scholarly journals Evaluation of Snack Food Environment at a Large Hispanic Serving College in South Florida Utilizing the Nutrition Environment Measurement Scale for Vending Machines (NEMS-V)

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 712-712
Author(s):  
Christie Kirchoff ◽  
Cristina Palacios
Keyword(s):  
Food Environment ◽  
Eating Habits ◽  
Residence Halls ◽  
South Florida ◽  
Measurement Scale ◽  
Snack Food ◽  
Significant Finding ◽  
Vending Machines ◽  
Hispanic Serving ◽  
Unhealthy Snacks

Abstract Objectives Dietary intake is strongly associated with obesity and other chronic diseases. A critical time for developing long-standing eating habits is when adolescents transition to adulthood, leaving the family home. The college student's food environment is an essential point of intervention for establishing healthy eating habits. Vending machines (VM) at colleges are of increased importance as many students use these often to eat between classes and when restaurants are closed at night. Snacks from VM contribute to the diet quality and intake of key nutrients in young people, and >90% of college students consume snacks daily. The objective of this study was to audit the snack food VM environment at a large Hispanic serving university in South Florida. Methods A snack food VM audit of the campus was conducted between June 2019 and January 2020. Utilizing the NEMS-V, all VM on campus were photographed and scored by the principal investigator. NEMS-V categorizes very unhealthy foods as those with ≥35% of calories from fat, >200 calories per portion sold and >400 mg of sodium; unhealthy snacks as <200 calories, >230 ≤400 mg sodium; and healthy snacks as <200 calories per portion, <35% of calories from fat, ≤230 mg of sodium, zero trans fats. Once individual machine scores were calculated, VM content per building and an overall campus report card were generated. Further comparisons were made to evaluate VM content and proximity to restaurants and residence halls. Results A total of 77 VMs, with 2600 available slots, were located and evaluated. A total of 16% were in student housing, 64% were in academic buildings, and 20% were in recreational buildings or parking garages. The average VM contained 35 slots, of which 70% were very unhealthy snacks, 11% were unhealthy snacks, and 19% were healthy snacks. Of the six residence halls on campus, five had greater than 75% very unhealthy snacks available for purchase. Conclusions The VM environment at this large Hispanic serving college contains predominantly very unhealthy choices from which students, faculty, and staff may choose. To date, the choice of VM content has been left to an outside contractor. The poor VM environment is a significant finding to aid in informing policy as the college itself does not have a snack food policy. Funding Sources Robert Stempel College of Public Health & Social Work, Florida International University.

scholarly journals Snacking Practices and Diet Choices Among College Students at a Large University in South Florida: A Cross-Sectional Survey

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 713-713
Author(s):  
Christie Kirchoff ◽  
Elizabeth Goico ◽  
Cristina Palacios
Keyword(s):  
College Students ◽  
South Florida ◽  
Bivariate Analysis ◽  
Snack Food ◽  
Low Fat ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Snack Consumption ◽  
Unhealthy Snacks ◽  
Unhealthy Snack

Abstract Objectives The college food environment plays an integral role in student dietary intake during the formative transition from adolescence to adulthood. During this time, students experience profound changes to their level of responsibility and autonomy while also establishing lifelong habits. These changes are of concern because obesity and chronic disease are the long term health consequences of poor patterns of eating, and yet research on this topic is sparse. This study aims to uncover the pattern of snack consumption and its influence on selecting healthier versions of snacks at a large Hispanic serving university in South Florida. Methods A cross-sectional survey was used to elicit self-reported snacking practices of college students via a web-based Qualtrics survey in the Spring of 2019. Statistical analysis using SPSS 25 included descriptive statistics and bivariate analysis performed to examine the frequency and percentages for dependent and independent variables. Logistic regression was run to determine the influence of the frequency and amount of unhealthy snack food consumption and choosing low-fat options. Results Of the 483 respondents (24% males), 93.4% reported consuming unhealthy snack foods at least once a week. Additionally, the pattern of snack consumption was 72% (383) chips and salty snacks, 65% (316) cookies, 64% (307) chocolate bars, and 58% (281) candies. The results also indicated that those who consumed unhealthy snacks more frequently were 1.85 times more likely to choose low-fat options than those who rarely consumed unhealthy snacks (AOR = 1.85, CI (1.04 – 3.30)). Conclusions These findings suggest that students are seeking healthier options even when snacking. As a responsible institution, the university can implement a snack policy that promotes a healthy diet and is in line with what students are seeking by offering more low-fat options. Funding Sources None.

