The Healthy Nurse: Identifying Barriers to Healthy Eating at Work.

Abstract

To identify the barriers to healthy eating in a nurse's work environment by utilizing the PhotoVoice method, a self-report survey, and semi-structured interviews. Recruitment of participants consisted of friends and acquaintances (i.e., convenience sample) that are current nurses in the field. Research design comprised of three parts: photo collection, a self-report survey, and individual semi-structured interviews. Participants used PhotoVoice to take pictures of their experiences and environment. This tool focused on barriers, strengths and weaknesses. Participants were allotted two weeks to collect pictures, and used personal devices such as a cell phone. Pictures were then sent directly to the researcher via email and securely stored. Surveys were administered by Qualtrics to each participant to complete on their own time. The self-report survey was a compilation of variables the researcher sought to analyze: nutrition habits, mental and emotional health, physical health, and demographics. During the interviews, the participants explained and discussed their photographs. A list of follow-up questions were constructed to provide supplemental information. Each interview was completed under 30 minutes. Participants were informed the interviews were audio recorded, and were later transcribed verbatim by the researcher. The final sample size concluded 6 participants. Over half the nurses worked in a hospital setting. Common themes to barriers comprised of inconsistent break patterns, lack of availability and quality of food, and the abundance of accessible unhealthy options. Participant recommendations included bringing in healthier options, easier access and availability to healthy food, a nurse buddy system and accountability among staff. Attention and research are lacking in this area and further studies are necessary to shine light on the importance of a nurse's health. Future organizational support for nurses involves an extension on cafeteria hours to allow all shifts to obtain quality food, ordering healthier options, allow for water bottles or dispensers to be heavily present and to implement a plan for sufficient breaks. There was not a need for funding.