Toward a Healthier City

Lederer, Ashley; Curtis, Christine J.; Silver, Lynn; Angell, Sonia Y.

doi:10.1016/j.amepre.2013.11.011

Cited by 32 publications

(26 citation statements)

References 2 publications

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“…Groups and subgroups were adapted for the supermarket setting from the New York City Food Standards and Good Choice food and beverage categories, which were created for institutional foodservice providers. 20,21 Nutritional information was not included in the sales database so further categorization based on nutritional characteristics of foods (e.g., whole versus refined grains, dried fruits with versus without added sugar) was not possible. Assignment of items to categories was aided by Internet search, as needed, to clarify item descriptions.…”

Section: Methodsmentioning

confidence: 99%

Transactions at a Northeastern Supermarket Chain: Differences by Supplemental Nutrition Assistance Program Use

Franckle

Moran

Hou

et al. 2017

American Journal of Preventive Medicine

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Introduction Although one in seven Americans receives Supplemental Nutrition Assistance Program (SNAP) benefits, little is known on how these benefits for food are spent because individual-level sales data are not publicly available. The purpose of this study is to compare transactions made with and without SNAP benefits at a large regional supermarket chain. Methods Sales data were obtained from a large supermarket chain in the Northeastern U.S. for a period of 2 years (April 2012–April 2014). Multivariate multiple regression models were used to quantify relative differences in dollars spent on 31 predefined SNAP-eligible food categories. Analyses were completed in 2016. Results Transactions with SNAP benefit use included higher spending on less healthful food categories including sugar-sweetened beverages ($1.08), red meat ($1.55), and convenience foods ($1.34), and lower spending on more healthful food categories such as fruits (−$1.51), vegetables (−$1.35) and poultry (−$1.25), compared to transactions without SNAP benefit use. Conclusions These findings provide objective data to compare purchases made with and without SNAP benefits. Next steps should be to test proposed SNAP modifications to determine whether they would have the intended effect of promoting healthier purchasing patterns among SNAP beneficiaries.

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Section: Methodsmentioning

confidence: 99%

Transactions at a Northeastern Supermarket Chain: Differences by Supplemental Nutrition Assistance Program Use

Franckle

Moran

Hou

et al. 2017

American Journal of Preventive Medicine

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“…Second, enacting nutrition standards may take priority in larger cities with larger government structures, more venues to sell foods, and more programs to provide foods to the public or to institutionalized people. For example, nutrition standards in New York City cover approximately 260 million meals and snacks served by the city at more than 3,000 sites each year (27). Third, government structures of larger municipalities have more specialized departments that address a greater breadth of issues such as public health and may be more likely to take part in novel health promotion efforts.…”

Section: Discussionmentioning

confidence: 99%

Nutrition Standards for Food Service Guidelines for Foods Served or Sold in Municipal Government Buildings or Worksites, United States, 2014

et al. 2016

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IntroductionThe Institute of Medicine and Centers for Disease Control and Prevention have recommended that government agencies use nutrition standards for foods and beverages sold and provided at their facilities. In this study, we examine written nutrition standards for foods sold or served in local government buildings or worksites among US municipalities.MethodsWe used data from a 2014 national survey of 1,945 municipal governments serving populations of 1,000 or more to assess the presence of written nutrition standards, the food groups or nutrients addressed by standards, and the populations served by facilities where standards are applied. The prevalence of standards was estimated by municipality population size, rural–urban status, census region, poverty prevalence, education level, and racial/ethnic composition.ResultsOverall, 3.2% of US municipalities reported nutrition standards with greater prevalence observed among large municipalities (12.8% of municipalities with ≥50,000 people vs 2.2% of municipalities with <2,500 people, P < .001). Prevalence differed by region, and standards were most common in the West (6.6%) and least common in the Midwest (2.0%, P = .003).The most common nutrition topics addressed in standards were offering low-calorie beverages, fruits and vegetables, and free drinking water. Most standards applied to facilities serving government employees (67%) or the general public (66%), with fewer serving institutionalized populations (23%).ConclusionFew municipal governments reported having written nutrition standards for foods and beverages sold in their facilities in 2014. Implementing nutrition standards for foods sold or served by local governments is a strategy for increasing access to healthier foods and beverages among municipal employees and local residents.

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“…Several studies have suggested strategies to reduce sodium intake, including education of consumers and development of low sodium dishes and foods [323334]. In other countries, governments have developed dietary standards for institutions or cafeterias as a strategy to reduce the sodium intake in workplaces [3536]. To reduce sodium intake, it will be necessary to develop sodium standards for Korean traditional style meals as well as to develop low sodium dishes and foods.…”

Section: Discussionmentioning

confidence: 99%

Nutritional quality of lunches consumed by Korean workers: Comparison between institutional and commercial lunches

2016

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BACKGROUND/OBJECTIVESThe nutritional quality of lunches is an important factor related to workers' health. This study examined the nutritional quality of Korean workers' lunches with a focus on comparing institutional and commercial lunches.SUBJECTS/METHODSThe data from a 1-day, 24-hour dietary recall from the 5th Korea National Health and Nutrition Examination Survey (2010-2012) were analyzed. A total of 2,192 subjects aged 19 to 64 years, who had consumed lunches served by institutional or commercial food service vendors, were included for analysis. The nutritional quality of the lunches of the institutional lunch group (n=626) and the commercial lunch group (n=1,566) was compared in terms of the number of servings, food groups, nutrient intake, Nutrient Adequacy Ratio (NAR), and Mean Adequacy Ratio (MAR).RESULTSThe NAR and MAR were significantly higher in the institutional lunches than in the commercial lunches, but more than half of workers in both groups obtained over 65% of their energy from carbohydrate. The average sodium intake from the lunches exceeded the daily intake goal (2,000 mg) in both groups. More than half of workers in both groups presented less than one-third of their respective recommended daily intake of riboflavin and calcium. With the exception of riboflavin, the nutrient intake from lunches accounted for more than 35% of the daily nutrient intake.CONCLUSIONSThe overall nutritional quality of institutional lunches was higher than that of commercial lunches. However, institutional lunches had room for improvement in terms of nutritional quality.

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Toward a Healthier City

Cited by 32 publications

References 2 publications

Transactions at a Northeastern Supermarket Chain: Differences by Supplemental Nutrition Assistance Program Use

Transactions at a Northeastern Supermarket Chain: Differences by Supplemental Nutrition Assistance Program Use

Nutrition Standards for Food Service Guidelines for Foods Served or Sold in Municipal Government Buildings or Worksites, United States, 2014

Nutritional quality of lunches consumed by Korean workers: Comparison between institutional and commercial lunches

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