The Red Apple healthy food environments in hospitals project: a qualitative analysis of the implementation process Public Deposited

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Last Modified
  • March 22, 2019
Creator
  • Neffa, Deborah
    • Affiliation: Hussman School of Journalism and Media
Abstract
  • Increases in adult obesity and employee health care costs have lead many health services organizations, but only some hospitals in the United States, to develop health promotion programs. In 2008, NC Prevention Partners disseminated a food environment project designed to improve nutrition in 129 North Carolina hospitals. By March 2011, 86 of the hospitals had reached full implementation (Red Apple status). Fifty-three managers and staff who implemented the project in nine Red Apple hospitals were interviewed about the implementation process. Grounded theory analysis of the interviews revealed that feedback and support from top-level hospital administrators, fellow project implementers, and NCPP were necessary for implementation success. The analysis also revealed that the project's implementation and maintenance stages were influenced by informal direct and indirect feedback from target audiences, and that feedback helped implementers see the project as beneficial to employee health and to the hospital. Implications for future interventions are discussed.
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  • In Copyright
Note
  • "... in partial fulfillment of the requirements for the degree of Master of Arts in the School of Journalism and Mass Communication."
Advisor
  • Brown, Jane D.
Degree granting institution
  • University of North Carolina at Chapel Hill
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Place of publication
  • Chapel Hill, NC
Access
  • Open access
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