Development, Validation and Implementation of the Health Density Vending Machine Audit Tool (HDVMAT)

Matthews, Melissa A.; Horacek, Tanya; Olfert, Melissa D.; Koenings, Mallory; Shelnutt, Karla P.; Stöcker, Christian; Golem, Devon L.; Kattelmann, Kendra; Colby, Sarah; Franzen‐Castle, Lisa; Brown, Onikia; Morrell, Jesse Stabile

doi:10.1016/j.jand.2014.06.217

Cited by 4 publications

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“…To assess snack and beverage vending products meaningfully, nutritional criteria for healthfulness must be established. Previous studies have used a diversity of healthfulness criteria, from simple to complex [24,25]. The healthfulness of vending machine products can be overestimated with lenient criteria, such as evaluating products on only one criteria (i.e., fat content).…”

Section: Introductionmentioning

confidence: 99%

“…The healthfulness of vending machine products can be overestimated with lenient criteria, such as evaluating products on only one criteria (i.e., fat content). Similarly, the healthfulness of products can be underestimated with excessive criteria, such as evaluating the content of numerous macro- and micro-nutrients within products [25]. The majority of previously established healthfulness criteria were based on an all-or-nothing dichotomy (i.e., meets calorie, saturated fat, and sugar criteria, etc.…”

Section: Introductionmentioning

confidence: 99%

“…The majority of previously established healthfulness criteria were based on an all-or-nothing dichotomy (i.e., meets calorie, saturated fat, and sugar criteria, etc. ), specifically to be considered a healthful product it had to meet all identified healthfulness criteria [24,25]. To be comprehensive, vended product healthfulness criteria should include a variety of nutritional parameters, however products should not be required to meet all parameters to be considered healthful [25,26,27,28,29,30,31].…”

Section: Introductionmentioning

confidence: 99%

“…), specifically to be considered a healthful product it had to meet all identified healthfulness criteria [24,25]. To be comprehensive, vended product healthfulness criteria should include a variety of nutritional parameters, however products should not be required to meet all parameters to be considered healthful [25,26,27,28,29,30,31]. It is unreasonable to expect a snack-sized vended product to meet a substantive list of nutrient parameters to be considered healthy, a more balanced approach (averaging of nutrient contributions) is imperative [25,30,31].…”

Section: Introductionmentioning

confidence: 99%

“…The price of vending machine products strongly influences consumer purchasing patterns [4,12,13,20,21,32,33] and when healthier options are offered at a reduced cost, the sales of healthier options increased [4,13,21,32,33]. Consumers of vended products are also influenced by product logos, labels, and advertisement brand marketing [25,34,35]. Given that consumers cannot view nutrition labels on a vended product prior to purchase, front of package cues might be informative.…”

Section: Introductionmentioning

confidence: 99%

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Development and Validation of the Vending Evaluation for Nutrient-Density (VEND)ing Audit

Horacek

Yildirim

Schreiber

et al. 2019

IJERPH

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Background: This paper describes the development and validation of the Vending Evaluation for Nutrient-Density (VEND)ing audit to comprehensively evaluate vended products based upon healthfulness, price and promotion, and machine accessibility. Methods: A novel vending nutrient-density score was created to determine the healthfulness of vended snack/beverage products. Field tested in United States colleges, VENDing audit (∑nutrient-density + 10 × % healthy products) and Support sub-scores (price + promotion + accessibility) were calculated for snack/beverage machines. Higher scores indicate more healthful vending options and supports for choosing healthfully. Nutrition Environment Measures Survey-Vending (NEMS-V) was used to validate the nutrient-density score for a sub-sample of machines. Sensitivity and specificity were computed by comparing the number of healthy snacks/beverages determined by NEMS-V and the VENDing nutrient-density scores. Results: Researchers conducted the VENDing audit on 228 snack/beverage vending machines at 9 universities within the United States and used both VENDing and NEMS-V on 33 snack and 52 beverage vending machines. Mean VENDing audit scores were 4.5 ± 2.0 (2.6, 3.4) and 2.6 ± 2.0 (0, 12) for snack/beverage machines, respectively. The number of products considered healthy assessed with both the VENDing nutrient-density scores and the NEMS-V were positively correlated for beverages (r = 0.687, p < 0.001) and snacks (r = 0.366, p < 0.05). The sensitivity was excellent for beverages (0.83) and moderate for snacks (0.69); while the specificity was moderate for both beverages (0.66) and snacks (0.50). Conclusions: The VENDing audit uses unique, valid, and reliable nutrient-density scoring to evaluate snacks/beverages along a continuum of healthful criteria and comprehensively evaluates the full vending environment.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Development and Validation of the Vending Evaluation for Nutrient-Density (VEND)ing Audit

