Development and Validation of Nutrition Environment Scoring for Chinese Style University/Work-Site Canteens (NESC-CC) and Oil-Salt Visual Analogue Scale (OS-VAS)
The assessment of the use of cooking oil/fat and salt in dining food is an unsolved issue in non-quantitative nutrition environment evaluation, and the nutrition environment of Chinese-style dining establishments has not been effectively assessed. This study developed two evaluation tools: the Nutri...
Gespeichert in:
| Veröffentlicht in: | International journal of environmental research and public health 2022-10, Vol.19 (21), p.14169 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | 21 |
| container_start_page | 14169 |
| container_title | International journal of environmental research and public health |
| container_volume | 19 |
| creator | Han, Yue Fan, Zhihong Wu, Yixue Zhang, Dandan Wen, Xinyi |
| description | The assessment of the use of cooking oil/fat and salt in dining food is an unsolved issue in non-quantitative nutrition environment evaluation, and the nutrition environment of Chinese-style dining establishments has not been effectively assessed. This study developed two evaluation tools: the Nutrition Environment Scoring for Chinese Style University/Work-site Canteens (NESC-CC) and the Oil-Salt Visual Analogue Scale (OS-VAS) and applied them in nine university canteens. The NESC-CC, which includes comprehensive items from the healthiness of food availability, cooking methods to other factors that support healthy choices, is featured by adjusting the scoring categories and items to suit Chinese food culture and canteen operation model. The OS-VAS is a novel virtual analog scale (VAS) based on the fuzzy judgement of the diners. It requires the randomly recruited respondents to rate their personal preference for salty taste/greasy food preference, overall saltiness/greasiness of canteen dishes, and personal demands for salt/cooking oil reduction. The oil use score, the salt use score, and the total score are derived from the given formula. The field tests of the NESC-CC in nine university canteens at three time points showed that this tool was able to effectively distinguish the nutrition environment of the Chinese food-style canteens with good reliability and validity. The result of OS-VAS scoring achieved a good resolution of the overall salt and oil/fat use and confirmed our hypothesis on the fuzzy judgement of the diners These tools are suitable for the comprehensive evaluation of Chinese-style canteens and have the potential to be applied to more group-meal-providing establishments. |
| doi_str_mv | 10.3390/ijerph192114169 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_9658238</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2734633416</sourcerecordid><originalsourceid>FETCH-LOGICAL-c421t-2f59cfd590d9ed9fab84f377b682e9e503e5e95d184d9b7764280535365d81f63</originalsourceid><addsrcrecordid>eNpdkU9v2yAYh61p09p1O-82Ie2SHryAMdhcJkVe9keqmoPX7IiIeZ2QEUgBR8rH2Tedm3ZV1xMgHp6Xn35Z9p7gT5QKPDVbCPsNEQUhJeHiRXZOOMd5yTF5-WR_lr2JcYsxrUsuXmdnlFNOcMnPsz9f4ADW73fgElJOo6WyRqtkvEO-R9dDCuZ0mLuDCd6duLbzwbg16n1AzcY4iIDadLSAbpw5QIgmHae_fPidtyYBapRLAC6iyfW8bfKmuTxNWhibt8omtDRxUBbNnLJ-PYyqTo2qyaLNl7P28m32qlc2wruH9SK7-Tr_2XzPrxbffjSzq7wrC5Lyomei6zUTWAvQoleruuxpVa14XYAAhikwEEyTutRiVVW8LGrMKKOc6Zr0nF5kn--9-2G1A92NQYOych_MToWj9MrI_2-c2ci1P0jBWV3QehRMHgTB3w4Qk9yZ2IG1yoEfoiwqyuqKYno36-MzdOuHMOY_USWndGxzpKb3VBd8jAH6x88QLO_ql8_qH198eJrhkf_XN_0LUD6tGA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2734633416</pqid></control><display><type>article</type><title>Development and Validation of Nutrition Environment Scoring for Chinese Style University/Work-Site Canteens (NESC-CC) and Oil-Salt Visual Analogue Scale (OS-VAS)</title><source>MEDLINE</source><source>PubMed Central Open Access</source><source>MDPI - Multidisciplinary Digital Publishing Institute</source><source>EZB-FREE-00999 freely available EZB journals</source><source>PubMed Central</source><source>Free Full-Text Journals in Chemistry</source><creator>Han, Yue ; Fan, Zhihong ; Wu, Yixue ; Zhang, Dandan ; Wen, Xinyi</creator><creatorcontrib>Han, Yue ; Fan, Zhihong ; Wu, Yixue ; Zhang, Dandan ; Wen, Xinyi</creatorcontrib><description>The assessment of the use of cooking oil/fat and salt in dining food is an unsolved issue in non-quantitative nutrition environment evaluation, and the nutrition environment of Chinese-style dining