Food, health and irregular workinghours: conceptualizations of food and health in choices of meals

In today’s Europe just 24 per cent of the labour force always work regular daytime, which in consequence also results in irregular meals. The aim of the present study was to explore the participants’ conceptualization of food and health in relation to their choices of meals during workinghours. The participants were eight bus-drivers in city-traffic, representing irregular working-hours close to round the clock, and six assistant nurses in geriatric care, representing irregular daytime and night-time workinghours. The open and explorative form of data collection comprised participant observations (a full working-day for each person) and halfstructured interviews. The qualitative analysis of interview data involved using the methodology of contextual analysis, which was developed in relation to the phenomenographic research approach. The analysis was supported by use of a computer program for analysing qualitative data (Atlas.ti). Results from the analysis indicated that a main element in the participants’ conceptualization of food and health was the importance of safety and confidence in their choices of meals. The search for knowledge to secure safety and confidence was managed in two ways: Partly within the framework of the content of foods and meals, that is, judgement of nutrients, freshness, hygiene and taste. Partly within the framework of the structure of foods and meals, that is, conditions for meals and opportunities to make informed choices.