Abstract
Worksites are a suitable platform for employees to engage in behavioral change towards a healthy lifestyle by the modification of the food environment. Grading canteen foods at worksites into categories of relative healthfulness is an important indicator in the planning of food environmental interventions. However, in the absence of mandatory front of pack (FOP) labelling in South Africa, categorizing packaged and cooked food at worksite canteens is challenging. A scoping review was conducted on FOP labelling schemes to inform the selection of a FOP labelling scheme best suited for canteen foods at worksites in South Africa. The results of the scoping study, tabulated into a narrative summary, showed that there are several well-developed approaches to classifying foods by relative healthfulness through nutrient profiling and different forms of expression. It is recommended that because worksite canteen food sales in South Africa include both packaged and cooked food, and that a general test of various labelling schemes should be conducted to determine if a directional change is made towards purchasing healthier foods. Grading foods using interpretational aides such as an adapted FOP nutrition label to the South African context into categories of relative healthfulness can be a practical tool to inform food environmental interventions at worksite canteens and beyond.
Highlights
Non-communicable diseases (NCDs) have emerged as a worldwide pandemic in recent years, with incidences alarmingly greater in third world countries [1]
The studies included were not confined to the worksite and canteen and included studies reporting on the effectiveness of front of pack (FOP) labelling
Front of packaging labelling (FOLP) policies were supported by government in three countries that provided directive details on product healthiness
Summary
Non-communicable diseases (NCDs) have emerged as a worldwide pandemic in recent years, with incidences alarmingly greater in third world countries [1]. -ble diseases account for 41 million fatalities annually, or 71 percent of all deaths [2]. Unhealthy diets are a major cause of mortality and disability across the world, with approximately 1 in every 5 fatalities, equating to 11 million deaths each year. As a consequence of the progress of multi-national food companies, the liberalization of international trade and investment in food and the rise in advertising of unhealthy food items, conventional raw-based diets are replaced by ready-to-eat, energy-dense, and non-nutritious meals or snacks [5]. Many of the ready to eat meals are highly processed which increases the risk of developing chronic diseases [6]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
