Barriers to healthy eating in the nursing profession: Part 2.


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.

Cite this paper

@article{Faugier2001BarriersTH, title={Barriers to healthy eating in the nursing profession: Part 2.}, author={J-P Faugier and Jeanette Lancaster and David Pickles and Kirsty Dobson}, journal={Nursing standard (Royal College of Nursing (Great Britain) : 1987)}, year={2001}, volume={15 37}, pages={33-5} }