Eating Habits of Professional Firefighters: Comparison With National Guidelines and Impact Healthy Eating Promotion Program.

Détails

Ressource 1Demande d'une copie Sous embargo jusqu'au 01/05/2020.
Etat: Public
Version: Author's accepted manuscript
Licence: CC BY-NC-ND 4.0
ID Serval
serval:BIB_F49F375E9D3B
Type
Article: article d'un périodique ou d'un magazine.
Collection
Publications
Titre
Eating Habits of Professional Firefighters: Comparison With National Guidelines and Impact Healthy Eating Promotion Program.
Périodique
Journal of occupational and environmental medicine
Auteur(s)
Bucher Della Torre S., Wild P., Dorribo V., Amati F. (co-dernier), Danuser B. (co-dernier)
ISSN
1536-5948 (Electronic)
ISSN-L
1076-2752
Statut éditorial
Publié
Date de publication
05/2019
Peer-reviewed
Oui
Volume
61
Numéro
5
Pages
e183-e190
Langue
anglais
Notes
Publication types: Journal Article
Publication Status: ppublish
Résumé
Firefighters' eating habits may be an additional risk factor for metabolic diseases. We assessed eating habits of firefighters, compared them with national guidelines, and evaluated the impact of a prevention program.
Twenty-eight professional firefighters from a Swiss airport benefited from a healthy-eating program. Food intake, eating behavior, and anthropometric data were collected at baseline and 1-year follow-up using an electronic food record, questionnaires, and bio-impedance.
Participants had unbalanced diets with low-quality food choices associated with low intakes of fibers and micronutrients compared with national guidelines. Intervention did not impact eating habits or anthropometrics data at the group level, but changes were measured in sub-groups. Main reported barriers for healthy eating were lack of motivation, prioritization, or time.
Intensive and culturally tailored prevention interventions targeting nutritional behaviors are needed at the individual, group, and organizational levels.
Pubmed
Web of science
Création de la notice
04/07/2019 13:27
Dernière modification de la notice
04/10/2019 14:35
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