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dc.contributor.advisorFlannery, Orlaen
dc.contributor.advisorFallows, Stephenen
dc.contributor.authorWalker, Louise*
dc.date.accessioned2018-03-19T16:39:02Z
dc.date.available2018-03-19T16:39:02Z
dc.date.issued2017-08
dc.identifier.citationWalker, L. (2017). Office cake consumption in the UK: an exploration of its characteristics and associated attitudes among office workers (Master's thesis). University of Chester, United Kingdom.en
dc.identifier.urihttp://hdl.handle.net/10034/620992
dc.description.abstractObjective: The present study explored the characteristics of office cake (OC) consumption and the attitudes of UK-based office workers towards it, to gain insight into the effects of OC consumption on workplace health promotion programmes (WHPPs). Design: A cross-sectional, self-administered online survey based on the Theory of Planned Behaviour. Setting: The UK, between 1st and 31st May 2017. Subjects: Office workers (n=940), n=368 (39.3%) male, aged ≥18yrs Results: Two thirds of respondents ate OC at least once/week and OC was available in most workplaces up to five times/week. Respondents reported both positive, morale-boosting and negative, weight- and diet-related consequences of OC consumption and identified aspects of OC availability and display that increased consumption. Nearly all (94.8%) respondents thought the ideal OC frequency was once/week or less but only 36.1% said they would support an initiative to reduce OC consumption. Gender and age significantly affected attitudes and behaviour but not the amount eaten. Conclusion: OC consumption has characteristics which influence the workplace eating environment and eating behaviour. Attitudes towards OC vary widely and are significantly affected by gender and AG. WHPP designers should recognise the existing gender and age profile. Use of choice architectural techniques to effect environmental change might be useful in reducing OC consumption.
dc.language.isoenen
dc.publisherUniversity of Chesteren
dc.subjectworkplaceen
dc.subjectcakeen
dc.subjectUnited Kingdomen
dc.subjectdietary habitsen
dc.titleOffice cake consumption in the UK: an exploration of its characteristics and associated attitudes among office workersen
dc.typeThesis or dissertationen
dc.type.qualificationnameMScen
dc.type.qualificationlevelMasters Degreeen
refterms.dateFOA2018-07-19T14:19:40Z
html.description.abstractObjective: The present study explored the characteristics of office cake (OC) consumption and the attitudes of UK-based office workers towards it, to gain insight into the effects of OC consumption on workplace health promotion programmes (WHPPs). Design: A cross-sectional, self-administered online survey based on the Theory of Planned Behaviour. Setting: The UK, between 1st and 31st May 2017. Subjects: Office workers (n=940), n=368 (39.3%) male, aged ≥18yrs Results: Two thirds of respondents ate OC at least once/week and OC was available in most workplaces up to five times/week. Respondents reported both positive, morale-boosting and negative, weight- and diet-related consequences of OC consumption and identified aspects of OC availability and display that increased consumption. Nearly all (94.8%) respondents thought the ideal OC frequency was once/week or less but only 36.1% said they would support an initiative to reduce OC consumption. Gender and age significantly affected attitudes and behaviour but not the amount eaten. Conclusion: OC consumption has characteristics which influence the workplace eating environment and eating behaviour. Attitudes towards OC vary widely and are significantly affected by gender and AG. WHPP designers should recognise the existing gender and age profile. Use of choice architectural techniques to effect environmental change might be useful in reducing OC consumption.


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