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Table 1 Recruitment of participants

From: The role of the workplace food environment in eating behaviours of employees at small and medium-sized enterprises: a qualitative study in the Netherlands

Type of SME

SMEs approached and how

SMEs declined

SMEs included

Desk-based SMEs

(i.e., IT, legal services)

N = 28

Cold-callingÌý(N = 11)

Door-knockingÌý(N = 5)

Local networkÌý(N = 2)

Snowball samplingÌý(N = 2)

Personal referralsÌý(N = 8)

No response (N = 7)

No time (N = 2)

No reason (N = 9)

N = 10

EmployersÌý(N = 1)

EmployeeÌý(N = 9)

On-site manual labour SMEs (i.e., production, construction)

N = 35

Cold-callingÌý(N = 22)

Door-knockingÌý(N = 6)

Local networkÌý(N = 3)

Snowball samplingÌý(N = 2)

Personal referralsÌý(N = 2)

No response (N = 10)

No time (N = 7)

No reason (N = 9)

Sees no role for themselves in this research (N = 1)

N = 8

EmployersÌý(N = 3)

EmployeeÌý(N = 5)

Mobile workforce SMEs

(i.e., transportation, moving and relocation services, transportation passenger services)

N = 46

Cold-callingÌý(N = 45)

Local networkÌý(N = 1)

No response (N = 13)

No time (N = 9)

No reason (N = 14)

Sees no role for themselves in this research (N = 1)

N = 9

EmployersÌý(N = 8)

EmployeeÌý(N = 2)*

Total

N = 109

No response (N = 30)

No time (N = 18)

No reason (N = 32)

Sees no role for themselves in this research (N = 2)

N = 27

EmployersÌý(N = 12)

EmployeesÌý(N = 16)*

  1. * One interview was conducted with two participants (1 employer, and 1 employee) from a small SME in the mobile workforce