Table 3.
Factors determining the amount of food consumed by employees at a selected software company in urban Puducherry (n=120)
| Factors and categories | n (%) |
|---|---|
| Influencers for the amount of food consumed | |
| Situational | 54 (45.0) |
| Environmental | 28 (23.3) |
| Food-related | 63 (52.5) |
| Fixed portions served | 12 (10.0) |
| Influencers for overeating | |
| Eat out with friends | 48 (40.0) |
| Weddings/Parties | 29 (24.0) |
| Weekends | 36 (30.0) |
| Others | 15 (12.5) |
| Concurrent activities* | |
| Breakfast | 43 (35.8) |
| Lunch | 54 (45.0) |
| Dinner | 74 (61.7) |
| Perceived importance of controlled portion size | 78 (65.0) |
*Activities like reading newspaper, watching TV, using phone