Supporting Nutritional Health of the UK Food Manufacturing Workforce: A Qualitative Study Exploring Insights From Employees.

چکیده اصلی

INTRODUCTION: Engagement of underserved groups, including low-paid, shift workers, men, and ethnic minorities, is a priority for workplace health and wellbeing practitioners. The aims of the study were to explore experiences and perceptions around nutritional health and wellbeing in UK food manufacturing shift work employees and identify priorities to take forward for research, policy and practice. METHODS: Online semi-structured interviews with shift work food manufacturing workers were conducted between May and July 2025. Interview guides were developed using the Theoretical Domains Framework, aiming to explore factors influencing healthy nutrition choices when at work (the target behaviour) and to understand perceptions of worksite nutritional health and wellbeing provision. Data were analysed using a combined deductive framework and inductive thematic analysis approach; emergent themes were mapped to the COM-B model and linked to potential Behaviour Change Techniques. Findings were externally validated with food and beverage industry stakeholders. RESULTS: Interviews were conducted with 11 participants, 91% male, with a mean of 14 years of day and night shift work experience. Eight themes were identified including: (1) Having knowledge of healthy dietary choices for working on shift, (2) Physical consequences of dietary choices, (3) Intentions to make healthier dietary choices, (4) Influence of convenience on dietary choices, (5) Ability to access healthy dietary choices, (6) Social influence on dietary choices, (7) Emotional influence on dietary choices, (8) Ability to plan or monitor dietary intake. CONCLUSIONS: In addition to previously reported barriers around healthy food access while working atypical hours, UK food manufacturing staff face role-specific challenges, including inadequate breaks, health and safety regulations and exposure to food production. Workplace policies to improve access to healthy nutrition and protected breaks may be prerequisites for individual-level support for UK food manufacturing staff.

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