英国卡车司机健康饮食的障碍和促进因素的探索

IF 3.5 3区 医学 Q1 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH
Katharina B. Ruettger , Elizabeth Stamp , James A. King , Stacy A. Clemes
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引用次数: 0

摘要

卡车司机的工作环境促进了不健康的生活方式行为,包括缺乏运动和不良的饮食选择。与其他职业群体相比,这导致了高水平的慢性病和较短的预期寿命。然而,对于英国司机如何看待他们的工作环境以及这如何影响他们的食物选择,人们知之甚少。本研究旨在更好地了解长途(8 - 10小时轮班)卡车司机在路上对健康食品选择的需求,以便更好地为未来的健康促进计划和政策需求提供信息。方法采用半结构化访谈法,对货车司机的驾驶经历进行深入探讨。访谈指南以COM-B模型和理论领域框架为基础。录音经过匿名处理,逐字抄录,数据采用专题分析进行分析。结果10名司机(男8名),平均年龄49岁(SD 9.7)。人们经常提到的健康饮食障碍是,卡车停靠站提供的负担得起的健康食品选择有限,食品储存限制,以及准备食物的时间有限。据报道,改善司机饮食习惯的因素通常是灵活的休息时间、更短的班次、安全的停车位和/或装备更好的车辆。结论:健康食品选择有限,成本高,休息区设施差,工作时间长,食物储存和准备时间不足,对英国卡车司机的饮食行为产生了负面影响。这项研究强调,最终需要针对个人、环境和政策的多成分干预措施来改善卡车司机的工作条件和健康。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Exploration of Barriers and Facilitators to Healthy Eating in UK Truck Drivers

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.
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来源期刊
Safety and Health at Work
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.
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