scholarly journals College Students’ Perception of the Effectiveness of Vending Machine Interventions to Improve Snack Quality

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 558-558
Author(s):  
Christie Kirchoff ◽  
Karina Abadia ◽  
Cristina Palacios ◽  
Marianna Sanchez
Keyword(s):  
College Students ◽  
Saturated Fat ◽  
South Florida ◽  
Bivariate Analysis ◽  
Snack Food ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Snack Foods ◽  
Vending Machines ◽  
Total Fat

Abstract Objectives The college food environment plays an integral role in student dietary intake during a critical transitional time. Snacking in the US is frequent and even more so among college students, with 98% consuming snacks daily, and about four times per day. Snacking affects overall diet quality by contributing 22% of the total energy, 36% of the total sugar, and 19% of the total fat and saturated fat consumed daily. Vending machines (VM) at colleges are of increased importance because they are used frequently and contain calorie-dense, nutrient-poor, and highly-processed foods. Many schools have attempted to improve the quality of snack foods offered in VMs with a top-down approach that often fails and might decrease VM revenue. This study aims to uncover college students' purchasing habits and preferences for improving snack options. Methods A cross-sectional survey was administered in the Spring of 2019 to a sample of 194 college students examining snacking practices and preferences at a large Hispanic serving university in South Florida. Statistical analysis using SPSS 26 included descriptive statistics and bivariate analysis in determining frequency, percentages, and relationships between VM use and factors influencing snack choice and perception of intervention effectiveness. Results Respondents' ages ranged between 18–40 years old (M = 20.9, SD = 3.10), 91% reported purchasing snack foods from vending machines. Participants who used VM (occasionally or frequently) ranked lowering the price of healthy products (score 3.45 and 3.60, respectively) as the intervention that would be most helpful in choosing a healthy snack. However, participants who rarely or never use VM chose labels indicating which items were healthy (score 3.40) as the most helpful intervention. Significant differences exist between VM users and Non-VM users related to intervention preference. Conclusions Incorporating student perspectives to tailor VM interventions to impact a broader range of VM users and non-users will improve the effectiveness. Without students' perspective, many factors that influence students' snack food choices and how they utilize VMs will be missed. By eliciting student consumers' feedback, Universities can improve food environments to include healthier options without sacrificing revenue. Funding Sources None.

Evaluation of the food environment of public hospitals in a Brazilian metropolis

2021 ◽  
pp. 1-11
Author(s):  
Maria Eduarda Ribeiro José ◽  
Inês Rugani Ribeiro de Castro ◽  
Daniela Silva Canella
Keyword(s):  
Healthy Eating ◽  
Food Environment ◽  
Eating Habits ◽  
Food Service ◽  
Cross Sectional Study ◽  
Public Hospitals ◽  
Food Services ◽  
Cross Sectional ◽  
Vending Machines ◽  
Nutrition Service

Abstract Objective: To characterise the food environment of public hospitals in a Brazilian metropolis. Design: A cross-sectional study involving the audit of mini-kitchens, non-commercial food services, commercial food services and vending machines within hospitals and interviews with workers and managers. Environmental dimensions assessed included: availability, accessibility, affordability, convenience, nutrition information, promotion and advertising, infrastructure for food and ambience, in addition to decisions-level aspects. Setting: Rio de Janeiro, Brazil. Participants: 24 public hospitals in the municipal health network. Results: Of the hospitals assessed, 92·0 % had a non-commercial food service, 87·5 % had mini-kitchens (facilities to consume food taken from home), 37·5 % had commercial food services and 25·0 % had vending machines. Mini-kitchens were available in most but not all hospitals, a key facility given that few commercial or non-commercial food services were open 24 h a day. The food availability in the hospitals surveyed did not promote healthy eating. A wide variety of ultra-processed foods and drinks was found and advertising promoting their consumption, even in non-commercial food services with menus planned by nutritionists. Water filters/fountains were present in around 50 % of mini-kitchens and non-commercial food services but were unavailable in commercial food services. According to workers interviewed, the temperature of the environment was the worst-rated aspect of mini-kitchens, non-commercial food services and commercial food services. Nutrition service managers reported little involvement in producing biddings and proposals for hiring outside companies to run non-commercial food services or commercial food services. Conclusion: The food environment of the hospitals studied did not promote healthy eating habits.

