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  • Healthy Food Environments in Recreation Settings

    Healthy Communities- Harvesting the Benefits October 29th, 2016

    Public Health Nutritionist Working Group in Saskatchewan

    Heart and Stroke Foundation

  • Who We Are

    • Public Health Nutritionist Working Group in Saskatchewan (PHNSWG) – work throughout Saskatchewan with the mandate to

    promote, support and protect the nutritional health of Saskatchewan residents.

    • Heart and Stroke Foundation (HSF) – For over 60 years, HSF has been tangibly improving the

    lives of Canadians. Our mission is to prevent disease, save lives and promote recovery.

  • Who You Are

    Your Role Your Sector • Policy maker - Recreation • Manager/Supervisor - Food Services • Program Staff - Sport • Coach - Health • Researcher - Education • Student - Business • Other - Other

  • Recreation Settings Provide…

    • Community hub • Opportunities for indoor/outdoor play, recreation,

    programs, etc. • Support people to be active within their

    community • Promoted as a providing community with

    opportunities to improve their health

  • Irony

  • Featured Speakers

    • Lisa McLaughlin Program Manager - Communities ChooseWell, Alberta Recreation and Parks Association

    • Ashley Hughes R.D., Project Assistant, Alberta Policy Coalition for Chronic Disease Prevention

    • Rachel Prowse R.D., PhD Candidate, Eat Play Live Provincial Coordinator

  • LESSONS FROM ALBERTA

    Healthy Food Environments in Recreation Centres

    October 29, 2016SPRA Conference

  • Revisit - Who Are We?

     Alberta Recreation and Parks Association

     Alberta Policy Coalition for Chronic Disease Prevention

     University of Alberta School of Public Health / Eat Play Live

    But…

  • Communication & Collaboration are Key!

     CHEERS - Collaborative for Healthy Eating Environments in Recreation and Sport  Alberta Recreation and Parks Association  Alberta Association of Recreation Facility Personnel  Government of Alberta Ministry of Health  Alberta Health Services  University of Alberta School of Public Health  Alberta Policy Coalition for Chronic Disease Prevention  Ever Active Schools  Be Fit for Life Network  Champions from community recreation facilities

  • Objectives

    1. Explore food environments in recreation settings using Alberta as an example

    2. Provide examples of strategies and success stories to promote healthy food environments in recreation

    3. Provide resources that can support strategies

  • Wellness is Recreation’s Business

    “Recreation provides multiple pathways to

    wellbeing for individuals,

    communities, and for our built and natural

    environments.”

    “Recreation is the experience that results

    from freely chosen participation in physical, social,

    intellectual, creative and spiritual pursuits

    that enhance individual and community

    wellbeing.”

    “The challenge today is to build pathways to

    wellbeing…and to turn challenges into opportunities.”

    “Health and wellbeing is determined by the physical and social

    conditions that people experience…in the

    places where they live, learn, work and play.”

  • Wellness is Recreation’s Business

     Pathways to Well-Being: A Framework for Recreation in Canada 2015 Recreation can address challenges like sedentary

    behaviour and obesity Goal 1 of 5: Foster active living through physical

    recreation Goal 4 of 5: Ensure the provision of supportive

    physical and social environments (“help people…adopt healthy, active lifestyles by making “the healthy choices the easy choices””)

  • Healthy Food Environments in Recreation

    Settings

    Provincial Nutrition

    Guidelines

    Research

    Grassroots Action

    Community Projects

    Resources

    Collaboration

    Key Change Factors in Alberta

  • FOOD ENVIRONMENTS

  • What is the “Food Environment?” Healthy Food Environments in Recreation

    Settings

  • Promoting Healthy Eating in Recreation

    http://www.everactive.org/hosting-healthy-sporting-events-videohttp://www.everactive.org/hosting-healthy-sporting-events-video

    Healthy Food Environments in Recreation

    Settings

  • BC Recreation and Parks Association (2015). Stay Active Eat Healthy®. http://stayactiveeathealthy.ca

