Perceived barriers and facilitators of exercise and healthy dietary choices: A study of employees and managers within a large transport organisation. (October 2017)

• Record Type: Journal Article
• Authors: Donaldson-Feilder, Emma; Lewis, Rachel; Pavey, Louisa; Jones, Bethan; Green, Melanie; Webster, Angela
• Is Part Of: Health education journal. Volume 76:Number 6(2017)
• Page Start: 661
• Page End: 675
• Publication Date: 2017-10
• Subjects: Exercise -- health -- obesity -- weight management -- workplace; Health education -- Periodicals; 613.071
• DOI: 10.1177/0017896917712296
• Languages: English
• ISSNs: 0017-8969

Abstract

Objective: The objective of this study was to examine employees' perceived barriers and facilitators of physical activity and healthy dietary choices, and managers' perceptions of how best to facilitate physical activity and healthy dietary choices among their team members. Design: Single time-point survey with categorical and open-ended questions. Setting: Participants were employees from a large public sector organisation ( N = 121), who were asked about the barriers to and facilitators of maintaining regular exercise and healthy dietary choices. Managers were additionally asked about methods for facilitating physical activity and healthy dietary choices among their team members. Methods: Quantitative and qualitative methodology, with categorical and open-ended survey questions. Results: Thematic analysis revealed similar themes for both physical activity and healthy dietary choices, with participants citing working patterns, commuting times, family commitments, job characteristics and lack of motivation as barriers to exercise and healthy dietary choices. Both employees and managers identified similar facilitators of exercise and healthy dietary choices such as improved information, facilities and working routines. Conclusion: Results provide insight into the perceived barriers and facilitators to adopting a healthy lifestyle among a sample of employees with differing shift patterns and job roles. The results are discussed in relation to suggested methods for promoting physical activity and healthy dietary choices at work.