scholarly journals Examining the Association Between Hispanic Caribbean Restaurant Characteristics and Healthy Menu Images in New York City

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 275-275
Author(s):  
Eddie Nelson Sakowitz ◽  
Melissa Fuster
Keyword(s):  
New York ◽  
Population Density ◽  
Low Income ◽  
Descriptive Analysis ◽  
Research Area ◽  
Future Health ◽  
Nutrition Environment ◽  
Hispanic Caribbean ◽  
Caribbean Population ◽  
Menu Design

Abstract Objectives Hispanics experience diet-related health disparities in comparison to non-Hispanic whites. Community nutrition environments can influence health outcomes, but restaurants are a largely untapped research area. This study examined how Hispanic Caribbean Restaurants (HCR) promote healthy eating through menu design, and which HCR characteristics are associated with healthy menu images (HMI). We hypothesize that HMI will be associated with more affluent neighborhoods. Methods We examined the nutrition environment in a random sample of 89 HCR in NYC. This analysis included a subsample of HCR that had menus with images (n = 51). HCR were classified as having “Healthy Menu Images” (HMI) if at least half of all images showed a potentially healthy option (i.e., non-fried entrée, a non-fried, non-starchy vegetable side, or both). Descriptive analysis and logistic regression were used to examine the association between HMI and restaurant characteristics, including Hispanic Caribbean cuisine served, type (fast-casual vs sit-down), and neighborhood characteristics (gentrification status, supermarket to bodega ratio, Hispanic-Caribbean population density). Significance was established at P < 0.10 accounting for the exploratory nature of the analysis. Results HMI were found in 39.2% of the sample and associated with neighborhood gentrification. Compared to HRC in non-gentrifying neighborhoods (poor), those located in gentrifying areas had higher odds for HMI (AOR:10.360, P = 0.052). No significant associations were found between HMI and supermarket to bodega ratio, restaurant type, Hispanic Caribbean population density, and cuisine type. Conclusions The design of a menu and its inclusion of images can direct a customer's attention to specific items, increasing the likelihood that those items will be ordered. Our research indicates potential disparities in HMI in HCR by neighborhood gentrification, underscoring inequities in these areas’ food environments. More research is needed to examine menu design in ethnic restaurants, to inform future health promotion interventions in low-income, non-gentrifying neighborhoods. Funding Sources CUNY PSC Award.

scholarly journals Ethnic Restaurant Nutrition Environments and Cardiovascular Health: Examining Hispanic Caribbean Restaurants in New York City

2020 ◽  
Vol 30 (4) ◽  
pp. 583-592
Author(s):  
Melissa Fuster ◽  
Enrique R. Pouget ◽  
Margaret A. Handley ◽  
Krishnendu Ray ◽  
Brian Elbel ◽  
...  
Keyword(s):  
New York ◽  
New York City ◽  
Puerto Rican ◽  
York City ◽  
Cardiovascular Health ◽  
Nutrition Environment ◽  
Hispanic Caribbean ◽  
Price Range ◽  
Size Type ◽  
Food Offerings

Objective: To adapt and apply the Nutri­tion Environment Measures Survey for Res­taurants (NEMS-R) to Hispanic Caribbean (HC) restaurants and examine associations between restaurant characteristics and nutrition environment measures.Methods: We adapted the NEMS-R for HC cuisines (Cuban, Puerto Rican, Dominican) and cardiovascular health-promoting fac­tors, and applied the instrument (NEMS-HCR) to a random sample of HC restau­rants in New York City (NYC) (N=89). Multivariable linear regression was used to assess independent associations between NEMS-HCR score and restaurant charac­teristics (cuisine, size, type [counter-style vs sit-down] and price).Results: None of the menus in the res­taurants studied listed any main dishes as “healthy” or “light.” More than half (52%) offered mostly (>75%) nonfried main dishes, and 76% offered at least one vegetarian option. The most common facilitator to healthy eating was offering reduced portion sizes (21%) and the most common barrier was having salt shak­ers on tables (40%). NEMS-HCR scores (100-point scale) ranged from 24.1-55.2 (mean=39.7). In multivariable analyses, scores were significantly related to cuisine (with Puerto Rican cuisine scoring lower than Cuban and Dominican cuisines), and size (with small [<22 seats] restaurants scoring lower than larger restaurants). We found a significant quadratic association with midpoint price, suggesting that scores increased with increasing price in the low­est price range, did not vary in the middle range, and decreased with increasing price in the highest range.Conclusions: Our application of the NEMS-R to HC restaurants in NYC revealed areas for potential future interventions to improve food offerings and environmental cues to encourage healthful choices. Ethn Dis. 2020;30(4):583-592; doi:10.18865/ed.30.4.592

