Facilitators and barriers to healthy eating in a worksite cafeteria: a qualitative study from Nepal
Autor: | Donna Spiegelman, Abha Shrestha, Vasanti S. Malik, Rabin Gautam, Dipesh Tamrakar, Elizabeth C Rhodes, Josiemer Mattei, Biraj Man Karmacharya, Archana Shrestha, Nisha Manandhar, Prajjwal Pyakurel |
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Jazyk: | angličtina |
Rok vydání: | 2017 |
Předmět: |
medicine.medical_specialty
Nepali Psychological intervention 030209 endocrinology & metabolism Cafeteria 03 medical and health sciences primary care 0302 clinical medicine Nursing Environmental health Food choice Medicine 030212 general & internal medicine Original Research education biology business.industry Public health digestive oral and skin physiology public health biology.organism_classification Focus group language.human_language Facilitator language Cardiology and Cardiovascular Medicine business Qualitative research |
Zdroj: | Heart Asia |
ISSN: | 1759-1104 |
Popis: | Objective Worksite interventions can serve as a potential platform for translating existing knowledge of diabetes prevention and facilitate healthy food choices. The study explored perceptions about healthy eating as well as potential facilitators and barriers to healthy eating among employees in a wire manufacturing factory in Nepal. Methods and materials We conducted a cross-sectional exploratory qualitative study in a wire manufacturing industry in eastern Nepal. We conducted three focus group discussions (FGDs) with a total of 26 employees and four in-depth interviews (IDIs) with cafeteria operators/managers from a wire manufacturing factory in eastern Nepal. FGDs and IDIs were audio-recorded, transcribed verbatim and analysed using the thematic method. Results Most employees defined healthy eating as the consumption of food prepared and maintained using hygienic practices and fresh foods in general. Major barriers to healthy eating included unavailability of healthy foods, difficulty in changing eating habits, the preference for fried foods in Nepali culture and the high costs of some healthy foods. The most commonly reported facilitator of healthy eating was the availability of affordable healthy food options in worksite cafeterias. Conclusion Availability of healthy food options at an affordable price could lead to healthier food choices in the worksite. |
Databáze: | OpenAIRE |
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