Implementing healthy food policies in health sector settings: New Zealand stakeholder perspectives.

IF 1.9 Q3 NUTRITION & DIETETICS
Magda Rosin, Cliona Ni Mhurchu, Sally Mackay
{"title":"Implementing healthy food policies in health sector settings: New Zealand stakeholder perspectives.","authors":"Magda Rosin, Cliona Ni Mhurchu, Sally Mackay","doi":"10.1186/s40795-024-00924-z","DOIUrl":null,"url":null,"abstract":"<p><strong>Background: </strong>In 2016, a voluntary National Healthy Food and Drink Policy was released to improve the healthiness of food and drinks for sale in New Zealand health sector organisations. The Policy aims to role model healthy eating and demonstrate commitment to health and well-being of hospital staff and visitors and the general public. This study aimed to understand the experiences of hospital food providers and public health dietitians/staff in implementing the Policy, and identify tools and resources needed to assist with the implementation.</p><p><strong>Methods: </strong>A maximum variation purposive sampling strategy (based on a health district's population size and food outlet type) was used to recruit participants by email. Video conference or email semi-structured interviews included 15 open-ended questions that focused on awareness, understanding of, and attitudes towards the Policy; level of support received; perceived customer response; tools and resources needed to support implementation; and unintended or unforeseen consequences. Data was analysed using a reflexive thematic analysis approach.</p><p><strong>Results: </strong>Twelve participants (eight food providers and four public health dietitians/staff) were interviewed; three from small (< 100,000 people), four from medium (100,000-300,000 people) and five from large (> 300,000 people) health districts. There was agreement that hospitals should role model healthy eating for the wider community. Three themes were identified relating to the implementation of the Policy: (1) Complexities of operating food outlets under a healthy food and drink policy in public health sector settings; (2) Adoption, implementation, and monitoring of the Policy as a series of incoherent ad-hoc actions; and (3) Policy is (currently) not achieving the desired impact. Concerns about increased food waste, loss of profits and an uneven playing field between food providers were related to the voluntary nature of the unsupported Policy. Three tools could enable implementation: a digital monitoring tool, a web-based database of compliant products, and customer communication materials.</p><p><strong>Conclusions: </strong>Adopting a single, mandatory Policy, provision of funding for implementation actions and supportive tools, and good communication with customers could facilitate implementation. Despite the relatively small sample size and views from only two stakeholder groups, strategies identified are relevant to policy makers, healthcare providers and public health professionals.</p>","PeriodicalId":36422,"journal":{"name":"BMC Nutrition","volume":"10 1","pages":"119"},"PeriodicalIF":1.9000,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11380432/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"BMC Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1186/s40795-024-00924-z","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0

Abstract

Background: In 2016, a voluntary National Healthy Food and Drink Policy was released to improve the healthiness of food and drinks for sale in New Zealand health sector organisations. The Policy aims to role model healthy eating and demonstrate commitment to health and well-being of hospital staff and visitors and the general public. This study aimed to understand the experiences of hospital food providers and public health dietitians/staff in implementing the Policy, and identify tools and resources needed to assist with the implementation.

Methods: A maximum variation purposive sampling strategy (based on a health district's population size and food outlet type) was used to recruit participants by email. Video conference or email semi-structured interviews included 15 open-ended questions that focused on awareness, understanding of, and attitudes towards the Policy; level of support received; perceived customer response; tools and resources needed to support implementation; and unintended or unforeseen consequences. Data was analysed using a reflexive thematic analysis approach.

Results: Twelve participants (eight food providers and four public health dietitians/staff) were interviewed; three from small (< 100,000 people), four from medium (100,000-300,000 people) and five from large (> 300,000 people) health districts. There was agreement that hospitals should role model healthy eating for the wider community. Three themes were identified relating to the implementation of the Policy: (1) Complexities of operating food outlets under a healthy food and drink policy in public health sector settings; (2) Adoption, implementation, and monitoring of the Policy as a series of incoherent ad-hoc actions; and (3) Policy is (currently) not achieving the desired impact. Concerns about increased food waste, loss of profits and an uneven playing field between food providers were related to the voluntary nature of the unsupported Policy. Three tools could enable implementation: a digital monitoring tool, a web-based database of compliant products, and customer communication materials.

Conclusions: Adopting a single, mandatory Policy, provision of funding for implementation actions and supportive tools, and good communication with customers could facilitate implementation. Despite the relatively small sample size and views from only two stakeholder groups, strategies identified are relevant to policy makers, healthcare providers and public health professionals.

在卫生部门实施健康食品政策:新西兰利益相关者的观点。
背景:2016 年,新西兰发布了一项自愿性的《国家健康食品和饮料政策》,以提高新西兰卫生部门机构销售的食品和饮料的健康水平。该政策旨在树立健康饮食的榜样,展示对医院员工、来访者和公众健康和福祉的承诺。本研究旨在了解医院食品供应商和公共卫生营养师/工作人员在实施该政策方面的经验,并确定协助实施所需的工具和资源:方法:采用最大差异目的性抽样策略(根据卫生区的人口数量和食品店类型),通过电子邮件招募参与者。视频会议或电子邮件半结构化访谈包括 15 个开放式问题,主要涉及对该政策的认识、理解和态度;获得的支持程度;感知的客户反应;支持实施所需的工具和资源;以及意外或不可预见的后果。采用反思性专题分析方法对数据进行了分析:对 12 名参与者(8 名食品提供者和 4 名公共卫生营养师/工作人员)进行了访谈,其中 3 人来自小型卫生区(30 万人)。大家一致认为,医院应该为更广泛的社区树立健康饮食的榜样。与该政策的实施有关的三个主题是:(1)在公共卫生部门环境下,根据健康饮食政策经营食品店的复杂性;(2)政策的通过、实施和监督是一系列不连贯的临时行动;以及(3)政策(目前)没有达到预期效果。对食物浪费增加、利润损失和食物提供者之间竞争环境不平等的担忧与该政策的自愿性质有关。有三种工具可以促进该政策的实施:数字监测工具、合规产品网络数据库和客户宣传材料:结论:采用单一的强制性政策,为实施行动和支持工具提供资金,以及与顾客进行良好沟通,可促进政策的实施。尽管样本量相对较小,且仅有两个利益相关者群体发表了意见,但所确定的策略与政策制定者、医疗保健提供者和公共卫生专业人员息息相关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
BMC Nutrition
BMC Nutrition Medicine-Public Health, Environmental and Occupational Health
CiteScore
2.80
自引率
0.00%
发文量
131
审稿时长
15 weeks
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信