Adaptation and Validation of a Nutrition Environment Measures Survey for University Grab-and-Go Establishments

Publication: Canadian Journal of Dietetic Practice and Research
16 November 2015

Abstract

Purpose: To adapt and validate a survey instrument to assess the nutrition environment of grab-and-go establishments at a university campus.
Methods: A version of the Nutrition Environment Measures Survey for grab-and-go establishments (NEMS-GG) was adapted from existing NEMS instruments and tested for reliability and validity through a cross-sectional assessment of the grab-and-go establishments at the University of Toronto. Product availability, price, and presence of nutrition information were evaluated. Cohen’s kappa coefficient and intra-class correlation coefficients (ICC) were assessed for inter-rater reliability, and construct validity was assessed using the known-groups comparison method (via store scores).
Results: Fifteen grab-and-go establishments were assessed. Inter-rater reliability was high with an almost perfect agreement for availability (mean κ = 0.995) and store scores (ICC = 0.999). The tool demonstrated good face and construct validity. About half of the venues carried fruit and vegetables (46.7% and 53.3%, respectively). Regular and healthier entrée items were generally the same price. Healthier grains were cheaper than regular options. Six establishments displayed nutrition information. Establishments operated by the university’s Food Services consistently scored the highest across all food premise types for nutrition signage, availability, and cost of healthier options.
Conclusions: Health promotion strategies are needed to address availability and variety of healthier grab-and-go options in university settings.

Résumé

Objectif. Adapter et valider un instrument de sondage pour évaluer l’environnement nutritionnel des établissements offrant des mets à emporter sur un campus.
Méthodes. Une version de l’enquête Nutrition Environment Measures Survey for grab-and-go establishments (NEMS-GG) a été adaptée à partir d’instruments NEMS existants, et sa fiabilité et validité ont été vérifiées au moyen d’une évaluation transversale des établissements offrant des mets à emporter à l’Université de Toronto. L’évaluation portait sur la disponibilité et le prix des produits ainsi que sur l’affichage de l’information nutritionnelle. Les coefficients de corrélation intraclasse (CIC) et les coefficients Kappa de Cohen ont été évalués pour déterminer le coefficient d’objectivité, et la validité de construit a été évaluée à l’aide de la méthode de comparaison des groupes connus (par l’entremise des cotes attribuées aux établissements).
Résultats. Quinze établissements offrant des repas à emporter ont été évalués. Le coefficient d'objectivité était élevé; l’accord concernant la disponibilité (ĸ moyen = 0,995) et les cotes d’établissements (CIC = 0,999) étant presque parfait. L’outil a démontré une bonne validité apparente et une bonne validité de construit. Environ la moitié des établissements offraient des fruits et des légumes (46,7 % et 53,3 % respectivement). En règle générale, le prix des plats principaux standards était le même que celui des plats principaux santé. Le prix des produits céréaliers santé était moindre que celui des options standards. Six établissements affichaient l’information nutritionnelle. Les établissements exploités par les services alimentaires de l’université ont invariablement obtenu les cotes les plus élevées parmi tous les types de services alimentaires pour ce qui est de l’affichage de l’information nutritionnelle, de la disponibilité et du prix des options santé.
Conclusions. Des stratégies de promotion de la santé doivent être mises en place pour aborder la question de la disponibilité et de la variété des options plus santé offertes sur le pouce dans les universités.

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Supplementary Material

Supplementary Table (cjdpr-2015-036suppl.pdf)

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Published In

cover image Canadian Journal of Dietetic Practice and Research
Canadian Journal of Dietetic Practice and Research
Volume 77Number 1March 2016
Pages: 17 - 24

History

Version of record online: 16 November 2015

Authors

Affiliations

Brian K.C. Lo MPH, RD
Department of Nutritional Sciences, University of Toronto, Toronto, ON
Dalla Lana School of Public Health, University of Toronto, Toronto, ON
Leia Minaker PhD
Propel Centre for Population Health Impact, University of Waterloo, Waterloo, ON
Alicia N.T. Chan MPH, RD
Department of Nutritional Sciences, University of Toronto, Toronto, ON
Dalla Lana School of Public Health, University of Toronto, Toronto, ON
Jessica Hrgetic MPH, RD
Department of Nutritional Sciences, University of Toronto, Toronto, ON
Dalla Lana School of Public Health, University of Toronto, Toronto, ON
Catherine L. Mah MD, FRCPC, PhD
Dalla Lana School of Public Health, University of Toronto, Toronto, ON
Division of Community Health and Humanities, Faculty of Medicine, Memorial University, St. John’s, Newfoundland and Labrador, NL

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