Related Experiment Video
Updated: Jul 12, 2026
A Quantitative Fitness Analysis Workflow
Published on: August 13, 2012
Supporting Nutritional Health of the UK Food Manufacturing Workforce: A Qualitative Study Exploring Insights From
Georgia Rogerson1, Bibi Rodgers Hunt2, Louise Durrant2
1Department of Nutritional Sciences, School of Life Course and Population Sciences, King's College London, London, UK.
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.
Related Concept Videos
02:35Key Elements for Plant Nutrition
01:29Sources of Food Contamination
01:30Inflammatory Bowel Disease III: Diagnostic Studies and Management I-Nutritional Therapy
Diagnostic studies
A colonoscopy is the definitive screening test, distinguishing ulcerative colitis from other colon diseases with similar symptoms. During a colonoscopy test, inflamed mucosa with exudate ulcerations can be observed, and biopsies are taken to determine the histologic characteristics of the colonic...
01:29Assessment of the Gastrointestinal System II: Health Perception Pattern
Health Perception Patterns
Health perception patterns offer valuable insights into a patient's lifestyle habits and how they may impact their GI health. These patterns include:
01:25Role of Vitamins in Maintaining Bone Health
Vitamin A
Vitamin A is involved in the process of bone remodeling. Retinoic acid, the active metabolite of Vitamin A, has nuclear receptors in osteoblasts and osteoclasts, which are involved in bone remodeling.
Vitamin B12
Vitamin B12 acts as a cofactor during the formation of osteoblast-related proteins, such as osteocalcin. Vitamin B12 plays a role...
01:20Taste Buds and Receptors