establishments has not been effectively assessed. This study developed two evaluation tools: the Nutrition Environment Scoring for Chinese Style University/Work-site Canteens (NESC-CC) and the Oil-Salt Visual Analogue Scale (OS-VAS) and applied them in nine university canteens. The NESC-CC, which includes comprehensive items from the healthiness of food availability, cooking methods to other factors that support healthy choices, is featured by adjusting the scoring categories and items to suit Chinese food culture and canteen operation model. The OS-VAS is a novel virtual analog scale (VAS) based on the fuzzy judgement of the diners. It requires the randomly recruited respondents to rate their personal preference for salty taste/greasy food preference, overall saltiness/greasiness of canteen dishes, and personal demands for salt/cooking oil reduction. The oil use score, the salt use score, and the total score are derived from the given formula. The field tests of the NESC-CC in nine university canteens at three time points showed that this tool was able to effectively distinguish the nutrition environment of the Chinese food-style canteens with good reliability and validity. The result of OS-VAS scoring achieved a good resolution of the overall salt and oil/fat use and confirmed our hypothesis on the fuzzy judgement of the diners These tools are suitable for the comprehensive evaluation of Chinese-style canteens and have the potential to be applied to more group-meal-providing establishments.</description><identifier>ISSN: 1660-4601</identifier><identifier>ISSN: 1661-7827</identifier><identifier>EISSN: 1660-4601</identifier><identifier>DOI: 10.3390/ijerph192114169</identifier><identifier>PMID: 36361046</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Cereals ; China ; College campuses ; Cooking ; Cooking oils ; Dietary guidelines ; Evaluation ; Field tests ; Food availability ; Food preferences ; Food Services ; Humans ; Meals ; Metabolism ; Nutrition ; Obesity ; Overweight ; Reproducibility of Results ; Restaurants ; Salt ; Saltiness ; Salts ; Salty taste ; Sodium Chloride, Dietary ; Students ; Universities ; Visual Analog Scale ; Workplace</subject><ispartof>International journal of environmental research and public health, 2022-10, Vol.19 (21), p.14169</ispartof><rights>2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2022 by the authors. 2022</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c421t-2f59cfd590d9ed9fab84f377b682e9e503e5e95d184d9b7764280535365d81f63</citedby><cites>FETCH-LOGICAL-c421t-2f59cfd590d9ed9fab84f377b682e9e503e5e95d184d9b7764280535365d81f63</cites><orcidid>0000-0002-8760-897X ; 0000-0003-4973-0250</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658238/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658238/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,27922,27923,53789,53791</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36361046$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Han, Yue</creatorcontrib><creatorcontrib>Fan, Zhihong</creatorcontrib><creatorcontrib>Wu, Yixue</creatorcontrib><creatorcontrib>Zhang, Dandan</creatorcontrib><creatorcontrib>Wen, Xinyi</creatorcontrib><title>Development and Validation of Nutrition Environment Scoring for Chinese Style University/Work-Site Canteens (NESC-CC) and Oil-Salt Visual Analogue Scale (OS-VAS)</title><title>International journal of environmental research and public health</title><addtitle>Int J Environ Res Public Health</addtitle><description>The assessment of the use of cooking oil/fat and salt in dining food is an unsolved issue in non-quantitative nutrition environment evaluation, and the nutrition environment of Chinese-style dining establishments has not been effectively assessed. This study developed two evaluation tools: the Nutrition Environment Scoring for Chinese Style University/Work-site Canteens (NESC-CC) and the Oil-Salt Visual Analogue Scale (OS-VAS) and applied them in nine university canteens. The NESC-CC, which includes comprehensive items from the healthiness of food availability, cooking methods to other factors that support healthy choices, is featured by adjusting the scoring categories and items to suit Chinese food culture and canteen operation model. The OS-VAS is a novel virtual analog scale (VAS) based on the fuzzy judgement of the diners. It requires the randomly recruited respondents to rate their personal preference