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Enviromental and educational intervention in communal catering to lower salt intake in the Swiss working population

English title Enviromental and educational intervention in communal catering to lower salt intake in the Swiss working population
Applicant Beer-Borst Sigrid Maria
Number 145149
Funding scheme NRP 69 Healthy Nutrition and Sustainable Food Production
Research institution Institut für Sozial- und Präventivmedizin Universität Bern
Institution of higher education University of Berne - BE
Main discipline Cardiovascular Diseases
Start/End 01.02.2014 - 30.09.2017
Approved amount 663'676.00
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All Disciplines (3)

Discipline
Cardiovascular Diseases
Dietetics
Health Education

Keywords (8)

community-based nutrition intervention; salt intake; health literacy; worksite food environment; health promotion; nutrition education; cardiovascular disease CVD; blood pressure

Lay Summary (German)

Lead
Die Salzzufuhr der Bevölkerung zu verringern gilt als vielversprechende und kostenwirksame Massnahme um das Risiko für Herzkreislaufkrankheiten zu senken. Die Schweizer Salzstrategie strebt eine schrittweise Senkung des Salzkonsums auf die international empfohlenen 5g pro Tag an. Hierzu soll ein grösseres Angebot von Lebensmitteln bzw. Speisen mit vermindertem Salzgehalt bei gleichzeitiger Berücksichtigung der Erwartungen und Gewohnheiten der Konsument(inn)en beitragen.
Lay summary

Verhältnis- und Verhaltensorientierte Intervention in der Gemeinschaftsgastronomie zur Reduktion des Salzkonsums in der erwerbstätigen Schweizer Bevölkerung

Inhalt und Ziel des Forschungsprojekts

Viele Erwerbstätige essen regelmässig im Personalrestaurant eines Unternehmens zu Mittag. Unsere Studie soll zeigen, dass die Salzaufnahme und damit verbunden der Blutdruck der erwerbstätigen Bevölkerung durch Massnahmen im Kontext der betrieblichen Gesundheitsförderung gesenkt werden können. Teilnehmende Unternehmen werden im Verlaufe eines Jahres das Speisenangebot im Personalrestaurant vor allem hinsichtlich des Salzgehaltes stufenweise optimieren. Parallel werden Küchenpersonal und Konsument(inn)en mit gezielten ernährungsbildenden Massnahmen motiviert und unterstützt, ihrer Kenntnisse, Fertigkeiten, Einstellungen und Zubereitungs- resp. Essgewohnheiten sukzessive zu verbessern. Es werden wiederholt der Salzgehalt der Mahlzeiten im Labor untersucht und die Salzaufnahme, der Blutdruck, Gewicht, Grösse und die Gesundheitskompetenz der Studienteilnehmenden gemessen. Zum Vergleich dienen ähnliche Unternehmen, die ihr Angebot unverändert lassen.

Wissenschaftlicher und gesellschaftlicher Kontext des Forschungsprojekts

Unsere Arbeit wird zeigen, was Unternehmen, Personalrestaurants und Angestellte motiviert bzw. hindert gesundheitsförderliche Massnahmen umzusetzen. Anhand der Ergebnisse werden die praktische Relevanz und Übertragbarkeit der Massnahmen zur Reduktion der Salzaufnahme beurteilt. So können praktikable Verpflegungs-und Schulungskonzepte erstellt und auf politischer, unternehmerischer und individueller Ebene weitere Aktivitäten zur Förderung eines gesunden Lebensstils konzipiert werden.

 

 

Direct link to Lay Summary Last update: 08.08.2013

Responsible applicant and co-applicants

Employees

Publications

Publication
Study design and baseline characteristics of a combined educational and environmental intervention trial to lower sodium intake in Swiss employees
Beer-Borst Sigrid, Luta Xhyljeta, Hayoz Stefanie, Sommerhalder Kathrin, Gréa Krause Corinna, Eisenblätter Julia, Jent Sandra, Siegenthaler Stefan, Aubert Rafael, Haldimann Max, Strazzullo Pasquale (2018), Study design and baseline characteristics of a combined educational and environmental intervention trial to lower sodium intake in Swiss employees, in BMC Public Health, 18, 421.
A short food literacy questionnaire (SFLQ) for adults: Findings from a Swiss validation study
Gréa Krause Corinna, Beer-Borst Sigrid, Sommerhalder Kathrin, Hayoz Stefanie, Abel Thomas (2018), A short food literacy questionnaire (SFLQ) for adults: Findings from a Swiss validation study, in Appetite, 120, 275-280.
The relationship of health/food literacy and salt awareness to daily sodium and potassium intake among a workplace population in Switzerland
Luta Xhyljeta, Hayoz Stefanie, Gréa Krause Corinna, Sommerhalder Kathrin, Roos Eva, Strazzullo Pasquale, Beer-Borst Sigrid (2018), The relationship of health/food literacy and salt awareness to daily sodium and potassium intake among a workplace population in Switzerland, in Nutrition, Metabolism & Cardiovascular Diseases, 28(3), 270-277.
Nutrition-specific health literacy: development and testing of a multi-dimensional questionnaire
Krause Corinna, Sommerhalder Kathrin, Beer-Borst Sigrid (2016), Nutrition-specific health literacy: development and testing of a multi-dimensional questionnaire, in Ernahrungs Umschau, 63(11), 214-220.
Just a subtle difference? Findings from a systematic review on definitions of nutrition literacy and food literacy
Krause Corinna, Sommerhalder Kathrin, Beer-Borst Sigrid, Abel Thomas (2016), Just a subtle difference? Findings from a systematic review on definitions of nutrition literacy and food literacy, in Health Promotion International, 1-12.

