Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, UT.
Department of Public Health, Brigham Young University, Provo, UT.
J Nutr Educ Behav. 2021 Jan;53(1):2-9. doi: 10.1016/j.jneb.2020.10.021. Epub 2020 Nov 5.
To explore the real-time personal/employee safety experiences and perspectives of school nutrition professionals ranging from frontline staff to state leadership across the US as they responded to the initial weeks of the coronavirus pandemic.
A cross-sectional survey was administered electronically March 31-April 20, 2020, to school nutrition staff, managers, directors, and state agency personnel. Descriptive statistics were calculated, and a thematic analysis of an open-ended item was conducted.
School nutrition professionals (n = 504) from 47 states responded. Most (86.6%) reported that ensuring employee safety was somewhat or much more difficult during the pandemic, and they were unaware of an emergency plan. Themes from open-ended responses regarding employee safety concerns included, exposure and transmission risk, processes, and personal concerns.
Attention to the safety and concerns of school nutrition employees is vital for continuation of these programs during this pandemic and for future emergency situations.
探索美国各地从一线工作人员到州领导层的学校营养专业人员在应对冠状病毒大流行最初几周时的实时个人/员工安全体验和观点。
2020 年 3 月 31 日至 4 月 20 日，通过电子方式向学校营养工作人员、管理人员、主任和州机构人员发放了一份横断面调查。计算了描述性统计数据，并对开放式项目进行了主题分析。
来自 47 个州的学校营养专业人员（n=504）做出了回应。大多数人（86.6%）报告说，在大流行期间确保员工安全更加困难，并且他们不知道应急计划。关于员工安全问题的开放式回复的主题包括暴露和传播风险、流程和个人问题。
关注学校营养员工的安全和问题对于这些计划在大流行期间以及未来的紧急情况下的持续开展至关重要。
