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Development and Validation of the Vending Evaluation for Nutrient-Density (VEND)ing Audit

Author

Listed:
  • Tanya M. Horacek

    (Department of Public Health Food Studies and Nutrition, Syracuse University, Syracuse, NY 13244, USA)

  • Elif Dede Yildirim

    (Human Development and Family Studies, Auburn University, Auburn, AL 36849, USA)

  • Melissa Matthews Schreiber

    (Department of Public Health Food Studies and Nutrition, Syracuse University, Syracuse, NY 13244, USA)

  • Carol Byrd-Bredbenner

    (Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ 08901, USA)

  • Sarah Colby

    (Department of Nutrition, University of Tennessee, Knoxville, TN 37996, USA)

  • Adrienne A. White

    (School of Food and Agriculture, University of Maine, Orono, ME 04469-5735, USA)

  • Karla P. Shelnutt

    (Department of Family, Youth and Community Sciences, University of Florida, Gainesville, FL 32611, USA)

  • Melissa D. Olfert

    (Division of Animal & Nutritional Sciences, School of Agriculture, West Virginia University, Morgantown, WV 26506, USA)

  • Anne E. Mathews

    (Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA)

  • Kristin Riggsbee

    (Department of Nutrition, University of Tennessee, Knoxville, TN 37996, USA)

  • Lisa Franzen-Castle

    (Department of Nutrition and Health Sciences, University of Nebraska-Lincoln, Lincoln, NE 68588, USA)

  • Jesse Stabile Morrell

    (Department of Molecular, Cellular & Biomedical Sciences, University of New Hampshire, Durham, NH 03824, USA)

  • Kendra Kattelmann

    (Health and Nutritional Sciences Department, South Dakota State University, Brookings, SD 57007, USA)

Abstract

Background: This paper describes the development and validation of the Vending Evaluation for Nutrient-Density (VEND)ing audit to comprehensively evaluate vended products based upon healthfulness, price and promotion, and machine accessibility. Methods: A novel vending nutrient-density score was created to determine the healthfulness of vended snack/beverage products. Field tested in United States colleges, VENDing audit (∑nutrient-density + 10 × % healthy products) and Support sub-scores (price + promotion + accessibility) were calculated for snack/beverage machines. Higher scores indicate more healthful vending options and supports for choosing healthfully. Nutrition Environment Measures Survey-Vending (NEMS-V) was used to validate the nutrient-density score for a sub-sample of machines. Sensitivity and specificity were computed by comparing the number of healthy snacks/beverages determined by NEMS-V and the VENDing nutrient-density scores. Results: Researchers conducted the VENDing audit on 228 snack/beverage vending machines at 9 universities within the United States and used both VENDing and NEMS-V on 33 snack and 52 beverage vending machines. Mean VENDing audit scores were 4.5 ± 2.0 (2.6, 3.4) and 2.6 ± 2.0 (0, 12) for snack/beverage machines, respectively. The number of products considered healthy assessed with both the VENDing nutrient-density scores and the NEMS-V were positively correlated for beverages ( r = 0.687, p < 0.001) and snacks ( r = 0.366, p < 0.05). The sensitivity was excellent for beverages (0.83) and moderate for snacks (0.69); while the specificity was moderate for both beverages (0.66) and snacks (0.50). Conclusions: The VENDing audit uses unique, valid, and reliable nutrient-density scoring to evaluate snacks/beverages along a continuum of healthful criteria and comprehensively evaluates the full vending environment.

Suggested Citation

  • Tanya M. Horacek & Elif Dede Yildirim & Melissa Matthews Schreiber & Carol Byrd-Bredbenner & Sarah Colby & Adrienne A. White & Karla P. Shelnutt & Melissa D. Olfert & Anne E. Mathews & Kristin Riggsbe, 2019. "Development and Validation of the Vending Evaluation for Nutrient-Density (VEND)ing Audit," IJERPH, MDPI, vol. 16(3), pages 1-15, February.
    • Handle: RePEc:gam:jijerp:v:16:y:2019:i:3:p:514-:d:205117
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    References listed on IDEAS

    as
    1. French, S.A. & Jeffery, R.W. & Story, M. & Hannan, P. & Snyder, M.P., 1997. "A pricing strategy to promote low-fat snack choices through vending machines," American Journal of Public Health, American Public Health Association, vol. 87(5), pages 849-851.
    2. French, S.A. & Jeffery, R.W. & Story, M. & Breitlow, K.K. & Baxter, J.S. & Hannan, P. & Snyder, M.P., 2001. "Pricing and promotion effects on low-fat vending snack purchases: The CHIPS study," American Journal of Public Health, American Public Health Association, vol. 91(1), pages 112-117.
    3. French, S.A. & Story, M. & Fulkerson, J.A. & Gerlach, A.F., 2003. "Food Environment in Secondary Schools: À La Carte, Vending Machines, and Food Policies and Practices," American Journal of Public Health, American Public Health Association, vol. 93(7), pages 1161-1167.
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    1. Naiara Martinez-Perez & Marta Arroyo-Izaga, 2021. "Availability, Nutritional Profile and Processing Level of Food Products Sold in Vending Machines in a Spanish Public University," IJERPH, MDPI, vol. 18(13), pages 1-16, June.

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