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.

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.

Nutrition and packaging characteristics of toddler foods and milks in Australia

2020 ◽  
pp. 1-13
Author(s):  
Jennifer R McCann ◽  
Georgina C Russell ◽  
Karen J Campbell ◽  
Julie L Woods
Keyword(s):  
Saturated Fat ◽  
Total Sugar ◽  
Dietary Guidelines ◽  
Snack Food ◽  
Cross Sectional ◽  
Total Sugars ◽  
Snack Foods ◽  
Retail Food Environment ◽  
Regulatory Approach ◽  
Sugar Levels

Abstract Objective: To analyse nutritional and packaging characteristics of toddler-specific foods and milks in the Australian retail food environment to identify how such products fit within the Australian Dietary Guidelines (ADG) and the NOVA classification. Design: Cross-sectional retail audit of toddler foods and milks. On-pack product attributes were recorded. Products were categorised as (1) food or milk; (2) snack food or meal and (3) snacks sub-categorised depending on main ingredients. Products were classified as a discretionary or core food as per the ADG and level of processing according to NOVA classification. Setting: Supermarkets and pharmacies in Australia. Results: A total of 154 foods and thirty-two milks were identified. Eighty percentage of foods were snacks, and 60 % of foods were classified as core foods, while 85 % were ultraprocessed (UP). Per 100 g, discretionary foods provided significantly more energy, protein, total and saturated fat, carbohydrate, total sugar and Na (P < 0·001) than core foods. Total sugars were significantly higher (P < 0·001) and Na significantly lower (P < 0·001) in minimally processed foods than in UP foods. All toddler milks (n 32) were found to have higher energy, carbohydrate and total sugar levels than full-fat cow’s milk per 100 ml. Claims and messages were present on 99 % of foods and all milks. Conclusions: The majority of toddler foods available in Australia are UP snack foods and do not align with the ADG. Toddler milks, despite being UP, do align with the ADG. A strengthened regulatory approach may address this issue.

scholarly journals Reformulation and Priorities for Reducing Energy Density; Results from a Cross-Sectional Survey on Fat Content in Pre-Packed Cakes and Biscuits Sold in British Supermarkets

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1216 ◽  
Author(s):  
Roberta Alessandrini ◽  
Feng J. He ◽  
Kawther M. Hashem ◽  
Monique Tan ◽  
Graham A. MacGregor
Keyword(s):  
Energy Density ◽  
Energy Range ◽  
Sugar Content ◽  
Saturated Fat ◽  
Fat Content ◽  
Calorie Intake ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
The Mean ◽  
Total Fat

Cakes and biscuits contribute to energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted manufacturers to reduce energy density in these products through a reduction of their sugar content. We conducted a cross-sectional survey of the fat content of cakes and biscuits available in nine UK supermarket chains. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2 g/100 g (39% of the overall energy); range (1.4–35.6 g/100 g) and the average saturated fat content in cakes was 5.9 ± 3.4 g/100 g (13% of the overall energy); range (0.3–20 g/100 g). In biscuits (n = 481), the mean total fat content was 21.8 g ± 6.3 g/100 g (40% of the overall energy); range (0.7–38.9 g/100 g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3 g/100 g). In both cakes and biscuits, total and saturated fat content was positively correlated with energy density. Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. Fat reformulation in these products would effectively reduce energy density, calorie intake and help prevent obesity. Fat reformulation should be implemented simultaneously with sugar reformulation and be focused on saturated fat, as this will have the additional effect of lowering LDL cholesterol.

