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

scholarly journals Healthy food availability and the association with BMI in Baltimore, Maryland

2011 ◽  
Vol 14 (6) ◽  
pp. 1001-1007 ◽  
Author(s):  
Sarah Stark Casagrande ◽  
Manuel Franco ◽  
Joel Gittelsohn ◽  
Alan B Zonderman ◽  
Michele K Evans ◽  
...  
Keyword(s):  
Predominantly White ◽  
Food Availability ◽  
Healthy Aging ◽  
Economic Status ◽  
Positive Association ◽  
Healthy Food ◽  
Dietary Quality ◽  
Healthy Foods ◽  
Nutrition Environment ◽  
Healthy Food Availability

AbstractObjectiveTo study the association between the availability of healthy foods and BMI by neighbourhood race and socio-economic status (SES).DesignTrained staff collected demographic information, height, weight and 24 h dietary recalls between 2004 and 2008. Healthy food availability was determined in thirty-four census tracts of varying racial and SES composition using the Nutrition Environment Measures Survey–Stores in 2007. Multilevel linear regression was used to estimate associations between healthy food availability and BMI.SettingBaltimore City, Maryland, USA.SubjectsAdults aged 30–64 years (n 2616) who participated in the Healthy Aging in Neighborhoods of Diversity across the Life Span study.ResultsAmong individuals living in predominantly white neighbourhoods, high availability of healthy foods was associated with significantly higher BMI compared with individuals living in neighbourhoods with low availability of healthy food after adjustment for demographic variables (β = 3·22, P = 0·001). Associations were attenuated but remained significant after controlling for dietary quality (β = 2·81, P = 0·012).ConclusionsContrary to expectations, there was a positive association between the availability of healthy food and higher BMI among individuals living in predominantly white neighbourhoods. This result could be due to individuals in neighbourhoods with low healthy food availability travelling outside their neighbourhood to obtain healthy food.

scholarly journals Association of Home Food Availability with Prediabetes and Diabetes among Adults in the United States

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1209
Author(s):  
Jennifer R. McAtee ◽  
Meng-Hua Tao ◽  
Christian King ◽  
Weiwen Chai
Keyword(s):  
Food Availability ◽  
The United States ◽  
Healthy Food ◽  
Inverse Association ◽  
Healthy Foods ◽  
Low Fat ◽  
Health And Nutrition ◽  
Healthy Food Availability ◽  
Home Food ◽  
Home Food Availability

This study examined associations of home food availabilities with prediabetes and diabetes among 8929 adults (20–70 years) participating in 2007–2010 National Health and Nutrition Examination Surveys. Odds ratios (ORs) and 95% confidence intervals (95% CIs) were estimated by logistic regression. Relative to non-diabetic participants (individuals without diabetes or prediabetes), prediabetes participants were associated with lower availabilities of green vegetables (OR = 0.82; 95% CI = 0.73–0.91; p = 0.0006) and fat-free/low-fat milk (OR = 0.80, 95% CI = 0.65–0.89; p = 0.001) and higher sugary drink availability (OR = 1.24, 95% CI = 1.04–1.48; p = 0.02), adjusting for age, sex, and ethnicity (Model 1). The associations remained significant for vegetables (p = 0.005) and fat-free/low-fat milk (p = 0.02) adjusting for additional confounders (body mass index, education, Model 2). Adjusting for dietary components did not change the above results (in model 2) significantly. Participants with high healthy food availability scores had approximately 31% reduction (p = 0.003) in odds of prediabetes compared to those with low scores in Model 1. No associations were detected for diabetes except for fat-free/low-fat milk availability, for which an inverse association was observed in Model 1 (OR = 0.80, 95% CI = 0.65–0.99; p = 0.04). The results show prediabetes participants had lower availability of healthy foods and higher availability of unhealthy foods, suggesting the need to improve healthy food availability at home for this population.

