Vending Presentation-Version 2 · Product ManufacturerProduct Name machineProduct Flavor Product...
7
3/15/17 1 The University of Mississippi Vending Machines on university Campus in the U.S. Presented by Laurel Lambert, PhD, RD, LD Hyun-Woo (David) Joung, PhD Supported in part by the Foodservice Systems Management Education Council Grant The University of Mississippi Healthy Eating Challenges } Healthy eating has shown to be challenging to university students as they transition to a more independent lifestyle 1-2 } Propagated by: } Lifestyle changes, increase late night snacking and reliance on convenience foods 3 } Lack of time, food preparation skills, money for healthier foods and availability of healthy foods on campus 4 } Additional challenges to healthy eating: 5 } A wide range of eating venues with buffet style cafeterias } Increased flexibility of meal plans, and } Easy access to vending machines The University of Mississippi Vending on University Campuses } Access to vending machines has shown to contribute to poor eating habits and weight gain. 5 } In-depth analysis of foods and beverages in university campus vending found: 6 } Twice as many sugar-sweetened as non-calorie beverages offered } The majority of snacks were low fiber, high calorie and fat } Half of the snacks were high in sugar The University of Mississippi University Vending } Purchasing Behavior } One study showed 76% of college students reported snacking from vending machines at least daily 5 } Primarily driven by hunger, convenience, taste, cost 7 The University of Mississippi University Vending } Attempting to Improve Healthy Item Purchases } One state university adopted a vending policy requiring a certain percentage of healthier vending items to be offered. 7 } Results: less than 8% of students selected the healthier Vending items } Brown, Flint, & Fuqua (2014) increased the number of healthy items offered in 5 vending machines coupled with nutritional information and encouragement to select healthy items. 1 } Results: 50% increase in healthy items, no decrease in less nutrient dense items. } Price manipulation and including the nutrition label increased sales of targeted healthier items. 8 The University of Mississippi Progress with Healthy Vending } Required by the Healthy Hunger-Free Kids (HHFK) Act, 2010 } 2014-2015 academic school year, all competitive foods sold within the school day must meet nutrition standards as stated in Smart Snacks regulations 9 } Since then, schools having strong compliance with nutrition standards for competitive foods (ala carte, school stores, and vending) saw an improvement in the school nutrition environment 10-12
Transcript of Vending Presentation-Version 2 · Product ManufacturerProduct Name machineProduct Flavor Product...
3/15/17
1
The University of Mississippi
Vending Machines on university Campus in the U.S.
Presented by Laurel Lambert, PhD, RD, LD
Hyun-Woo (David) Joung, PhD Supported in part by the
Foodservice Systems Management Education Council Grant
The University of Mississippi
Healthy Eating Challenges } Healthy eating has shown to be challenging to university
students as they transition to a more independent lifestyle1-2
} Propagated by: } Lifestyle changes, increase late night snacking and reliance on
convenience foods3
} Lack of time, food preparation skills, money for healthier foods and availability of healthy foods on campus4
} Additional challenges to healthy eating:5
} A wide range of eating venues with buffet style cafeterias } Increased flexibility of meal plans, and } Easy access to vending machines
The University of Mississippi
Vending on University Campuses
} Access to vending machines has shown to contribute to poor eating habits and weight gain.5
} In-depth analysis of foods and beverages in university campus vending found:6 } Twice as many sugar-sweetened as non-calorie beverages
offered } The majority of snacks were low fiber, high calorie and
fat } Half of the snacks were high in sugar
The University of Mississippi
University Vending } Purchasing Behavior
} One study showed 76% of college students reported snacking from vending machines at least daily5
} Primarily driven by hunger, convenience, taste, cost7
The University of Mississippi
University Vending } Attempting to Improve Healthy Item Purchases
} One state university adopted a vending policy requiring a certain percentage of healthier vending items to be offered.7 } Results: less than 8% of students selected the healthier Vending items
} Brown, Flint, & Fuqua (2014) increased the number of healthy items offered in 5 vending machines coupled with nutritional information and encouragement to select healthy items. 1
} Results: 50% increase in healthy items, no decrease in less nutrient dense items.
