key2020093001100878100_ref018","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1016\/j.jada.2003.10.011","article-title":"Effects of promotional materials on vending sales of low-fat items in teachers\u2019 lounges","volume":"104","year":"2004","journal-title":"Journal of the American Dietetic Association"},{"key":"key2020093001100878100_ref019","doi-asserted-by":"crossref","first-page":"295","DOI":"10.70252\/XARY1716","article-title":"Occupational sitting and physical activity among university employees","volume":"7","year":"2014","journal-title":"International Journal of Exercise Science"},{"issue":"1","key":"key2020093001100878100_ref020","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1006\/pmed.1999.0598","article-title":"The effect of age, sex, and education on food consumption of a Middle-aged english cohort-EPIC in east anglia","volume":"30","year":"2000","journal-title":"Preventive Medicine"},{"issue":"10","key":"key2020093001100878100_ref021","doi-asserted-by":"crossref","first-page":"1118","DOI":"10.1016\/S0002-8223(98)00260-0","article-title":"Why americans eat what they do: taste, nutrition, cost, convenience, and weight control concerns as influences on food consumption","volume":"98","year":"1998","journal-title":"Journal of American Dietetic Association"},{"issue":"1311","key":"key2020093001100878100_ref022","first-page":"43","article-title":"Healthier vending machines in workplaces: both possible and effective","volume":"123","year":"2010","journal-title":"The New Zealand Medical Journal"},{"key":"key2020093001100878100_ref023","doi-asserted-by":"crossref","first-page":"202","DOI":"10.5271\/sjweh.2891","article-title":"Lifestyle-focused interventions at the workplace to reduce the risk of cardiovascular disease \u2013 a systematic review","volume":"36","year":"2010","journal-title":"Scandinavian Journal of Work Environment & Health"},{"issue":"1","key":"key2020093001100878100_ref024","article-title":"Short and long term effects of a lifestyle intervention for construction workers at risk for cardiovascular disease: a randomized controlled trial","volume":"11","year":"2011","journal-title":"BMC Public Health"},{"key":"key2020093001100878100_ref025","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1016\/j.appet.2013.01.016","article-title":"Importance of cooking skills for balanced food choices","volume":"65","year":"2013","journal-title":"Appetite"},{"issue":"21","key":"key2020093001100878100_ref026","doi-asserted-by":"crossref","first-page":"1577","DOI":"10.1093\/jnci\/djh296","article-title":"Fruit and vegetable intake and risk of major chronic disease","volume":"96","year":"2004","journal-title":"Journal of the National Cancer Institute"},{"volume-title":"School Meals: building Blocks for Healthy Children","year":"2010","author":"IOM","key":"key2020093001100878100_ref027"},{"key":"key2020093001100878100_ref028","article-title":"The dominance of salt in manufactured food in the sodium intake of affluent societies","volume":"1","year":"1987","journal-title":"Lancet"},{"key":"key2020093001100878100_ref030","doi-asserted-by":"crossref","first-page":"85","DOI":"10.3923\/pjn.2002.85.88","article-title":"Chefs \u2018 perception of the importance of nutrition in menu planning","volume":"1","year":"2002","journal-title":"Pakistan Journal of Nutrition"},{"key":"key2020093001100878100_ref029","doi-asserted-by":"crossref","first-page":"665","DOI":"10.1097\/00075197-200411000-00012","article-title":"Intake of fruit and vegetable and risk of stroke: an overview","volume":"7","year":"2004","journal-title":"Current Opinion in Clinical Nutrition & Metabolic Care"},{"issue":"12","key":"key2020093001100878100_ref031","doi-asserted-by":"crossref","first-page":"1106","DOI":"10.7326\/0003-4819-134-12-200106190-00010","article-title":"The effect of fruit and vegetable intake on risk for coronary heart disease","volume":"134","year":"2001","journal-title":"Annals of Internal Medicine"},{"issue":"5 Suppl","key":"key2020093001100878100_ref032","first-page":"597S","article-title":"Hydration at the work site","volume":"26","year":"2007","journal-title":"Journal of the American College of Nutrition"},{"issue":"2","key":"key2020093001100878100_ref033","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1016\/j.jmhg.2005.04.010","article-title":"Eating and dieting differences in men and women","volume":"2","year":"2005","journal-title":"The Journal of Men\u2019s Health & Gender"},{"issue":"1","key":"key2020093001100878100_ref034","first-page":"30","article-title":"American