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.

scholarly journals Socio-economic status and urbanization are linked to snacks and obesity in adolescents in Botswana

2011 ◽  
Vol 14 (12) ◽  
pp. 2260-2267 ◽  
Author(s):  
Segametsi D Maruapula ◽  
Jose C Jackson ◽  
Joanna Holsten ◽  
Sheila Shaibu ◽  
Leapetswe Malete ◽  
...  
Keyword(s):  
Rural Areas ◽  
Economic Status ◽  
Snack Food ◽  
Traditional Foods ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Rural Villages ◽  
Snack Foods ◽  
Socio Economic Status ◽  
Diet Pattern

AbstractObjectiveTo describe patterns of food consumption associated with overweight/ obesity (OW/OB) and their links to socio-economic status (SES) and urbanization.DesignA nationwide cross-sectional survey.SettingSecondary schools in cities, towns and villages in Botswana, Africa.SubjectsA total of 746 adolescent schoolchildren.ResultsOW/OB is associated with greater SES, city residence and a snack-food diet pattern. Students belonging to higher SES compared with those from a lower SES background reported significantly (P< 0·01) more daily servings of snack foods (1·55v. 0·76) and fewer servings of traditional diet foods (0·99v. 1·68) and also reported that they ate meals outside the home more often (90 %v. 72 %). Students in cities ate significantly (P< 0·01) more servings of snacks (1·69v. 1·05v. 0·51) and fewer servings of traditional foods (0·67v. 1·52v. 1·61) compared with those in urban and rural villages. The odds of OW/OB were increased 1·16-fold with a snack-food diet, a result that was diminished when controlled for SES.ConclusionsThese data suggest that nutritional transition occurs at different rates across urbanization and SES levels in Botswana. In cities, increasing the availability of fruit while reducing access to or portion sizes of snack items is important. Emphasis on continued intake of traditional foods may also be helpful as rural areas undergo economic and infrastructural development.

scholarly journals The Relationship of Student’s Knowledge Level with Anxiety and Precautions the Spread Covid19 in West Nusa Tenggara

2020 ◽  
Vol 12 (1si) ◽  
pp. 45
Author(s):  
Kholik Kholik ◽  
Ni Ketut Alit Suarti ◽  
Eneng Garnika ◽  
Moch Taufik Hidayatullah
Keyword(s):  
College Students ◽  
Bivariate Analysis ◽  
P Value ◽  
Cross Sectional Survey ◽  
Chi Square ◽  
Cross Sectional ◽  
Survey Tool ◽  
High Category ◽  
High Level ◽  
The Relationship

Introduction: The level of knowledge of college students about Coronavirus-19 (Covid19) will affect to precaution the spread of this disease. Students as intellectuals can be at the forefront of breaking the chain of the spread of Covid19. The purpose of this study was to determine the relationship between the knowledge of Mandalika University of Science (UNDIKMA) college students about the spread of Covid19 and the level of anxiety and precaution the spread of Covid19. Method: This study used a cross-sectional survey with a questionnaire. The questionnaire was distributed to 38 of 325 UNDIKMA college students registered in PDDikti with the purposive sampling method. The modified questionnaire instrument from the WHO Survey Tool and Guidance was sent via email and Whatsapp from May to June 2020. Data on the level of college student’s knowledge about the spread of Covid19, anxiety and precautions the spread of Covid19 will be analyzed using the chi-square test. Result and Discussion: The level of college student’s knowledge with a high category about the spread of Covid19 was 52.6%, the level of college student’s anxiety with a high category was 57.9%, and the level of precaution the spread of Covid19 for college students with a good category was 55.3% from 38 students. The results of the bivariate analysis on the relationship between the level of college student’s knowledge about the spread of Covid19 and the level of anxiety were not significant with p> 0.05 (p-value = 0.064), the relationship between the level of college student’s knowledge about the spread of Covid19 and the precaution of the spread of Covid19 not significant with p> 0.05 (p-value = 0.064).Conclusion: The high level of college student’s knowledge of Mandalika University of Science (UNDIKMA) about the spread of Covid19 showed no a significant relationship with anxiety and precautions the spread Covid19 in West Nusa Tenggara at pandemic situation so learning models that can reduce anxiety and raise awareness to take precaution the spread of Covid19 are needed in a disease pandemic situation.

scholarly journals Changes in fat contents of US snack foods in response to mandatory trans fat labelling