} Price manipulation and including the nutrition label increased sales of targeted healthier items.8
The University of Mississippi
Progress with Healthy Vending } Required by the Healthy Hunger-Free Kids (HHFK) Act,
2010 } 2014-2015 academic school year, all competitive foods sold
within the school day must meet nutrition standards as stated in Smart Snacks regulations9
} Since then, schools having strong compliance with nutrition standards for competitive foods (ala carte, school stores, and vending) saw an improvement in the school nutrition environment10-12
3/15/17
2
The University of Mississippi
Smart Snacks in School } Nutrient Standards for Snacks9
} Whole grain-rich grain product or have as the first ingredient a fruit, a vegetable, a dairy product, or a protein food
} Calorie limits: < 200 } Sodium limits: < 230mg* } Fat limits:
} Total fat: < 35% of calories } Saturated fat: < 10% of calories } Trans fat: zero grams
} Sugar limits: < 35% of weight from total sugars
The University of Mississippi
Smart Snacks in School } Nutrient Standards for Beverages9
} Plain water (with or without carbonation) } Unflavored low fat milk, unflavored or flavored fat free milk } 100% fruit or vegetable juice and 100% fruit or vegetable juice
diluted with water (with or without carbonation), and no added sweeteners.
} No more than 20-ounce portions of calorie-free, flavored water (with or without carbonation); Other flavored and/or carbonated beverages that are labeled to contain < 5 calories per 8 fluid ounces or ≤ 10 calories per 20 fluid ounces.
} No more than 12-ounce portions of beverages with ≤ 40 calories per 8 fluid ounces, or ≤ 60 calories per 12 fluid ounces
}
The University of Mississippi
Other Efforts
} The National Prevention Council under the Office of the Surgeon General developed strategies encouraging colleges and universities to increase the availability of healthy foods in vending machines13
} The American College Health Association has established Healthy Campus Coalition 2020 with national health objectives for college and university students14
The University of Mississippi
University Vending
} Therefore… } The objectives of this vending study were to:
} (1) assess snacks and beverages in vending machines on university campus in the U.S. and
} (2) identify students’ purchasing practices from food and beverage vending machines and nutritional value of items selected.
The University of Mississippi
Study #1 An assessment of snacks and beverages
in vending machines on university campus in the U.S.
Presented by Hyun-Woo (David) Joung, PhD
The University of Mississippi
Methods } Data collection was incorporated into a senior
Foodservice Management class } During two weeks in fall 2015 surveyed 65 beverage (N =
1,915 items) and 25 snack (N = 890 items) machines } Data collected and submitted by students were verified
by graduate assistant. } Each item’s nutritional content evaluated using Smart
Snack guidelines.
3/15/17
3
The University of Mississippi
Product Manufacturer Product Name Product
Flavor
Product Size
(in oz)
# Slots in Machine
Price (in
$d.cc)Example: Lays Baked Potato Chips BBQ 2.5 oz 5 0.90
F&B Items Recording Form
The University of Mississippi
PlacementProduct
Manufacturer Product Name Product Flavor Product Size
Number of slots machine Price
A0 Lays potato chipssour cream and onion 1 oz. 1 $0.65
A2 Fritos corn chips BBQ 1 oz. 1 $0.65 A4 Brimm's pork rinds BBQ .875 oz 1 $0.65 A6 Lays potato chips salt and vinegar 1 oz. 1 $0.65
B0 Ruffles potato chipscheddar and sour cream 1.5 oz. 1no price, $1.00 ?