scholarly journals Examining Community Restaurant Nutrition Environments for Cardiovascular Health: An Assessment of Hispanic Caribbean Restaurants in New York City

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 184-184
Author(s):  
Melissa Fuster ◽  
Enrique Pouget ◽  
Eddie Nelson Sakowitz ◽  
Kayla Halvey ◽  
Krishnendu Ray ◽  
...  
Keyword(s):  
New York ◽  
New York City ◽  
Puerto Rican ◽  
York City ◽  
Cardiovascular Health ◽  
Size Category ◽  
Nutrition Environment ◽  
Hispanic Caribbean ◽  
Funding Sources ◽  
Food Offerings

Abstract Objectives Examine the nutrition environment in Hispanic Caribbean (HC) restaurants, and identify restaurant-level factors associated with healthier nutrition restaurant environments. Methods We adapted the Nutrition Environment Measure Survey for Restaurants (NEMS-R) to HC cuisines and applied the instrument (NEMS-HCR) to a random sample of Cuban, Puerto Rican, and Dominican restaurants in New York City (n = 89). Descriptive and regression analysis examined the associations between the NEMS-HCR score and restaurant characteristics (HC cuisine, restaurant type, and midpoint price). Results No restaurant offered dishes labeled as healthy and almost none (2%) offered whole grains or fruit. Half of the restaurants (52%) had menus with a large proportion (&gt;75%) of nonfried (NF) main dishes and three-quarters (76%) offered at least one vegetarian option. The most common environmental facilitator to healthy eating was offering reduced portion sizes (21%) and the most common barrier was having salt shakers on tables (40%). NEMS-HCR scores (100-point scale) ranged from 24.1–55.2 (mean = 39.7). Scores varied by cuisine and size category, but not by restaurant type (sit-down vs fast casual). Puerto Rican restaurants had the lowest mean score, compared with Dominican and Cuban restaurants (33.7 ± 6.8, 39.6 ± 6.4, 43.3 ± 6.9, respectively, P &lt; 0.001). Small restaurants (&lt;22 seats) had significantly lowest scores, compared with large and medium sized (36.7 ± 7.1, 41.3 ± 7.2, 41.6 ± 6.1, respectively, P &lt; 0.05). Multivariate regression indicated that HC cuisine, restaurant size, and price were significantly associated with the score (P &lt; 0.05). Price was found to have a significant quadratic association, where lower scores were found among lower and higher priced restaurants. Conclusions HC communities present more dietary risk factors than other Hispanic groups. Our study is the first to adapt and apply the NEMS-R to HC restaurants. Restaurants are increasingly important daily sources of food. As interventions targeting individual behavior change have shown limited impact, restaurants represent an important environmental target for health promotion. The assessment showed areas for potential improvements in food offerings and environmental cues to encourage healthful choices in HC restaurants. Funding Sources CUNY PSC Award and NIH/NHLBI Career Development Award (K01).

scholarly journals Pathways to an Elite Education: Application, Admission, and Matriculation to New York City's Specialized High Schools

2018 ◽  
Vol 13 (2) ◽  
pp. 256-279 ◽  
Author(s):  
Sean Patrick Corcoran ◽  
E. Christine Baker-Smith
Keyword(s):  
High School ◽  
Middle School ◽  
New York ◽  
High Schools ◽  
Low Income ◽  
Descriptive Analysis ◽  
Alternative Measures ◽  
History Of ◽  
Talented Students ◽  
School Differences

