학술논문
Exploration of the individual, social and environmental factors influencing dietary behaviour in shift workers with type 2 diabetes working in UK healthcare—The Shift‐Diabetes Study: A qualitative study using the theoretical domains framework.
Document Type
Article
Author
Source
Subject
*EMPLOYEE psychology
*FOOD habits
*SHIFT systems
*HEALTH facilities
*RESEARCH methodology
*JOB stress
*SELF-evaluation
*FOOD security
*MEDICAL care
*MEDICAL personnel
*INTERVIEWING
*BEHAVIOR
*BIOFEEDBACK training
*TYPE 2 diabetes
*QUALITATIVE research
*CONCEPTUAL structures
*FOOD supply
*SOCIAL context
*PSYCHOSOCIAL factors
*HEALTH behavior
*RESEARCH funding
*STATISTICAL sampling
*THEMATIC analysis
*EMOTION regulation
*PSYCHOLOGICAL distress
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Language
ISSN
0742-3071
Abstract
Aim: To identify factors influencing dietary behaviour in shift workers with type 2 diabetes (T2D) working in UK healthcare settings. Methods: Semi‐structured qualitative interviews based on the theoretical domains framework (TDF) were conducted with a convenience sample (n = 15) of shift workers (32–59 years) diagnosed with T2D who worked night shifts as part of a mixed shift schedule. The TDF was applied to analyse transcripts using a combined deductive framework and inductive thematic analysis approach. Identified influences were mapped to the behaviour change technique taxonomy to identify potential strategies to change dietary behaviour in this context. Results: Key barriers to healthy dietary behaviours were access and cost of food available during night work (TDF domain: Environment Context and Resources). Factors identified as both enablers and barriers included: availability of staff facilities and time to take a break, (Environment Context and Resources), the physical impact of night work (Beliefs About Consequences), eating in response to stress or tiredness (Emotion), advance planning of meals/food and taking own food to work (Behavioural Regulation). Potential techniques to address these influences and improve dietary behaviour in this context include: meal planning templates, self‐monitoring and biofeedback, and increasing accessibility and availability of healthier food choices during night shifts. Conclusions: The dietary behaviour of shift workers with T2D is influenced by interacting individual, socio‐cultural and environmental factors. Intervention should focus on environmental restructuring and strategies that enable monitoring and meal planning. [ABSTRACT FROM AUTHOR]