B2 Wheat Thinstoasted whole wheat chips veggie 1.5 oz. 1 $1.00
B4 Cheetos corn crisps crunchy cheese 2 oz. 1 $1.00 B6 Lays potato chips Classic 1.5 oz. 1 $1.00 C0 Herr's Jalapeno poppers, corn cheese curls 1 oz. 1 $1.00 C2 Cheetos corn crisp crunchy cheese 1 oz. 1 $0.65
C4 Lays potato chipssour cream and onion 1 oz. 1 $0.65
C6 Herr's potato chips Baby Back ribs 1 oz. 1 $0.65 D0 Lance Nekot cookies real peanut butter 1.75 oz. 1 $0.65 D1 Lance Van-O Lunch cookies rich vanilla crème 1.65 oz. 1 $0.65 D2 Lance Toasty crackers Peanut butter 1.29 oz. 1 $0.65 D3 Lance Captain wafer's crackers grilled cheese 1.375 oz 1 $0.65 D4 Frito Lay Munchie's peanuts salted 1 oz. 1 $0.65 D5 Lance Toast Chee Crackers Peanut butter 1.375 oz 1 $0.65 D6 Nestle Baby Ruth regular 2.1 oz. 1 $0.25 D7 Nestle 3 Musketeers regular 2.1 oz. 1 $0.25 E0 emptyE1 Nestle Butterfinger regular 1.9 oz. 1 $1.00 E2 emptyE3 Nestle Kit Kat crisp wafers crisp 1.61 oz. 1 $1.00 E4 Mars Twix regular 1.79 oz. 1 $1.00 E5 Hershey's Pay Day regular 1.8 oz. 1 $1.00 E6 Mars Snickers regular 1.6 oz. 1 $1.00 E7 empty
F0Heritage Ovens Honey bun jumbo 1.42 oz. 1 $1.00
F2 Grandmas Mini sandwich cremes vanilla 2.12 oz 1 $1.00
F4Heritage Ovens Cheese danish cream cheese 4 oz. 1 $1.00
F6 Heritage ovensApple Danish Apple 4 oz. 1 $1.00
The University of Mississippi The University of Mississippi
The University of Mississippi
Building ID Placement Product Manufacturer Product Name Product Flavor Product Size
Number of slots machine Price
Coulter A1 Coca-Cola Coca Cola Regular 12 oz 1 $1.00
Coulter A2 Coca-Cola Coca Cola Regular 12 oz 1 $1.00
Coulter A3 Coca-Cola Diet Coke Regular 12 oz 1 $1.00
Coulter A4 Coca-Cola Sprite Regular 12 oz 1 $1.00
Coulter B1 Coca-Cola Sprite Regular 12 oz 1 $1.00
Coulter B2 Coca-Cola Mellow Yellow Regular 12 oz 1 $1.00
Coulter B3 Dr. Pepper Snapple Group Dr. Pepper Regular 12 oz 1 $1.00
Coulter B4 Dr. Pepper Snapple Group Dr. Pepper Regular 12 oz 1 $1.00
The University of Mississippi
Results
Categories: Product ID } Beverages } Snacks } 1 = Water
} 2 = Diet Colas
} 3 = Regular Colas
} 4 = Energy Drinks
} 5 = Juice
} 6 = No/low calorie Energy Drinks
} 1 = Chips
} 2 = Crackers
} 3 = Pretzels
} 4 = Granola Bars
} 5 = Cookies/Bakery
} 6 = Popcorn
} 7 = Nuts & Seeds
} 8 = Trailmix
} 9 = Other (Candy/gum)
} https://foodplanner.healthiergeneration.org/products/
3/15/17
4
The University of Mississippi
Results (cont.) } Smart Snacks
} Beverages (N = 1915) } Water (23.7%) } Calorie free/low calorie drinks (15.8%) } 61.5% of beverage items did not meet criteria
¨ Out of 100% juice (3%, N = 59), 31 met Smart Snacks guidelines, but too large at 15.2oz
} Snack (N = 890) } Lay’s Baked Potato chips 1oz (1%, N = 9) } Oats & Honey Granola Bars 1.25oz (<1%, N = 8) } Nuts 1oz (<1%, N = 3)
The University of Mississippi
Discussion } Vending machines provided very limited healthful options } Smart Snacks requirements were fully implemented in 2014 in
primary/secondary schools } Since then, a substantial number of students entering college have been
exposed to Smart Snacks } It will be the norm and should be a smooth transition from school
vending options to college vending options
} Concerns from vendors about losing money } Many companies are now manufacturing Smart Snack vending
items for schools so should not be an issue of providing approved items for campus vending
The University of Mississippi
“Now what”
} Results of this research has facilitated support to improved nutritional content of vending items on University campus
} Collaborating with Contractual Services, vending company, and Facilities Management Department
} Now have a healthy vending machine in the FM employee lounge
} Providing a 4-week in-service to FM employees on identifying healthy snacks
} Support of RebelWell grant funded by Blue Cross/Blue Shield } Targeting student housing for the fall } Want to involve P.O.Ds
The University of Mississippi
Healthy Vending in FM Department
The University of Mississippi
Invasion of the P.O.D.s
The University of Mississippi
Study #2 Students’ Purchasing Practices from Food and Beverage Vending Machines and Nutrition Value of Items Selected
Presented by Laurel Lambert, PhD, RD, LD
3/15/17
5
The University of Mississippi
Methods } Procedure
} University 1 and University 2 } Contractual Services: All food and beverage in general
access buildings } Graduate class recruited for data collection. Training
incorporated into class instruction } University 1: Students surveyed at point of purchase } University 2: Students surveyed at point of purchase
and Qualtrics
Survey (1) Approximately how often do you purchase food or beverage items from the vending machine? Daily 1-3 times per week 2 times per month 1 time per month Less than 1 time per month (2) What was your reason(s) for selecting your vending food or drink? Please ! all that apply. Taste Price Convenience Hungry/Thirsty Nutritional Value Other (please describe)_____________________________________
Survey
(3) Would you be interested in having nutrition information provided on vending food and beverage items? Yes No (4) If nutrition information was available on vending food and beverage items, would it influence your item selection? Yes No (5) Is there an items that is not in the vending machine that you would like to suggest having?
