Factors Influencing Lunchtime Food Choices Among Working Americans
Heidi M. Blanck, PhD1*,
Amy L. Yaroch, PhD2,
Audie A. Atienza, PhD2,
Sarah L. Yi, MS, RD3,
Jian Zhang, PhD1,
and
Louise C. Mâsse, PhD2
1 Centers for Disease Control and Prevention, Atlanta, Georgia
2 National Cancer Institute, Bethesda, Maryland
3 Emory University, Atlanta, Georgia
* To whom correspondence should be addressed. E-mail: hblanck{at}cdc.gov.
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Abstract |
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There is growing interest in the usefulness of the workplace as a site for promotion of healthful food choices. The authors therefore analyzed data of U.S. adults (N = 1,918) who reported working outside the home and eating lunch. The majority (84.0%) of workers had a break room. About one half (54.0%) purchased lunch 
2 times/week, with higher percentages for males, Blacks, younger (age 18-34 years) versus older adults (age 55 years or older), and obese versus normal-weight persons. The most important lunch food choice value was convenience (34.3%), followed by taste (27.8%), cost (20.8%), and health (17.1%). The typical source for purchasing lunch was a fast-food restaurant (43.4%), followed by on-site cafeteria/snack shop (25.3%), full-service restaurant (16.9%), supermarket (5.2%), vending machine (4.4%), and convenience store (4.0%); younger adults and those less educated relied more on fast-food places. This study identifies individual factors and values that may influence future dietary health initiatives in the work site.
