Public health nutrition workforce development in seven European countries: constraining and enabling factors
2012 (English)In: Public Health Nutrition, ISSN 1368-9800, E-ISSN 1475-2727, Vol. 15, no 11, 1989-1998 p.Article in journal (Refereed) Published
Objectives: Little is known about current public health nutrition workforce development in Europe. The present study aimed to understand constraining and enabling factors to workforce development in seven European countries.
Design: A qualitative study comprised of semi-structured face-to-face interviews was conducted and content analysis was used to analyse the transcribed interview data.
Setting: The study was carried out in Finland, Iceland, Ireland, Slovenia, Spain, Sweden and the UK.
Subjects: Sixty key informants participated in the study.
Results: There are constraining and enabling factors for public health nutrition workforce development. The main constraining factors relate to the lack of a supportive policy environment, fragmented organizational structures and a workforce that is not cohesive enough to implement public health nutrition strategic initiatives. Enabling factors were identified as the presence of skilled and dedicated individuals who assume roles as leaders and change agents.
Conclusions: There is a need to strengthen coordination between policy and implementation of programmes which may operate across the national to local spectrum. Public health organizations are advised to further define aims and objectives relevant to public health nutrition. Leaders and agents of change will play important roles in fostering intersectorial partnerships, advocating for policy change, establishing professional competencies and developing education and training programmes.
Place, publisher, year, edition, pages
Cambridge, United Kingdom: Cambridge University Press , 2012. Vol. 15, no 11, 1989-1998 p.
Public health nutrition, workforce development, enabling and constraining factors, Europe
Public Health, Global Health, Social Medicine and Epidemiology Nutrition and Dietetics
Research subject Culinary Arts and Meal Science
IdentifiersURN: urn:nbn:se:uu:diva-304901DOI: 10.1017/S1368980012003874ISI: 000310019200003PubMedID: 22894796ScopusID: 2-s2.0-84867724524OAI: oai:DiVA.org:uu-304901DiVA: diva2:1034361
funded by DG Education and Culture - JOBNUT project2016-10-112016-10-112016-10-18Bibliographically approved