AJPM focus · 2026
Leadership, Liaisons, and Logistics: Military Perspectives on Facilitators and Barriers to Optimizing the Food Environment.
СтатьяНазвание и аннотация: Перевод в очереди
Обработка статьи · этапы, ошибки и управление
Загрузка состояния…
Ошибки и ограничения
История · было → стало
Состояние обновляется каждые 5 секунд, пока блок открыт. Процент показывается только там, где известен объём работы. Пауза останавливает продолжение этапа; текущий запрос к источнику может завершиться.
Kirkpatrick Katie M, Hinman Sarah J, Robinson Deborah J, Chamberlin Rachel A, McCarthy Rory G, Scott Jonathan M
Аннотация
INTRODUCTION: This study explored the factors that influence the development and implementation of food environment improvement interventions at military installations.
METHODS: As part of a mixed-methods study with 12 military installations representing all service branches, researchers conducted feedback sessions to explore the facilitators and barriers of the food environment improvement process. Local team members (n=36) were across 2 cohorts and 12 sites, including health and nutrition professionals, food-venue operators, foodservice professionals, and unit leadership. Local teams evaluated their local food environment using the military nutrition environment assessment tool and then created and executed, as able, an intervention to improve healthy food policy, availability, or behavioral design at a selected food venue. During feedback sessions, local teams were asked about facilitators and barriers to success, overall and during each study phase (food environment assessment, intervention venue selection, intervention planning, and implementation).
RESULTS: Researchers used a qualitative description approach to code feedback sessions and identify themes. Key facilitators included leadership support and buy-in (leadership), stakeholder relationships (liaisons), and provision of resources (materials, knowledge, assistance) locally and by researchers (logistics). Key barriers included limited resources (time, funds, personnel), perceived challenges with menu changes, existing vendor contracts and profitability priorities, lack of leadership support, and insufficient knowledge of the evaluation tool and its potential benefits. Participants also stated that the current American food culture is a barrier to improving local food environments.
CONCLUSIONS: Some barriers can be addressed locally, whereas others must be addressed at higher levels of leadership. Multilevel strategies are essential to transform the built environment into one where nutrition is prioritized.
METHODS: As part of a mixed-methods study with 12 military installations representing all service branches, researchers conducted feedback sessions to explore the facilitators and barriers of the food environment improvement process. Local team members (n=36) were across 2 cohorts and 12 sites, including health and nutrition professionals, food-venue operators, foodservice professionals, and unit leadership. Local teams evaluated their local food environment using the military nutrition environment assessment tool and then created and executed, as able, an intervention to improve healthy food policy, availability, or behavioral design at a selected food venue. During feedback sessions, local teams were asked about facilitators and barriers to success, overall and during each study phase (food environment assessment, intervention venue selection, intervention planning, and implementation).
RESULTS: Researchers used a qualitative description approach to code feedback sessions and identify themes. Key facilitators included leadership support and buy-in (leadership), stakeholder relationships (liaisons), and provision of resources (materials, knowledge, assistance) locally and by researchers (logistics). Key barriers included limited resources (time, funds, personnel), perceived challenges with menu changes, existing vendor contracts and profitability priorities, lack of leadership support, and insufficient knowledge of the evaluation tool and its potential benefits. Participants also stated that the current American food culture is a barrier to improving local food environments.
CONCLUSIONS: Some barriers can be addressed locally, whereas others must be addressed at higher levels of leadership. Multilevel strategies are essential to transform the built environment into one where nutrition is prioritized.