scholarly journals Family Food Environment during the COVID-19 Pandemic: A Qualitative Study

Children ◽  
2021 ◽  
Vol 8 (5) ◽  
pp. 354
Author(s):  
Amber J. Hammons ◽  
Ryan Robart
Keyword(s):  
Food Environment ◽  
Eating Habits ◽  
School Closures ◽  
Family Connectedness ◽  
Healthy Habits ◽  
Children And Parents ◽  
The Family ◽  
Virtual Focus Groups ◽  
Public Health Officials ◽  
Family Food Environment

Background: The COVID-19 pandemic, with its cyclical lockdown restrictions and school closures, has influenced family life. The home, work, and school environments have collided and merged to form a new normal for many families. This merging extends into the family food environment, and little is known about how families are currently navigating this landscape. The objective of the present study was to describe families’ adaptations in the family food environment during the COVID-19 pandemic. Methods: Parents participated in one of 14 virtual focus groups (conducted in English and Spanish between December 2020 and February 2021). Reflexive thematic analysis was used to analyze the transcripts. Results: Forty-eight parents (81% Hispanic and SES diverse) participated. Five themes and one subtheme were identified around changes in eating habits and mealtime frequency, increases in snacking, family connectedness at mealtimes, and use of screens at meals. Conclusions: The COVID-19 pandemic has influenced the family food environment. Families shared how their eating habits have changed and that device usage increased at mealtimes. Some changes (e.g., weight gain) may have lasting health implications for both children and parents. Public health officials, pediatricians, and schools should work with families to resume healthy habits post pandemic.

Youth Speak Out on School Food Environments

2018 ◽  
Vol 36 (3) ◽  
pp. 193-202
Author(s):  
Kelsey Gangemi ◽  
Roxanne Dupuis ◽  
Elizabeth FitzGerald ◽  
Rosemary Frasso ◽  
Sara Solomon ◽  
...  
Keyword(s):  
Food Environment ◽  
Food Choice ◽  
Eating Behaviors ◽  
School Personnel ◽  
School Nurses ◽  
Photo Elicitation ◽  
Food Environments ◽  
School Food ◽  
Vending Machines ◽  
Student Input

In Philadelphia, over 40% of youth are overweight or obese. The objective in this assessment was to learn about urban residents’ perspectives regarding the local food environment and its impact on eating behaviors. Using photo-elicitation, 20 adolescents reflected on their food environments through photographs and corresponding interviews. Without specific prompting from interviewers, every participant raised concerns about their school food environments, which they commonly found to be unhealthy and unappealing. Participants’ responses reflected four themes: (1) mixed reviews regarding the healthfulness of school vending machines, (2) lunch from home versus lunch from school, (3) factors that influenced food choice at school, and (4) critiques of school food environments. Students embraced the photo-elicitation approach as a way to convey their concerns and to suggest opportunities for improvements. School nurses, who are trusted by students and school personnel, are well-positioned to solicit student input and advocate for healthier school food environments.

scholarly journals How Older Citizens in Germany Perceive and Handle Their Food Environment—A Qualitative Exploratory Study

2020 ◽  
Vol 17 (19) ◽  
pp. 6940
Author(s):  
Jana Rueter ◽  
Susanne Brandstetter ◽  
Janina Curbach ◽  
Verena Lindacher ◽  
Berit Warrelmann ◽  
...  
Keyword(s):  
Food Environment ◽  
Eating Habits ◽  
Environmental Influences ◽  
Eating Behaviour ◽  
Food Choices ◽  
Macro Level ◽  
Food Environments ◽  
Face To Face ◽  
Personal Motivation ◽  
Older Citizens

