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Employees may see technostress, that is, the stress experienced by individuals as a result of the use of Information and Communication Technology (ICT), as a threat to their jobs. In other words, employees may have a strong sense of job insecurity because of the ICT. This study aims to examine why and when employees might respond to technology-induced job insecurity (techno-insecurity) by engaging in workplace deviance – an activity that is costly for organizations.

The authors apply partial least squares structural equation modeling to test the hypotheses, using a sample of 354 valid responses.

The authors found that job-related technostress creators and technology-related technostress creators are positively associated with techno-insecurity. Techno-insecurity affects deviant behavior by increasing employees' moral disengagement. The authors also found that informal sanctions moderated the relationship between techno-insecurity and moral disengagement, while formal sanctions moderated the relationship between moral disengagement and deviance.

This study contributes to a better understanding of employee techno-insecurity and deviance by expanding the technostress literature and applying moral disengagement theory.

The purpose of this paper is to evaluate the impact of delivering healthy eating messages through an interactive health corner (HC) on improving healthy dietary habits in participants.

Self-administered questionnaires were administered to participants after the education session. In total, 5,292 valid questionnaires were obtained, yielding a response rate of 93.3 per cent. In the last three months of the pilot study, a random sample of 305 from 1,493 participants was chosen and followed up six months later. Bivariate analysis was used to study the association of knowledge gained and attitude. Behavioural change was measured in terms of whether participants had reported an increase in their consumption of healthier food.

Majority (>98 per cent) of participants reported that the HC corner was useful, and had helped increase their awareness and knowledge of creating healthier meals and making healthier food choices. 95.7 per cent were willing to make changes after visiting the HC. At six months follow-up, 84 per cent of the participants reported positive changes in their dietary habits. Those who made positive changes were younger (mean age: 58.0 years) compared with those who did not (mean age 61.0 years, p=0.035).

Incorporating cooking demonstrations as part of nutrition education is effective in inculcating healthy eating practices and changing self-reported eating habits in the short term. Further research is needed to verify actual change in eating habits and to determine if this change is sustainable in the long run.

Currently, no similar initiative has been implemented and studied to evaluate the effectiveness of this mode of health promotion in a primary care setting. This study will help the authors to evaluate if the intervention was effective in changing attitudes and behaviours after an education session at the HC.