AIM: The aim of this study commissioned by the NHS Executive North West was to identify the main areas of the nurse's working environment that prevent healthy eating, to ascertain if nurses have enough nutritional knowledge to make informed choices, and to review sources, availability and quality of food provided for nursing staff. METHOD: A purposive sample size of 126 nurses from across eight healthcare sites in the North West region completed questionnaires. RESULTS: Shift patterns and failure to take breaks were identified as the two main barriers to healthy eating by respondents. However, satisfaction with food on offer and a supportive environment were also identified as important influences. CONCLUSION: Several recommendations were made as a result of the study. Ideally, nurses should take regular breaks. Food should carry nutritional labelling and nutritional information should be displayed at healthcare sites in a more imaginative and innovative way. More refrigerated vending machines with a selection of healthier options should be supplied. Packed lunches or plated salads obtainable from restaurants by evening and night-shift nurses should be offered, in addition to a better selection of sandwiches and other food choices outside the hours of 9 am to 5 pm, Monday to Friday. Nurses should be encouraged to drink the recommended amount of eight glasses of water per day (Health and Fitness Tips 2000) by providing adequate water dispensers. The possibility of having separate catering facilities for staff who wish to avoid patients and visitors during breaks should be explored.
AIM: The aim of this study commissioned by the NHS Executive North West was to identify the main areas of the nurse's working environment that prevent healthy eating, to ascertain if nurses have enough nutritional knowledge to make informed choices, and to review sources, availability and quality of food provided for nursing staff. METHOD: A purposive sample size of 126 nurses from across eight healthcare sites in the North West region completed questionnaires. RESULTS: Shift patterns and failure to take breaks were identified as the two main barriers to healthy eating by respondents. However, satisfaction with food on offer and a supportive environment were also identified as important influences. CONCLUSION: Several recommendations were made as a result of the study. Ideally, nurses should take regular breaks. Food should carry nutritional labelling and nutritional information should be displayed at healthcare sites in a more imaginative and innovative way. More refrigerated vending machines with a selection of healthier options should be supplied. Packed lunches or plated salads obtainable from restaurants by evening and night-shift nurses should be offered, in addition to a better selection of sandwiches and other food choices outside the hours of 9 am to 5 pm, Monday to Friday. Nurses should be encouraged to drink the recommended amount of eight glasses of water per day (Health and Fitness Tips 2000) by providing adequate water dispensers. The possibility of having separate catering facilities for staff who wish to avoid patients and visitors during breaks should be explored.
Authors: Jane B Lemaire; Jean E Wallace; Kelly Dinsmore; Adriane M Lewin; William A Ghali; Delia Roberts Journal: BMC Health Serv Res Date: 2010-08-17 Impact factor: 2.655
Authors: Nor Amira Syahira Mohd Azmi; Norsham Juliana; Nur Islami Mohd Fahmi Teng; Sahar Azmani; Srijit Das; Nadia Effendy Journal: Int J Environ Res Public Health Date: 2020-03-19 Impact factor: 3.390