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RESEARCH MENTOR: DR. JANE JUE
JOHN-PAUL JULIENUNIVERSITY OF PENNSYLVANIAJJULIEN89@GMAIL.COM
The Fixed Environment and Collegiate Health
Primary goal: Perform an exploratory examination of the food environment around the University of Pennsylvania’s campus
US HEALTH TRENDS AND NUTRITION
Background
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
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.
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
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
Methods
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
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
GRAPHICAL ANALYSIS
Results
Restaurant Type
SD Sit-Down Restaurant 21%
FC Fast Casual Restaurant 20%
FF Fast Food 41%SP Specialty 18%
RestaurantsYes (5) 5% No (89) 95%
RestaurantsYes (5) 5% No (89) 95%
Food TrucksYes (0) 0%No (36) 100%
Food TrucksYes (0) 0%No (36) 100%
Nutritional Information
RestaurantsNo (81) 86%
Yes (13) 14%
RestaurantsNo (81) 86%
Yes (13) 14%
Food TrucksNo (35) 97%Yes (1) 3%
Food TrucksNo (35) 97%Yes (1) 3%
Healthy Entrees
Minimum Delivery Charge (Restaurants)
No (69) 73%
Yes (25) 27%
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
0
2
4
6
8
10
12
14
16
R FT O
NEMS-RScore
Scoring Continued
RestaurantsWorst Score:(-3) Cupcake and Cookies CaféBest Score: (39); ABP & Potbelly Sandwich
Food Truck Best Score: (18); Lyn’s Food Truck
Discussion
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
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
Reflections
Lessons Learned
Personal - Time Management
Project- It’s not easy being healthy
SUMR- Health services research is a field
Career – Many doors
Special Thanks
Dr. Jane Jue
To LDI, Joanne Levy, Kelly Johnson, Shanta Layton
SUMR scholars
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.
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