Evaluation of the food environment of public hospitals in a Brazilian metropolis

José, María; Castro, Inês Rugani Ribeiro de; Canella, Daniela Silva

doi:10.1017/s1368980021003992

Cited by 3 publications

(2 citation statements)

References 28 publications

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“…The extensive literature review identified theoretical models that considered organizational food environments, as well as dimensions of food environments in general that could be included in the proposed model [ 1 , 2 , 12 , 13 , 15 , 16 , 17 ]. It also helped us identify elements to be included from the previous experience of the researchers in conducting studies evaluating food environments in the workplace [ 18 ], universities [ 19 ], hospitals [ 20 ] and schools [ 21 ].…”

Section: Methodological Approachmentioning

confidence: 99%

Organizational Food Environments: Advancing Their Conceptual Model

Castro

Canella

2022

Foods

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Understanding the complexity of the elements that constitute organizational food environments and their operating dynamics is essential to improving their healthiness. This study developed a conceptual model of organizational food environments. For this purpose, a comprehensive literature review was conducted, a first version of the conceptual model was prepared, a panel of experts was consulted, the model was improved, a second panel of experts was consulted, and the model was finalized. The model consists of four components (the institutional level, internal level of eating spaces, surroundings, and the decisional level) and 10 dimensions related to the institutional level and internal level of eating spaces (the availability, accessibility, affordability, quality, food and nutrition information, and promotion of foods, beverages, and culinary preparations and the availability, acceptability, convenience, ambience, and infrastructure of the eating space), as expressed in a graphical scheme. The conceptual model presented here offers innovative elements which contribute to understanding of the organizational food environment. It can guide the development of both assessment studies of food environments and interventions for their improvement.

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Section: Methodological Approachmentioning

confidence: 99%

Organizational Food Environments: Advancing Their Conceptual Model

Castro

Canella

2022

Foods

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“…Finally, food decoration is correlated with children's food intake in some settings other than schools, such as: hospitals (José, de Castro, & Canella, 2021), camps (Condrasky, Quinn, & Cason, 2007), or day care centers (Hall & Holmberg, 1974), to name a few.…”

Section: Introductionmentioning

confidence: 99%

The Impact of Serving Practices on Children’s Food Intake in Schools

Filipović

Veljković

2022

TEME

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The purpose of this study was to investigate the ambience factors which affect children’s consumption of school meals, in order to provide policy makers and school canteen managers with practical recommendations on how to improve children’s food intake in the future. The study was conducted in four schools in Belgrade, over a period of two weeks, adopting the techniques of in-field observation and content analysis. Overall, forty visits to school restaurants were performed and 205 pictures were gathered on those occasions. The results show that all three investigated aspects (i.e. kitchenscape, tablescape and platescape) affect children’s food consumption, as well as their willingness to eat specific food items. The avenues of further research as regards this topic are also addressed.

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Characterizing food environments of hospitals and long-term care facilities in the Netherlands: a mixed methods approach

Wierda,

de Vet,

Troost

et al. 2024

BMC Health Serv Res

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Background Hospitals and long-term care facilities, which are key institutions to serve health and well-being, have an important exemplary role in providing supportive food environments to encourage healthy and sustainable food choices. The objective of this study is to characterize the physical, socio-cultural, political and economic dimensions of the food environment for health care receivers, health workforce and visitors in healthcare settings, and make comparisons between the food environment of hospitals and long-term care facilities. Methods To characterize the food environment in healthcare settings, two sub-studies were conducted. In sub-study 1, semi-structured interviews were held with staff members (n = 46) representing 11 hospitals and 26 long-term care facilities (rehabilitation centres, nursing homes, institutions for people with intellectual disabilities and mental healthcare institutions). In sub-study 2, staff members audited the food environment in hospitals (n = 28) and long-term care facilities (n = 36) using a predefined checklist. Results The food environment in Dutch healthcare settings varies substantially between locations although noticeable differences between hospitals and long-term care facilities were identified. Hospitals and larger long-term care facilities featured more often restaurants and utilized central spaces for preparation of meals, while smaller long-term care facilities often operated as household-like settings. Type of healthcare shaped the socio-cultural food environment, with hospitals primarily emphasizing nutrition for fast recovery, while long-term care facilities more often as an instrument (i.e., to structure the day). Participants highlighted the importance of food policies and broad organizational support for realizing and regulating improvement of the food environment. Yet, long-term care facilities were less familiar with national guidelines for food environments compared to hospitals. Several economical aspects, like profit motives, strict budgets and contracts with external parties affected and shaped the food available within all healthcare settings. Conclusions This study characterized the food environment in Dutch healthcare settings. Disclosed differences between hospitals and long-term care facilities should be incorporated in strategies for a transition of the food environment. Future research should investigate the underlying mechanisms of the healthcare food environment attaining all healthcare stakeholders - health care receivers, staff and visitors - while prioritizing sustainability alongside healthiness.

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Evaluation of the food environment of public hospitals in a Brazilian metropolis

Cited by 3 publications

References 28 publications

Organizational Food Environments: Advancing Their Conceptual Model

Organizational Food Environments: Advancing Their Conceptual Model

The Impact of Serving Practices on Children’s Food Intake in Schools

Characterizing food environments of hospitals and long-term care facilities in the Netherlands: a mixed methods approach

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