for salty taste/greasy food preference, overall saltiness/greasiness of canteen dishes, and personal demands for salt/cooking oil reduction. The oil use score, the salt use score, and the total score are derived from the given formula. The field tests of the NESC-CC in nine university canteens at three time points showed that this tool was able to effectively distinguish the nutrition environment of the Chinese food-style canteens with good reliability and validity. The result of OS-VAS scoring achieved a good resolution of the overall salt and oil/fat use and confirmed our hypothesis on the fuzzy judgement of the diners These tools are suitable for the comprehensive evaluation of Chinese-style canteens and have the potential to be applied to more group-meal-providing establishments.</description><subject>Cereals</subject><subject>China</subject><subject>College campuses</subject><subject>Cooking</subject><subject>Cooking oils</subject><subject>Dietary guidelines</subject><subject>Evaluation</subject><subject>Field tests</subject><subject>Food availability</subject><subject>Food preferences</subject><subject>Food Services</subject><subject>Humans</subject><subject>Meals</subject><subject>Metabolism</subject><subject>Nutrition</subject><subject>Obesity</subject><subject>Overweight</subject><subject>Reproducibility of Results</subject><subject>Restaurants</subject><subject>Salt</subject><subject>Saltiness</subject><subject>Salts</subject><subject>Salty taste</subject><subject>Sodium Chloride, Dietary</subject><subject>Students</subject><subject>Universities</subject><subject>Visual Analog Scale</subject><subject>Workplace</subject><issn>1660-4601</issn><issn>1661-7827</issn><issn>1660-4601</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNpdkU9v2yAYh61p09p1O-82Ie2SHryAMdhcJkVe9keqmoPX7IiIeZ2QEUgBR8rH2Tedm3ZV1xMgHp6Xn35Z9p7gT5QKPDVbCPsNEQUhJeHiRXZOOMd5yTF5-WR_lr2JcYsxrUsuXmdnlFNOcMnPsz9f4ADW73fgElJOo6WyRqtkvEO-R9dDCuZ0mLuDCd6duLbzwbg16n1AzcY4iIDadLSAbpw5QIgmHae_fPidtyYBapRLAC6iyfW8bfKmuTxNWhibt8omtDRxUBbNnLJ-PYyqTo2qyaLNl7P28m32qlc2wruH9SK7-Tr_2XzPrxbffjSzq7wrC5Lyomei6zUTWAvQoleruuxpVa14XYAAhikwEEyTutRiVVW8LGrMKKOc6Zr0nF5kn--9-2G1A92NQYOych_MToWj9MrI_2-c2ci1P0jBWV3QehRMHgTB3w4Qk9yZ2IG1yoEfoiwqyuqKYno36-MzdOuHMOY_USWndGxzpKb3VBd8jAH6x88QLO_ql8_qH198eJrhkf_XN_0LUD6tGA</recordid><startdate>20221029</startdate><enddate>20221029</enddate><creator>Han, Yue</creator><creator>Fan, Zhihong</creator><creator>Wu, Yixue</creator><creator>Zhang, Dandan</creator><creator>Wen, Xinyi</creator><general>MDPI AG</general><general>MDPI</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8C1</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9.</scope><scope>M0S</scope><scope>M1P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-8760-897X</orcidid><orcidid>https://orcid.org/0000-0003-4973-0250</orcidid></search><sort><creationdate>20221029</creationdate><title>Development and Validation of Nutrition Environment Scoring for Chinese Style University/Work-Site Canteens (NESC-CC) and Oil-Salt Visual Analogue Scale (OS-VAS)</title><author>Han, Yue ; Fan, Zhihong ; Wu, Yixue ; Zhang, Dandan ; Wen, Xinyi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c421t-2f59cfd590d9ed9fab84f377b682e9e503e5e95d184d9b7764280535365d81f63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Cereals</topic><topic>China</topic><topic>College campuses</topic><topic>Cooking</topic><topic>Cooking oils</topic><topic>Dietary guidelines</topic><topic>Evaluation</topic><topic>Field tests</topic><topic>Food availability</topic><topic>Food preferences</topic><topic>Food Services</topic><topic>Humans</topic><topic>Meals</topic><topic>Metabolism</topic><topic>Nutrition</topic><topic>Obesity</topic><topic>Overweight</topic><topic>Reproducibility of Results</topic><topic>Restaurants</topic><topic>Salt</topic><topic>Saltiness</topic><topic>Salts</topic><topic>Salty taste</topic><topic>Sodium Chloride, Dietary</topic><topic>Students</topic><topic>Universities</topic><topic>Visual Analog Scale</topic><topic>Workplace</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Han, Yue</creatorcontrib><creatorcontrib>Fan, Zhihong</creatorcontrib><creatorcontrib>Wu, Yixue</creatorcontrib><creatorcontrib>Zhang, Dandan</creatorcontrib><creatorcontrib>Wen, Xinyi</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Public Health Database</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>International