Evaluating the Food and Beverage Environment PRESENTED BY: Bekka Lee, Harvard School of Public Health Prevention Research Center Becky Mozaffarian, Harvard School of Public Health Prevention Research Center Alyssa Moran, The New York Academy of Medicine Technical Expert Kim Libman, The New York Academy of Medicine FACILITATED BY: Chideraa Ukeje, The New York Academy of Medicine
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Evaluating the Food and Beverage Environment
PRESENTED BY:Bekka Lee, Harvard School of Public Health Prevention Research Center
Becky Mozaffarian, Harvard School of Public Health Prevention Research CenterAlyssa Moran, The New York Academy of Medicine Technical Expert
Kim Libman, The New York Academy of MedicineFACILITATED BY: Chideraa Ukeje, The New York Academy of Medicine
HOW TO USE GOTOWEBINAR
GoToWebinar Viewer
GoToWebinar Control panel
HOW TO USE GOTOWEBINAR
Open and hide your control panel
Submit questions and comments via the Questions panel
Note: Today’s presentation is being recorded and will be distributed at a later date.
Your Participation
If you have any technical questions or problems please contact:
Increase awareness & norms tap water as a healthy alternative
• BPHC
• REACH coalition
• The Y
• HPRC
• HSPH nutrition dept
• Community orgs
• Current Black & Latino healthy beverage champions
• Mayor’s executive order banning SSBs on city property
• CPPW/SAH SSB policies at 7 city hospitals, 5 faith-based orgs & 50+ youth programs
• SAH/PRC school water access work
• Boston Soda Free Summer
• Greenovate
Types of Evaluation
Formative: How can my project be improved before implementation?
Process: How was the project implemented?
Impact: What mediating factors were affected?
Outcome: What changes in health status occurred?
Process Evaluation Outputs
Process Output Measure Item
Adoption Healthy beverage pledge form # of pharmacies that sign healthy beverage registry# and type of healthy beverage promotion strategies intended to change
Reach Pharmacy administrative data on shoppers # residents impacted by organizational change
Inner setting characteristics Healthy beverage pledge form -Address -Chain-# employees
Characteristics of individuals Healthy beverage pledge form -job title-# years of experience
Outer setting characteristics Census block data -% Black, White, Hispanic-Income in quarter mile radius
Training Dose/Reach Attendance lists & agendas # of trainings held by type # of attendees at each training
Community involvement Administrative data # CBOs issued mini grants focused on healthy beverages# of stores with community ambassador involvement
Short & Intermediate Outcome Measurement
Measures should: Reflect project aims
Be feasible to collect and analyze
Be aware of biases that may exist
Think about data that you already collect for other purposes that could be useful
Consider quantitative and qualitative data
Study Design
Data can be collected at many levels: the individual, organizational, or community level
The sample of people or organizations you collect data from should match your target population
Cross-sectional: when you collect data at one point in time to get a snapshot of the program
Longitudinal: when you measure outcomes over time to track changes
Studies can collect data from just those people and orgs getting the intervention or use a comparison group to contrast differences
Food and Beverage Environments
Water accessFoods and beverages
sales
Meals and snacks served
Tap Water Access
• Settings: schools, camps, worksites, homeless-serving organizations, municipal offices, parks, hospitals, community health centers, libraries, fire and police stations, CBOs
• Data collected before and after practice and policy change
• Pictures of all water access points
• Simple 8-item paper & pencil observation
Tap Water Access
Tap Water Access
What we’re collecting – WATER Why
Location Information if they need to fix/update water sources
Type To get a sense of permanent (i.e. plumbed) vs. temporary water sources- implications for access
Working condition Big access/perceptions issue
Availability to the public Access issue
Time to fill 8 oz Indication of slow/fast flow – appealing to consumer
Temperature Indication of palatability to consumer
Appearance Indication of appeal to consumer and potential maintenance issues
Availability of cups Cups increase access or mean the difference between access/no access for certain dispensers
Signage Promotions like signage could increase usage
Food and Beverage Sales
• Settings: schools, worksites, homeless-serving organizations, municipal offices, hospitals, community health centers, grocery stores, pharmacies, libraries, fire and police stations
• Environmental data collected: # and type of signs/marketing, beverage mix at registers and on endcaps, maps and photographs of store & cafeteria layout
• Food and beverage data collected: Specific product name, size,price, number of shelf facings
On the Advancing Prevention Project website you can:
• Schedule a one-on-one TA appointment
• Join a Learning Collaborative
• You can also find resources and current training opportunities, slides and recording for webinars
UPCOMING WEBINARS
Increasing Access to Healthy BeveragesWhen: Monday, August 17th, 1-2:30pm ESTAudience: Staff from Local Health Departments (LHD), Hospitals, Local Governmental Units (LGU), and Community-Based Organizations
Description: The webinar on Increasing Access to Healthy Beverages will discuss strategies to increase access to healthy beverages in vending machines in accordance with the reducing obesity in children and adults focus area of the NYS Prevention Agenda. Practitioners from Rockland and Orange counties will describe their experiences with increasing access to healthy beverages in public buildings.
Presenters:Peggy DiManno, New York State Association of County Health Officials (NYSACHO)Kyle Restina, New York State Department of Health (NYSDOH)Meg Oakes, Orange County Department of HealthUna Diffley, Rockland County Department of HealthMichelle Kleinman, Rockland County Department of HealthRegister Here: https://attendee.gotowebinar.com/register/3592538063434650625
Preventing Non-Medical Use of Prescription Opioids and HeroinWhen: Friday, September 18th, 1:30pm-3:00 EDTWho is the Audience: Staff from Local Health Departments (LHD), Hospitals, Local Governmental Units (LGU), and Community-Based Organizations.Presenters: Staff from NYS OASAS, local practitioners