cancer society guidelines on nutrition and physical activity for cancer prevention: reducing the risk of cancer with healthy food choices and physical activity","volume":"62","year":"2012","journal-title":"CA: A Cancer Journal for Clinicians"},{"issue":"4","key":"key2020093001100878100_ref035","doi-asserted-by":"crossref","first-page":"905","DOI":"10.1093\/jn\/135.4.905","article-title":"Portion sizes and the obesity epidemic","volume":"135","year":"2005","journal-title":"The Journal of Nutrition"},{"volume-title":"De 11 De Setembro \u2013 Aprova o Regime Do Contrato De Trabalho Em Fun\u00e7\u00f5es P\u00fablicas","year":"2008","author":"Lei n. 59\/2008","key":"key2020093001100878100_ref036"},{"issue":"1","key":"key2020093001100878100_ref037","doi-asserted-by":"crossref","first-page":"154","DOI":"10.3945\/jn.109.114389","article-title":"The effect of eating frequency on appetite control and food intake: brief synopsis of controlled feeding studies","volume":"141","year":"2011","journal-title":"The Journal of Nutrition"},{"issue":"6","key":"key2020093001100878100_ref038","doi-asserted-by":"crossref","first-page":"e117","DOI":"10.1016\/j.amepre.2015.07.024","article-title":"Association between sedentary work and BMI in a US National longitudinal survey","volume":"49","year":"2015","journal-title":"American Journal of Preventive Medicine"},{"year":"2010","key":"key2020093001100878100_ref039","article-title":"A Strategic Review of Health Inequalities in England Post 2010: The Marmot Review"},{"volume-title":"Manual de quantifica\u00e7\u00e3o De Alimentos","year":"1996","key":"key2020093001100878100_ref040"},{"issue":"4","key":"key2020093001100878100_ref041","article-title":"Relative contributions of dietary sodium sources","volume":"10","year":"1991","journal-title":"Journal of the American College of Nutrition"},{"key":"key2020093001100878100_ref042","doi-asserted-by":"crossref","first-page":"637","DOI":"10.1007\/s10552-012-9998-6","article-title":"Correlates of fruit and vegetable consumption among construction laborers and motor freight workers","volume":"24","year":"2013","journal-title":"Cancer Causes & Control"},{"key":"key2020093001100878100_ref043","doi-asserted-by":"crossref","first-page":"388","DOI":"10.1186\/1471-2458-14-388","article-title":"Snacking patterns, diet quality, and cardiovascular risk factors in adults","volume":"14","year":"2014","journal-title":"BMC Public Health"},{"key":"key2020093001100878100_ref044","doi-asserted-by":"crossref","first-page":"S239","DOI":"10.1038\/ejcn.2009.84","article-title":"Eating out of home: energy, macro-and micronutrient intakes in 10 european countries. The european prospective investigation into cancer and nutrition","volume":"63","year":"2009","journal-title":"European Journal of Clinical Nutrition"},{"issue":"3","key":"key2020093001100878100_ref045","first-page":"1","article-title":"Eating at restaurants, at work or at home. Is there a difference? a study among adults of 11 European countries in the context of the HECTOR project","volume":"71","year":"2016","journal-title":"European Journal of Clinical Nutrition"},{"issue":"1","key":"key2020093001100878100_ref046","article-title":"The contribution of office work to sedentary behaviour associated risk","volume":"13","year":"2013","journal-title":"BMC Public Health"},{"key":"key2020093001100878100_ref047","first-page":"270","article-title":"Factors perceived by Portuguese adults as influent in food consumption","volume":"13","year":"2010","journal-title":"Public Health Nutrition"},{"year":"2008","key":"key2020093001100878100_ref048","article-title":"The workplace as a setting for interventions to improve diet and promote physical activity"},{"key":"key2020093001100878100_ref049","first-page":"330","article-title":"Food use and nutrient intake at worksite canteen or in packed lunches at work among finnish employees","volume":"20","year":"2009","journal-title":"Journal of Food Service"},{"key":"key2020093001100878100_ref050","first-page":"745","article-title":"Alimentos disponibilizados nas m\u00e1quinas de venda autom\u00e1tica nos centros de sa\u00fade e hospitais da regi\u00e3o de s\u00e1ude do norte","volume":"23","year":"2010","journal-title":"Acta Medica Portuguesa"},{"issue":"3","key":"key2020093001100878100_ref051","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1016\/j.jneb.2006.01.011","article-title":"A new food guide for the portuguese population: development and technical