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Health Education Research Advance Access originally published online on December 20, 2006
Health Education Research 2007 22(5):727-736; doi:10.1093/her/cyl153
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© The Author 2006. Published by Oxford University Press. All rights reserved. For permissions, please email: journals.permissions@oxfordjournals.org

Factors influencing participation rates and employees' attitudes toward promoting healthy eating at blue-collar worksites

Anne Lassen1,*, Maria Bruselius-Jensen1, Helle Mølgaard Sommer2, Anne Vibeke Thorsen1 and Ellen Trolle1

1 Department of Nutrition
2 Department of Epidemiology and Risk Assessment, Danish Institute for Food and Veterinary Research, Søborg, Denmark

* Correspondence to: A. Lassen. E-mail: ann@dfvf.dk

The first 150 words of the full text of this article appear below.


   Introduction
 
In public health policy, the accumulation of risk factors among groups with a short education is a challenge [1]. In Copenhagen, Denmark, life expectancy was found to be 7.4 years longer for 30-year-old men with a high educational level compared with those with a low level [2]. At the same time, short education has been associated with both physical inactivity and unhealthy eating, which are factors linked to increased risk of a number of illnesses, including obesity, cardiovascular diseases, many forms of cancer and Type 2 diabetes [3–6]. Therefore, there is a great need for population-based strategies to improve food habits with emphasis on reducing socioeconomic disparities [6–8].

In terms of environmental interventions aiming at promoting healthy habits among adults, available data suggest that worksites and universities have the most potential for success [9]. However, according . . . [Full Text of this Article]


   Methods
 
Study design
Employee interviews
Key actors' interviews
Data analysis and statistic

   Results
 
Employees' participation rates
Employees' attitudes and perception of involvement
Key actors' involvement

   Discussion
 

   Conflict of interest statement
 

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