Programa de Pós-Graduação em Alimentação, Nutrição e Saúde, Universidade do Estado do Rio de Janeiro, Rua São Francisco Xavier, Rio de Janeiro, RJ, Brasil.
Instituto de Nutrição, Universidade do Estado do Rio de Janeiro, Rua São Francisco Xavier, 524, 12ºAndar, Bloco D e E, CEP 20550-900, Rio de Janeiro, RJ, Brasil.
Public Health Nutr. 2021 Dec;24(18):6477-6487. doi: 10.1017/S1368980021003992. Epub 2021 Sep 21.
To characterise the food environment of public hospitals in a Brazilian metropolis.
A cross-sectional study involving the audit of mini-kitchens, non-commercial food services, commercial food services and vending machines within hospitals and interviews with workers and managers. Environmental dimensions assessed included: availability, accessibility, affordability, convenience, nutrition information, promotion and advertising, infrastructure for food and ambience, in addition to decisions-level aspects.
Rio de Janeiro, Brazil.
24 public hospitals in the municipal health network.
Of the hospitals assessed, 92·0 % had a non-commercial food service, 87·5 % had mini-kitchens (facilities to consume food taken from home), 37·5 % had commercial food services and 25·0 % had vending machines. Mini-kitchens were available in most but not all hospitals, a key facility given that few commercial or non-commercial food services were open 24 h a day. The food availability in the hospitals surveyed did not promote healthy eating. A wide variety of ultra-processed foods and drinks was found and advertising promoting their consumption, even in non-commercial food services with menus planned by nutritionists. Water filters/fountains were present in around 50 % of mini-kitchens and non-commercial food services but were unavailable in commercial food services. According to workers interviewed, the temperature of the environment was the worst-rated aspect of mini-kitchens, non-commercial food services and commercial food services. Nutrition service managers reported little involvement in producing biddings and proposals for hiring outside companies to run non-commercial food services or commercial food services.
The food environment of the hospitals studied did not promote healthy eating habits.
描述巴西一大都市公立医院的食物环境。
这是一项横断面研究，包括对医院内迷你厨房、非商业性食品服务、商业性食品服务和自动售货机的审计，以及对工作人员和管理人员的访谈。评估的环境维度包括：可得性、可及性、可负担性、便利性、营养信息、促销和广告、食物和氛围的基础设施，以及决策层面的各个方面。
巴西里约热内卢。
市立卫生网络中的 24 家公立医院。
在所评估的医院中，92.0%有非商业性食品服务，87.5%有迷你厨房（供食用从家中带来的食物的设施），37.5%有商业性食品服务，25.0%有自动售货机。迷你厨房虽然多数医院都有，但并非所有医院都有，这是一个关键设施，因为很少有商业或非商业性食品服务 24 小时开放。调查医院的食物供应并不能促进健康饮食。调查发现有各种各样的超加工食品和饮料，甚至在营养师计划菜单的非商业性食品服务中也有宣传推广其消费的广告。大约 50%的迷你厨房和非商业性食品服务都有饮水机/水站，但商业性食品服务没有。根据接受采访的工作人员的说法，环境温度是迷你厨房、非商业性食品服务和商业性食品服务中评价最差的方面。营养服务管理人员报告说，他们很少参与制定招标和提议，以聘请外部公司来经营非商业性食品服务或商业性食品服务。
研究医院的食物环境没有促进健康的饮食习惯。
