Table 2 Background and setting characteristics of the 18 participants
Background characteristics | n/yrs. | |
|---|---|---|
Age | Mean | 47 yrs. |
Range | 32–64 yrs. | |
Gender | Female | 16 |
Male | 2 | |
Non-binary | 0 | |
Experience in the field | Median | 10 yrs. |
Range | 1–37 yrs. | |
Experience in current position | Median | 3 yrs. |
Range | 1–13 yrs. | |
Position | General manager | 9 |
Development manager | 7 | |
Clinical dietitian | 2 | |
Highest level of education | Masters/PhD | 6 |
Bachelors | 10 | |
Academic/other post-secondary | 2 | |
Affiliation | Service division | 12 |
Clinical division | 6 |
Setting characteristics | n | |
|---|---|---|
Hospital coverage | Several | 12 |
Single | 6 | |
Foodservice operator | Public | 10 |
Private | 7 | |
Public and private | 1 | |
Foodservice staff in wards | Yes | 15 |
No | 3 | |
Lunch portions/day | Median | 600 |
Range | 150–11000 | |
Foodservice production | Cook serve | 3 |
Cook chill | 9 | |
Combination of several | 6 |