The Food and Beverage Vending Environment in Health Care Facilities Participating in the Healthy Eating, Active Communities Program

Lawrence, Sally A.; Boyle, Maria; Craypo, Lisa; Samuels, Sarah E.

doi:10.1542/peds.2008-2780g

Cited by 50 publications

(53 citation statements)

References 18 publications

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“…Many hospital systems have established tobacco-free environments and are providing healthier foods and beverages in their cafeterias, food service, and vending machines 94 ; improving their procurement strategies; and/or making their worksite wellness programming and health promotion efforts more robust.…”

Section: Healthcare Systemsmentioning

confidence: 99%

Value of Primordial and Primary Prevention for Cardiovascular Disease

Weintraub¹,

Daniels²,

Burke³

et al. 2011

Circulation

454

265

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Abstract-The process of atherosclerosis may begin in youth and continue for decades, leading to both nonfatal and fatal cardiovascular events, including myocardial infarction, stroke, and sudden death. With primordial and primary prevention, cardiovascular disease is largely preventable. Clinical trial evidence has shown convincingly that pharmacological treatment of risk factors can prevent events. The data are less definitive but also highly suggestive that appropriate public policy and lifestyle interventions aimed at eliminating tobacco use, limiting salt consumption, encouraging physical exercise, and improving diet can prevent events. There has been concern about whether efforts aimed at primordial and primary prevention provide value (ie, whether such interventions are worth what we pay for them). Although questions about the value of therapeutics for acute disease may be addressed by cost-effectiveness analysis, the long time frames involved in evaluating preventive interventions make cost-effectiveness analysis difficult and necessarily flawed. Nonetheless, cost-effectiveness analyses reviewed in this policy statement largely suggest that public policy, community efforts, and pharmacological intervention are all likely to be cost-effective and often cost saving compared with common benchmarks. The high direct medical care and indirect costs of cardiovascular disease-approaching $450 billion a year in 2010 and projected to rise to over $1 trillion a year by 2030 -make this a critical medical and societal issue. Prevention of cardiovascular disease will also provide great value in developing a healthier, more productive society. (Circulation. 2011;124:967-990.)

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Section: Healthcare Systemsmentioning

confidence: 99%

Value of Primordial and Primary Prevention for Cardiovascular Disease

Weintraub¹,

Daniels²,

Burke³

et al. 2011

Circulation

454

265

View full text Add to dashboard Cite

show abstract

“…Truckers work about 14 hours a day under stringent conditions and often find meager resources at various work settings, but particularly at truck stops, where long-haul and regional truckers are confined for much of their downtimes. In these environments, truckers find mostly unhealthy food items (Lawrence, Boyle, Craypo, & Samuels, 2009), scant opportunities for physical activity (Wood et al, 2007), absence of wellness programs (Samuels and Associates, 2005), and no access to healthcare (Wiecha et al, 2006). This is oftentimes because these work settings are located in isolated places with little to no access to public transit systems, or in socioeconomically depressed areas with limited health-supportive choices and numerous risk-laden opportunities (Glanz & Yaroch, 2004).…”

Section: Opportunities For Healthful Eating: Trucking Versus Other Ocmentioning

confidence: 99%

Barriers to Truck Drivers' Healthy Eating: Environmental Influences and Health Promotion Strategies

Apostolopoulos

Sönmez

Shattell

et al. 2011

Journal of Workplace Behavioral Health

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“…Health professionals routinely provide advice to clients on healthy eating and it is important that this advice is not undermined by lack of healthy food and drink items offered for sale in the health service environment. The limited evidence available however, is mostly from the U.S. and it suggests that the majority of foods available from outlets in health care facilities are unhealthy [2,3]. Furthermore, fast food outlets are common in hospitals [4].…”

Section: Introductionmentioning

confidence: 99%

Healthier choices in an Australian health service: a pre-post audit of an intervention to improve the nutritional value of foods and drinks in vending machines and food outlets

Bell

Pond

Davies

et al. 2013

BMC Health Serv Res

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BackgroundVending machines and shops located within health care facilities are a source of food and drinks for staff, visitors and outpatients and they have the potential to promote healthy food and drink choices. This paper describes perceptions of parents and managers of health-service located food outlets towards the availability and labelling of healthier food options and the food and drinks offered for sale in health care facilities in Australia. It also describes the impact of an intervention to improve availability and labelling of healthier foods and drinks for sale.MethodsParents (n = 168) and food outlet managers (n = 17) were surveyed. Food and drinks for sale in health-service operated food outlets (n = 5) and vending machines (n = 90) in health care facilities in the Hunter New England region of NSW were audited pre (2007) and post (2010/11) the introduction of policy and associated support to increase the availability of healthier choices. A traffic light system was used to classify foods from least (red) to most healthy choices (green).ResultsAlmost all (95%) parents and most (65%) food outlet managers thought food outlets on health service sites should have signs clearly showing healthy choices. Parents (90%) also thought all food outlets on health service sites should provide mostly healthy items compared to 47% of managers. The proportion of healthier beverage slots in vending machines increased from 29% to 51% at follow-up and the proportion of machines that labelled healthier drinks increased from 0 to 26%. No outlets labelled healthier items at baseline compared to 4 out of 5 after the intervention. No changes were observed in the availability or labelling of healthier food in vending machines or the availability of healthier food or drinks in food outlets.ConclusionsBaseline availability and labelling of healthier food and beverage choices for sale in health care facilities was poor in spite of the support of parents and outlet managers for such initiatives. The intervention encouraged improvements in the availability and labelling of healthier drinks but not foods in vending machines.

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The Food and Beverage Vending Environment in Health Care Facilities Participating in the Healthy Eating, Active Communities Program

Abstract: BACKGROUND. Little has been done to ensure that the foods sold within health care facilities promote healthy lifestyles. Policies to improve school nutrition environments can serve as models for health care organizations.

Cited by 50 publications

References 18 publications

Value of Primordial and Primary Prevention for Cardiovascular Disease

Value of Primordial and Primary Prevention for Cardiovascular Disease

Barriers to Truck Drivers' Healthy Eating: Environmental Influences and Health Promotion Strategies

Healthier choices in an Australian health service: a pre-post audit of an intervention to improve the nutritional value of foods and drinks in vending machines and food outlets

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