(Elsevier) Nearly a quarter of employed adults obtain foods and beverages at work at least once a week, according to a new study from the US Centers for Disease Control and Prevention (CDC) and published in the Journal of the Academy of Nutrition and Dietetics. Foods obtained at work are often high in calories, refined grains, added sugars, and sodium.
Original Article: Widely available food in US workplaces: Perk or hazard?