Research Showcase Abstracts
Explore abstracts from CFDR’s annual research showcase at the DC Conference.
Year
2021
Language
English
Title
A contradicting reality – unhealthy food environments in publicly funded facilities that support wellness
Introduction/Purpose
The impact of food environments (FEs) on eating behaviours is gaining recognition as population health outcomes continue to deteriorate. As a preferred gathering place, FEs in public recreation facilities (PRFs) have been of particular interest as they have a priority to support
wellness. Some jurisdictions have described the food and beverage options available as unhealthy and unsupportive of health, which contradicts this priority. One study found that children and youth involved in sports consumed more calories, fast food and sugary beverages than those who do not.
wellness. Some jurisdictions have described the food and beverage options available as unhealthy and unsupportive of health, which contradicts this priority. One study found that children and youth involved in sports consumed more calories, fast food and sugary beverages than those who do not.
Objective(s)/Process or Summary of Content
To characterize the current state of food environments in Saskatchewan (SK) public recreation facilities (PRFs).
Method(s)/Systemic Approach Used
We used a convergent/parallel mixed methods study design. The quantitative component included Nutrition Environment Measures Survey–Restaurant reduced item (rNEMS-R) and Nutrition Environment Measures Survey-Vending (NEMS-V) observational audits to determine the healthfulness of food and beverage options in concessions and vending (Study I), and the qualitative component included semi structured telephone interviews to examine barriers, facilitators and future opportunities in SK (Study II).
Results/Conclusions
Quantitative results confirmed that only 5% of concession main dishes were defined as healthy. As well, 80% of packaged food and beverage products in concessions, and 84% in vending, were defined as Offer Least Often (Saskatchewan Nutrition Standards, 2018). Qualitatively, barriers far exceeded facilitators for healthy eating. Some key barriers included a lack of policy, guidelines, resources, capacity, funding, infrastructure, incentives, direction, availability and promotion of healthier options as well as economic risk. In turn, several future opportunities emerged, which relate to the aforementioned barriers, such as the need for policy, guidelines, incentives and direction. In addition, there is a need for healthy food access and promotion, stakeholder engagement and knowledge exchange platforms.
Conclusions(s)/Recommendations
Food and beverages are frequently available through concessions and vending in SK PRFs, and the options available are less healthy and unsupportive of health. Even though there appears to be organization readiness to change, several barriers exist that are prohibiting change.
Significance to Dietetics
Population health outcomes continue to deteriorate. There is a need to focus efforts upstream to address influential factors, such as policy and environmental factors, where people work, learn and play, so healthy choices are easier choices.
Funded by
This research was made possible through in-kind contributions by Eat Healthy Play Healthy Advisory. Committee members including the University of Saskatchewan, the Government of Saskatchewan, the Saskatchewan Health Authority, and the Saskatchewan Parks and Recreation Association.