Survey Please tell us a little bit about yourself by placing a ! in the appropriate box. (5) Gender: Male Female (6) Classification: Freshman (0 – 29 academic hours) Sophomore (30 – 59 academic hours)
Junior (60 – 89 academic hours) Senior (90 or more academic hours) Graduate Student
(7) Age: 18 19 20 21 22
23 24 25 26 or older (8) Ethnicity: White Hispanic or Latino Black or African American
Native American or American Indian Asian / Pacific Islander Other
(9) Where do you live? On Campus Off Campus
Demographic Characteristics of University Students.
University 1 (n = 295a) University 2 (n = 134a)
Characteristics n % n %
Gender
Male 156 52.88 45 33.58
Female 139 47.12 89 66.42
Classification
Freshman 39 13.22 18 13.43
Sophomore 48 16.27 8 5.97
Junior 76 25.76 23 17.16
Senior 93 31.53 64 47.76
Graduate 37 12.54 18 13.43
Age
18 22 7.46 11 8.21
19 49 16.61 7 5.22
20 46 15.59 14 10.45
21 67 22.71 28 20.90
22 39 13.33 26 19.40
23 33 11.19 10 7.46
24 16 5.42 8 5.97
25 6 2.03 6 4.48
26 or older 16 5.42 24 17.91
Ethnicity
White 223 75.59 96 71.64
Hispanic or Latino 9 3.05 7 5.22
African American 54 18.31 24 17.91
Native American 1 0.34 1 <.01
Asian/Pacific Islander 3 1.02 5 3.73
Other 4 1.36 0 0
Living Status
On Campus 64 21.69 31 23.13
Off Campus 230 77.97 103 76.97
The University of Mississippi
Results χ2 (1, N = 429) = 47.05, p < .001
Vending Purchasing Frequency by University
University 1 (n = 295)
University 2 (n = 134)
Frequency n % n %Less than 1 time per month 16 5.4 22 16.41 time per month 15 5.1 17 12.72 times per month 45 15.3 34 25.41-3 times per week 150 50.9 56 41.8Daily 69 23.4 5 3.7
3/15/17
6
The University of Mississippi
Results Reason for Selecting Vending Beverage or Snack University 1(n = 295) University 2 (n = 134)
Reason N % Order n % Order
Hungry/thirsty 193 65.4 1 87 64.9 1Convenience 173 58.6 2 71 53.0 2Taste*** 78 26.4 3 59 44.0 3Price 30 10.2 4 18 13.4 4Othera 21 7.1 5 8 6.0 6Nutritional value 13 4.4 6 9 6.7 5
***χ2 (1, N = 429) = 13.12; p < .001 aOther includes “need energy,” “caffeine,” “cheaper than P.O.D.,” “no time.” Note. Total responses may exceed 295 and 134 due to multiple responses.
The University of Mississippi Students’ Preference for Nutrition Information on Vending Items University 1 (n = 295) University 2 (n = 134) Yes
n (%)No
n (%)Yes
n (%)No
n (%)Would like to have nutrition information
Males Females
87 (55.8) 90 (64.8)
69 (44.2) 49 (35.3)
24 (53.3) 71 (79.8)
21 (46.7) 18 (20.2)
Nutrition information would influence my purchasing decision
Males Females
81(51.9) 92(66.2)
75(48.1) 47 (33.8)
23 (51.1) 61 (68.5)
22 (48.9) 28 (31.5)
Note. Chi square analysis showed a significant association (p < .05) between the following variables: University 1 Nutrition information and gender (χ2 (1, N = 295) = 5.6, p < .05) University 2 Nutrition information and gender (χ2 (1, N = 134) = 10.1, p < .01) University 1 & 2 Nutrition information and gender (χ2 (1, N = 429) = 5.9, p < .01) University 2 Influence purchasing decision (χ2 (1, N = 134) = 3.9, p < .05)
The University of Mississippi
Results
Healthy Snack Selection Compliance Compliant
n (%)Non-Compliant
n (%) University 1 Beverage Snack University 2 Beverage Snack
81 (38.6)
0 (0)
20 (45.5) 2 (2.2)
129 (61.4) 85 (100)
24 (54.6) 88 (97.8)
The University of Mississippi
Conclusions } Few colleges have nutrition policy regarding healthy
vending and there are no federal regulations addressing nutrition standards for any college campus food venues.
