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Dietary Diversity in Cambodian Garment Workers: The Role of Free Lunch Provision

Makurat, Jan ; Kretz, Eleonore C. ; Wieringa, Frank T. ; Chamnan, Chhoun ; Krawinkel, Michael B.

Originalveröffentlichung: (2018) Nutrients 10(8):1010 doi: 10.3390/nu10081010
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URN: urn:nbn:de:hebis:26-opus-146584

Freie Schlagwörter (Englisch): dietary diversity , lunch provision , staff canteen , garment factory , Cambodia
Sammlung: Open Access - Publikationsfonds
Universität Justus-Liebig-Universität GieĂźen
Institut: Institute of Nutritional Sciences
Fachgebiet: Haushalts- und Ernährungswissenschaften - Ökotrophologie
DDC-Sachgruppe: Haushaltswissenschaften
Dokumentart: Aufsatz
Sprache: Englisch
Erstellungsjahr: 2018
Publikationsdatum: 22.05.2019
Kurzfassung auf Englisch: The objective of this paper is to compare food consumption by Cambodian garment workers with and without access to a free model lunch provision through a factory-based canteen. Data from an exploratory randomised controlled trial were analysed. In total, 223 female Cambodian garment workers were allocated to an intervention arm (six-month lunch provision) or a control arm. Dietary intake on workdays was assessed by qualitative 24-h recalls at baseline and twice at follow-ups during the period of lunch provision using the Food and Agricultural Organization (FAO) guideline on assessing women´s dietary diversity. In total, 158 participants provided complete data on the dietary intake over workdays at all interviews. Lunch provision resulted in a more frequent consumption of dark green leafy vegetables (DGLV), vitamin A-rich fruits, other fruits, and oils and fats during lunch breaks. In contrast, flesh meats, legumes, nuts and seeds, as well as sweets, were eaten at a lower frequency. Except for a higher consumption rate of vitamin A-rich fruits and a lower intake frequency of sweets, lunch provision had a less clear impact on total 24-h intake from different food groups and was not associated with a higher women´s dietary diversity score (WDDS). A more gap-oriented design of the lunch sets taking into account underutilised foods and the nutritional status of the workers is recommended.
Lizenz: Lizenz-Logo  Creative Commons - Namensnennung 4.0