journal of environmental research and public health</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Han, Yue</au><au>Fan, Zhihong</au><au>Wu, Yixue</au><au>Zhang, Dandan</au><au>Wen, Xinyi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development and Validation of Nutrition Environment Scoring for Chinese Style University/Work-Site Canteens (NESC-CC) and Oil-Salt Visual Analogue Scale (OS-VAS)</atitle><jtitle>International journal of environmental research and public health</jtitle><addtitle>Int J Environ Res Public Health</addtitle><date>2022-10-29</date><risdate>2022</risdate><volume>19</volume><issue>21</issue><spage>14169</spage><pages>14169-</pages><issn>1660-4601</issn><issn>1661-7827</issn><eissn>1660-4601</eissn><abstract>The assessment of the use of cooking oil/fat and salt in dining food is an unsolved issue in non-quantitative nutrition environment evaluation, and the nutrition environment of Chinese-style dining establishments has not been effectively assessed. This study developed two evaluation tools: the Nutrition Environment Scoring for Chinese Style University/Work-site Canteens (NESC-CC) and the Oil-Salt Visual Analogue Scale (OS-VAS) and applied them in nine university canteens. The NESC-CC, which includes comprehensive items from the healthiness of food availability, cooking methods to other factors that support healthy choices, is featured by adjusting the scoring categories and items to suit Chinese food culture and canteen operation model. The OS-VAS is a novel virtual analog scale (VAS) based on the fuzzy judgement of the diners. It requires the randomly recruited respondents to rate their personal preference for salty taste/greasy food preference, overall saltiness/greasiness of canteen dishes, and personal demands for salt/cooking oil reduction. The oil use score, the salt use score, and the total score are derived from the given formula. The field tests of the NESC-CC in nine university canteens at three time points showed that this tool was able to effectively distinguish the nutrition environment of the Chinese food-style canteens with good reliability and validity. The result of OS-VAS scoring achieved a good resolution of the overall salt and oil/fat use and confirmed our hypothesis on the fuzzy judgement of the diners These tools are suitable for the comprehensive evaluation of Chinese-style canteens and have the potential to be applied to more group-meal-providing establishments.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>36361046</pmid><doi>10.3390/ijerph192114169</doi><orcidid>https://orcid.org/0000-0002-8760-897X</orcidid><orcidid>https://orcid.org/0000-0003-4973-0250</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1660-4601 |
| ispartof | International journal of environmental research and public health, 2022-10, Vol.19 (21), p.14169 |
| issn | 1660-4601 1661-7827 1660-4601 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_9658238 |
| source | MEDLINE; PubMed Central Open Access; MDPI - Multidisciplinary Digital Publishing Institute; EZB-FREE-00999 freely available EZB journals; PubMed Central; Free Full-Text Journals in Chemistry |
| subjects | Cereals China College campuses Cooking Cooking oils Dietary guidelines Evaluation Field tests Food availability Food preferences Food Services Humans Meals Metabolism Nutrition Obesity Overweight Reproducibility of Results Restaurants Salt Saltiness Salts Salty taste Sodium Chloride, Dietary Students Universities Visual Analog Scale Workplace |
| title | Development and Validation of Nutrition Environment Scoring for Chinese Style University/Work-Site Canteens (NESC-CC) and Oil-Salt Visual Analogue Scale (OS-VAS) |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-09T16%3A50%3A42IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Development%20and%20Validation%20of%20Nutrition%20Environment%20Scoring%20for%20Chinese%20Style%20University/Work-Site%20Canteens%20(NESC-CC)%20and%20Oil-Salt%20Visual%20Analogue%20Scale%20(OS-VAS)&rft.jtitle=International%20journal%20of%20environmental%20research%20and%20public%20health&rft.au=Han,%20Yue&rft.date=2022-10-29&rft.volume=19&rft.issue=21&rft.spage=14169&rft.pages=14169-&rft.issn=1660-4601&rft.eissn=1660-4601&rft_id=info:doi/10.3390/ijerph192114169&rft_dat=%3Cproquest_pubme%3E2734633416%3C/proquest_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2734633416&rft_id=info:pmid/36361046&rfr_iscdi=true |