School Nutrition Professionals' Employee Safety Experiences During the Onset of the COVID-19 Pandemic.

Autor: Patten EV; Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, UT. Electronic address: Emily_patten@byu.edu., Beckstead E; Department of Public Health, Brigham Young University, Provo, UT., Jones M; Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, UT., Spruance LA; Department of Public Health, Brigham Young University, Provo, UT., Hayes D; Nutrition for the Future, Inc, Billings, MT.
Jazyk: angličtina
Zdroj: Journal of nutrition education and behavior [J Nutr Educ Behav] 2021 Jan; Vol. 53 (1), pp. 2-9. Date of Electronic Publication: 2020 Nov 05.
DOI: 10.1016/j.jneb.2020.10.021
Abstrakt: Objective: 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.
Methods: 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.
Results: 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.
Conclusions and Implications: 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.
(Copyright © 2020 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.)
Databáze: MEDLINE
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