Using nudging and social marketing techniques to create healthy worksite cafeterias in the Netherlands: intervention development and study design

Elizabeth Velema,Ingrid H M Steenhuis,Ellis L Vyth

doi:10.1186/s12889-016-3927-7

Abstract

BackgroundThe worksite cafeteria is a suitable setting for interventions focusing on changing eating behavior, because a lot of employees visit the worksite cafeteria regularly and a variety of interventions could be implemented there.The aim of this paper is to describe the intervention development and design of the evaluation of an intervention to make the purchase behavior of employees in the worksite cafeteria healthier. The developed intervention called “the worksite cafeteria 2.0” consists of a set of 19 strategies based on theory of nudging and social marketing (marketing mix). The intervention will be evaluated in a real-life setting, that is Dutch worksite cafeterias of different companies and with a number of contract catering organizations.Methods/designThe study is a randomized controlled trial (RCT), with 34 Dutch worksite cafeterias randomly allocated to the 12-week intervention or to the control group. Primary outcomes are sales data of selected products groups like sandwiches, salads, snacks and bread topping. Secondary outcomes are satisfaction of employees with the cafeteria and vitality.DiscussionWhen executed, the described RCT will provide better knowledge in the effect of the intervention “the worksite cafeteria 2.0” on the purchasing behavior of Dutch employees in worksite cafeterias.Trial registrationDutch Trial register: NTR5372.

Highlights

The worksite cafeteria is a suitable setting for interventions focusing on changing eating behavior, because a lot of employees visit the worksite cafeteria regularly and a variety of interventions could be implemented there
The research question of the described study protocol will be; What is the effect of a healthier worksite cafeteria based on nudging and social marketing techniques on the purchasing behavior of employees?
The aim was to describe the design of a study to measure the effect of multiple simultaneously executed strategies in “the worksite cafeteria 2.0” on purchasing behavior of visitors in Dutch worksite cafeterias

Summary

Introduction

The worksite cafeteria is a suitable setting for interventions focusing on changing eating behavior, because a lot of employees visit the worksite cafeteria regularly and a variety of interventions could be implemented there. The aim of this paper is to describe the intervention development and design of the evaluation of an intervention to make the purchase behavior of employees in the worksite cafeteria healthier. The developed intervention called “the worksite cafeteria 2.0” consists of a set of 19 strategies based on theory of nudging and social marketing (marketing mix). Overweight and obesity are generally the result of an imbalance between energy intake (eating) and energy expenditure (physical activity) [7]. A commonly used strategy in decreasing overweight is to focus on changing eating behaviors. Eating behaviors influence energy intake through choices about when and where to eat, and the types and amounts of foods chosen, including decisions about starting and stop

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