Apart from individual factors like knowledge or personal motivation, the environment also influences a person’s eating behaviour. Food environments can be described as the collective physical, economic, policy and sociocultural surroundings, opportunities and conditions that influence people’s food choices and nutritional status. In order to explore how older citizens in rural Germany perceive and handle their food environment, we conducted semi-structured face-to-face interviews with 35 older adults (71 ± 7 years), asking about micro-, meso- and macro-level influences on eating habits. Participants reported social factors to be crucial in shaping their diets, such as preferences of family members or social expectations connected to roles (guest, host). On a physical level, structural aspects and resources in their nearby surroundings influenced shopping and eating behaviour (for example access to an own vegetable garden, local shopping facilities and restaurants). Macro-level influences such as the food industry were hardly mentioned. Participants noticed that the environment affects their diets but dealt with undesired influences using strategies of adaptation and behaviour change, rather than challenging the environmental influences. Public health projects should raise the awareness of the multiple environmental influences on eating behaviour and also help people to create healthier food environments.

scholarly journals Evaluation of Nutrition Intervention On Snack's Eating Habits and Anthropometric Status of College Students in Malang City

2021 ◽  
Vol 5 (2) ◽  
pp. 166
Author(s):  
Rany Adelina ◽  
Carissa Cerdasari ◽  
Rani Nurmayanti ◽  
Elok Widayanti
Keyword(s):  
College Students ◽  
Intervention Program ◽  
Eating Habits ◽  
Saturated Fat ◽  
High Energy ◽  
Nutrition Intervention ◽  
Nutrition Claims ◽  
Significant Difference ◽  
Unhealthy Snacks ◽  
Anthropometric Status

Background: Problems that arise in students based on the results of the 2016 study indicate that more than 80% of students like to eat unhealthy snacks such as packaging snacks, fried foods, instant noodles, and meatballs. Where snacks contain high energy, carbohydrates, protein, saturated fat, and salt. The excess energy and nutrients intake are related to increasing the metabolic incidence of syndromes and the main risk factors for cardiovascular disease.Objectives: This study aims to determine the effectiveness of giving nutritional interventions to eating habits and anthropometric status of college students in Malang.Methods: The quasi-experimental design with 31 participants from college students in Malang. Nutrition interventions provided in the form of education related to healthy snacks and assistance in making healthy snacks. The instruments used were pretest-posttest, questionnaire, and semi FFQ. Data processing was carried out by descriptive statistical analysis and dependent t-test at a 95% confidence level.Results: There was a significant increase in knowledge related to healthy snacks for subyek penelitiants (p <0.01) indicated by the results of the pre-test and post-test. There was an increase in the influence with nutrition claims by 31% and there was a significant difference between before and after the intervention (p = 0.013). The results of a healthy semi FFQ snack for the fruit category experienced a significant increase after being given an intervention program (p <0.01), while the semi FFQ results for unhealthy snacks for the category of salted crackers, chocolate/candy, pudding, and market snacks tended to decrease in consumption although not significant. The prevalence of overweight and obese in participants before being given intervention was 29% and decreased after being given intervention to 22.6% even though there was no significant difference (p = 0.096).Conclusions: There is an increase in the influence of 'nutrition claims' and fruit consumption significantly. While the prevalence of obese tends to fall even though it is not significant between college students.

scholarly journals Snacking At School Increased The Risk Of Overweight/Obesity In Children

2017 ◽  
Vol 5 (3) ◽  
pp. 311
Author(s):  
Aulia Jauharun Nisak ◽  
Trias Mahmudiono
Keyword(s):  
School Children ◽  
Eating Habits ◽  
Anthropometric Measurement ◽  
Consumption Pattern ◽  
Snack Food ◽  
Daily Consumption ◽  
Design Data ◽  
Snack Foods ◽  
Snack Consumption ◽  
Obesity In Children

