Patient experiences and provider perspectives on a hospital-based food pantry: a mixed methods evaluation study
Patient experiences and provider perspectives on a hospital-based food pantry: a mixed methods evaluation study
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DOI：
10.1017/s1368980019002040
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发表时间：
2019-12-01
影响因子：
3.2
通讯作者：
James, Thea
中科院分区：
文献类型：
--
作者：
Greenthal, Eva;Jia, Jenny;James, Thea
目的：这项评估研究的目的是确定在以医院为基础的食品储藏室中改善方案功能和患者体验的共同方面的优势和机会。设计：采用半结构化的深度访谈和对提供者的横断面调查。面试成绩单采用归纳和演绎两种方法进行编码，并评估评分者之间的可靠性。描述性统计是从定量数据中产生的。单位：位于美国东北部的一家学术城市安全网医院，提供住院和门诊服务。研究对象：30名患者和89名提供者。结果：患者对医院食品室感到舒适，信任食物，对食物质量有很高的满意度，方便，没有耻辱。患者提到食品储藏室帮助他们吃了更多的水果和蔬菜，但对分发的其他食物的健康表示担忧。提供者认为他们应该与患者讨论食品不安全(FI)(99%)，食品储藏室改善了患者的健康(97%)，但在持续筛查食品不安全和将患者转介到食品储藏室方面面临障碍，例如关于食品不安全的培训不足(53%)和时间限制(35%)。结论：研究结果表明，以医院为基础的食品储藏室可能有几个优势。设有现场食品储藏室的医院必须努力消除FI筛查和食品储藏室转诊的障碍。为了优化其影响，这些食品储藏室应该制定食物捐赠的营养指南，并将患者与营养教育资源联系起来。未来的研究应该检查使用医院食品储藏室的患者的健康结果。
Objective: The purpose of this evaluation study was to identify strengths and opportunities for improvement in programme functioning and common aspects of patients' experiences at a hospital-based food pantry. Design: Semi-structured, in-depth interviews with patients and a cross-sectional survey for providers were used. Interview transcripts were coded using both inductive and deductive approaches and assessed for inter-rater reliability. Descriptive statistics were produced from quantitative data. Setting: An academic urban safety-net hospital in the Northeastern US offering inpatient and outpatient services. Participants: Thirty patients and 89 providers. Results: Patients expressed feeling comfortable, trusting the food, high satisfaction with food quality, convenience, and lack of stigma at the hospital-based pantry. Patients mentioned the pantry helped them eat more fruits and vegetables, but expressed concerns about the healthfulness of other foods distributed. Providers believed they should discuss food insecurity (FI) with patients (99 %) and that the pantry improves the health of patients (97 %), but faced barriers to consistently screening for FI and referring patients to the pantry, such as insufficient training on FI (53 %) and time constraints (35 %). Conclusions: Findings suggest hospital-based food pantries may have several advantages. Hospitals with onsite food pantries must work to eliminate barriers to FI screening and pantry referral. To optimize their impact, such pantries should develop nutritional guidelines for food donations and connect patients with nutrition education resources. Future research should examine health outcomes for patients using hospital-based food pantries.