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Exploring the Retail Food Environment Surrounding Two Secondary Schools with Predominantly Pacific Populations in Tonga and New Zealand to Enable the Development of Mapping Methods Appropriate for Testing in a Classroom

Author

Listed:
  • Alvina F. Pauuvale

    (Liggins Institute, University of Auckland, Auckland 1142, New Zealand
    School of Population Health, University of Auckland, Auckland 1142, New Zealand)

  • Mark H. Vickers

    (Liggins Institute, University of Auckland, Auckland 1142, New Zealand)

  • Soana Pamaka

    (Tamaki College, Auckland 1072, New Zealand)

  • Dorothy Apelu

    (Tamaki College, Auckland 1072, New Zealand)

  • ‘Anaseini Fehoko

    (Tonga High School, Nuku’alofa P.O. Box 53, Tonga)

  • Malakai ‘Ofanoa

    (School of Population Health, University of Auckland, Auckland 1142, New Zealand)

  • Jacquie L. Bay

    (Liggins Institute, University of Auckland, Auckland 1142, New Zealand)

Abstract

Rates of noncommunicable diseases (NCDs) are disproportionately high among people of Pacific ethnicity. Nutrition-related environmental exposures including food access and quality contribute to the matrix of factors impacting risk. Preventative interventions in adolescence and the opportunity to integrate health promotion into school-based learning are often overlooked. This study tested the potential of a low-cost method to map the retail food environment in a 1 km radius of two secondary schools in low socioeconomic communities with predominantly Pacific populations, in Tonga and New Zealand (NZ). Mapping utilized Google Earth, Google Maps, government maps, and observations. A rubric was developed to categorize food quality. Outlets within a 1 km radius of each school, (Tonga, n = 150; NZ, n = 52) stocked predominantly unhealthy foods. The NZ data compared favorably to previous studies, indicating the method was valid. The Tongan data is novel and indicates that alternative strategies can be used when access to GIS-type tools is limited. The method produced visual data that has the potential to be analyzed using strategies appropriate for secondary schools. The method should now be tested in classrooms to assess its potential to support school-age students to engage in mapping and critiquing the retail food environment.

Suggested Citation

  • Alvina F. Pauuvale & Mark H. Vickers & Soana Pamaka & Dorothy Apelu & ‘Anaseini Fehoko & Malakai ‘Ofanoa & Jacquie L. Bay, 2022. "Exploring the Retail Food Environment Surrounding Two Secondary Schools with Predominantly Pacific Populations in Tonga and New Zealand to Enable the Development of Mapping Methods Appropriate for Tes," IJERPH, MDPI, vol. 19(23), pages 1-14, November.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:23:p:15941-:d:988337
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    References listed on IDEAS

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    1. Kristen Cooksey-Stowers & Marlene B. Schwartz & Kelly D. Brownell, 2017. "Food Swamps Predict Obesity Rates Better Than Food Deserts in the United States," IJERPH, MDPI, vol. 14(11), pages 1-20, November.
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    3. Chen, D. & Jaenicke, E.C. & Volpe, R.J., 2016. "Food environments and obesity: Household diet expenditure versus food deserts," American Journal of Public Health, American Public Health Association, vol. 106(5), pages 881-888.
    4. Arturo E. Osorio & Maria G. Corradini & Jerome D. Williams, 2013. "Remediating food deserts, food swamps, and food brownfields: helping the poor access nutritious, safe, and affordable food," AMS Review, Springer;Academy of Marketing Science, vol. 3(4), pages 217-231, December.
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