ABSTRACTChildhood obesity is one of the most serious public health problems in the 21st century. Unhealthy eating habits are believed to be the cause of overweight/obesity in children. This study aimed to analyze the relationship between the consumption patterns of snack foods and the incidence of overweight/obesity. This research was conducted at the SDN Ploso I-172, Tambaksari Surabaya in May-July 2017 with a case control study design. Data were obtained from interview and anthropometric measurement. The samples size was 112 respondents with 56 case samples, and 56 control samples. Data were analyzed using linear regression test and logistic regression. The results showed that snack foods consumed by schoolchildren were fruit syrup, perisa beverage, chocolate, papeda, fried foods, fishcake and sausages, pentol, syrup, sauce, and toppings. There was a significant correlation between daily consumption of food snack, including fruit syrup (p = 0.004; OR = 8.000), perisa beverage (p = 0.02; OR = 13.412), chocolate (p = 0.013; OR = 6.333), fried food (p = 0.015; OR = 14.786), fishcake and sausages (p = 0.004; OR = 8.750), pentol (p = 0.039; OR = 4.044), syrup, sauce, and topping (p = 0.023; OR = 4.643) with overweight/obesity incidence. In conclusion this research revealed correlation between the pattern of snacking and overweight/obesity incidence among school children. It is suggested to the parents and schools to be more vigilant ensuring the healthy snack consumption to prevent overweight dan obesity among school children. Keywords: overweight, snack food, obesity, consumption pattern

What is the nutritional value of food and drinks sold in vending machines at an Australian university? A food environment audit study

2020 ◽  
Vol 77 (5) ◽  
pp. 550-552
Author(s):  
Megan C. Whatnall ◽  
Huey Shyuan Ng ◽  
Chen Yee Liau ◽  
Amanda J. Patterson ◽  
Melinda J. Hutchesson
Keyword(s):  
Food Environment ◽  
Nutritional Value ◽  
Vending Machines

scholarly journals Nutrient content of products purchased following the implementation of the “Healthier Vending Policy” in Ireland.

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Olivia Porter ◽  
Isobel Stanley ◽  
Agatha Lawless ◽  
Sarah O'Brien ◽  
Cecily C. Kelleher ◽  
...  
Keyword(s):  
Policy Implementation ◽  
Product Information ◽  
Statistical Significance ◽  
Saturated Fat ◽  
Nutrient Content ◽  
Snack Food ◽  
Vending Machines ◽  
Carbonated Drinks ◽  
Total Fat ◽  
Cereal Bars

AbstractIntroductionThe food environment influences food choices made by populations. On-the-go snacking has become an integral part of modern Irish life and must be considered when shaping such environments, considering that the Republic of Ireland population consume an average of 2.5 snacks daily, with 22% of snacking occasions occurring outside the home. This has driven the increased prevalence of snack food vending machines which typically stock unhealthy products that are high in energy, fat and sugar. The Health Service Executive (HSE) implemented the Healthier Vending Policy in 2015 to increase the availability of healthier products across HSE premises. This research examined the nutrient content of snacks and beverages purchased in vending machines on HSE premises following the implementation of the HSE Healthier Vending Policy.Materials and MethodsVending machines product and sales data were obtained from two vending machines companies at baseline in 2015 and following policy implementation in 2016. Product labels and online product information were used to obtain the energy and nutrient contents. The products were assigned to a snack or beverage category; nuts, mints, cereal bars, chocolates, sweets, crisps, waters, juices, carbonated drinks and other. New variables were computed, descriptive analyses were undertaken and Wilcoxon-signed rank tests performed using SPSS Statistics 24. Statistical significance was set at p < 0.05.ResultsSnacks and beverages sold in 295 vending machines across 89 HSE premises were analysed. There were statistically significant decreases in median energy sold per packet (9.7%) and per 100 g (7.1%) following policy implementation. Reductions in total fat (53.2%), saturated fat (32.4%), sugar (10.0%) and sodium (20.0%) sold also occurred. When snacks were analysed separately the findings were less positive, as a statistically significant increase in energy sold per packet and an increase in total fat sold per 100 g occurred. The findings in relation to beverages were mixed. The effect of the policy varied across snack categories, with particularly large reductions in energy sold per packet in carbonated drinks (54.0%) and cereal bars (44.2%).DiscussionAdecrease in the amount of energy, total fat, saturated fat, sugar and sodium sold was observed following the implementation of the policy. The HSE Healthier Vending Policy seemed to promote a healthier environment. It is recommended that this policy continues to be implemented and is reviewed to ensure the best possible outcomes nationally. It is also advisable to bring this policy to other settings to combat obesogenic environments and promote public health.

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