} When organizations adopt healthier policies they incentivizes manufacturers to change so they may sell their products.
} Buy-in by Contracts/Vending purveyors/ Foodservices } Nutrition education: Students/Faculty/Staff } Price manipulation requiring buy-in from Admin
The University of Mississippi
References } 1. Brown, M., V., Flint, M., & Fuqua, J. (2014). The effects of a nutrition education intervention on vending
machine sales on a university campus. Journal of American College Health, 62(7), 512–516. http://doi.org/10.1080/07448481.2014.920337
} 2. LaFountaine, J., Neisen, M., & Parsons, R. (2006). Wellness factors in first year college students. American Journal of Health Studies, 21(4), 214-218.
} 3. Schwarz, S., Levandoski, L., & Edelstein, S. (2014). Food selection among college women. Journal of Foodservice Business Research, 17(5), 439–449.
} 4. Doherty, S., CaWood, J., & Dooris, M. (2011) Applying the whole-system settings approach to food within universities. Perspectives in Public Health131(5), 217-224.
} 5. Smith-Jackson, T., & Reel, J. J. (2012). Freshmen women and the “freshman 15.” Perspectives on prevalence and causes of college weight gain. Journal of American College Health, 60(1), 14–20.
} 6. Byrd-Bredbenner, C., Johnson, M., Quick, V. M., Walsh, J., Greene, G. W., Hoerr, S., Horacek, T. M. (2012). Sweet and salty. An assessment of the snacks and beverages sold in vending machines on US post-secondary institution campuses. Appetite, 58(3), 1143–1151. http://doi.org/10.1016/j.appet.2012.02.055
} 7. Caruso, M. L., Klein, E. G., & Kaye, G. (2014). Campus-based snack food vending consumption. Journal of Nutrition Education and Behavior, 46(5), 401–405. http://doi.org/10.1016/j.jneb.2014.02.014
} 8. French, S.A., Jeffery, R.W., Story, M., Hannan, P. and Snyder, M.P. (1997). A pricing strategy to promote low-fat snack choices through vending machines. American Journal of Public Health 87(5):85-93..
The University of Mississippi
References } 9. USDA Food and Nutrition Service: Smart snacks in school. USDA’s “All food sold in schools” standards.
Retrieved March 1, 2017 at https://www.fns.usda.gov/sites/default/files/allfoods_flyer.pdf
} 10. Hennessy, E., Oh, A., Agurs‐Collins, T., Chriqui, J. F., Mâsse, L. C., Moser, R. P., & Perna, F. (2014). State‐level school competitive food and beverage laws are associated with children’s weight status. Journal of School Health, 84(9), 609–616.
} 11. Lyn, R., O’Meara, S., Hepburn, V. A., & Potter, A. (2012). Statewide evaluation of local wellness policies in Georgia: An examination of policy compliance, policy strength, and associated factors. Journal of Nutrition Education and Behavior, 44(6), 513–520.
} 12. Metos, J., & Nanney, M. S. (2007). The strength of school wellness policies: One state’s experience. Journal of School Health, 77(7), 367–372. http://doi.org/10.1111/j.1746-1561.2007.00221.x
} 13. Surgeon General. (2014, April). National prevention council action plan: Implementing the national prevention strategy. Retrieved July 6, 2015 from http://www.surgeongeneral.gov/priorities/prevention/about/actionplan.html
} 14. American College Health Association. (2012). Healthy campus 2020: Student objectives. Retrieved June 1, 2016 from http://www.acha.org/HealthyCampus/Objectives/Student_Objectives/HealthyCampus/Student_Objectives.aspx?hkey=a9f191de-243b-41c6-b913-c012961ecab9
3/15/17
7
THANKS TO FSMEC FOR THEIR SUPPORT IN THIS RESEARCH!
QUESTIONS?