A Rural Small Food Store Pilot Intervention Creates Trends Toward Improved Healthy Food Availability

2015 ◽  
Vol 10 (2) ◽  
pp. 259-270 ◽  
Author(s):  
Elizabeth Anderson Steeves ◽  
Erin Penniston ◽  
Megan Rowan ◽  
Jeremy Steeves ◽  
Joel Gittelsohn
Keyword(s):  
Food Availability ◽  
Healthy Food ◽  
Food Store ◽  
Healthy Food Availability ◽  
Pilot Intervention

scholarly journals Consumers' Perceptions of Healthy Food Availability in Online Food Delivery Applications (OFD Apps) and Its Association With Food Choices Among Public University Students in Malaysia

2021 ◽  
Vol 8 ◽  
Author(s):  
Elisa Zhen Rong Eu ◽  
Mohd Jamil Sameeha
Keyword(s):  
University Students ◽  
Food Availability ◽  
Food Environment ◽  
Food Choice ◽  
Food Choices ◽  
Public University ◽  
Food Delivery ◽  
Healthy Food ◽  
Healthy Food Availability ◽  
Significant Difference

This retrospective cross-sectional study was conducted to study consumers' perceptions of healthy food availability in online food delivery applications (OFD apps) among public university students in Malaysia and its association with their food choices. A total of 290 subjects aged 19–29 years old were recruited from 20 public universities in Malaysia via snowball sampling. Data was collected through an online questionnaire which consisted of socio-demographic status, use of OFD apps (most frequently used brand, usage frequency, food choice, and expenditure per transaction), factors affecting food choice in OFD apps, consumers' perceptions of healthy food availability in OFD apps and recommendation for improvements. The most frequently used apps among the subjects was Food Panda (46.6%), however, majority of the subjects in this study (41.4%) rarely used OFD apps. Also, most of the subjects ordered unhealthy food (77.6%) and spent up to RM15–RM19 for each transaction (43.1%). There was no significant difference between the use of OFD apps and gender (p > 0.05). Among the five food choice motives, “price and convenience” motive was the most influencing food choice factor in OFD apps. Majority of the subjects (76.9%) had a negative perception of healthy food availability (variety, price, and quality of healthy food) in OFD apps. No significant association was found between consumers' perceptions of healthy food availability in OFD apps and their food choices made in OFD apps among the subjects in this study (p > 0.05). Also, majority (85.9%) responded they are keen to purchase healthy foods through OFD apps if they are given an option. However, most Malaysian public university students perceived that there were not much variety of healthy food, of good quality and affordable price, available in OFD apps. This finding suggests that the online food environment in Malaysia are perceived as unhealthy. Future studies can explore the online food environment particularly its impact on community health and well-being. Public health professionals and policymakers need to address the online food environment issues as part of the obesogenic food environment in Malaysia especially when OFD is one of the most convenient service in this country.

Abstract P312: Measuring the Food, Tobacco, Alcohol and Physical Activity Urban Environments in Relation to Cardiovascular Health: The Heart Healthy Hoods Pilot Study in Madrid, Spain

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Julia Diez ◽  
Usama Bilal ◽  
Pedro Gullon ◽  
Silvia Alfayate ◽  
Esperanza Escortell ◽  
...  
Keyword(s):  
Physical Activity ◽  
Pilot Study ◽  
Urban Environment ◽  
Food Availability ◽  
Food Environment ◽  
Cardiovascular Health ◽  
Healthy Food ◽  
Health Profile ◽  
Physical Activity Environment ◽  
Healthy Food Availability

