Assessment of Food Offerings and Marketing Strategies in the Food-Service Venues at California Children’s Hospitals

Lesser, Lenard I.; Hunnes, Dana Ellis; Reyes, Phedellee; Arab, Lenore; Ryan, Gery W.; Brook, Robert H.; Cohen, Deborah A.

doi:10.1016/j.acap.2011.09.004

Cited by 39 publications

(40 citation statements)

References 10 publications

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“…Thus, conducting an evaluation of the broader consumer retail food environment would round out the understanding of the full campus food environment (22) . Validation of NEMS-CD for the campus dining environment is needed and could be accomplished via a comparative study with the Healthy Eating Index (56) or one of the newly created campus/NEMS tools (47,48,57) .…”

Section: Future Researchmentioning

confidence: 99%

Assessment of the dining environment on and near the campuses of fifteen post-secondary institutions

Horacek

Erdman

Byrd‐Bredbenner

et al. 2012

Public Health Nutr.

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Objective: The present study evaluated the restaurant and dining venues on and near post-secondary campuses varying in institution size. Design: The Nutrition Environment Measures Survey for Restaurants (NEMS-R) was modified to evaluate restaurants as fast food, sit down and fast casual; and campus dining venues as dining halls, student unions and snack bar/cafés. ANOVA with post hoc Tukey's B and T tests were used to distinguish differences between dining venues and associated institutions by size. Setting: The study was conducted at fifteen US post-secondary institutions, 2009-2011. Subjects: Data presented are from a sample of 175 restaurants and sixty-eight on-campus dining venues. Results: There were minimal differences in dining halls by institution size, although medium-sized institutions as compared with small-sized institutions offered significantly more healthful side dish/salad bar items. Dining halls scored significantly higher than student unions or snack bar/cafés on healthful entrées, side dish/salad bar and beverages offerings, but they also had the most barriers to healthful dietary habits (i.e. all-you-can-eat). No differences were found by restaurant type for NEMS-R scores for total restaurant dining environment or healthful entrées and barriers. Snack bars had more healthful side dishes (P 5 0?002) and fast-food restaurants had the highest level of facilitators (i.e. nutrition information; P 5 0?002). Conclusions: Based on this evaluation in fifteen institutions, the full campus dining environment provides limited support for healthy eating and obesity prevention. The quality of campus dining environments can be improved via healthful offerings, providing nutrition information and other supports to facilitate healthy eating and prevent unwanted weight gain.

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Section: Future Researchmentioning

confidence: 99%

Assessment of the dining environment on and near the campuses of fifteen post-secondary institutions

Horacek

Erdman

Byrd‐Bredbenner

et al. 2012

Public Health Nutr.

View full text Add to dashboard Cite

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“…Another study, looking at the consumer nutrition environment of children's hospitals in California, demonstrated the general poor status of nutrition environments among hospitals, with fewer than onethird providing nutrition information, promoting healthy eating through signage, and providing healthy entrées. 21 Further research is needed to measure the current status of consumer nutrition environments among hospitals, as well as efforts that demonstrate a positive influence on the consumer nutrition environment. Strengths of the study included an objective measurement of hospital cafeterias and the evaluation of the LiVe Well Plate health initiative using a reliable tool.…”

Section: Discussionmentioning

confidence: 99%

Using the Hospital Nutrition Environment Scan to Evaluate Health Initiative in Hospital Cafeterias

Derrick¹,

Bellini²,

Spelman³

2015

Journal of the Academy of Nutrition and Dietetics

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“…Just three years ago, Dr. Lenard Lesser, an RWJF Clinical Scholar and a physician in the Department of Family Medicine at University of California-Los Angeles's school of medicine, reported that only 7% of entrees served at California's 14 major children's hospitals could be considered healthy, and 50% of hospitals served no healthy options at all. 10 We must do better.…”

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confidence: 97%

Why We Need to Build a Culture of Health in the United States

Lavizzo‐Mourey

2015

Academic Medicine

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The United States spends $2.7 trillion a year on health care, more than any other country by far, and yet the U.S. population is not healthy. In fact, the United States loses $227 billion in productivity each year because of poor health. This is not sustainable-and it is the reason behind the Robert Wood Johnson Foundation's Culture of Health initiative. Culture of Health means so much more than simply not being sick. It means embracing a definition of health as outlined by the World Health Organization-a state of complete physical, mental, and social well-being. And it means shifting the values-and the actions-in the United States so that health becomes a part of everything we do. Health is the bedrock of personal fulfillment. It is the backbone of prosperity and the key to creating a strong and competitive nation. With health, children can grow up making the most of life's opportunities. Businesses can rely on the vitality of workers to stay competitive, and the military can perform at its highest level. But there is no single way to cultivate health. This Commentary explores the principles behind the Culture of Health initiative and examines the role of academic medicine in achieving this vision. Different communities must come up with the approaches that serve them best. Only by working toward a common goal in unique ways will a true Culture of Health be attainable in the United States.

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Assessment of Food Offerings and Marketing Strategies in the Food-Service Venues at California Children’s Hospitals

Cited by 39 publications

References 10 publications

Assessment of the dining environment on and near the campuses of fifteen post-secondary institutions

Assessment of the dining environment on and near the campuses of fifteen post-secondary institutions

Using the Hospital Nutrition Environment Scan to Evaluate Health Initiative in Hospital Cafeterias

Why We Need to Build a Culture of Health in the United States

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