PT - JOURNAL ARTICLE AU - Archana Shrestha AU - Prajjwal Pyakurel AU - Abha Shrestha AU - Rabin Gautam AU - Nisha Manandhar AU - Elizabeth Rhodes AU - Dipesh Tamrakar AU - Biraj Man Karmacharya AU - Vasanti Malik AU - Josiemer Mattei AU - Donna Spiegelman TI - Facilitators and barriers to healthy eating in a worksite cafeteria: a qualitative study from Nepal AID - 10.1136/heartasia-2017-010956 DP - 2017 Oct 01 TA - Heart Asia PG - e010956 VI - 9 IP - 2 4099 - http://heartasia.bmj.com/content/9/2/e010956.short 4100 - http://heartasia.bmj.com/content/9/2/e010956.full AB - Objective Worksite interventions can serve as a potential platform for translating existing knowledge of diabetes prevention and facilitate healthy food choices. The study explored perceptions about healthy eating as well as potential facilitators and barriers to healthy eating among employees in a wire manufacturing factory in Nepal.Methods and materials We conducted a cross-sectional exploratory qualitative study in a wire manufacturing industry in eastern Nepal. We conducted three focus group discussions (FGDs) with a total of 26 employees and four in-depth interviews (IDIs) with cafeteria operators/managers from a wire manufacturing factory in eastern Nepal. FGDs and IDIs were audio-recorded, transcribed verbatim and analysed using the thematic method.Results Most employees defined healthy eating as the consumption of food prepared and maintained using hygienic practices and fresh foods in general. Major barriers to healthy eating included unavailability of healthy foods, difficulty in changing eating habits, the preference for fried foods in Nepali culture and the high costs of some healthy foods. The most commonly reported facilitator of healthy eating was the availability of affordable healthy food options in worksite cafeterias.Conclusion Availability of healthy food options at an affordable price could lead to healthier food choices in the worksite.