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Titre :
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Let them eat (birthday) cake: reframing healthy eating in healthcare organizations (2025)
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Auteurs :
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Laura J. Kennedy, Auteur ;
Sara F. L. Kirk, Auteur ;
Meaghan Sim, Auteur ;
Jeanna Parsons Leigh, Auteur
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Type de document :
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Article : texte imprimé
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Dans :
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Global Health Promotion (Vol. 32, n° 4, décembre 2025)
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Article en page(s) :
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pp. 15–24
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Langues :
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Anglais
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Catégories :
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PROMOTION DE LA SANTE
ALIMENTATION EQUILIBREE
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Résumé :
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"Healthy eating is influenced by a myriad factors ranging from individual to societal. Healthcare organizations have recently adopted healthy eating policies to improve food environments; however, how such policies shape practice is still unknown. This qualitative study explores perspectives on continuous quality improvement (CQI) among healthcare staff and managers working in hospital foodservices post-implementation of a healthy eating policy aimed at improving food environments. We conducted semi-structured interviews with 12 foodservices staff at Nova Scotia Health. Participants varied in role (administrative, point-of-sale) and location (rural/urban). We analyzed findings using directed content analysis. Participants’ approach to quality revealed a range of definitions of healthy eating, from health promotion efforts directed towards individual behavior change management to a broader emphasis on supportive food environments. This research also highlighted the complexity of the healthcare food environment in which health promotion was being implemented, a ‘setting’ as per the ‘settings approach’ to health promotion, but also revealing a ‘setting within a setting’: food environments within healthcare environments. These nested environments are alternatively more business or healthcare service-centric, within the larger healthcare environment. Healthcare practitioners’ views on effective implementation of the policy also spanned many scales of healthy eating, informed by concepts within their core healthcare practice (dietetics: nutrients), the organization (historical nutrition contexts) and broader food culture (food trends and choice). This study has demonstrated that CQI for a healthier food environment within healthcare needs a broader focus to advance benchmarks for health promotion."
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Catalogueur :
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RESOdoc
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