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Title: Alimentació saludable: percepció i pràctiques alimentàries de treballadors universitaris
Author: Company Girbau, Cristina
Director: Fornons Fontdevila, David
Keywords: healthy eating, perception, employees, lunch box, work environment, nutrition transition
Issue Date: Jul-2019
Publisher: Universitat Oberta de Catalunya (UOC)
Abstract: Consumers' concern about healthy eating is the order of the day, even though the number of deaths due to obesity keep increasing year after year. The nutrition transition that happened over the last 50 years has brought changes in people's lifestyle and food consumption. Risks on employees' Health rise when, apart from being seated for long periods, they tend to a poor diet. From within an environment plenty of information and food supplies, there are more difficulties to distinguish what's healthy from what's not. The current investigation has been done with the objective of working on a first approach to UOC employees' perception towards healthy dieting and its relationship with the food practices they undertake when having lunch at the office's canteen. An observational, cross-sectional, descriptive study has been performed through a group discussion's analysis, formed by 7 employees, and the examination of 39 lunch boxes from employees who were having lunch at building's 22@ canteen. Even though employees have a perception of healthy dieting which is aligned with the advice given by the Public's Health Agency of Catalonia (Agència de Salut Pública de Catalunya), this perception does not determinate that good food practices are happening, due to observed lacks in the examined lunch boxes. Barriers which difficult these practices are reversible, though they happen in an accelerated environment that may complicate the situation.
Language: Catalan
Appears in Collections:Bachelor thesis, research projects, etc.

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