FEATURED PUBLICATION​

The Healthfulness of Eateries at the University of Waterloo: A Comparison Across 2 Time Points

Kirsten M. Lee, Michelle L. Marcinow,
Leia M. Minaker, Sharon I. Kirkpatrick

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The aim of this study was to assess the healthfulness of a sample of campus eateries at 2 time points, 2 years apart. Five eateries at the University of Waterloo were audited using the Nutrition Environment Measures Survey adapted for university campuses (NEMS-UC) in 2015 and late 2017–early 2018. Based on the availability of healthy options and facilitators of and barriers to healthy eating, possible NEMS-UC scores ranged from −5 to 23 points. Scores were low, ranging from 7 to 14 (mean = 10.8, SD = 2.59) points in 2015 and 7 to 13 (mean = 9.6, SD = 2.19) points in 2017–2018. For all eateries except 1 residence cafeteria, scores at time 2 were the same or lower than scores at time 1. All venues carried whole fruit and vegetable options and lower-fat milks, and most offered whole-wheat options. However, healthier items were often located in low-traffic areas, priced higher than less healthy options, and sometimes limited to prepackaged items. Misleading health messaging was also evident. Increased availability, accessibility, and visibility of healthy offerings is needed to enhance campus food environments and support healthy eating patterns, while barriers such as contradictory messaging should be minimized.

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Kirsten Lee
BSc PhD(c)

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Research interests: Food policy, food systems, food environments, environmental sustainability and health, health informatics, systems thinking and methods

Education:
PhD Candidate, Public Health and Health Systems, Faculty of Applied Health Sciences, University of Waterloo (2016- )

BSc, Health Studies with Health Informatics Option, Faculty of Applied Health Sciences, University of Waterloo (2011-2016) (BSc research project summary)

Select publications:
Peer-reviewed:

• Google Scholar

Reports and other publications:

• ​Scott S, Cai B, Lee KM, Maynard M, Scott C. Recipes for a Sustainable and Healthy Campus Food System (workshop discussion paper). 2016.
• Lee K, Naeem A, Toffelmire N, Kocsis E, Cee B, et al. Resource Guide: How to plan a forum. 2016.

Select presentations:

• Lee KM, Hammond D, Hobin E, Olstad DL, Minaker LM, Kirkpatrick SI. Examining the impact of numeric versus traffic light calorie labelling at the point-of-purchase on young adults’ food and beverage purchases. Dietitians of Canada Annual Conference, 2019.
  
• Lee KM, Marcinow M, Minaker LM, Kirkpatrick SI. Healthfulness of campus eateries at two time points. Canadian Nutrition Society Annual Conference. 2019.
  
• Lee KM, Dias G, Scott S, Minaker L, Markvart T, Boluk K, Kirkpatrick SI. A scoping review of food-related interventions on post-secondary campuses. Leveraging Systems Approaches to Improve Human and Planetary Health, 2018.
  
• Lee KM, Dias G, Scott S, Minaker L, Markvart T, Boluk K, Kirkpatrick SI. A scoping review of food-related interventions on post-secondary campuses. 2017. Canadian Association for Food Studies, 2017.
  
• Lee KM, Minaker L, Kirkpatrick S. The consumer nutrition environment at the University of Waterloo. Canadian Association for Food Studies Preconference, 2016.
  

Recognitions:

• 2018-2021: Ontario Graduate Scholarship
• 2016: Graduate Experience Award, University of Waterloo​

Select professional activities and networks:

• Coordinator, University of Waterloo Meal Exchange Student Chapter (2017-Present)
• Events and Communications Coordinator, Canadian Obesity Network-Students and New Professionals University of Waterloo Chapter (CON-SNP-UW) (​2016-Present)

 

Summary of BSc Research Project: Assessing the consumer nutrition environment on university campuses—A case study of eateries at the University of Waterloo

• The campus food environment has the potential to influence eating behaviours among students.
  
• The purpose of this study was to examine the consumer food environment at the University of Waterloo, with a focus on availability and accessibility of healthy food choices and facilitators and barriers to healthy eating.
  
• Environmental cues, such as marketing materials, within eateries often contradicted the availability of healthy choices.
  
• Healthy options were priced similarly or higher than less healthy options, were typically limited to pre-packaged choices, and often located in low-traffic areas.
• Strategies are needed to create university food environments that support healthy eating.​