부산대학교 도서관

Time pressure is a commonly reported barrier to preparing food at home and eating healthy among working adults, and often linked to the consumption of convenience foods. This research aimed to investigate the influence of time pressure on routine food practices and healthy eating among UK adults in employment, and to identify key factors influencing the relationship between time and food. Three studies were conducted with the following objectives: 1) To assess associations between hours worked in employment and diet quality, frequency of eating out and having takeaways, using UK National Diet and Nutrition Survey data (2008-14). 2) To explore experiences and perceptions of time pressure in relation to routine food practices and healthy eating, using semi-structured interviews. 3) To examine associations between perceived time pressure, frequency of engaging in food preparation practices and dietary intake, and to assess the influence of attitudes and socio-demographic factors on these relationships, using a questionnaire survey. Overall, this research found no direct associations between hours worked or general perceptions of time pressure and the food practices or dietary intakes of UK adults in employment. However, those who perceived time pressure as a barrier to cooking and healthy eating tended to engage in more convenience-driven food practices (e.g. have ready meals, takeaways and meals out) and had less healthy diets (e.g. consume less fruit, vegetables and wholegrains). Adults living with children tended to perceive greater time pressures and had poorer dietary intakes with longer hours worked. However, they were more likely to prepare food at home and have positive attitudes towards cooking and healthy eating. Therefore, greater time pressure does not necessarily result in poorer quality diets by inhibiting home-cooking and increasing the tendency to have convenience foods. This thesis suggests that time pressure is not the main factor driving unhealthy food choices.