    Food Environments in Recreation Settings

    Healthy Food Environments in Recreation

    Settings

    Healthy Food Environments in Recreation

    Settings

  • LEARNING FROM RESEARCH

    Healthy Food Environments in Recreation

    Settings

    Provincial Nutrition

    Guidelines

    Research

    Grassroots Action

    Community Projects

    Resources

    Collaboration

  • Alberta Nutrition Guidelines for Children and Youth

     Voluntary guidelines  Released in 2008 by Alberta Health  Target settings:  Schools, Recreation and Childcare centres

     Foods are divided into three categories

    1. Choose Most Often 2. Choose Sometimes 3. Choose Least Often Provincial

    Nutrition Guidelines

  • Research in Alberta

    1. Do Alberta recreation centres know of and use the ANGCY?

    2. What factors influence use of the ANGCY?

    3. How can food environments change? What impact do changes have on patron purchases and revenue?

    ANGCY = Alberta Nutrition Guidelines for Children and Youth

    Dr. Dana Olstad

    Research

  • 1) Do Alberta rec centres know of and use the ANGCY?

    Olstad et al., 2011 BMC Public Health

    50%

    14%

    6%

    0

    10

    20

    30

    40

    50

    60

    Heard of ANGCY

    Agreed to follow ANGCY

    Taken steps to apply the ANGCY

    % o

    f R es

    po nd

    en ts

    13%

    50%

    32%

    5% High Priority

    Medium Priority

    Low Priority

    Unsure

    See research summary: Knowledge and Use of Voluntary

    Nutrition Guidelines…

    Research

  • Barriers: 1. Perceived loss of profits 2. Incompatibility with organizational mandates 3. Perceived limited control over food service 4. Complexity 5. Limited resources 6. Desire to maintain current cultural norms

    2) What factors influence the use the ANGCY? Research

    See research summary: Knowledge and Use of Voluntary

    Nutrition Guidelines…

  • Necessary factors:  Champion  Values, beliefs  Knowledge  Resources  Relationships  Limited competition

    Helpful factors:  Contract expiration  Broader support  Adoption of choice-

    based policy

    Supporting factors:

    2) What factors influence the use the ANGCY? Research

    See research summary: Knowledge and Use of Voluntary

    Nutrition Guidelines…

  •  When more healthy food

    was offered, more healthy

    food was sold.

     Total revenue did not

    change. Patrons spent the

    same.

    Olstad, et al. 2015

    3) How can we change the food environment?

    See research summary: If We Offer It,

    Will Children Buy It?

    $1.73/ customer

    $2.19/ customer

    Add healthy items to your menu!

    Research

  • Olstad, et al. 2014

    See research summary: Nudging Customers to the Healthy

    Choice in Recreation Settings

    3) How can we change the food environment?

    Signage

    Signage

    Signage

    Taste Test

    Taste Test

    Price Drop

    +

    + +

    Sales of healthy items

    30%

    Promotion

    13%

    29%

    • Sales of healthy items was 33% higher

    after these promotions were removed.

    • Total daily revenue and profit was not

    affected by these promotions

    Research

    Promote healthy items!

  • Example healthy combo promotion

    Research3) How can we change the food environment?

  • Most Healthy

    Somewhat Healthy

    Least Healthy

    3) How can we change the food environment? Research

    Identify healthy items!

  • Olstad, et al. 2015

    3) How can we change the food environment? Research

    See research summary: Using Traffic Light Labelling to Promote

    Healthier Food Purchases…

  • TLL did not affect concession revenue.

    • The total amount of money received from concession sales and the total number of food items sold did not change after TLL was introduced.

    Olstad et al. 2015

    3) How can we change the food environment?

    See research summary: Using Traffic Light Labelling to Promote

    Healthier Food Purchases…

    Research

  • Healthy vending with traffic light labelling

    Research3) How can we change the food environment?

  • New menu boards with healthy labelling

    R

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