چکیده مقاله
Introduction: Most people spend a majority of their life at work and typically have a meal during the working day This present study aimed to provide the deep understanding of the perception of workers of the barriers to healthier food choices in a company Method: Using a semi structured question guide, forty semi structured interviews conducted between 2018 and 2019 Participants were 30 male workers as well as 10 managers and experts who were selected to the current study from an automobile company in Iran All interviews were audio recorded and transcribed verbatim Constant comparative analysis of the data was conducted with Nvivo9 software Results: The main barriers of healthy eating related to three following themes: i Unhealthy eating habits that include unhealthy food choices, and inappropriate ways of eating foods; ii Exclusive work oriented organizations which encompassed three subthemes inefficient management, poor availability to resources and limited educational systems; iii Inappropriate organizational norms and values which included two subthemes unhealthy nutritional demands and expectations Conclusion: The result may stimulate policy makers for planning workplace interventions and also creating health oriented environments in the future
کلیدواژهها
نویسندگان
Rozina Rahnama
PhD in Community Health, ACECR Tehran Iran
Nazanin Bayat
ACECR Tehran Iran
Ali Ramezankhani
Shahid Beheshti University of Medical Sciences, Tehran, Iran
شیوه ارجاع
Rahnama, Rozina and Bayat, Nazanin and Ramezankhani, Ali,1399,Barriers of healthy eating in a workplace in Iran: A Qualitative study,5th International Conference on Health and Health Promotion
ارائهشده در
مجموعه مقالات پنجمین کنفرانس بین المللی بهداشت،درمان و ارتقای سلامت20 اسفند 1399