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Tackling NHS staff stress levels in an ‘eggstraordinary’ way

Lee, S.; Blake, H.

Authors

S. Lee



Abstract

Occupational stress levels amongst employees are a key area of concern for the National Health Service with Government calls for healthcare employers to provide a positive ‘health culture’ and facilities which encourage staff to consider their own health and wellbeing.
A novel intervention for addressing workplace stress is the provision of a self-contained personal wellness centre, called the SenzOri Egg, designed to provide an opportunity for individuals to relax and enjoy a short wellbeing therapy during their work break. A pilot survey was conducted to evaluate the attractiveness and perceived stress-reducing benefits of the ‘Egg’ to 108 users, at an acute NHS Hospital. Perceived stress levels were high and a large proportion of staff reported not taking breaks during their working hours.
Use of the ‘Egg’ produced a significant short term reduction in perceived stress levels and was well-received by users. This study suggests that stress interventions, such as wellness units, are feasible interventions in a hospital setting, and may be an effective way of reducing the short term ill effects of high levels of perceived stress in healthcare staff, although this warrants further research. We propose that such interventions may be an important ‘first step’ in changing the long-term health culture and behaviours of healthcare staff, particularly those whom have previously been resistant to health promotion programmes.

Journal Article Type Article
Publication Date 2009
Print ISSN 0954-2027
Publisher British Psychological Society
Peer Reviewed Peer Reviewed
Volume 18
Issue 2
Pages 8-13
APA6 Citation Lee, S., & Blake, H. (2008). Tackling NHS staff stress levels in an ‘eggstraordinary’ way. Health Psychology Update, 18(2), (8-13). ISSN 0954-2027
Keywords workplace wellness, stress, intervention, employees, nurses
Publisher URL https://shop.bps.org.uk/publications/health-psychology-update-vol-18-no-2-2009.html
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