East Carolina University, 600 Moye Blvd, MS 660, Room 126, Lakeside Annex 8, Department of Public Health, Greenville, NC 27834. Email:
Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, North Carolina.
Prev Chronic Dis. 2018 May 17;15:E58. doi: 10.5888/pcd15.170477.
In February and March 2017 we examined barriers and facilitators to financial sustainability of healthy food service guidelines and synthesized best practices for financial sustainability in retail operations. We conducted qualitative, in-depth interviews with 8 hospital food service directors to learn more about barriers and facilitators to financial sustainability of healthy food service guidelines in retail food service operations. Analysts organized themes around headers in the interview guide and also made note of emerging themes not in the original guide. They used the code occurrence and co-occurrence features in Dedoose version 7.0.23 (SocioCultural Research Consultants) independently to analyze patterns across the interviews and to pull illustrative quotes for analysis. Two overarching themes emerged, related to 1) the demand for and sales of healthy foods and beverages, and 2) the production and supply of healthy foods and beverages. Our study provides insights into how hospital food service directors can maximize revenue and remain financially viable while selling healthier options in on-site dining facilities.
在 2017 年 2 月和 3 月，我们研究了健康食品服务准则的财务可持续性的障碍和促进因素，并综合了零售业务财务可持续性的最佳实践。我们对 8 名医院食品服务主任进行了定性、深入的访谈，以了解更多关于零售食品服务运营中健康食品服务准则的财务可持续性的障碍和促进因素。分析师围绕访谈指南中的标题组织主题，并注意原始指南中未出现的新主题。他们使用 Dedoose 版本 7.0.23（SocioCultural Research Consultants）中的代码出现和共同出现功能独立地分析整个访谈中的模式，并为分析提取说明性引述。出现了两个总体主题，与 1）健康食品和饮料的需求和销售，以及 2）健康食品和饮料的生产和供应有关。我们的研究提供了有关医院食品服务主任如何在现场餐饮设施销售更健康的选择的同时最大化收入并保持财务可行性的见解。