Collaboration

Group / person Country
Types of collaboration
Prof. P. Strazzullo, Dep. of Clinical Medicine & Surgery, Federico II University of Naples Italy (Europe)
- in-depth/constructive exchanges on approaches, methods or results
- Publication
Bundesamt für Lebensmittelsicherheit und Veterinärwesen BLV, Bern Switzerland (Europe)
- in-depth/constructive exchanges on approaches, methods or results
- Publication
- Research Infrastructure

Scientific events

Active participation

Title Type of contribution Title of article or contribution Date Place Persons involved
NRP69: 2nd Progress Report Meeting Poster Environmental and Educational Intervention to lower salt intake in the Swiss working population 16.01.2017 Bern, Switzerland Eisenblätter Julia; Siegenthaler Stefan; Beer-Borst Sigrid Maria; Jent Sandra; Luta Xhyljeta;
12th European Nutrition Conference FENS 2015 Poster Uncovering nutrition specific health literacy: Development of a brief questionnaire (Abstract 149/110) 20.10.2015 Berlin, Germany Krause Corinna; Beer-Borst Sigrid Maria;
9th International Conference on Diet and Activity Methods (ICDAM9) Poster [P032] Measuring the effectiveness of salt intake intervention. Can a sodium and potassium specific food record checklist complement or replace 24-hour and spot-urine collections? 01.09.2015 Brisbane, Australia Krause Corinna; Beer-Borst Sigrid Maria; Siegenthaler Stefan;
NRP69: 1st Progress Report Meeting Poster Environmental and Educational Intervention in the workplace setting. Reaching the target population – mission impossible? 22.04.2015 Lausanne, Switzerland Beer-Borst Sigrid Maria; Siegenthaler Stefan; Krause Corinna; Jent Sandra; Eisenblätter Julia;
NRP69: 1st Progress Report Meeting Talk given at a conference Can we encourage the Swiss population to eat healthily? Reaching the population - Mission Impossible? 22.04.2015 Lausanne, Switzerland Beer-Borst Sigrid Maria;
Graduate School for Health Sciences (GHS) Symposium 2014 Poster Health literacy and healthy eating in the Swiss working population. Development of a nutrition specific health literacy questionnaire 26.11.2014 Münchenwiler, Switzerland Krause Corinna; Beer-Borst Sigrid Maria;


Knowledge transfer events

Active participation

Title Type of contribution Date Place Persons involved
NFP69 Workshop 3: Understanding and promoting healthy and sustainable food choices Poster 11.12.2017 Bern, Switzerland Beer-Borst Sigrid Maria;
35. Ernährungsplattform Talk 20.10.2017 Bern Liebefeld, Switzerland Beer-Borst Sigrid Maria; Jent Sandra;
BGMnetzwerk.ch Erfahrungs-Tag Talk 15.05.2017 Olten, Switzerland Jent Sandra; Beer-Borst Sigrid Maria;


Self-organised

Title Date Place
Gesund & Gut: Na Klar! Workshop-Konferenz 04.11.2016 Campus Liebefeld, Bern, Switzerland

Awards

Title Year
Preis der Allianz Gesundheitskompetenz 2016, 1. Preis Förderpreis für innovative Projekte im Bereich Gesundheitskompetenz für das Projekt "Förderung der ernährungsspezifischen Gesundheitskompetenz im Betrieb" 2016

Abstract

Reducing salt intake at the population level is considered a promising and cost-effective means to reduce cardiovascular disease risk. The Swiss Salt Strategy is pursuing an average salt intake of <8g per person per day at the population level (a 16% reduction) as intermediate goal. For the longer term, the aim is to decrease the intake to 5g/day, as recommended by WHO. Measures should address the overall salt intake distribution in the typical Swiss diet focusing on a stepwise reduction of salt content in major food sources, including offers by the food service industry, and taking into account consumers health literacy and related behaviours. A one year, four-phased community trial is planned in staff canteens in German-speaking Switzerland, with an intervention and a control group (N=400 consumers each, 15-65 yrs old from matching canteens; 16 clusters,). The objective is to demonstrate the effectiveness of a combined progressive environmental and nutrition educational / motivational intervention in the workplace in reducing the consumers average daily total dietary salt intakes by 16% or more (according to the Swiss salt strategy intermediate goal). For the intervention group the luncheons’ salt contents are reduced step by step, i.e. 4% per phase (total 4x4% = 16% reduction) and concurrently study participants are provided with increasingly specific information (knowledge and skills) on how to put a nutritionally well-balanced diet into action. The consumers in the control group are being served habitual luncheons and they have access to publicly available, general information on healthy eating only. Primary outcome measures are changes in sodium/salt intake (24 hour and spot urine collection), blood pressure, overall diet composition (3 day food record checklist), anthropometric indices (weight, height, waist circumference) and health literacy (health literacy questionnaire) in the intervention as compared with the control group. Measures are taken at 0/3/6/9/12 months and 0/6/12 months for the intervention and control group, respectively. The community trial will help identifying barriers and promoters for participation of organizations, their staff canteens and their employees. It will demonstrate the practical relevance, and in consequence, the exportability of the shown effectiveness of the intervention elements. The research results should be incorporated in the establishment of easily applicable concepts which facilitate manufacturing/providing and consuming a healthy diet for a healthy life.
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