Using the Nutrition Environment Measures Survey to Inform

Background Community nutrition environment: Consumer nutrition environment: • The number, type, location, and accessibility

ANEWC Project Assessing and Improving the Nutrition Environment in Wisconsin Communities Funded by UW

Assessing the Nutrition Environment in Wisconsin Communities (ANEWC) ANEWC Dissemination & Policy Implications Surveillance

Our intervention: Waupaca Eating Smart (WES) • • Two nutrition and physical activity coalitions

Activities in Restaurants • Offer more healthy items – WES-approved meal: <700 calories &

Activities in Stores • Offer more healthy items – Recipes for bundled family meals:

WES Promotion in the Community • Where’s Jim Eating? articles in Waupaca newspaper •

Our Process Formative assessment Build partnerships with restaurants & grocery stores Implement strategies: offer,

Methods • Assessment tool: – Nutrition Environment Measures Survey (NEMS) • Goal: – Measure

Assessment Tool: Nutrition Environment Measurement Survey • • Restaurants Stores Convenience Stores Vending machines

NEMS for Restaurants • • Availability Cues, signs, & information Price Total score: -27

NEMS for Stores • • Availability Quality Price Total score: -9 to 54 points

Discussion • NEMS-restaurant – Availability – Cues, signs, info – Price • NEMS-store –

Future directions • • • Analyze statewide data Disseminate toolkits Sustain WES Partner with

Acknowledgments Community Partners: • Bev Hall • Anne Menzies • Marilyn Herman • Gary

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Using the Nutrition Environment Measures Survey to Inform & Evaluate a Restaurant and Food Store Community Intervention Josie Golembiewski, MPH Candidate Ana P. Martínez-Donate, Ph. D Department of Population Health Sciences University of Wisconsin, Madison Bev Hall, BS CD Waupaca County Nu. Act Coalition Healthy Food for All Summit Neenah, WI - 3/27/14

Background Community nutrition environment: Consumer nutrition environment: • The number, type, location, and accessibility of food outlets in a community • What consumers encounter when they buy food, such as availability, cost, and quality of healthful food choices

ANEWC Project Assessing and Improving the Nutrition Environment in Wisconsin Communities Funded by UW School of Medicine and Public Health Wisconsin Partnership Program 2010 - 2013

Assessing the Nutrition Environment in Wisconsin Communities (ANEWC) ANEWC Dissemination & Policy Implications Surveillance Intervention

Assessing the Nutrition Environment in Wisconsin Communities (ANEWC) ANEWC Dissemination & Policy Implications Surveillance Intervention Aim: To develop and test a pilot intervention to improve the nutrition environment in restaurants and grocery stores

Our intervention: Waupaca Eating Smart (WES) • • Two nutrition and physical activity coalitions 10 months: Oct 2011 - July 2012 7 restaurants & 2 stores in each community Broad strategies: Waupaca – Offer, label, and promote healthier foods Stevens Point

Activities in Restaurants • Offer more healthy items – WES-approved meal: <700 calories & 1 cup fruit or vegetables • Label & promote healthy items – Materials, signs, wait staff

Activities in Stores • Offer more healthy items – Recipes for bundled family meals: <700 calories & 1 cup fruit or vegetables • Label & promote healthy items – Promote fruits, vegetables, & family meals – Displays & samples – Signs & flyers

WES Promotion in the Community • Where’s Jim Eating? articles in Waupaca newspaper • Local media pieces • Facebook • Blog

Our Process Formative assessment Build partnerships with restaurants & grocery stores Implement strategies: offer, label, & promote healthy items Improve the nutrition environment Improve attitudes and behaviors in customers & owner/ managers

Methods • Assessment tool: – Nutrition Environment Measures Survey (NEMS) • Goal: – Measure changes in the food environment attributable to the intervention • Evaluation design: – Before and after the intervention – Intervention community – Comparison community

Assessment Tool: Nutrition Environment Measurement Survey • • Restaurants Stores Convenience Stores Vending machines • Online training – Free, 20 hours • Other tools – Perceived nutrition environment – Grocery store promotions (Gro. Promo) www. med. upenn. edu/nems/ Karen Glanz et al. at the University of Pennsylvania and Emory University

NEMS for Restaurants • • Availability Cues, signs, & information Price Total score: -27 to 63 points

NEMS for Stores • • Availability Quality Price Total score: -9 to 54 points 10 food categories that contribute the most fat and calories to the American diet AND those that are most recommended for healthful eating • Fruits, vegetables, milk, ground beef, hot dogs, frozen dinners, beverages (soda, 100% juice), baked goods, bread, chips

Discussion • NEMS-restaurant – Availability – Cues, signs, info – Price • NEMS-store – Availability – Quality – Price • Adapt NEMS? • Use other tools? Offer, label, and promote healthy items

Future directions • • • Analyze statewide data Disseminate toolkits Sustain WES Partner with Thedacare Expand WES through a larger study

Acknowledgments Community Partners: • Bev Hall • Anne Menzies • Marilyn Herman • Gary Garske • Waupaca Nu. Act • Portage County CAN • Thedacare • Wisconsin Partnership for Physical Activity and Nutrition (WIPAN) • Wisconsin Department of Health Services Nutrition and Physical Activity Coalition UW-Madison Team: • Ana Martinez-Donate • Josie Golembiewski • Amy Meinen • Kristen Malecki • Anne Escaron • Norma-Jean Simon • Anne Roubal • Dan Fisher • Sahra Kahin • Natalie Rhoads • Jen Valdivia • Natalie Guerrero • Susan Nitzke • Javier Nieto • And many others Questions? Please contact Dr. Ana Martinez-Donate: martinezdona@wisc. edu

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