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Facilitators and barriers to healthy eating in a worksite cafeteria: a qualitative study from Nepal
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...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BMJ Publishing Group
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5708323/ https://www.ncbi.nlm.nih.gov/pubmed/29225703 http://dx.doi.org/10.1136/heartasia-2017-010956 |
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author | Shrestha, Archana Pyakurel, Prajjwal Shrestha, Abha Gautam, Rabin Manandhar, Nisha Rhodes, Elizabeth Tamrakar, Dipesh Karmacharya, Biraj Man Malik, Vasanti Mattei, Josiemer Spiegelman, Donna |
author_facet | Shrestha, Archana Pyakurel, Prajjwal Shrestha, Abha Gautam, Rabin Manandhar, Nisha Rhodes, Elizabeth Tamrakar, Dipesh Karmacharya, Biraj Man Malik, Vasanti Mattei, Josiemer Spiegelman, Donna |
author_sort | Shrestha, Archana |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-5708323 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | BMJ Publishing Group |
record_format | MEDLINE/PubMed |
spelling | pubmed-57083232017-12-08 Facilitators and barriers to healthy eating in a worksite cafeteria: a qualitative study from Nepal Shrestha, Archana Pyakurel, Prajjwal Shrestha, Abha Gautam, Rabin Manandhar, Nisha Rhodes, Elizabeth Tamrakar, Dipesh Karmacharya, Biraj Man Malik, Vasanti Mattei, Josiemer Spiegelman, Donna Heart Asia Original Research 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. BMJ Publishing Group 2017-10-26 /pmc/articles/PMC5708323/ /pubmed/29225703 http://dx.doi.org/10.1136/heartasia-2017-010956 Text en © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2017. All rights reserved. No commercial use is permitted unless otherwise expressly granted. This is an Open Access article distributed in accordance with the terms of the Creative Commons Attribution (CC BY 4.0) license, which permits others to distribute, remix, adapt and build upon this work, for commercial use, provided the original work is properly cited. See: http://creativecommons.org/licenses/by/4.0/ |
spellingShingle | Original Research Shrestha, Archana Pyakurel, Prajjwal Shrestha, Abha Gautam, Rabin Manandhar, Nisha Rhodes, Elizabeth Tamrakar, Dipesh Karmacharya, Biraj Man Malik, Vasanti Mattei, Josiemer Spiegelman, Donna Facilitators and barriers to healthy eating in a worksite cafeteria: a qualitative study from Nepal |
title | Facilitators and barriers to healthy eating in a worksite cafeteria: a qualitative study from Nepal |
title_full | Facilitators and barriers to healthy eating in a worksite cafeteria: a qualitative study from Nepal |
title_fullStr | Facilitators and barriers to healthy eating in a worksite cafeteria: a qualitative study from Nepal |
title_full_unstemmed | Facilitators and barriers to healthy eating in a worksite cafeteria: a qualitative study from Nepal |
title_short | Facilitators and barriers to healthy eating in a worksite cafeteria: a qualitative study from Nepal |
title_sort | facilitators and barriers to healthy eating in a worksite cafeteria: a qualitative study from nepal |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5708323/ https://www.ncbi.nlm.nih.gov/pubmed/29225703 http://dx.doi.org/10.1136/heartasia-2017-010956 |
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