The Healthfulness of Eateries at the University of Waterloo: A Comparison across 2 Time Points
Publication: Canadian Journal of Dietetic Practice and Research
18 November 2019
Abstract
Purpose: The aim of this study was to assess the healthfulness of a sample of campus eateries at 2 time points, 2 years apart.
Methods: Five eateries at the University of Waterloo were audited using the Nutrition Environment Measures Survey adapted for university campuses (NEMS-UC) in 2015 and late 2017–early 2018. Based on the availability of healthy options and facilitators of and barriers to healthy eating, possible NEMS-UC scores ranged from −5 to 23 points.
Results: Scores were low, ranging from 7 to 14 (mean = 10.8, SD = 2.59) points in 2015 and 7 to 13 (mean = 9.6, SD = 2.19) points in 2017–2018. For all eateries except 1 residence cafeteria, scores at time 2 were the same or lower than scores at time 1. All venues carried whole fruit and vegetable options and lower-fat milks, and most offered whole-wheat options. However, healthier items were often located in low-traffic areas, priced higher than less healthy options, and sometimes limited to prepackaged items. Misleading health messaging was also evident.
Conclusions: Increased availability, accessibility, and visibility of healthy offerings is needed to enhance campus food environments and support healthy eating patterns, while barriers such as contradictory messaging should be minimized.
Résumé
Objectif. Cette étude visait à évaluer la qualité nutritionnelle d’un échantillon de restaurants de campus à deux points dans le temps, à deux ans d’intervalle.
Méthodes. Cinq restaurants de l’Université de Waterloo ont été analysés au moyen de l’enquête Nutrition Environment Measures Survey [Enquête sur les mesures de l’environnement nutritionnel] adaptée pour les campus universitaires (NEMS-UC) en 2015 et à la fin 2017, début 2018. Selon la disponibilité d’options saines et les facteurs facilitant la saine alimentation et y nuisant, les scores NEMS-UC pouvaient varier de —5 à 23 points.
Résultats. Les scores se sont avérés faibles, variant de 7 à 14 points (moyenne = 10,8; écart-type = 2,59) en 2015 et de 7 à 13 points (moyenne = 9,6; écart-type = 2,19) en 2017–2018. Pour tous les restaurants, à l’exception d’une cafétéria de résidence, les scores sont restés les mêmes ou ont diminué lors de la deuxième évaluation. Tous les restaurants offraient des fruits et des légumes entiers et du lait à faible teneur en gras, et la plupart offraient des options à base de blé entier. Cependant, les aliments plus sains étaient souvent situés dans les zones moins passantes, leur prix était plus élevé que celui des options moins santé, et ils étaient parfois limités à des aliments préemballés. Des messages santé trompeurs étaient également évidents.
Conclusions. Il est nécessaire d’accroître la disponibilité, l’accessibilité et la visibilité des options santé pour améliorer les environnements alimentaires des campus et favoriser des modèles alimentaires sains. De plus, les obstacles à la saine alimentation comme les messages contradictoires devraient être limités.
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Financial support: KML is supported by an Ontario Graduate Scholarship. LMM gratefully acknowledges a Canadian Cancer Society Career Development Award (award #704744).
Conflicts of interest: The authors have no conflicts of interest to disclose.
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Canadian Journal of Dietetic Practice and Research
Volume 81 • Number 2 • June 2020
Pages: 72 - 79
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Version of record online: 18 November 2019
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Kirsten M.LeeBSc, Michelle L.MarcinowPhD, Leia M.MinakerPhD, and Sharon I.KirkpatrickPhD. 2020. The Healthfulness of Eateries at the University of Waterloo: A Comparison across 2 Time Points. Canadian Journal of Dietetic Practice and Research.
81(2): 72-79. https://doi.org/10.3148/cjdpr-2019-031
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