Eating patterns and factors influencing likely change in the workplace

Hdl Handle:
http://hdl.handle.net/10147/302591
Title:
Eating patterns and factors influencing likely change in the workplace
Authors:
Fleming, Sean; Kelleher, Cecily; O'Connor M
Affiliation:
National Nutrition Surveillance Centre, Department of Health Promotion, University College Galway, Eastern Health Board
Citation:
Fleming S., Kelleher C., O’Connor M. Eating Patterns and factors influencing likely change in the workplace Health Promotion International (1997); 12(3): 187-196
Journal:
Health Promotion International
Issue Date:
1997
URI:
http://hdl.handle.net/10147/302591
Item Type:
Article
Language:
en
Description:
The main aim of this study was to obtain a profile of the dietary behaviours of workers and to explore possible barriers to change. A self-administered, questionnaire was completed by 2528 people employed in seven worksites in the industrial, educational and health sectors. The results of the food frequency section are reported here related to sex, social class and age. The response rate was 69% industry, 91% health sector and 48% education. Comparisons were analysed for statistical significance using the chi-square test as appropriate. The consumption of fish was generally low: 16% ate fish only rarely. The consumption of fried foods was higher than expected and the consumption of fruit and vegetables fell short of nutritional guidelines. There were a number of significant differences between men and women in frequency of consumption of meat, fresh fruit, vegetables, whole milk and fried foods. A direct association was found between social class and consumption of red meat, poultry, fish and fruit and an inverse association between social class and frequency of consumption of processed meats, butter and milk. Older men were more likely, than younger men, to consume poultry, fish and lower fat milk. More women than men were satisfied that their diets were healthy. Men chiefly cited a lack of nutritional information as a barrier to change. The obstacle predominantly selected by women was the preferences of family members. Finance was not a factor. Interest in dietary change was especially evident in men in their 30s. Relationships were also noted between diet and lifestyle generally. Vegetarians (3% of the total sample) were predominantly female, under 30 and students. They were more likely to smoke than non-vegetarians of the same age. Health was not a motive. In conclusion, there is evidence that dietary targets are not being met and the reasons for this vary according to age, sex and social class.
Keywords:
NURTITION; EATING HABIT; BEHAVIOURAL CHANGE

Full metadata record

DC FieldValue Language
dc.contributor.authorFleming, Seanen_GB
dc.contributor.authorKelleher, Cecilyen_GB
dc.contributor.authorO'Connor Men_GB
dc.date.accessioned2013-10-01T14:53:31Z-
dc.date.available2013-10-01T14:53:31Z-
dc.date.issued1997-
dc.identifier.citationFleming S., Kelleher C., O’Connor M. Eating Patterns and factors influencing likely change in the workplace Health Promotion International (1997); 12(3): 187-196en_GB
dc.identifier.urihttp://hdl.handle.net/10147/302591-
dc.descriptionThe main aim of this study was to obtain a profile of the dietary behaviours of workers and to explore possible barriers to change. A self-administered, questionnaire was completed by 2528 people employed in seven worksites in the industrial, educational and health sectors. The results of the food frequency section are reported here related to sex, social class and age. The response rate was 69% industry, 91% health sector and 48% education. Comparisons were analysed for statistical significance using the chi-square test as appropriate. The consumption of fish was generally low: 16% ate fish only rarely. The consumption of fried foods was higher than expected and the consumption of fruit and vegetables fell short of nutritional guidelines. There were a number of significant differences between men and women in frequency of consumption of meat, fresh fruit, vegetables, whole milk and fried foods. A direct association was found between social class and consumption of red meat, poultry, fish and fruit and an inverse association between social class and frequency of consumption of processed meats, butter and milk. Older men were more likely, than younger men, to consume poultry, fish and lower fat milk. More women than men were satisfied that their diets were healthy. Men chiefly cited a lack of nutritional information as a barrier to change. The obstacle predominantly selected by women was the preferences of family members. Finance was not a factor. Interest in dietary change was especially evident in men in their 30s. Relationships were also noted between diet and lifestyle generally. Vegetarians (3% of the total sample) were predominantly female, under 30 and students. They were more likely to smoke than non-vegetarians of the same age. Health was not a motive. In conclusion, there is evidence that dietary targets are not being met and the reasons for this vary according to age, sex and social class.en_GB
dc.language.isoenen
dc.subjectNURTITIONen_GB
dc.subjectEATING HABITen_GB
dc.subjectBEHAVIOURAL CHANGEen_GB
dc.titleEating patterns and factors influencing likely change in the workplaceen_GB
dc.typeArticleen
dc.contributor.departmentNational Nutrition Surveillance Centre, Department of Health Promotion, University College Galway, Eastern Health Boarden_GB
dc.identifier.journalHealth Promotion Internationalen_GB
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