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Accepted manuscript

The Nutrition Society Satellite Symposium, Nutrition Congress: Workplace diet and health

Published online by Cambridge University Press:  06 December 2024

Rachel Gibson Open the ORCID record for Rachel Gibson [Opens in a new window] ,
Georgia A F Rogerson ,
Hannah E Theobald ,
Jumanah S. Alawfi Open the ORCID record for Jumanah S. Alawfi [Opens in a new window] ,
Elena Philippou ,
Deborah David ,
Kiu Sum Open the ORCID record for Kiu Sum [Opens in a new window]  and
Louise R Durrant
Rachel Gibson*
Affiliation:
Department of Nutritional Sciences, School of Life Course and Population Sciences, King’s College London, London, UK
Georgia A F Rogerson
Affiliation:
Department of Nutritional Sciences, School of Life Course and Population Sciences, King’s College London, London, UK
Hannah E Theobald
Affiliation:
Marlow Foods Ltd, Stokesley, TS9 7AB
Jumanah S. Alawfi
Affiliation:
Department of Clinical Nutrition, College of Applied Medical Sciences, Imam Abdulrahman Bin Faisal University, 34212, Dammam, Saudi Arabia
Elena Philippou
Affiliation:
Department of Nutritional Sciences, School of Life Course and Population Sciences, King’s College London, London, UK Department of Life Sciences, School of Life and Health Sciences, University of Nicosia, Nicosia, Cyprus
Deborah David
Affiliation:
Registered Freelance Dietitian MBDA, London, UK
Kiu Sum
Affiliation:
Department of Sport and Health, Solent University, Southampton, UK
Louise R Durrant
Affiliation:
Marlow Foods Ltd, Stokesley, TS9 7AB
*
Corresponding author: Rachel Gibson, Department of Nutritional sciences, Room 4.13 Franklin Wilkins Building, 150 Stamford Street, London SE1 9NH, UK. email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

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The workplace is a key environmental determinant of health and wellbeing. Food choices can be influenced by several workplace related factors including, but not limited to, working hours, the workplace food environment, job roles and workplace culture. Therefore, the workplace is increasingly viewed as an important place for public health nutrition interventions. However, research in this area is fragmented and heterogeneous due to the wide range of workplace settings and occupational groups. This editorial summarises the research presented at The Nutrition Society Workplace Diet and Health Special Interest Group Satellite Symposium in July 2024 as part of the inaugural Nutrition Society congress.

Keywords

Workplace NutritionPublic HealthOccupational HealthSensory panel
Type
Editorial
Information
Proceedings of the Nutrition Society , Accepted manuscript , pp. 1 - 11
Copyright
© The Authors 2024. Published by Cambridge University Press on behalf of The Nutrition Society