Barriers to healthy eating in the nursing profession: part 2
Jean Faugier Project Director, Manchester
John Lancaster Project Co-ordinator, National Nursing Leadership Project, Manchester
Debbie Pickles Food and Nutrition student, Manchester Metropolitan University
Karen Dobson Research Assistant, National Nursing Leadership Project
Aim This is the second of two articles that report on work commissioned by the NHS Executive North West, to explore the perceived barriers to healthy eating within the nursing profession.
Method Observations were made of catering facilities within eight healthcare sites (six acute hospitals, an NHS walk-in centre and an NHS Direct site) across the North West region. Twenty four unstructured interviews were conducted with nurses and three were sampled from each healthcare site.
Results Four main themes emerged as barriers to healthy eating: availability; variety; distance from catering facilities; and breaks/staffing levels/workload issues
Conclusion Respondents in this study do not consider their working environments to be conducive to healthy eating practices.
Nursing Standard.
15, 37, 33-35.
doi: 10.7748/ns2001.05.15.37.33.c3033
Correspondence
dobsonk@manchester.nwest.nhs.uk
Peer review
This article has been subject to double blind peer review
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