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Table 1 Participant characteristics of the food service staff (n = 16)

From: The perceptions of food service staff in a nursing home on an upcoming transition towards a healthy and sustainable food environment: a qualitative study

Characteristics

N (%)

Sex

 

Men

Women

9 (56.3%)

7 (43.8%)

Years working in residential care (median, range)A

8 (1–26)

Practice type

 

Facility management

Kitchen staff location A

Wait staff location A

Wait staff location BB

2 (12.5%)

4 (25.0%)

3 (18.8%)

7 (43.8%)

  1. AYears working of three employees are missing.
  2. BIncluding two welfare staff members.
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BMC Geriatrics

ISSN: 1471-2318

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