The aim of this thesis – from a practical, theoretical perspective – is to investigate how hourly paid men discuss and practice healthy eating habits in the workplace. The emphasis is particularly on the canteen and the food that the target group eats here. We also focus on factors that need to be considered before attempting to implement health-improving suggestions for the target group. The target group was chosen because of earlier results indicating that they showed resis-tance to such health improving suggestions. Research has also shown that there is a lack of knowledge as to how one can best reach this group, mainly because such suggestions usually target women. This is probably because health matters are considered to be more of a feminine matter. The problem is approached in an abductive way where an interchange between theory and empirical data leads to the final conclusion. Our starting point is partly based on the work of Theodore Schatzki and Andreas Reckwitz and partly on Aaron Antonovsky’s theories. The combination of these two ap-proaches gives the problem a broader perspective. The practice theory focuses on both what the interviewees do and what they say they do, whilst our approach to health implies an awareness of the significance of physical and psychological welfare. The analysis of the men’s behaviour is supplemented by Adele Clarke’s work and her situational and positional maps. This takes into account both human and non-human elements which have significance for the men’s behaviour. The empirical data consists of observations of and interviews with hourly paid men em-ployed in two production plants on Zealand, Denmark. Our conclusion is that gender, daily routines and habits are significant. Several of our interviewees showed a lack of interest in their own health, indicating that they believed that “real men” did not concern themselves with such things. Routines and habits are also important as regards attempts to change the men’s behaviour. However, our target group did show quite some variation. At the one plant the distance to the canteen, the length of work breaks and a lack of appetite meant that the canteen was seldom used. At the other plant the problem was a lack of information as to how the canteen food was prepared. Here the interviewees wished for healthy, low fat food and doubted the canteen’s ability to prepare this. It is imperative to be aware of local condi-tions at the workplace as health regulations have to take into account the hindrances and resistances that the target group may perceive as regards healthy eating habits.
|Educations||Health Promotion and Health Strategies, (Bachelor/Graduate Programme) GraduateCommunication, (Bachelor/Graduate Programme) Graduate|
|Publication date||6 May 2010|