2012 ◽  
Vol 15 (6) ◽  
pp. 1130-1137 ◽  
Author(s):  
Debra Van Camp ◽  
Neal H Hooker ◽  
Chung-Tung Jordan Lin
Keyword(s):  
Vegetable Oil ◽  
Saturated Fat ◽  
Fat Content ◽  
Snack Food ◽  
Snack Foods ◽  
The Us ◽  
Label Information ◽  
Total Fat ◽  
Partially Hydrogenated Vegetable Oil ◽  
Hydrogenated Vegetable Oil

AbstractObjectiveImpact of mandatory trans fat labelling on US snack food introductions is examined.DesignUsing label information, lipid ingredients and fat profiles are compared pre- and post-labelling.SettingKey products in the US snack food industry contribute significant amounts of artificial trans fat. Industry efforts to reformulate products to lower trans fat may alter the overall fat profile, in particular saturates.SubjectsComposition data for more than 5000 chip and cookie products introduced for sale between 2001 (pre-labelling) and 2009 (post-labelling) were analysed.ResultsOne-way ANOVA was used to test for significant changes in saturated fat content per serving and the ratio of saturated to total fat. The shares of chip and cookie introductions containing partially hydrogenated vegetable oil declined by 45 and 42 percentage points, respectively. In cookies, there was an increase of 0·49 (98 % CI 0·01, 0·98) g in the average saturated fat content per 30 g serving and an increase of 9 (98 % CI 3, 15) % in the average ratio of saturated to total fat. No statistically significant changes in fat content were observed in chips.ConclusionsThis research suggests that, holding other factors constant, the policy has resulted in a decreased use of partially hydrogenated vegetable oil in chip products without a corresponding increase in saturated fat content, but led to significantly higher levels of saturated fat and ratio of saturated fat to total fat in cookie products.

scholarly journals Are Men Being Left Behind (Or Catching Up)? Differences in HPV Awareness, Knowledge, and Attitudes Between Diverse College Men and Women

2019 ◽  
Vol 13 (6) ◽  
pp. 155798831988377 ◽  
Author(s):  
Sharice M. Preston ◽  
William W. Darrow
Keyword(s):  
College Students ◽  
Hpv Vaccine ◽  
Hpv Vaccination ◽  
South Florida ◽  
Vaccine Uptake ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Men And Women ◽  
Knowledge And Attitudes ◽  
Hpv Awareness

The aim of this cross-sectional survey was to assess awareness, knowledge, and attitudes in regard to human papillomavirus (HPV) and vaccination against HPV among college students. From 2015 to 2017, 386 diverse undergraduates were recruited from a south Florida university. A survey, part of which was researcher developed, of HPV awareness, knowledge, and attitudes was conducted. The majority (84%) of participants had heard of HPV, and 70% had favorable attitudes toward vaccination. Only 28% of men and 55% of women had received ≥1 dose vaccine ( p = .01), and 4% of all participants reported that they had received 3 doses. Those with ≥1 dose ( n = 123, 40.1%) were more knowledgeable about HPV ( p = .01). High knowledge scores were recorded for 30% of respondents and were strongly associated with HPV vaccine initiation among both men and women ( p < .001) and perceived knowledge among women only ( p < .001). Negative attitudes toward HPV vaccine acceptance were associated with low knowledge scores ( p = .01) and undervaccination ( p < .001). Vaccinated women ( n = 95) were over seven times more likely than were unvaccinated women ( n = 115) to report positive vaccine attitudes (relative risk = 7.1). HPV vaccination status was not associated with vaccine attitudes among men. HPV knowledge and vaccine uptake remain problematic among college students, and deficits in both are associated with negative HPV vaccine attitudes. Although the knowledge gap is narrowing, HPV vaccination efforts should target young men, as HPV-related cancer morbidity continues to rise in men.

scholarly journals Reformulation and priorities for reducing energy density; a survey on fat content in cakes and biscuits sold in British supermarkets

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Roberta Alessandrini ◽  
Fengjun He ◽  
Kawther M. Hashem ◽  
Monique Tan ◽  
Graham A MacGregor
Keyword(s):  
Energy Density ◽  
Energy Range ◽  
Sugar Content ◽  
Saturated Fat ◽  
Fat Content ◽  
Calorie Intake ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
The Mean ◽  
Total Fat