Horacek

Yildirim

Schreiber

et al. 2019

IJERPH

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Availability and properties of commercially produced food products offered in European public universities: A North–South comparison

Martinez‐Perez,

Torheim,

Arroyo‐Izaga

2024

Journal of Food Science

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To date, there are no studies that have compared university food environments (FEs) with different sociocultural contexts. Therefore, we analyzed differences in the availability and properties of commercially produced foods, in a northern and a southern European university (located in Norway and Spain, respectively). A cross‐sectional observational study was conducted at OsloMet—Oslo Metropolitan University and at the University of the Basque Country UPV/EHU. The nutritional quality of food products was estimated through the following nutrient profiling models (NPMs): those proposed by the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN), the UK nutrient profiling model (UK NPM), the Norwegian Food and Drink Industry Professional Practices Committee (Matbransjens Fagligle Utvalg [MFU]), and a combination of them. In addition, food items were classified using the NOVA system. A total of 251 and 1051 products were identified at OsloMet and the UPV/EHU, respectively. The percentage categorized as low nutritional quality (LNQ) was higher at the UPV/EHU (almost 54.5% of the total products) compared with at OsloMet (almost 40%) (p < 0.001). Most of the products were categorized as ultra‐processed, and there were no differences in the percentage of ultra‐processed foods between the two universities (OsloMet 86.1%, UPV/EHU 83.3%, p > 0.05). A higher proportion of LNQ products was found at the UPV/EHU than at OsloMet, probably due to the government policies and actions for creating healthy FEs. Consequently, there is a need to develop interventions to improve the FE at the UPV/EHU, adapted to its sociocultural context.Practical ApplicationThis study reveals north–south differences in terms of the availability of low nutritional quality food products. In particular, a higher proportion of this type of product was found at the University of the Basque Country UPV/EHU than at OsloMet—Oslo Metropolitan University. Our exploratory hypothesis is that this phenomenon is a consequence of the Nordic government policies that have great potential to create healthy FEs.

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Availability, Nutritional Profile and Processing Level of Food Products Sold in Vending Machines in a Spanish Public University

Martínez-Perez

Izaga

2021

IJERPH

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Background. Given the lack of data about the nutritional value and other determinants of the consumption of foods and drinks sold in vending machines in European universities and the relevance of this sector in Spain, it is necessary to obtain scientific data on this topic. The present study aimed to assess the availability, nutritional profile and processing level of food products from vending machines at a Spanish public university and to investigate differences in nutritional profile according to the cost and promotion. Methods. Cross-sectional descriptive study. Data from all products available (3894) were collected and analysed using the criteria of the Spanish Agency for Consumption, Food Safety and Nutrition and the United Kingdom nutrient profiling model. The items were also classified according to the degree of industrial processing through the NOVA system. Promotion was assessed, taking into account where products were displayed in vending machines. Results. The most common products were sweets (23.4% of the total options), coffee (20.3%) and salty snacks (11.7%). According to the combination of the two criteria used to assess nutritional profile, 48.6% of the products were classified as with low nutritional quality (LNQ). In addition, 73.8% of the items were categorised as “ultra-processed”. Foods (β = 0.31, 95% CI 0.24, 0.39, p < 0.001) and hot drinks (β = 0.46, 95% CI 0.39, 0.52, p < 0.001) with high nutritional quality (HNQ) were more likely to have higher prices than alternatives with LNQ. Both foods and cold drinks that support healthy dietary recommendations were promoted to a lesser extent than those with LNQ (p < 0.001). Conclusion. Almost half of the products were of LNQ and three-quarters had a high level of processing. Moreover, foods and cold drinks with LNQ were less expensive and more often promoted than alternatives with HNQ.

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Development, Validation and Implementation of the Health Density Vending Machine Audit Tool (HDVMAT)

Cited by 4 publications

References 0 publications

Development and Validation of the Vending Evaluation for Nutrient-Density (VEND)ing Audit

Development and Validation of the Vending Evaluation for Nutrient-Density (VEND)ing Audit

Availability and properties of commercially produced food products offered in European public universities: A North–South comparison

Availability, Nutritional Profile and Processing Level of Food Products Sold in Vending Machines in a Spanish Public University

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