McSweeney Lorraine, Buczkowska Marta, Denning Laura, Elcock Millie, Spence Suzanne
Human Nutrition and Exercise Research Centre, Population Health Sciences, Newcastle University, Newcastle upon Tyne, UK.
School of Biomedical, Nutrition and Sports Sciences, Newcastle University, Newcastle upon Tyne, UK.
Public Health Nutr. 2025 Mar 20;28(1):e66. doi: 10.1017/S136898002500031X.
To understand healthcare staff perspectives of their hospital food environment and the impact of these perceptions on their food choice, health and well-being.
A narrative systematic review.
Publications were eligible for inclusion if participants were hospital-based staff, and all job roles were eligible, including both clinical and non-clinical staff. Both public and private hospitals in the UK, the USA or Australia were included.
Clinical and non-clinical staff employed in hospitals.
A systematic search was carried out across four databases: OVID Medline, CINAHL, PsycInfo and Scopus. Grey literature screening was completed via Google and Google Scholar. Eleven studies were included and were predominantly from the UK. Setting sizes varied or were unknown, and participant numbers varied ( 16 to 1158) or were unknown. Most participants were nurses. Methods included reports, surveys, focus groups and interviews. The main themes identified were accessibility to food, diversity of food choices, free foods used to boost staff morale and job role influencing engagement with the food environment. Staff reported issues around canteen opening hours, limited healthy food options and free food on wards, causing extra calories to be consumed. Irregular breaks and staffing shortages affected hospital staff's ability to engage with the wider food environment, resulting in reliance on convenience foods and snacks.
The current hospital food environment does not facilitate healthy dietary practices and is perceived by staff as a barrier to healthy eating. The hospital food environment requires adaptation to reflect a 24-hour workplace.
了解医护人员对其医院饮食环境的看法，以及这些看法对他们食物选择、健康和幸福感的影响。
叙述性系统评价。
如果参与者为医院工作人员，且所有工作岗位均符合条件，包括临床和非临床工作人员，则纳入相关出版物。纳入了英国、美国或澳大利亚的公立医院和私立医院。
受雇于医院的临床和非临床工作人员。
通过四个数据库进行了系统检索：OVID Medline、CINAHL、PsycInfo和Scopus。通过谷歌和谷歌学术完成了灰色文献筛选。纳入了11项研究，主要来自英国。研究机构规模各异或未知，参与者人数也不同（16至1158人）或未知。大多数参与者是护士。研究方法包括报告、调查、焦点小组和访谈。确定的主要主题包括食物的可及性、食物选择的多样性、用于提高员工士气的免费食物以及影响员工参与饮食环境的工作岗位。工作人员报告了食堂营业时间、健康食品选择有限以及病房免费食物等问题，导致额外热量摄入。不规律的休息时间和人员短缺影响了医院工作人员参与更广泛饮食环境的能力，导致他们依赖方便食品和零食。
当前的医院饮食环境不利于健康的饮食习惯，工作人员认为这是健康饮食的障碍。医院饮食环境需要调整，以适应24小时工作场所的需求。
