Presentation on theme: "The Fixed Environment and Collegiate Health"— Presentation transcript:
1 The Fixed Environment and Collegiate Health RESEARCH MENTOR: DR. JANE JUEJOHN-PAUL JULIENUNIVERSITY OF PENNSYLVANIA
2 We didn’t really see how it affects the nutrition of Penn students We didn’t really see how it affects the nutrition of Penn students. All we really did was to describe and characterize the environment.Primary goal: Perform an exploratory examination of the food environment around the University of Pennsylvania’s campus
3 US Health Trends and Nutrition BackgroundUS 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 homeFast food spending has increased 900% from 1975 to 2004American average calorie intake has increase by 200 kcal/day from 1976 to 1996Very good
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, 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.Maybe take out first and third points and just say it. And move the last point to just before the Surgeon general point .
6 Previous StudiesEnvironment 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 overweightWeekly 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 lifeLiving on a college campus typically results in more away from home eatingIncreased stress levels from work load, social life, and being away from home may increase the possibility of weight gain
9 A Brief DescriptionUsing 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 campusThe parameters of Penn’s eating environment were determined by a student surveyRestaurants and food carts were rated on a number of characteristics, all of which had some bearing on their nutritional ratingMention that the NEMS-R is created by Karen Glanz (who is recently appointed as UPenn faculty).
10 The Nutrition Environment Measures Survey The NEMS-R tool takes into account the following:Restaurant typeRestaurant hoursSeating capacitySigns and PromotionsMenuAvailability of low fat optionsAvailability of 100% fruit juice, low fat milk, fresh fruits an vegetablesHealthy entree optionsMain dish salad optionsFactors that encourage healthy and unhealthy eating habitsOther factors
12 Restaurant Type SD Sit-Down Restaurant 21% For all the graphs, I would break up the restaurants from the food carts. They are different and so having two separate sets of graphs would be most useful.Restaurant TypeSD Sit-Down Restaurant %FC Fast Casual Restaurant 20%FF Fast Food 41%SP Specialty 18%
13 Nutritional Information Food TrucksYes (0) 0%No (36) 100%RestaurantsYes (5) 5%No (89) 95%Break out the food carts and the restaurants
14 Healthy Entrees Food Trucks Restaurants No (35) 97% No (81) 86% Yes (1) 3%RestaurantsNo (81) 86%Yes (13) 14%Make your own graph so “other” doesn’t appear, break up the carts and restaurants
15 Minimum Delivery Charge (Restaurants) No (69) 73%Yes (25) 27%Make your own graph so it doesn’t have “other” as your yes, and take out the food carts from the denominator as delivery doesn’t apply to them.
16 Scoring NEMS-R tool rated on a -27 to 63 point scale The higher the score the more healthful the restaurantPoints awarded for survey characteristicsR: ; FT:5.89; Overall: 11.81
17 Scoring Continued Restaurants Worst Score:(-3) Cupcake and Cookies CaféBest Score: (39); ABP & Potbelly SandwichFood TruckBest Score: (18); Lyn’s Food Truck
19 The Difficulty with Eating Healthy Availability of healthful entrees are few and far betweenFew eateries provide nutritional information for their foodsThe pricing and promotions of restaurants are encouraging overeatingEateries around Penn’s campus lack healthful valueIt is unclear if college students are aware of the caloric content of the foods they are consuming.However, unfortunately the local food environment does not provide much help in deciphering the nutritional content of foods.Look over the scoring and bring a copy and we’ll talk it over on Monday.
20 RelevanceBetter 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 decisionsHelp colleges and universities become more cognizant of their eating environments and which establishments they support
22 Lessons Learned Personal - Time Management Project- It’s not easy being healthySUMR- Health services research is a fieldCareer – Many doorsMaybe break it up by1- personal reflections on what YOU learning about your food environment and how it will affect your future decisions (one or two)2- Reflections on your research (as above, maybe just one or two).3-Reflections on the broader experience of your summer and it’s role in your career decision and development (maybe one or two, maybe mention the ER experience).
23 Special Thanks Dr. Jane Jue To LDI, Joanne Levy, Kelly Johnson, Shanta LaytonSUMR scholars
24 ReferencesTechnomic 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, PagesCassady 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:Dietary Guidelines for Americans, USDA Center for Nutrition Policy and Promotion.