Foods and Beverages Available to Nurses in Hospital Cafeterias, Vending Machines, and Gift Shops.
Foods and Beverages Available to Nurses in Hospital Cafeterias, Vending Machines, and Gift Shops.
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DOI：
10.1177/08901171221089620
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发表时间：
2022-09
影响因子：
2.7
通讯作者：
Abshire, Demetrius A.
中科院分区：
文献类型：
--
作者：
Horton Dias, Cynthia E.;Dawson, Robin M.;Harris, Diane M.;Wirth, Michael D.;Abshire, Demetrius A.
医院是护士的重要工作场所，有许多健康饮食的障碍，但缺乏客观的评估。本研究评估了医院消费者食品环境的健康性。横断面观察南卡罗来纳州不同规模、城市化和地区医院的自助餐厅、自动售货机和礼品店。使用医院营养环境扫描（HNES），主要结果包括与护理单位相关的健康食品的可用性，可获得性，价格和位置。通过独立样本t检验、ANOVA、Mann Whitney U、χ2或Fisher精确检验（如适用）进行描述性和推断性统计。2019年12月至2020年2月，共观察31家医院。平均综合HNES评分（n=28）为46.3±14.9（-45至173范围），表明食物环境不佳。自助餐厅（n=31）的平均得分为30.9±10.5（-33至86范围）。自动售货机（n=31）和礼品店（n=28）的平均得分分别为11.6±6.0（-6至55范围）和2.9±4.0（-6至32范围）。小医院（≤100张床位）的平均自助餐厅评分（22.4±10.3）低于特大医院（≥500张床位; 42±5.2，p<0.01）。小型医院的综合HNES评分（34.4±17.1）也低于特大型医院（61.0±14.4，p=0.02）。还报告了关于可用性、获取、价格和位置的数据。由于大量的不健康食品和饮料，医院消费者的食品环境得分较低的观察使用HNES，突出的机会，以改善设施的健康产品。医院是护士的重要工作场所，有许多健康饮食的障碍，但医院食品环境健康的经验数据是有限的。使用自助餐厅，自动售货机和礼品店（HNES）的医院营养环境扫描，这项横断面研究评估了南卡罗来纳州医院销售的食品和饮料。医院护士报告的主要环境障碍（可用性，可获得性，价格和位置的健康食品的护理单位）也进行了测量和报告。在2019年和2020年，观察到31家不同床位大小、城市化程度和地区的医院，所有类别的平均得分都很低，表明食物环境欠佳。小型医院（≤100张床位）的平均自助餐厅评分和综合HNES评分低于特大型医院（≥500张床位）。为了使医院消费者的食品环境更健康，并减少护士的主要障碍，更多的水果/蔬菜和其他健康食品和饮料需要以更便宜的包装和更便宜的价格24/7获得。
Hospitals are important workplaces for nurses with many perceived barriers to healthy eating, but objective assessments are lacking. This study evaluated the healthfulness of hospital consumer food environments. Cross-sectional observational South Carolina Cafeterias, vending machines, and gift shops in hospitals of varying size, urbanization, and region. Using the Hospital Nutrition Environment Scan (HNES), primary outcomes of interest included availability, access, prices, and location of healthy foods in relation to nursing units. Descriptive and inferential statistics by independent samples t-test, ANOVA, Mann Whitney U, χ2 or Fisher’s exact test as appropriate. Thirty-one hospitals were observed from December 2019 to February 2020. Average composite HNES score (n=28) was 46.3±14.9 (−45 to 173 range), indicating sub-optimal food environments. Cafeterias (n=31) scored an average of 30.9±10.5 (−33 to 86 range). Average vending machine (n=31) and gift shop (n=28) scores were 11.6±6.0 (−6 to 55 range) and 2.9±4.0 (−6 to 32 range), respectively. Small hospitals (≤100 beds) had lower average cafeteria score (22.4±10.3) than extra-large hospitals (≥500 beds; 42±5.2, p<0.01). Small hospitals also had lower composite HNES scores (34.4±17.1) compared to extra-large hospitals (61.0±14.4, p=0.02). Data regarding availability, access, prices, and location were also reported. Due to abundant availability of unhealthy foods and beverages, hospital consumer food environments scored low on observations using the HNES, highlighting the opportunity to improve the healthfulness of facility offerings. Hospitals are important workplaces for nurses with many perceived barriers to healthy eating, but empirical data on the healthfulness of hospital food environments is limited. Using the Hospital Nutrition Environment Scan for Cafeterias, Vending Machines, and Gift Shops (HNES), this cross-sectional study evaluated the foods and beverages for sale in hospitals across South Carolina. The primary environmental barriers reported by hospital nurses (availability, access, prices, and location of healthy foods in relation to nursing units) were also measured and reported. Thirty-one hospitals of varying bed size, urbanization, and region were observed in 2019 and 2020 with low average scores in all categories, indicating sub-optimal food environments. Small hospitals (≤100 beds) had lower average cafeteria scores and composite HNES scores compared to extra-large hospitals (≥500 beds). To make hospital consumer food environments healthier and to diminish primary barriers for nurses, more fruits/vegetables and other healthy foods and beverages need to be accessible 24/7 in grab-and-go packaging and for cheaper.
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DOI：
10.1016/j.jand.2018.11.011
发表时间：
2019-06-01
影响因子：
4.8
作者：
Onufrak, Stephen J.;Zaganjor, Hatidza;Harris, Diane M.
通讯作者：
Harris, Diane M.
影响因子：
2.6
作者：
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Shefchik, Melanie
影响因子：
2.7
作者：
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影响因子：
9.7
作者：
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通讯作者：
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影响因子：
5.5
作者：
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