Caring for Those Who Care for Everyone: Nutrition Intervention for Nurses and Nursing Assistants
Faculty Mentor Information
2
Abstract
Nurses and CNAs are vital members of the health care team. They typically have more contact with patients than any other health care provider. They work long hours that are often short staffed. Breaks often go missed and as a consequence poor food choices are made or the person goes hungry. The purpose of this study was to assess nurses and CNAs reported stress levels and dietary behaviors via a brief survey before and after a nutrition intervention. The nutrition intervention consisted of a refueling station set up at the nurse’s station. The mini-refrigerator and surrounding area was filled with nutrient dense snacks such as turkey pita sandwiches, fruit, vegetables and hummus, granola bars, pretzels etc. Twenty-three nurses and CNAs at two facilities completed all parts of the study. The participants completed surveys before and after the intervention. Following the study 91% of participant’s reported an awareness of their eating habits while at work. A greater understanding about nurse’s/CNAs workplace stress level and its impact on nutritional status was acquired. Reported barriers to eating during work included lack of time, high work load and accessibility. Future research should include interviews, longer intervention, greater accessibility to the fueling station and beverages.
Caring for Those Who Care for Everyone: Nutrition Intervention for Nurses and Nursing Assistants
Nurses and CNAs are vital members of the health care team. They typically have more contact with patients than any other health care provider. They work long hours that are often short staffed. Breaks often go missed and as a consequence poor food choices are made or the person goes hungry. The purpose of this study was to assess nurses and CNAs reported stress levels and dietary behaviors via a brief survey before and after a nutrition intervention. The nutrition intervention consisted of a refueling station set up at the nurse’s station. The mini-refrigerator and surrounding area was filled with nutrient dense snacks such as turkey pita sandwiches, fruit, vegetables and hummus, granola bars, pretzels etc. Twenty-three nurses and CNAs at two facilities completed all parts of the study. The participants completed surveys before and after the intervention. Following the study 91% of participant’s reported an awareness of their eating habits while at work. A greater understanding about nurse’s/CNAs workplace stress level and its impact on nutritional status was acquired. Reported barriers to eating during work included lack of time, high work load and accessibility. Future research should include interviews, longer intervention, greater accessibility to the fueling station and beverages.