Yes / Given the large proportion of time spent at work, it is surprising
that relatively little research has been devoted to understanding
food selection in the work place. A growing
literature suggests that stress, particularly occupation-related
stress, negatively impacts upon food choice and may
contribute to population ill health. The consensus is that
work stress induces consumption of foods that are high in
sugar, fat and salt which are likely to contribute to overweight
and have long-term detriment to health. The interaction between
stress and eating appears to vary by sex and type of
work undertaken. This paper argues an imperative for further
longitudinal and intervention research to understand interactions
between food choice and stress in the work context
with a view to the design of dietary health promotion and
the development of nourishing food products targeted at those
experiencing stress and which could be made accessible in the
work place.
| Identifer | oai:union.ndltd.org:BRADFORD/oai:bradscholars.brad.ac.uk:10454/6722 |
| Date | January 2012 |
| Creators | Stewart-Knox, Barbara |
| Source Sets | Bradford Scholars |
| Language | English |
| Detected Language | English |
| Type | Article, final draft paper |
| Rights | (c) 2014 Elsevier Ltd. Reproduced with permission granted by Elsevier's self-archiving policy. |
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