considerations","volume":"38","year":"2006","journal-title":"Journal of Nutrition Education and Behavior"},{"issue":"12","key":"key2020093001100878100_ref052","doi-asserted-by":"crossref","first-page":"1519","DOI":"10.1016\/S0277-9536(98)00032-X","article-title":"Gender, socioeconomic status and family status as determinants of food behaviour","volume":"46","year":"1998","journal-title":"Social Science & Medicine"},{"key":"key2020093001100878100_ref053","doi-asserted-by":"crossref","first-page":"667","DOI":"10.3945\/ajcn.112.046995","article-title":"Lifestyle intervention reduces body weight and improves cardiometabolic risk factors in worksites","volume":"97","year":"2013","journal-title":"American Journal of Clinical Nutrition"},{"issue":"6","key":"key2020093001100878100_ref054","doi-asserted-by":"crossref","first-page":"1316","DOI":"10.1017\/S0007114507877646","article-title":"Acute effects on metabolism and appetite profile of one meal difference in the lower range of meal frequency","volume":"99","year":"2008","journal-title":"British Journal of Nutrition"},{"key":"key2020093001100878100_ref055","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0277-9536(00)00116-7","article-title":"The importance of the social environment for physically active lifestyle - results from an international study","volume":"52","year":"2001","journal-title":"Social Science & Medicine"},{"year":"2014","key":"key2020093001100878100_ref056","article-title":"European Union Labour force survey - Annual results 2013"},{"issue":"4","key":"key2020093001100878100_ref057","doi-asserted-by":"crossref","first-page":"180","DOI":"10.3148\/71.4.2010.180","article-title":"Food choices in recreation facilities: operators\u2019 and patrons\u2019 perspectives","volume":"71","year":"2010","journal-title":"Canadian Journal of Dietetic Practice and Research"},{"volume-title":"The Impact of Food Away from Home on Adult Diet Quality","year":"2010","key":"key2020093001100878100_ref058"},{"volume-title":"Food at Work: Wokplace Solutions for Malnutrition, Obesity and Chronic Diseases","year":"2005","key":"key2020093001100878100_ref059"},{"volume-title":"Diet, Nutrition and the Prevention of Chronic Diseases: Report of a Joint WHO\/FAO Expert Consultation","year":"2003","author":"WHO","key":"key2020093001100878100_ref060"},{"key":"key2020093001100878100_ref061","article-title":"Global Strategy on Diet","volume-title":"Physical Activity and Health","author":"WHO","year":"2004"},{"key":"key2020093001100878100_ref062","article-title":"Cross Government Obesity Unit Department of Health and Department of Children, Schools and Families","volume-title":"Healthy Weight, Healthy Lives: A Cross-Government Strategy for England","author":"WHO","year":"2008"},{"article-title":"Preventing NonCommunicable Diseases in the Workplace through Diet and Physical Activity","year":"2008","author":"WHO","key":"key2020093001100878100_ref063"},{"volume-title":"Guideline: sugars Intake for Adults and Children","year":"2015","author":"WHO","key":"key2020093001100878100_ref064"},{"volume-title":"Recursos Humanos Da U.Porto","year":"2013","key":"key2020093001100878100_ref065"},{"key":"key2020093001100878100_ref066","unstructured":"(2015), \u201c2015\u20132020 Dietary Guidelines for Americans\u201d, US Department of Health and Human Services and US Department of Agriculture, available at: https:\/\/health.gov\/dietaryguidelines\/2015\/"},{"volume-title":"Servi\u00e7o De Higiene e Epidemiologia","author":"Manual de Codifica\u00e7\u00e3o Alimentar (FOOD PROCESSOR PLUS 7)","key":"key2020093001100878100_ref067"}],"container-title":["Nutrition &amp; Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.emerald.com\/insight\/content\/doi\/10.1108\/NFS-07-2017-0141\/full\/xml","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.emerald.com\/insight\/content\/doi\/10.1108\/NFS-07-2017-0141\/full\/html","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,7,24]],"date-time":"2025-07-24T21:50:44Z","timestamp":1753393844000},"score":1,"resource":{"primary":{"URL":"http:\/\/www.emerald.com\/nfs\/article\/48\/2\/194-205\/299845"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,3,12]]},"references-count":67,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2018,3,12]]}},"alternative-id":["10.1108\/NFS-07-2017-0141"],"URL":"https:\/\/doi.org\/10.1108\/nfs-07-2017-0141","relation":{},"ISSN":["0034-6659"],"issn-type":[{"type":"print","value":"0034-6659"}],"subject":[],"published":{"date-parts":[[2018,3,12]]}}}