Development and Validation of Nutrition Environment Scoring for Chinese Style University/Work-Site Canteens (NESC-CC) and Oil–Salt Visual Analogue Scale (OS-VAS)

Han, Yuexin; Fan, Zhiyu; Wu, Yixue; Zhang, Dandan; Wen, Xie

doi:10.3390/ijerph192114169

Cited by 2 publications

(2 citation statements)

References 32 publications

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“…In addition to the previously developed OS-VAS, we used the Likert scale in this survey to evaluate the oil/salt status of different canteens by scoring the responders' impressions. The OS-VAS still showed good resolution among canteens, and the respondents' VAS evaluation of the canteen dishes was generally consistent with our previous investigation on the nutrition environment of the same five canteens [20]. The rating results of the Likert scale showed significant differences among some of the canteens, but the difference was not as sharp as we expected.…”

Section: Perception Of the Nutrition Environmentsupporting

confidence: 89%

“…However, the assessment of edible oil and salt use in catering services remains a difficult task since it is difficult to analyze all the dishes offered by catering services. Based on consumers' personal perceptions, we developed a visual analog scale for assessing oil and salt (OS-VAS) use in canteens [20], which was easy to apply in catering settings with regular consumers and patrons.…”

Section: Introductionmentioning

confidence: 99%

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Oil/Salt Use Assessment of Chinese-Style Canteens Based on Consumers’ Perception of the Nutrition Environment

Han,

Fan,

2023

Nutrients

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Excess cooking oil and salt use in catering services contributes to obesity and cardiovascular disease, but the assessment of oil/salt use has been a challenge in nutrition environment measurement. We conducted a knowledge, attitude, and practice survey on 250 respondents in five university canteens at China Agricultural University, Beijing, China. Using on-site tools including a newly developed Likert scale and the previously tested Oil–Salt Visual Analogue Scale (OS-VAS), the respondents were asked to evaluate their personal taste, their impression of the oil/salt status of canteen dishes, and their attitude toward oil/salt reduction. Data analysis showed that gender and self-image of body shape had a significant impact on KAP scores and the impression of the oil/salt environment. The respondents’ taste preferences correlated with their perception of oil and salt, but knowledge and attitude were not directly related to scores on oil and salt, while weight status was related to oil and salt scores. The Likert scale-based assessment could work but was not as effective as the OS-VAS in distinguishing the differences among the selected canteens. These results indicate that the quality of the nutrition environment in catering services needs to be comprehensively evaluated with an objective evaluation of raters and a subjective evaluation of consumers.

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Section: Perception Of the Nutrition Environmentsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Oil/Salt Use Assessment of Chinese-Style Canteens Based on Consumers’ Perception of the Nutrition Environment

Han,

Fan,

2023

Nutrients

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Assessing food availability and healthier options in an urban Chinese university: a case study using the Chinese Nutrition Environment Measurement Survey for Stores (C-NEMS-S)

Li,

Wang,

Manafe

et al. 2024

BMC Public Health

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Young adults (18–24 years) in universities are frequently exposed to an environment that promotes unhealthy eating behaviors. Using a validated tool, the Chinese Nutrition Environment Measurement Survey for Stores (C-NEMS-S), we assess the food availability and healthier options in a large, urban Chinese university. We employed C-NEMS-S for scoring criteria and weighting. A total of 52 on-campus canteen outlets were audited in an urban university located in Shijiazhuang City, China. General food outlets (n 43) and self-served food outlets (n 7) were further categorized into eight subtypes. Beverage outlets (n 2) were discussed separately from food outlets. C-NEMS-S scores were significantly different across food outlet types (P = 0.0024), especially between noodle and rice outlets (P = 0.0415). Food availability scores for starchy tubers (P < 0.001), dry beans (P < 0.001), vegetables (P = 0.0225), and fruits (P < 0.001) were significantly different across food outlet subtypes. Healthier options were scarce and only appeared in “grains” (n 2) and “meat and poultry” (n 2) categories. Further research on improving the accustomed audit tool and assessing university student diet quality is warranted.

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Development and Validation of Nutrition Environment Scoring for Chinese Style University/Work-Site Canteens (NESC-CC) and Oil–Salt Visual Analogue Scale (OS-VAS)

Cited by 2 publications

References 32 publications

Oil/Salt Use Assessment of Chinese-Style Canteens Based on Consumers’ Perception of the Nutrition Environment

Oil/Salt Use Assessment of Chinese-Style Canteens Based on Consumers’ Perception of the Nutrition Environment

Assessing food availability and healthier options in an urban Chinese university: a case study using the Chinese Nutrition Environment Measurement Survey for Stores (C-NEMS-S)

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