ArticlePublic health nutrition2021
Evaluation of the food environment of public hospitals in a Brazilian metropolis.
Article in Public health nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 11 citations in OpenAlex.
- Work stress, dietary patterns, and physical activity on metabolic and hepatic biomarkers among healthcare professionals in Ghana.Journal of health, population, and nutrition · 2026Article
- Instruments for assessing organisational food environments of workplaces: a scoping review.Public health nutrition · 2025Article
- Article
- Adaptation of a pediatric hospital to the recommendations of the Brazilian Dietary Guidelines, Niterói, 2023.Epidemiologia e servicos de saude : revista do Sistema Unico de Saude do Brasil · 2025Observational
- Characterizing food environments of hospitals and long-term care facilities in the Netherlands: a mixed methods approach.BMC health services research · 2024Article
- Organizational Food Environments: Advancing Their Conceptual Model.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveTo characterise the food environment of public hospitals in a Brazilian metropolis.
designA cross-sectional study involving the audit of mini-kitchens, non-commercial food services, commercial food services and vending machines within hospitals and interviews with workers and managers. Environmental dimensions assessed included: availability, accessibility, affordability, convenience, nutrition information, promotion and advertising, infrastructure for food and ambience, in addition to decisions-level aspects.
settingRio de Janeiro, Brazil.
participants24 public hospitals in the municipal health network.
resultsOf the hospitals assessed, 92·0 % had a non-commercial food service, 87·5 % had mini-kitchens (facilities to consume food taken from home), 37·5 % had commercial food services and 25·0 % had vending machines. Mini-kitchens were available in most but not all hospitals, a key facility given that few commercial or non-commercial food services were open 24 h a day. The food availability in the hospitals surveyed did not promote healthy eating. A wide variety of ultra-processed foods and drinks was found and advertising promoting their consumption, even in non-commercial food services with menus planned by nutritionists. Water filters/fountains were present in around 50 % of mini-kitchens and non-commercial food services but were unavailable in commercial food services. According to workers interviewed, the temperature of the environment was the worst-rated aspect of mini-kitchens, non-commercial food services and commercial food services. Nutrition service managers reported little involvement in producing biddings and proposals for hiring outside companies to run non-commercial food services or commercial food services.
conclusionThe food environment of the hospitals studied did not promote healthy eating habits.
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Registered trials
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