AbstractCakes and biscuits are widely consumed foods and are important contributors of energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted the food industry to reduce energy density in cakes and biscuits mainly through sugar reformulation. However, a government led evaluation has shown that reducing only sugar has lowered energy density minimally. To assess whether total and saturated fat reformulation could be an additional and more effective mechanism for reducing product energy density we conducted a cross-sectional survey of pre-packed cakes and biscuits available in nine UK supermarkets. We collected nutrition information from product packaging. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2g/100 g (39% of the overall energy); range (1.4–35.6g/100g). The average saturated fat content in cakes was 5.9 ± 3.4g/100 g (13% of the overall energy); range (0.3–20g/100g). The average sugar content in cakes was 36.6 ± 7.6 (34% of the overall energy); range (11.3–62.0g/100g). In biscuits (n = 481) the mean total fat content was 21.8g ± 6.3g/100 g (40% of the overall energy); range (0.7–38.9g/100g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3g/100g). The average sugar content in biscuits was 30.0 ± 9.2 (23% of the overall energy); range (12.0–74.0g/100g). In both cakes and biscuits total and saturated fat, but not sugar content, was positively correlated with energy density. According to the nutrient profiling system used by the government, 57% of cakes and 75% of biscuits would receive a red (high) label for total fats; 54% of cakes and 88% of biscuits and would receive a red label for saturated fat.Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. We observed a large variation in total and saturated fat content within each product category. This finding indicates that reformulation to reduce total and saturated fat and energy density is possible as some manufacturers are already producing cake and biscuits with a more healthful nutrient composition and lower energy density. Fat reformulation in cakes and biscuits and similar products would effectively reduce energy density and calorie intake and thereby prevent obesity. We recommend that fat reformulation should be implemented simultaneously with sugar reformulation and to be focussed where possible on saturated fat, as this will have the additional and independent beneficial effect of lowering LDL cholesterol.

scholarly journals Energy and macronutrient intakes in Brazil: results of the first nationwide individual dietary survey

2015 ◽  
Vol 18 (17) ◽  
pp. 3086-3095 ◽  
Author(s):  
Rita AG Souza ◽  
Edna M Yokoo ◽  
Rosely Sichieri ◽  
Rosangela A Pereira
Keyword(s):  
Energy Intake ◽  
Saturated Fat ◽  
Average Energy ◽  
Animal Protein ◽  
Monounsaturated Fat ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Added Sugar ◽  
The Mean ◽  
Total Fat

AbstractObjectiveTo characterize energy and macronutrient intakes in Brazil and to describe the top food items contributing to energy and macronutrient intakes.DesignTwo non-consecutive 24 h dietary records were collected and energy and macronutrient data were adjusted for usual intake distribution. Descriptive statistics and ANOVA with the Bonferroni post hoc test were analysed using SAS version 9·1. Means and standard deviations were estimated for sex, age and income strata.SettingNationwide cross-sectional survey, 2008–2009.SubjectsNationally representative sample of individuals ≥10 years old (n32 749), excluding pregnant and lactating women (n 1254).ResultsThe average energy intake was 7958 kJ/d (1902 kcal/d) and mean energy density was 6·82 kJ/g (1·63 kcal/g). Added sugar represented 13 % of total energy intake and animal protein represented 10 %. The mean contribution of total fat to energy intake was 27 %, while the mean saturated fat contribution was 9 %. Compared with the lowest quartile of income, individuals in the highest income quartile had greater mean intakes of energy, added sugar, alcohol, animal protein, total fat, saturated fat, monounsaturated fat and trans fat. Rice, beans, beef, bread and coffee were among the top five foods contributing most to the intakes of energy, carbohydrates, protein, fat and fibre.ConclusionsIn general, Brazilians’ dietary intake is compatible with a high risk of obesity and non-communicable chronic diseases, being characterized by high intakes of added sugar and saturated fat. Income may be a major determinant of diet nutritional characteristics.

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