Are Hospital Workers Healthy?

Sharma, Shreela V.; Upadhyaya, Mudita; Karhade, Mandar; Baun, William B.; Perkison, William B; Pompeii, Lisa; Brown, H. Shelton; Hoelscher, Deanna M.

doi:10.1097/jom.0000000000000895

Cited by 18 publications

(12 citation statements)

References 44 publications

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“…Certain work settings such as health care are associated with higher prevalence of obesity due to work-related factors such as long work hours (>40 hours/week), shift work, and work-related stress (Luckhaupt, Cohen, Li, & Calvert, 2014; Sharma et al, 2016; Taylor & Bithoney, 2012). Compared with other U.S. workforces, hospital employees face higher cardiovascular risk factors have lower preventive health screening rates, lower participation in wellness programs, and higher emergency room (ER) and inpatient utilization rates (Sharma et al, 2016; Taylor & Bithoney, 2012). Moreover, health care employers are spending more on health care–related costs than employers from other industries (Taylor & Bithoney, 2012).…”

Section: Introductionmentioning

confidence: 99%

Obesity Prevention Worksite Wellness Interventions for Health Care Workers: A Narrative Review

Upadhyaya

Sharma

Pompeii

et al. 2019

Workplace Health Saf

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Background: Health care workers face elevated risk of obesity due to their unique work requirements. The purpose of this systematic review was to present a narrative summary of the characteristics and effectiveness of worksite wellness programs focusing on preventing obesity among health care workers. Method: The databases Medline, CINAHL, Embase, PsycINFO, and PubMed were searched. Experimental and quasi-experimental studies published in English (between 2000 and 2018) that (a) were worksite interventions, (b) had intervention directed toward health care employees, and (c) reported weight-related outcomes were included. We excluded commercial weight loss studies. Two coders extracted data on the following: purpose, key study characteristics, design, type and dosage of intervention, outcome measure(s), attrition rate, and risk of bias. Results: Of the 51 studies included in this review, the majority (75%, n = 38) targeted diet and physical activity behaviors. The majority reported improved weight outcomes in favor of the intervention. Overall, moderate- to high-intensity behavioral strategies, using any mode of intervention delivery (phone, face-to-face, or Internet), delivered by a trained professional were effective in improving weight-related outcomes. Environmental strategies were effective in improving healthier habits. Self-directed strategies worked better for motivated employees. Discussion: Multicomponent interventions offered in health care settings may be successful in improving employee weight. Across study designs, several gaps in the reporting of intervention design, dosage, fidelity, and system-level outcomes were found. Conclusion/Applying research to practice: Occupational health professionals should continue to be creative in developing multicomponent interventions (combining behavioral/educational, environmental, and organizational support) and use evidence guidance frameworks/tools to design an intervention and report dosage outcomes.

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Section: Introductionmentioning

confidence: 99%

Obesity Prevention Worksite Wellness Interventions for Health Care Workers: A Narrative Review

Upadhyaya

Sharma

Pompeii

et al. 2019

Workplace Health Saf

Self Cite

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“…In Western countries, there is a higher prevalence of hospital personnel with overweight and obese. A UK survey showed that approximately half of the NHS staff were overweight or obese 30. A study in Mexico revealed that the prevalence of personnel with overweight and obese was 60% 23.…”

Section: Discussionmentioning

confidence: 99%

“…Hospital employees with obesity have shown higher consumption of potatoes, fats, sugary beverages, and spend more time watching television, playing computer games, and sitting 31. In a UK NHS staff survey, there was low compliance to a five-a-day fruits and vegetables recommendation and physical activity guidelines 30…”

Section: Discussionmentioning

confidence: 99%

<p>Morbidity associated with overweight and obesity in health personnel: a 10-year retrospective of hospital-based cohort study in Taiwan</p>

