Study scrutinises workers’ eating habits
As the debate continues as to whether restaurants should list the calorie or fat content on meals, the study by UCC researchers will examine if doing so might influence eating behaviour. Though restricted to workplace diets, the outcome could help shape developments on the wider provision of nutritional information with meals.
The Food Choice at Work study started in November at four production plants in Cork which have large canteens. More than 300 employees at each have been selected and are having their use of the canteens scrutinised, as well as their habits on days off, their body-mass index, and other key facts.
