Journal article

Factors influencing hospital foodservice staff's capacity to deliver a nutrition intervention

Jorja Collins, Catherine E Huggins, Judi Porter, Claire Palermo

NUTRITION & DIETETICS | WILEY | Published : 2017


AIM: Implementation of an intervention can result in a discrepancy between what was planned and what is delivered, affecting outcomes for recipients. The aim was to explore, from the perspective of hospital foodservice staff, their experiences delivering a nutrition intervention and the barriers and enablers to its implementation. METHODS: A process evaluation of a pilot study was undertaken using qualitative description. A purposive sample (n = 15) of hospital foodservice supervisors and foodservice assistants responsible for delivering a higher energy menu to hospital patients participated in focus groups and semistructured interviews. Theoretical frameworks of behaviour underpinned the me..

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University of Melbourne Researchers


Funding Acknowledgements

JC is the recipient of an Australian Postgraduate Award scholarship. The pilot study was supported by the Departments of Dietetics and Foodservice at the Health Network. Data transcription was funded by Monash University Department of Nutrition and Dietetics.