New York City's public specialized high schools have a long history of offering a rigorous, college preparatory education to the city's most academically talented students. Though immensely popular and highly selective, their policy of admitting students using a single entrance exam has raised questions about diversity and equity in access. In this paper, we provide a descriptive analysis of the “pipeline” from middle school to matriculation at a specialized high school, identifying group-level differences in application, admission, and enrollment. In doing so, we highlight potential points of intervention to improve access for underrepresented groups. Controlling for other measures of prior achievement, we find black, Hispanic, low-income, and female students are significantly less likely to qualify for admission to a specialized high school. Differences in application and matriculation rates also affect the diversity in these schools, and we find evidence of middle school “effects” on both application and admission. Simulated policies that offer admissions using alternative measures, such as state test scores and grades, suggest many more girls, Hispanics, and white students would be admitted under these alternatives. They would not, however, appreciably increase the share of offers given to black or low-income students.

scholarly journals A Quantitative Assessment of Changes in the Consumer Nutrition Environments of New York City Hispanic Caribbean Restaurants During the COVID-19 Pandemic

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 220-220
Author(s):  
Tara Frank ◽  
Tracy Caldwell ◽  
Fabien Ca ◽  
Tamara Alam ◽  
Melissa Fuster
Keyword(s):  
New York ◽  
Food Availability ◽  
Repeated Measures ◽  
Healthy Food ◽  
Repeated Measures Anova ◽  
Nutrition Environment ◽  
Blood Institute ◽  
Hispanic Caribbean ◽  
Healthy Food Availability ◽  
T1 And T2

Abstract Objectives (1) Examine changes in healthy food availability among Hispanic Caribbean restaurants (HCR) in response to COVID-19. (2) Assess the association between changes and restaurant type. Methods A random sample of HCRs (n = 89) offering Cuban, Dominican, Puerto Rican cuisine, were examined in Summer 2019 (T1) using the NEMS-HCR, an adapted version of the Nutrition Environment Measures Survey for Restaurants (NEMS-R) and reassessed after the onset of COVID-19 in January 2021 (T2, n = 76) using online menus. We examined menu changes between T1 and T2 data sets in the NEMS-HCR overall healthy food availability (HFA) score, and specific variables: the number of healthy main dish salads (HMDS) and the menu proportion of nonfried foods (NFF) on the menu. We then examined changes by restaurant type (sit-down vs. counter-style) using repeated measures ANOVA. Results Between T1 and T2, 7 HRCs permanently closed, 1 closed for the season, and 5 were excluded due to lack of online menus. Mean proportion of NFF significantly decreased from 71.7% ± 17.5 (T1) to 66.1% ± 17.8 (T2) (P = 0.002). Changes in HFA scores (4.5 ± 2.0 to 4.1 ± 2.2) and HMDS (1.7 ± 2.8 to 1.8 ± 3.0) were not statistically significant (P = 0.06 and P = 0.65, respectively). Repeated measures ANOVA indicated no correlation between the decrease in availability of NFF between T1 and T2 and restaurant type (P = 0.29). Conclusions Restaurants can play a significant role in the mitigation of diet-related diseases such as cardiovascular disease and diabetes by providing customers with healthy menu offerings. Our study showed a decrease in healthier menu options, particularly non-fried entrees, contributing to our understanding of how restaurants may need to adapt for their own survival in times of crisis such as a pandemic or disaster. Because unfavorable menu options can contribute to the rising incidence of diet-related chronic diseases within the community, more research is needed to understand how restaurants respond to crises in order to better support the preservation of HFA within their menu selections, and the effects of these changes in customers’ diets. Funding Sources CUNY PSC Award and NIH National Heart, Lung, and Blood Institute

Teacher Sorting and the Plight of Urban Schools: A Descriptive Analysis

2002 ◽  
Vol 24 (1) ◽  
pp. 37-62 ◽  
Author(s):  
Hamilton Lankford ◽  
Susanna Loeb ◽  
James Wyckoff
Keyword(s):  
New York ◽  
New York City ◽  
Urban Schools ◽  
Low Income ◽  
White Students ◽  
Urban Areas ◽  
Descriptive Analysis ◽  
New York State ◽  
Qualified Teachers ◽  
Over Time

