Area Characteristics and Consumer Nutrition Environments in Restaurants

An Examination of Hispanic Caribbean Restaurants in New York City

Datos Bibliográficos

ID18940440
AutoresMelissa Fuster (0000-0001-6357-9986, City University of New York, autor de correspondencia), Hanish Kodali (0000-0002-8229-4369, City University of New York), Krishnendu Ray (0000-0002-3947-8111, New York University), Brian Elbel (0000-0003-1615-9430, New York University), Margaret A Handley (0000-0001-5034-2111, University of California, San Francisco), Terry T-K Huang (0000-0001-5544-5187, City University of New York), Glen D Johnson (0000-0001-7826-5082, City University of New York)
Año2021
Volumen9
Número4
Páginas1454-1463
Fecha de publicación2021-06-21
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaJournal of Racial and Ethnic Health Disparities (JOURNAL)
Identificadores de la revistaISSN: 2196-8837 • E-ISSN: 2197-3792
EditorialSpringer Science+Business Media (PUBLISHER • DE)
DOI10.1007/s40615-021-01083-8
PMID34152587
OpenAlexW3174729686
IdiomaEN
Referencias citadas38

Hispanics in the USA, particularly those of Caribbean descent, experience high levels of diet-related diseases and dietary risk factors. Restaurants are an increasingly important yet understudied source of food and may present opportunities to positively influence urban food environments. We sought to explore food environments further, by examining the association between neighborhood characteristics and restaurant consumer nutrition environments within New York City's Hispanic Caribbean (HC) restaurant environments. We applied an adapted version of the Nutrition Environment Measurements Survey for Restaurants (NEMS-R) to evaluate a random sample of HC restaurants (n=89). NEMS-HCR scores (continuous and categorized as low, medium, and high based on data distribution) were examined against area sociodemographic characteristics using bivariate and logistic regression analysis. HC restaurants located in Hispanic geographic enclaves had a higher proportion of fried menu items (p 6), compared with their medium (aOR: 6.6, 95% CI: 1.8-24.6) and large counterparts (aOR: 5.6, 95% CI: 1.5-21.4). This research is the first to examine the association between restaurant location and consumer nutrition environments, providing information to contribute to future interventions and policies seeking to improve urban food environments in communities disproportionately affected by diet-related conditions, as in the case of HC communities in New York City

Biostatistics · Bivariate analysis · Environmental health · Ethnic group · Geography · Logistic regression · National Health and Nutrition Examination Survey · Psychological intervention · Sociology · Demography · Medicine · Nutritional Studies and Diet · Obesity, Physical Activity, Diet · Psychology · Urban Transport and Accessibility · Epidemiology · Gerontology