Doncaster and Bassetlaw Hospitals NHS Foundation Trust, Department of Nutrition & Dietetics, Doncaster Royal Infirmary, Doncaster, UK.
J Hum Nutr Diet. 2013 Feb;26(1):85-95. doi: 10.1111/j.1365-277X.2012.01281.x. Epub 2012 Aug 21.
Workplaces are a key setting for improving the health of employees and influencing the health of the local population. The present study aimed to provide a deeper understanding of the perceptions and views of staff on the drivers and barriers to the provision, promotion and consumption of healthier food choices in two public sector workplaces.
A mixture of catering and other staff (n = 23) employed by either Barnsley Metropolitan Borough Council or Barnsley Primary Care Trust were interviewed. Purposive sampling was used to ensure representation of different grades, job roles, hours worked, gender and age groups. All interviews were conducted in the workplace and were audio recorded, transcribed verbatim and analysed using framework analysis.
Four themes that influence food and healthy eating in the workplace were identified: workplace structures and systems; cost, choice and availability of food; personal versus institutional responsibility; and food messages and marketing. Interviewees perceived that foods promoted in the workplace were traditional 'stodgy' foods and that there was a limited availability of affordable healthy choices. Catering staff were driven to run their service as a business rather than promote health. Time constraints and tight deadlines imposed on staff led to some not eating at midday.
There is little qualitative research published about food in the workplace. This unique qualitative study has elicited staff views and experiences and suggests complexity around healthy eating and food provision in the workplace. The findings may inform the planning of future workplace interventions.
工作场所是改善员工健康状况和影响当地居民健康的关键环境。本研究旨在更深入地了解员工对在两个公共部门工作场所提供、促进和消费更健康食品选择的驱动力和障碍的看法和意见。
采访了巴恩斯利市议会或巴恩斯利初级保健信托机构雇用的餐饮和其他工作人员（n=23）。采用目的抽样法，确保不同职级、工作角色、工作时间、性别和年龄组的代表性。所有访谈均在工作场所进行，并进行音频记录、逐字转录和使用框架分析进行分析。
确定了影响工作场所食品和健康饮食的四个主题：工作场所的结构和系统；食品的成本、选择和可获得性；个人与机构责任；以及食品信息和营销。受访者认为，在工作场所推广的食品是传统的“油腻”食品，而且可供选择的实惠健康食品有限。餐饮工作人员希望将他们的服务作为一项业务来经营，而不是促进健康。强加给员工的时间限制和截止日期导致一些人在午餐时间不吃饭。
关于工作场所食品的定性研究很少。这项独特的定性研究引出了员工的看法和经验，并表明工作场所的健康饮食和食品供应存在复杂性。调查结果可能为未来的工作场所干预措施提供信息。
