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Barriers to healthy eating in the nursing profession: Part 2
J Faugier1, J Lancaster, D Pickles
1Manchester Metropolitan University.
Nursing Standard (Royal College of Nursing (Great Britain) : 1987)
|September 11, 2002
Summary
Nurses face significant workplace barriers to healthy eating, including limited food availability, variety, and inconvenient access to facilities. Staffing and workload issues further impede healthy food choices in healthcare settings.
Area of Science:
- Healthcare Management
- Nutrition Science
- Occupational Health
Background:
- The nursing profession is critical to healthcare delivery.
- Promoting healthy eating is essential for workforce well-being and performance.
- Previous research indicated a need to explore specific barriers within nursing.
Purpose of the Study:
- To identify perceived barriers to healthy eating among nurses.
- To inform interventions aimed at improving dietary practices in the nursing profession.
Main Methods:
- Qualitative study involving observations of catering facilities across eight NHS sites in North West England.
- Conducted 24 unstructured interviews with nurses to gather insights on dietary challenges.
Main Results:
- Key barriers identified include: limited availability and variety of healthy food options.
- Inconvenient distance to catering facilities and insufficient break times due to staffing and workload were significant issues.
- Nurses perceived their work environments as not supportive of healthy eating.
Conclusions:
- Workplace environmental factors present substantial obstacles to healthy eating for nurses.
- Targeted interventions addressing food availability, facility accessibility, and work-life balance are needed to support nurses' dietary health.