The aim of the study is to examine truck drivers’ view on food and meals. What they value in food choices and meal situation and what affects how the meal is implemented in the mobile work. How food and eating habits are influenced by the perceived stress and time pressure at work is also studied, as well as strategies to deal with this. A further aim is to highlight the management’s and the union’s view on and their work with food and meal issues.
This is a qualitative study, and semi-structured interviews were conducted with four truck drivers and a transport leader/personnel manager from a haulage company in southeast Sweden, and with a union safety representative.
The newly hired and inexperienced drivers seemed to be most vulnerable to the negative aspects of stress. The ability to find the way in their routes came with experience and along came new strategies to manage and prevent stress. All participating drivers described themselves to be experienced by their profession and did not think that stress was a problem for them.
Three aspects of the work meal were especially valued by the drivers; the social element, the healthy food and the meal as a time for recovery. The social element of the meal - to socialize with colleagues while eating, was considered the most important element in a pleasant meal.
A transport leader/personnel manager from the haulage company and a union safety representative were also interviewed. Questions about food and meal were barely worked with at the time. These questions were still seen as important. Although, it was not clear who was responsible for the work related food and meal issues.
|Date of Award||2013-May-29|
|Supervisor||Maria Nyberg (Supervisor) & Hanna Sepp (Examiner)|
- Culinary Arts and Food Sciences
- 15 HE credits
Swedish Standard Keywords
- Food Science (40103)
- Social Sciences Interdisciplinary (50901)
- truck drivers
- work environment