Table 4 Characteristics of the food environment dimensions assessed via the checklist in sub-study 2
|  | Total n (%) total n = 64 | Hospitals n (%) total n = 28 | Long-term care facilities n (%) total n = 36 |
|---|---|---|---|
PHYSICAL DIMENSION | Â | Â | Â |
Type of on-site food and drink facility | Â | Â | Â |
 Restaurant accessible for everyone | 47 (73.4) | 26 (92.9) | 21 (58.3) |
 Restaurant for staff only | 23 (35.9) | 18 (64.3) | 5 (13.9) |
 Coffee-/lunch corner | 36 (56.3) | 22 (78.6) | 14 (38.9) |
 Kiosk or small (gift) shop | 34 (53.1) | 25 (89.3) | 9 (25.0) |
 Supermarket | 7 (10.9) | 2 (7.1) | 5 (13.9) |
Vending machines | Â | Â | Â |
 Snacks and soft drinks combined | 20 (31.3) | 19 (67.9) | 1 (2.8) |
 Soft drinks | 12 (18.8) | 7 (25.0) | 5 (13.9) |
 Snacks | 5 (7.8) | 4 (14.3) | 1 (2.8) |
 Healthy items | 13 (20.3) | 12 (42.9) | 1 (2.8) |
On-site kitchen for health care receivers is present | 56 (87.5) | 23 (82.1) | 33 (91.7) |
The food for health care receivers is (partly) freshly cooked in on-site kitchen | 37 (57.8), 10 (15.6) partly | 15 (53.6) | 22 (61.1), 10 (27.8) partly |
POLITICAL DIMENSION | Â | Â | Â |
Familiarity with national guidelines for healthy food environments (yes) | 51 (79.7) | 27 (96.4) | 24 (66.7) |
National guidelines for healthy food environments are (partly) applied for | Â | Â | Â |
Staff facilities (yes) Visitor facilities (yes) | 47 (73.4) 40 (62.5) | 25 (89.3) 23 (82.1) | 22 (61.1) 17 (47.2) |
Food and drinks for health care receivers is based on national dietary guidelines (yes) | 47 (73.4) | 20 (71.4) | 27 (75.0) |
Developed food vision is based on national dietary guidelines for (yes) | Â | Â | Â |
Health care receivers Staff Visitors | 47 (73.4) 34 (53.1) 29 (45.3) | 23 (82.1) 22 (78.6) 20 (71.4) | 24 (66.7) 12 (33.3) 9 (25.0) |
Food policy documents are developed and administered by interdisciplinary team (yes) | 36 (56.3) | 21 (75.0) | 15 (41.7) |
ECONOMIC DIMENSION | Â | Â | Â |
Restaurant for everyone accessible (health care receivers, staff, visitors) | Â | Â | Â |
Yes, available | 47 (73.4) | 26 (92.9) | 21 (58.3) |
If yes, how is it managed? | Â | Â | Â |
 Outsourced  In-house, profit motive  In-house, no profit motive  Other | 10 (21.3) 12 (25.5) 22 (46.8) 3 (6.4) | 9 (34.6) 9 (34.6) 7 (26.9) 1 (3.8) | 1 (4.8) 3 (14.3) 15 (71.4) 2 (9.5) |
Restaurant only for staff | Â | Â | Â |
Yes, available | 23 (35.9) | 18 (64.3) | 5 (13.9) |
If yes, how is it managed? | Â | Â | Â |
 Outsourced  In-house, profit motive  In-house, no profit motive  Other | 2 (8.7) 3 (13.0) 17 (73.9) 1 (4.3) | 2 (11.1) 2 (11.1) 14 (77.8) 0 (0.0) | 0 (0.0) 1 (20.0) 3 (60.0) 1 (20.0) |
Food-service for health care receivers | Â | Â | Â |
Outsourced In-house Other | 5 (7.8) 56 (87.5) 3 (4.7) | 3 (10.7) 25 (89.3) 0 (0.0) | 2 (5.6) 31 (86.1) 3 (8.3) |