Health Promotion International, Vol 12, 187-196, Copyright © 1997 by Oxford University Press
S Fleming, C Kelleher and M O'Connor
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 work-sites 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 fired 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.Key words: eating patterns; Ireland; workplace
ARTICLES
Eating patterns and factors influencing likely change in the workplace in Ireland
National Nutrition Surveillance Centre, Department of Health Promotion, University College Galway, Ireland; Corresponding author
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