1 / 24

The Fixed Environment and Collegiate Health

The Fixed Environment and Collegiate Health. RESEARCH MENTOR: DR. JANE JUE JOHN-PAUL JULIEN UNIVERSITY OF PENNSYLVANIA JJULIEN89@GMAIL.COM. Primary goal: Perform an exploratory examination of the food environment around the University of Pennsylvania’s campus. Background.

jesus
Download Presentation

The Fixed Environment and Collegiate Health

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. The Fixed Environment and Collegiate Health RESEARCH MENTOR: DR. JANE JUE JOHN-PAUL JULIEN UNIVERSITY OF PENNSYLVANIA JJULIEN89@GMAIL.COM

  2. Primary goal: Perform an exploratory examination of the food environment around the University of Pennsylvania’s campus

  3. Background US Health Trends and Nutrition

  4. Going Up…. • Fast food consumption has increased 5 fold since 1977 • Almost half of US food spending goes towards food eaten away from home • Fast food spending has increased 900% from 1975 to 2004 • American average calorie intake has increase by 200 kcal/day from 1976 to 1996

  5. Also Going Up… • Between 1962 and the year 2000, the number of obese Americans grew from 13% to an alarming 31% of the population. • Among Americans age 20 and older, 145.0 million are overweight or obese (BMI of 25.0 kg/m2 and higher) • According to the U.S. Surgeon General report in 2007, obesity is responsible for 300,000 deaths every year.

  6. Previous Studies • Environment as it relates to childhood obesity (Davis and Carpenter, 2009; Nielsen et al, 2002; Duffy et al, 2007) • These studies have led to a number of troubling conclusions: • FF restaurants within ½ mile of child’s school resulted in child’s reduced consumption of fruits & vegetables, increased consumption of soda and greater chance of being overweight • Weekly consumption of fast food is related to 0.2 unit increase in BMI

  7. Why a college campus? • Eating habits formed in college can continue throughout one’s life • Living on a college campus typically results in more away from home eating • Increased stress levels from work load, social life, and being away from home may increase the possibility of weight gain

  8. Methods

  9. A Brief Description • Using a highly validated food and nutrition survey, the NEMS-R tool (Glanz, 2007 ), we conducted on-site evaluations of 130 eateries (94 restaurants, 36 food trucks) around Penn’s campus • The parameters of Penn’s eating environment were determined by a student survey • Restaurants and food carts were rated on a number of characteristics, all of which had some bearing on their nutritional rating

  10. The Nutrition Environment Measures Survey • The NEMS-R tool takes into account the following: • Restaurant type • Restaurant hours • Seating capacity • Signs and Promotions • Menu • Availability of low fat options • Availability of 100% fruit juice, low fat milk, fresh fruits an vegetables • Healthy entree options • Main dish salad options • Factors that encourage healthy and unhealthy eating habits • Other factors

  11. Results Graphical Analysis

  12. Restaurant Type SD Sit-Down Restaurant 21% FC Fast Casual Restaurant 20% FF Fast Food 41% SP Specialty 18%

  13. Nutritional Information Restaurants Yes (5) 5% No (89) 95% Food Trucks Yes (0) 0% No (36) 100%

  14. Healthy Entrees Restaurants No (81) 86% Yes (13) 14% Food Trucks No (35) 97% Yes (1) 3%

  15. MinimumDelivery Charge (Restaurants) No (69)73% Yes (25) 27%

  16. Scoring NEMS-R tool rated on a -27 to 63 point scale The higher the score the more healthful the restaurant Points awarded for survey characteristics R: 14.093; FT:5.89; Overall: 11.81

  17. Scoring Continued Restaurants Worst Score:(-3) Cupcake and Cookies Café Best Score: (39); ABP & Potbelly Sandwich Food Truck Best Score: (18); Lyn’s Food Truck

  18. Discussion

  19. The Difficulty with Eating Healthy • Availability of healthful entrees are few and far between • Few eateries provide nutritional information for their foods • The pricing and promotions of restaurants are encouraging overeating • Eateries around Penn’s campus lack healthful value

  20. Relevance • Better eating behaviors of adults while in college may improve individual and population health. • Nutritional characteristics of campus restaurants will allow students to make better informed eating decisions • Help colleges and universities become more cognizant of their eating environments and which establishments they support

  21. Reflections

  22. Lessons Learned • Personal - Time Management • Project- It’s not easy being healthy • SUMR- Health services research is a field • Career – Many doors

  23. SpecialThanks Dr. Jane Jue To LDI, Joanne Levy, Kelly Johnson, Shanta Layton SUMR scholars

  24. References • Technomic Foodservice Segment Time Series: Limited Service Restaurants (1975–2005). Chicago, Ill: Technomic Inc; 2004. • Nielsen SJ, Siega-Riz AM, Popkin BM. Trends in food locations and sources among adolescents and young adults. Prev Med. 2002;35:107–113. • Clauson A. Share of food spending for eating out reaches 47 percent. Food Rev. 1999;22:20–22. • Bowman SA, Gortmaker SL, Ebbeling CA, Pereira MA, Ludwig DS. Effects of fast-food consumption on energy intake and diet quality among children in a national household survey. Pediatrics. 2004;113:112–118. • Nielsen S, Siega-Riz A, Popkin B. Trends in energy intake in the U.S. between 1977 and 1996: similar shifts seen across age groups. Obes Res 2002;10:370–8. • K. Glanz, J. Sallis, B. Saelens, L. Frank. Nutrition Environment Measures Survey in Stores (NEMS-S) Development and Evaluation. American Journal of Preventive Medicine, Volume 32, Issue 4, Pages 282-289. • Cassady D, Housemann R, Dagher C, Measuring Cues for Healthy Choices on Restaurant Menus: Development and Testing of a Measurement Instrument, Am J of Health Promotion. 2004;6:444-449 • Dietary Guidelines for Americans, USDA Center for Nutrition Policy and Promotion.

More Related