Introduction: Several features of the residential environment have been related to cardiovascular risk. This pilot study tested the feasibility of measuring four specific domains of the urban environment (food, tobacco, alcohol and physical activity) in 12 census sections within the Heart Healthy Hoods Study in Madrid, Spain. Methods: 12 census sections within the city limits of Madrid were selected using the Median Neighborhood Index (MNI). The MNI selects median clusters (in terms of aging, education, segregation and urban form) of contiguous areas within a city using the SaTSCAN statistic. Well-trained data collectors conducted the fieldwork during 3 weeks. To assess the food environment they collected data on the number and type of stores as well as the healthy food availability within stores, using an abbreviated and adapted version of the NEMS-S inventory. For the tobacco and alcohol environment they collected data on the type and number of points of sale. For the physical activity environment they directly measured the attributes of 169 street segments associated with walking and cycling within the 12 census sections using the SPACES inventory. The same tool was used to virtually assess the 169 segments using Google Street View. All data collected were geolocated to produce relevant maps. The cardiovascular health profile of the residents over 40 was assessed using the Primary Care Electronic Health Records from two Health Care Center in the area. Results: The food environment included 2 public markets, 41 food stores and 61 food places. In terms of healthy food availability (score ranges from 0-27), the assessed stores had a mean score of 12.03, higher for supermarkets compared to other types of stores. The tobacco and alcohol environment included 64 and 94 points of sale respectively. The physical activity environment score includes function, safety, aesthetics and destinations for walking and cycling. For walking, the total score has a mean of 4.27 (ranges from 0-6.96); and 3.50 (ranges from 0-5.97) for cycling. Of the 15715 residents living in the study area, 23,4% were above 65 years of age, 49,6% did not complete secondary education, and 25,9% were foreign-born. The cardiovascular health profile of 8357 residents over 40 showed the following prevalence estimates: Obesity 9.3%, Diabetes 10.4%, Hypertension 29.8%, Hypercholesterolemia 28.7%. Conclusions: This pilot study showed a feasible way to measure four important features of the Urban Environment (food, tobacco, alcohol and physical activity) in direct relation to Cardiovascular Health. We aim to use these assessment tools for the future Heart Healthy Hoods Study that will be conducted in 90 neighborhoods of Madrid in order to study the effect of residential environments on the cardiovascular health of its residents.

scholarly journals The mismatch between observational measures and residents’ perspectives on the retail food environment: a mixed-methods approach in the Heart Healthy Hoods study

2017 ◽  
Vol 20 (16) ◽  
pp. 2970-2979 ◽  
Author(s):  
Julia Díez ◽  
Roberto Valiente ◽  
Carmen Ramos ◽  
Reyes García ◽  
Joel Gittelsohn ◽  
...  
Keyword(s):  
Mixed Methods ◽  
Food Availability ◽  
Low Income ◽  
Food Environment ◽  
Healthy Food ◽  
Mixed Methods Approach ◽  
Retail Food Environment ◽  
Observational Measures ◽  
Healthy Food Availability ◽  
Retail Food

AbstractObjectiveTo gain a deeper understanding of the retail food environment by investigating similarities and differences between objective measures and residents’ perspectives.DesignThe study incorporated Geographic Information System (GIS)-based measures, in-store surveys and the results from a larger photovoice project. We combined these data using a convergent parallel mixed-methods approach.SettingWe conducted this study in a low-income neighbourhood in Madrid (Spain) in 2016.SubjectsWe assessed healthy food availability, accessibility and affordability using GIS-based measures and in-store audits. We also analysed the photographs and discussions from twelve participants who engaged in a photovoice project on their food environment.ResultsQuantitative results depicted a widely served and highly accessible retail food environment, in which supermarkets scored highest in terms of healthy food availability (36·5 out of 39) and 98·9 % of residents could access a healthy food store within a walking travel distance of less than 15 min. Qualitative results showed that participants preferred small local businesses over supermarkets, and revealed built environment obstacles for elderly residents. They also highlighted how the socio-economic context constrained residents’ food choices.ConclusionsPeople’s experienced retail food environment is different from the one quantitatively analysed. Results show the potential of using a mixed-methods approach to enrich food environment research and enhance public health interventions.

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

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