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    Eating and stress at work: The need for public health promotion intervention and an opportunity for food product development?

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    Publication date
    2012
    Author
    Stewart-Knox, Barbara
    Keyword
    Workplace
    Stress
    Food choice
    Rights
    (c) 2014 Elsevier Ltd. Reproduced with permission granted by Elsevier's self-archiving policy.
    Peer-Reviewed
    Yes
    
    Metadata
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    Abstract
    Given the large proportion of time spent at work, it is surprising that relatively little research has been devoted to understanding food selection in the work place. A growing literature suggests that stress, particularly occupation-related stress, negatively impacts upon food choice and may contribute to population ill health. The consensus is that work stress induces consumption of foods that are high in sugar, fat and salt which are likely to contribute to overweight and have long-term detriment to health. The interaction between stress and eating appears to vary by sex and type of work undertaken. This paper argues an imperative for further longitudinal and intervention research to understand interactions between food choice and stress in the work context with a view to the design of dietary health promotion and the development of nourishing food products targeted at those experiencing stress and which could be made accessible in the work place.
    URI
    http://hdl.handle.net/10454/6722
    Version
    final draft paper
    Citation
    Stewart-Knox, B. (2014) Eating and stress at work: The need for public health promotion intervention and an opportunity for food product development? Trends in Food Science and Technology. Vol. 35, Issue 1. Pp. 52-60.
    Link to publisher’s version
    http://dx.doi.org/10.1016/j.tifs.2013.10.010
    Type
    Article
    Collections
    Social Sciences Publications

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