Dr. Dervla Hogan Department Manager and Co-ordinator of the HRB Centre for Diet & Health Research
Ms Vicky Murphy Personal Assistant to Professor Ivan Perry, Head of Department
Ms Tara O'Connell Programme Administrator BSc Public Health/Medical Teaching
Ms Bernadette Madden Personal Assistant to Professor Patricia M Kearney, Research Professor
Mr Christian Gould MSc Occupational Health/ Masters of Public Health Course Co-ordinator
Ms Michelle Syron Postgraduate Online Programmes Co-ordinator
TBC - SPHeRE Programme Administrator
Ms Claire Collins National Health Services Research Institute (NHSRI) Research Assistant
Ms Emily Lynch Placement Coordinator for the BSc in Public Health
Food Choice at Work
Address: Suite 2.25, Second Floor, Western Gateway Building, University College Cork, Western Road, Cork
Phone: +353 (0)21 4205337
Food Choice at Work (FCW) is the first spin-out company from the Department of Epidemiology and Public Health in UCC. Dr Geaney first developed Food Choice at Work (FCW) under the supervision of Professor Ivan Perry as part of her doctorate training in public health nutrition within the Department of Epidemiology and Public Health.
The FCW study was a cluster controlled trial of complex workplace dietary interventions that assessed the comparative effectiveness of environmental dietary modification and nutrition education interventions, both alone and in combination versus a control workplace. The trial was conducted in four large manufacturing workplaces in Cork with a sample of 850 employees for a period of 9 months. The combined intervention, which included, nutrition education and environmental dietary modification, was associated with positive changes in employees’ dietary intakes, nutrition knowledge and health status outcomes. A reduction in absenteeism was also observed and each intervention was associated with a positive net benefit for the employers. Due to the significance of the trial findings and also due to interest from national enterprises, FCW was successfully commercialised in 2015 as a spin-out company from UCC. FCW now operates as an evidence-based, leading edge healthy eating management system for employees in both the private and public sector. Current clients range from SMEs to multi-national corporations.
FCW work directly with caterers, workplace stakeholders and employees to make fundamental positive changes to food purchasing, preparation and presentations. The employee centric methods used by FCW have been proven to improve employees diet and health and to reduce obesity and absenteeism. FCW are informed by the World Health Organisation’s Global Action Plan for the prevention of diseases such as cardiovascular disease, cancers and diabetes. The evidence-based programme is strongly driven by ongoing scientific research, with over twelve peer reviewed academic publications relating to FCW published to date.