Yeh

Chen

Chiu

et al. 2019

DMSO

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PurposeTo investigate morbidity associated with overweight and obesity in health personnel and compare the differences among work roles.Materials and methodsThis retrospective cohort study examined measurements obtained during employee medical checkups between 2007 and 2016 in a Taiwan medical center. BMI was used to define overweight (≥24 and <27 kg/m2) and obesity (≥27 kg/m2). Morbidity refers to prevalence, period incidence proportion, and incidence rate. Multivariable Cox model was used to estimate the HRs and 95% CI of the incidence proportion across work roles.ResultsTen thousand six hundred fifty-one health personnel with 24,295 BMI measurements were recruited. Mean age was 33.4±10.7 years and 72.4% was female. In total, 1,992 (8.2%) health personnel were underweight, 13,568 (55.8%) had a normal BMI, 5,097 (21%) were overweight, and 3,638 (15%) were obese. Five thousand nine hundred one health personnel with 31,172 different interval-year arrangement combinations were obtained. The incidence proportion of overweight and obesity was 1,947 (6.2%) and 1,494 (4.8%), respectively. The incidence rate was 37/1,000 and 15/1,000 person-years, respectively. Compared with that in supporting staff, the HR of overweight in doctors, nurses, and allied health professionals was 0.93 (95% CI =0.73–1.18, P=0.553), 0.92 (95% CI =0.73–1.16, P=0.491), and 0.85 (95% CI =0.67–1.09, P=0.202), respectively. Similarly, the HR of obesity was 0.86 (95% CI =0.66–1.14, P=0.301), 0.89 (95% CI =0.67–1.18, P=0.430), and 0.84 (95% CI =0.63–1.13, P=0.248), respectively.ConclusionIn health personnel, the prevalence of overweight and obesity was 21% and 15%, respectively. The incidence proportion was 6.2% and 4.8%, respectively. Morbidity across the four health work roles examined was not significantly different.

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“…Considering the frequent use of staff canteens [2,3,4] and the high prevalence of obesity and associated metabolic complications among health professionals [13,14,15,16], the nutritional quality of food served in hospital staff canteens is an important issue. Previous studies have often reported that frequent consumption of food produced outside the home, which is characterized by poor nutritional quality, is associated with adverse health outcomes [1].…”

Section: Discussionmentioning

confidence: 99%

“…In the UK around 61% of nurses and 49% of other healthcare professionals are either obese or overweight [14]. This high prevalence of obesity and associated metabolic complications among people working in the healthcare sector has also been observed in other countries [13,15,16]. Beyond the health risks of being overweight or obes for healthcare staff themselves, this may actually have clinical implications for patient care, as it has been found that lifestyle advice on diet and exercise given by an overweight healthcare professional may be less convincing to patients [13].…”

Section: Introductionmentioning

confidence: 95%

Nutritional Quality of Lunches Served in South East England Hospital Staff Canteens

2018

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Worksite canteens generally are characterized by obesogenic environments, which offer access to energy-dense foods and sugar-sweetened beverages rather than nutrient-rich food. This study assessed the nutritional quality of hot lunches offered in National Health Service (NHS) hospital staff canteens: 35 side dishes and 112 meals were purchased from 8 NHS hospital staff canteens. The meals were analyzed for portion size, energy, protein, total fat, saturated fatty acids (SFAs), salt, and the sodium to potassium ratio. The vegetarian and meat-based lunch meals served in the hospital staff canteens tended to be high in energy, total fat, saturated fatty acids, and salt: 40%, 59% and 67% of meat meals and 34%, 43%, and 80% of vegetarian meals were assigned the red traffic light label for total fat, salt, and SFAs per portion, respectively. Similar types of meals, but served in different hospitals, varied considerably in their nutritional quality. The consumption of some lunch meals could provide more than 50% of recommended total fat, SFAs, and salt for both men and women and daily energy for women. The majority of analyzed lunch meals were characterized by an unfavorable nutrient profile, and regular consumption of such meals may increase the risk of noncommunicable diseases.

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Are Hospital Workers Healthy?

Abstract: Understanding the risk profile of hospital workers is critical to developing effective interventions.

Cited by 18 publications

References 44 publications

Obesity Prevention Worksite Wellness Interventions for Health Care Workers: A Narrative Review

Obesity Prevention Worksite Wellness Interventions for Health Care Workers: A Narrative Review

<p>Morbidity associated with overweight and obesity in health personnel: a 10-year retrospective of hospital-based cohort study in Taiwan</p>

Nutritional Quality of Lunches Served in South East England Hospital Staff Canteens

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