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Development and Validation of a Set of Instruments to Measure Food Environments

Author

Listed:
  • Jacqueline Araneda-Flores

    (Departamento de Nutrición y Salud Pública, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Chillán 3780000, Chile)

  • Patricio Oliva Moresco

    (Departamento de Nutrición y Salud Pública, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Chillán 3780000, Chile)

  • Gladys Quezada-Figueroa

    (Departamento de Nutrición y Salud Pública, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Chillán 3780000, Chile)

  • Luz Lobos-Fernandez

    (Departamento de Nutrición y Salud Pública, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Chillán 3780000, Chile)

  • Barbara Leyton

    (Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago 8330015, Chile)

  • Anna Christina Pinheiro

    (Carrera de Nutrición y Dietética, Facultad de Medicina-Clínica Alemana, Universidad del Desarrollo, Santiago 7550000, Chile)

Abstract

Background: There is worldwide interest in measuring local food environments (FEs). The aim of this study was to develop and validate a set of instruments to evaluate FEs in Chile. Methods: Based on the development and validation of four instruments to measure FEs, a literature review, an evaluation by experts, and the implementation of a pilot tool in the FEs of schoolchildren from nine public schools in the commune of Chillán, Chile, were used. Results: A tool to evaluate FEs was provided, based on three dimensions: availability, variety, and advertising of healthy foods. A total of 1928 foods points of purchase were evaluated. The reliability was evaluated by Cronbach’s alpha. Some 74% of the foods’ points of purchase were store locations. The reliability of the four instruments was high to acceptable (store: 0.90; institution: 0.77; street food: 0.74; restaurant: 0.68). Unhealthy foods were highlighted by the scores obtained: store (6.08 ± 4.07; range: 0–13), restaurant (3.95 ± 1.75; range: 0–10), street food (1.18 ± 1.56; range: 0–7), and institution FEs (3.38 ± 2.78; range: 0–9). Conclusions: The results of this tool can provide information to governments for incorporating structural measures to ensure adequate availability, variety, and advertising of healthy foods in different FEs.

Suggested Citation

  • Jacqueline Araneda-Flores & Patricio Oliva Moresco & Gladys Quezada-Figueroa & Luz Lobos-Fernandez & Barbara Leyton & Anna Christina Pinheiro, 2022. "Development and Validation of a Set of Instruments to Measure Food Environments," IJERPH, MDPI, vol. 19(21), pages 1-10, October.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:21:p:13806-:d:951391
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    References listed on IDEAS

    as
    1. He Jin & Yongmei Lu, 2021. "Evaluating Consumer Nutrition Environment in Food Deserts and Food Swamps," IJERPH, MDPI, vol. 18(5), pages 1-16, March.
    2. Melissa Goodman & Jessica Thomson & Alicia Landry, 2020. "Food Environment in the Lower Mississippi Delta: Food Deserts, Food Swamps and Hot Spots," IJERPH, MDPI, vol. 17(10), pages 1-13, May.
    3. Alba Martínez-García & Julia Díez & Carlos Fernández-Escobar & Eva María Trescastro-López & Pamela Pereyra-Zamora & Carles Ariza & Usama Bilal & Manuel Franco, 2020. "Adaptation and Evaluation of the Nutrition Environment Measures Survey in Stores to Assess Mediterranean Food Environments (NEMS-S-MED)," IJERPH, MDPI, vol. 17(19), pages 1-12, September.
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