Exploration of Barriers and Facilitators to Healthy Eating in UK Truck Drivers

IF 3.5 3区医学 Q1 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH

Safety and Health at Work Pub Date : 2025-03-01 DOI:10.1016/j.shaw.2024.12.001

Katharina B. Ruettger , Elizabeth Stamp , James A. King , Stacy A. Clemes

{"title":"Exploration of Barriers and Facilitators to Healthy Eating in UK Truck Drivers","authors":"Katharina B. Ruettger , Elizabeth Stamp , James A. King , Stacy A. Clemes","doi":"10.1016/j.shaw.2024.12.001","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><div>The working environment of truck drivers promotes unhealthy lifestyle behaviours including physical inactivity and poor dietary choices. This leads to high levels of chronic diseases and a reduced life expectancy compared to other occupational groups. However, little is known about how drivers in the UK perceive their working environment and how this affects their food choices. This study aimed to gain a better understanding of long-haul (8–10-hour shifts) truck drivers’ needs regarding healthy food choices whilst on the road to better inform future health promotion programmes and policy needs.</div></div><div><h3>Methods</h3><div>Individual semi-structured interviews were conducted, allowing an in-depth exploration of truck drivers’ experiences. The interview guide was grounded within the COM-B model and theoretical domains framework. Audio recordings were anonymised and transcribed verbatim and data analysed using thematic analysis.</div></div><div><h3>Results</h3><div>Ten drivers (8 male) were interviewed with a mean age of 49 years (SD 9.7). Frequently mentioned barriers to healthy eating were limited availability of affordable healthy food options at truck stops, food storage limitations, and limited time for food preparation. Commonly reported facilitators to improve drivers' diet were flexible break times, shorter shifts, secure parking places and/or better-equipped vehicles.</div></div><div><h3>Conclusions</h3><div>Limited availability of healthy food options, high costs, poor facilities within rest areas, long working hours/shifts, and lack of food storage and preparation time, negatively impacts UK truck drivers’ eating behaviours. This study highlights that multi-component interventions targeting the individual, environment and policy, are ultimately needed to improve truck drivers’ working conditions and health.</div></div>","PeriodicalId":56149,"journal":{"name":"Safety and Health at Work","volume":"16 1","pages":"Pages 75-82"},"PeriodicalIF":3.5000,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Safety and Health at Work","FirstCategoryId":"3","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2093791124000957","RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH","Score":null,"Total":0}

引用次数: 0

Abstract

Background

The working environment of truck drivers promotes unhealthy lifestyle behaviours including physical inactivity and poor dietary choices. This leads to high levels of chronic diseases and a reduced life expectancy compared to other occupational groups. However, little is known about how drivers in the UK perceive their working environment and how this affects their food choices. This study aimed to gain a better understanding of long-haul (8–10-hour shifts) truck drivers’ needs regarding healthy food choices whilst on the road to better inform future health promotion programmes and policy needs.

Methods

Individual semi-structured interviews were conducted, allowing an in-depth exploration of truck drivers’ experiences. The interview guide was grounded within the COM-B model and theoretical domains framework. Audio recordings were anonymised and transcribed verbatim and data analysed using thematic analysis.

Results

Ten drivers (8 male) were interviewed with a mean age of 49 years (SD 9.7). Frequently mentioned barriers to healthy eating were limited availability of affordable healthy food options at truck stops, food storage limitations, and limited time for food preparation. Commonly reported facilitators to improve drivers' diet were flexible break times, shorter shifts, secure parking places and/or better-equipped vehicles.

Conclusions

Limited availability of healthy food options, high costs, poor facilities within rest areas, long working hours/shifts, and lack of food storage and preparation time, negatively impacts UK truck drivers’ eating behaviours. This study highlights that multi-component interventions targeting the individual, environment and policy, are ultimately needed to improve truck drivers’ working conditions and health.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Safety and Health at Work Social Sciences-Safety Research

CiteScore

6.40

自引率

5.70%

发文量

1080

审稿时长

38 days

期刊介绍： Safety and Health at Work (SH@W) is an international, peer-reviewed, interdisciplinary journal published quarterly in English beginning in 2010. The journal is aimed at providing grounds for the exchange of ideas and data developed through research experience in the broad field of occupational health and safety. Articles may deal with scientific research to improve workers'' health and safety by eliminating occupational accidents and diseases, pursuing a better working life, and creating a safe and comfortable working environment. The journal focuses primarily on original articles across the whole scope of occupational health and safety, but also welcomes up-to-date review papers and short communications and commentaries on urgent issues and case studies on unique epidemiological survey, methods of accident investigation, and analysis. High priority will be given to articles on occupational epidemiology, medicine, hygiene, toxicology, nursing and health services, work safety, ergonomics, work organization, engineering of safety (mechanical, electrical, chemical, and construction), safety management and policy, and studies related to economic evaluation and its social policy and organizational aspects. Its abbreviated title is Saf Health Work.