This paper uses rich new data on New York State teachers to: determine how much variation in the average attributes of teachers exists across schools, identify schools that have the least-qualified teachers, assess whether the distribution has changed over time, and determine how the distribution of teachers is impacted by attrition and transfer, as well as by the job matches between teachers and schools at the start of careers. Our results show striking differences in the qualifications of teachers across schools. Urban schools, in particular, have lesser-qualified teachers; and New York City stands out among urban areas. Low-income, low-achieving and non-white students, particularly those in urban areas, find themselves in classes with many of the least skilled teachers. Salary variation rarely compensates for the apparent difficulties of teaching in urban settings and, in some cases, contributes to the disparities.

PAR Method

2010 ◽  
Vol 3 (3) ◽  
pp. 355-375 ◽  
Author(s):  
Michelle Billies
Keyword(s):  
New York ◽  
Low Income ◽  
Critical Consciousness ◽  
Design Method ◽  
Participatory Action ◽  
Community Members ◽  
Context Analysis ◽  
Gender Nonconforming ◽  
The Social ◽  
And Gender

The work of the Welfare Warriors Research Collaborative (WWRC), a participatory action research (PAR) project that looks at how low income lesbian, gay, bisexual, transgender, and gender nonconforming (LG-BTGNC) people survive and resist violence and discrimination in New York City, raises the question of what it means to make conscientization, or critical consciousness, a core feature of PAR. Guishard's (2009) reconceptualization of conscientization as “moments of consciousness” provides a new way of looking at what seemed to be missing from WWRC's process and analysis. According to Guishard, rather than a singular awakening, critical consciousness emerges continually through interactions with others and the social context. Analysis of the WWRC's process demonstrates that PAR researchers doing “PAR deep” (Fine, 2008)—research in which community members share in all aspects of design, method, analysis and product development—should have an agenda for developing critical consciousness, just as they would have agendas for participation, for action, and for research.

scholarly journals The effects of disease-related knowledge on illness perception and psychological status of patients with COVID-19 in Hunan, China

2021 ◽  
pp. 1-30
Author(s):  
Man Ye ◽  
Shi-hao Chen ◽  
Xu-ting Li ◽  
Jin Huang ◽  
Ran-ran Mei ◽  
...  
Keyword(s):  
Low Income ◽  
Illness Perception ◽  
Self Care ◽  
The Elderly ◽  
Diagnosis And Treatment ◽  
Psychological Status ◽  
Current Status ◽  
Average Score ◽  
Future Health ◽  
Cross Sectional

Abstract OBJECTIVE: To assess the current status of disease-related knowledge and to analyze the relationship among the general condition, illness perception, and psychological status of patients with COVID-19. METHODS: A hospital-based cross-sectional study was conducted on 118 patients using convenience sampling. The general questionnaire, disease-related knowledge questionnaire of COVID-19, Revised Illness Perception Questionnaire (IPQ-R), and Profile of Mood States (POMS) were used to measure the current status of participants. RESULTS: The overall average score of the disease-related knowledge of patients with COVID-19 was (79.19 ± 14.25), the self-care situation was positively correlated with knowledge of prevention and control (r=0.265, P=0.004) and total score of disease-related knowledge (r= 0.206, P= 0.025); the degree of anxiety was negatively correlated with the knowledge of diagnosis and treatment (r= -0.182, P= 0.049). The score of disease-related knowledge was negatively correlated with negative cognition (volatility, consequences, emotional statements) and negative emotions (tension, fatigue, depression) (P<0.05); positively correlated with positive cognition (disease coherence) and positive emotion (self-esteem) (P<0.05). CONCLUSION It was recommended that we should pay more attention to the elderly and low-income groups, and increase the knowledge about diagnosis and treatment of COVID-19 and self-care in the future health education for patients.

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