This research was a cross-sectional study conducted to assess the difficulties faced by and identify requisite information for the human resources staff in supporting cancer survivors to balance between treatment and work. In 2011, we asked each of the 704 occupational health nurses (OHNs), certified by the bureau of occupational health nurses in the Japan Society of Occupational Health, to hand-deliver a questionnaire to one human resources staff with whom they are collaborating. Eighty-one human resources staff participated in this survey, of whom 33 had experience supporting cancer survivors.

More than three-fourths of the participants had some difficulties deciding ‘How to interact with the family of an employee diagnosed as having cancer.’ In three questionnaire items including ‘Specific considerations required at the workplace by region of cancer’ (p=.006), ‘Specific considerations required at the workplace by cancer treatment method’ (p=.045), and ‘When and how to cooperate with the occupational health staff’ (p=010), participants with experiences as support survivors rated the usefulness of prior information significantly lower than those without such experiences.

The results of this study can be utilized as the primary evidence in evaluating various aspects of support issues, such as those regarding changes in the degree of difficulty felt by human resources staff.

Background: Previous research has reported the association between meal enjoyment and depressive symptoms at Japanese care facilities and staffs have been attempting to organize dining environment where one enjoys the meal; however, despite the staffs’ attempt to arrange the dining environment, the association between meal enjoyment and depressive symptoms could vary amongst residents with different lifestyles. In this study, we focused on socio-demographic factors and social connection of facility residents, and aimed to explore the possible interacting factors of the association. Methods: A cross-sectional survey was conducted among residents older than 65 years at senior care facility in Japan (N=190). Results: Meal enjoyment was negatively associated with the risk of depressive symptoms, and age and social connection modified the association. In a group that reportedly enjoyed the meal, people older than 85 had higher likelihood of depressive symptoms compared to younger group. Furthermore, people who enjoyed the meal but had small social connections had higher likelihood of depressive symptoms, compared to those with larger social connections. Conclusions: Findings suggest that staffs should consider residents’ age and social connections to provide adequate meal support and maintain or promote good mental health of the residents.