Evaluation of the Food Store Environment on and near the Campus of 15 Postsecondary Institutions

Horacek, Tanya; Erdman, Maria; Reznar, Melissa M.; Olfert, Melissa D.; Brown-Esters, Onikia N.; Kattelmann, Kendra; Kidd, Tandalayo; Koenings, Mallory; Phillips, Beatrice; Quick, Virginia; Shelnutt, Karla P.; White, Adrienne A.

doi:10.4278/ajhp.120425-quan-220

Cited by 45 publications

(63 citation statements)

References 58 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%

“…A wider sample of comparison data for campus environments is necessary. The newly developed NEMS-CD modified from the NEMS-R, along with the campus food environment assessment (22) , can be added to the instruments designed to evaluate the college nutrition environment (47,48) . It is imperative that evaluation of the campus food environment across varied postsecondary institutions continues given the environment's influence on young adults' weight (12)(13)(14)21) and dietary intake (14,49,50) .…”

Section: -15)mentioning

confidence: 99%

“…Thus, the reliable Nutrition Environment Measures Survey for Restaurants (NEMS-R) (28) was adapted for the present study to make it more applicable to the college-age population and post-secondary institution campuses. This tool was also adopted because the Nutrition Environment Measures Survey for Stores (NEMS) (29) was used for the evaluation of stores on and near campuses (22) . All modifications were guided by a literature review (14,30,31) , an analysis of the campus environment (32) , stakeholders and study researchers.…”

Section: Instrumentmentioning

confidence: 99%

“…Students no longer eat their meals only in the dining halls; they have a variety of options on and off campus from which to choose (union, food courts, snack bars, restaurants, vending and stores). Although grocery stores near college campuses provided a wide array of healthful alternatives, convenience stores on and near campus (22) and campus vending machines (23) provide few healthful foods and are more obesogenic. Numerous studies describe and evaluate food store and restaurant environments (24)(25)(26) , yet little attention has been given to college campus dining environments.…”

mentioning

confidence: 99%

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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%

Section: -15)mentioning

confidence: 99%

Section: Instrumentmentioning

confidence: 99%

mentioning

confidence: 99%

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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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“…Evaluating the surrounding campus environment is another key to success when implementing a healthy lifestyle intervention [14][15][16][17]. Therefore, in the present study students from respective universities also conducted environmental audits of their own campus.…”

Section: Environmental Auditmentioning

confidence: 99%

A Community Based Participatory Approach to Training Young Adults to Design and Implement a Social Marketing Framed Lifestyle Intervention on their College Campus (Preprint)

Olfert¹,

Barr²,

Riggsbee³

et al. 2017

Preprint

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Assessing the interplay: teacher efficacy, compassion fatigue, and educator well-being in Australia

Oberg,

Macmahon,

Carroll

2024

Aust. Educ. Res.

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In Australia, there is a growing concern about the well-being of teachers with many expressing their intention to leave the profession or indeed have already left. Various reasons have been suggested for this trend, with burnout being identified as one of the factors. This study investigates burnout in Australian teachers as one of the constructs which make up compassion fatigue (CF), a reduced ability to empathise with others. Moreover, it explores secondary traumatic stress (STS), which also contributes to CF and occurs when a person learns about the traumatic experiences of someone under their care. Both constructs may severely impact the ability of teachers to form close relationships with their students. As part of the present study, 1939 Australian teachers were surveyed about their quality of life, well-being, classroom efficacy, and trauma awareness. Findings demonstrate that teachers with higher levels of well-being and with higher perceived classroom efficacy are less prone to burnout, reducing the risk of emotional exhaustion and disengagement often associated with this phenomenon. Conversely, connections were found between lower well-being of teachers and educators' awareness of trauma and their susceptibility to STS. Recommendations are made for further research exploring the barriers and enablers of compassion fatigue as well as positive teacher well-being, in order to develop targeted initiatives to better prepare and protect teachers to work with a cohort of students who are increasingly demonstrating symptoms of trauma and poor well-being.

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Evaluation of the Food Store Environment on and near the Campus of 15 Postsecondary Institutions

Cited by 45 publications

References 58 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

A Community Based Participatory Approach to Training Young Adults to Design and Implement a Social Marketing Framed Lifestyle Intervention on their College Campus (Preprint)

Assessing the interplay: teacher efficacy, compassion fatigue, and educator well-being in Australia

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