让他们吃(生日)蛋糕:重塑医疗机构的健康饮食。

IF 1.7 4区 医学 Q3 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH
Laura J Kennedy, Sara F L Kirk, Meaghan Sim, Jeanna Parsons Leigh, Helen Wong, Catherine L Mah
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引用次数: 0

摘要

健康饮食受到从个人到社会的无数因素的影响。医疗机构最近采用了健康饮食政策来改善食品环境;然而,这些政策如何影响实践仍不得而知。本定性研究探讨了医疗保健人员和管理人员在实施旨在改善食品环境的健康饮食政策后对持续质量改进(CQI)的看法。我们对新斯科舍省卫生部的12名食品服务人员进行了半结构化访谈。参与者的角色(行政、销售点)和地点(农村/城市)各不相同。我们使用定向内容分析分析结果。参与者对质量的态度揭示了健康饮食的一系列定义,从针对个人行为改变管理的健康促进努力到对支持性食物环境的更广泛强调。这项研究还强调了实施健康促进的保健食品环境的复杂性,这是健康促进的“环境方法”中的“环境”,但也揭示了“环境中的环境”:保健环境中的食品环境。在更大的医疗保健环境中,这些嵌套环境更以业务或医疗保健服务为中心。保健从业人员对有效实施该政策的看法也跨越了健康饮食的许多尺度,其核心保健实践(营养学:营养素)、组织(历史营养背景)和更广泛的饮食文化(食品趋势和选择)中的概念为其提供了信息。这项研究表明,在医疗保健领域建立更健康的食品环境的CQI需要更广泛的关注,以提高健康促进的基准。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Let them eat (birthday) cake: reframing healthy eating in healthcare organizations.

Healthy eating is influenced by myriad factors ranging from individual to societal. Healthcare organizations have recently adopted healthy eating policies to improve food environments; however, how such policies shape practice is still unknown. This qualitative study explores perspectives on continuous quality improvement (CQI) among healthcare staff and managers working in hospital foodservices post-implementation of a healthy eating policy aimed at improving food environments. We conducted semi-structured interviews with 12 foodservices staff at Nova Scotia Health. Participants varied in role (administrative, point-of-sale) and location (rural/urban). We analyzed findings using directed content analysis. Participants' approach to quality revealed a range of definitions of healthy eating, from health promotion efforts directed towards individual behavior change management to a broader emphasis on supportive food environments. This research also highlighted the complexity of the healthcare food environment in which health promotion was being implemented, a 'setting' as per the 'settings approach' to health promotion, but also revealing a 'setting within a setting': food environments within healthcare environments. These nested environments are alternatively more business or healthcare service-centric, within the larger healthcare environment. Healthcare practitioners' views on effective implementation of the policy also spanned many scales of healthy eating, informed by concepts within their core healthcare practice (dietetics: nutrients), the organization (historical nutrition contexts) and broader food culture (food trends and choice). This study has demonstrated that CQI for a healthier food environment within healthcare needs a broader focus to advance benchmarks for health promotion.

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来源期刊
Global Health Promotion
Global Health Promotion PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH-
CiteScore
3.60
自引率
5.00%
发文量
71
期刊介绍: The journal aims to: ·publish academic content and commentaries of practical importance; ·provide an international and interdisciplinary forum for the dissemination and exchange of health promotion, health education and public health theory, research findings, practice and reviews; ·publish articles which ensure wide geographical coverage and are of general interest to an international readership; ·provide fair, supportive, efficient and high quality peer review and editorial handling of all submissions.
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