在医院和长期护理机构实施文化包容性饮食的感知方便者和障碍者
Minakshi Raj1, Merin Oleschuk2, Karen Chapman-Novakofski3
1Department of Kinesiology and Community Health, University of Illinois Urbana Champaign, Champaign, IL, USA.
概括
在医院和长期护理 (LTC) 中实施文化包容性食品面临成本和员工知识等障碍. 行政支持和患者反是成功的关键促进因素.
科学领域:
- 营养科学 营养科学
- 医疗保健管理的管理
- 在医疗保健中的文化能力.
背景情况:
- 文化包容性食品对于医疗保健机构的患者福祉和满意度至关重要.
- 医院和长期护理 (LTC) 设施在提供多样化的饮食选择方面面临着挑战.
- 了解障碍物和促进因素对于成功实施至关重要.
研究的目的:
- 确定在医院和LTC实施文化包容性食品的感知障碍和促进者.
- 收集注册营养师和食品服务总监的见解.
主要方法:
- 进行了一项全国性的横截面在线调查.
- 参与者包括注册营养师和医院和LTC的食品服务主任.
- 进行了对障碍物的定量分析和对促进者的定性分析.
主要成果:
- 发现的主要障碍是原料成本 (44%) 和员工的文化知识/能力 (44%).
- LTC设置报告了与员工的意愿,时间,倦怠和法规相关的更高的感知障碍.
- 确定行政买入,员工多样性和患者反是关键促进因素.
结论:
- 成功实施需要行政支持,员工适应能力,以及诸如多样性培训之类的资源.
- 纳入患者反可以推动菜单的修改.
- 需要进一步研究监管政策,特别是LTC,以告知实施和研究健康结果.
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