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Basheikh ZO, Jumbe T, Kulwa K. Perception and attitudes of street food vendors toward the healthiness of meals prepared and sold in Dodoma. Food Sci Nutr 2023; 11:3885-3897. [PMID: 37457159 PMCID: PMC10345679 DOI: 10.1002/fsn3.3374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 03/28/2023] [Accepted: 03/30/2023] [Indexed: 07/18/2023] Open
Abstract
Consumption of street meals among urban dwellers has become inevitable, especially in low- and middle-income countries. It has been linked to higher incidence of dietary-related diseases. Vendors' perceptions and attitudes toward the healthiness of meals can influence nutritional quality of the offered meals. Therefore, the study aimed to assess perceptions and attitudes of vendors toward healthy and unhealthy meals as well as the healthiness of meals they prepare and sell. A cross-sectional study was carried out among 384 street food vendors. Face-to-face interviews were conducted using semistructured questionnaire. Pearson Chi-square test and logistic regression analysis were used in comparing and testing for the association of perceptions and attitudes to vendors' characteristics. Street food vendors that took part in this study demonstrated good perceptions based on what they perceived to be healthy meals (58.33%) and positive attitudes (95.57%) toward preparation and provision of healthy meals. Perceptions were associated with sex (p = .007), education level (p = .002), and investment cost (p = .000). Results from logistic regression showed that better perceptions of healthy meals were associated with being female (OR = 2.46, p-value < .031), having higher education (OR = 11.88, p-value < .042), and vending experience of 1-5 years and more than 5 years (OR = 3.17, 2.95, p-value < .019, .039, respectively) while having moderate investment cost showed significant lower chances of having better perceptions (OR = 0.33, p-value < .001). Attitudes were associated with sex (p = .002), age (p = .002), marital status (p = .013), education (p = .009), and vending experience (p = .008). Female vendors, having 25 years of age and above, living with partners, with tertiary education, and having vending experience of more than 1 year had shown to have more positive attitudes toward healthy meals. Generally, street food vendors had good perceptions and attitudes toward healthy meals. This implies possible room for change and adoption of better ways of preparing meals. These findings could be used as a stepping stone in improving nutritional and healthy quality of street meals. Increased efforts are needed on the inclusion of nutritional aspects of healthy meals as they were merely considered by vendors. Future interventions on these vendors should focus more on male vendors, vendors with little vending experience, and little education as they had shown to have relatively poorer attitudes and perceptions compared to other groups.
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Affiliation(s)
- Zalia Omary Basheikh
- Department of Human Nutrition and Consumer Sciences Sokoine University of Agriculture Morogoro Tanzania
| | - Theresia Jumbe
- Department of Human Nutrition and Consumer Sciences Sokoine University of Agriculture Morogoro Tanzania
| | - Kissa Kulwa
- Department of Human Nutrition and Consumer Sciences Sokoine University of Agriculture Morogoro Tanzania
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Challenges around Child-Feeding Practices with ‘Comida Chatarra’: A Qualitative Study to Understand the Role of Sociocultural Factors in Caregiver Feeding Decisions. Nutrients 2023; 15:nu15061317. [PMID: 36986041 PMCID: PMC10054330 DOI: 10.3390/nu15061317] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 02/28/2023] [Accepted: 02/28/2023] [Indexed: 03/11/2023] Open
Abstract
A massive incorporation of ultra-processed products into young children’s diets worldwide and in Mexico has been documented. The aim of this study is to understand the role of sociocultural factors in principal caregivers’ decisions to give a type of ultra-processed food to children under age five, called ‘comida chatarra’ (‘junk food’ in English), usually includes sugar-sweetened beverages, sweet and salty snacks, and sweet breakfast cereals. We conducted a descriptive, observational qualitative study. The research was conducted in urban and rural communities in two Mexican states. Twenty-four principal caregivers were equally distributed between the two states and types of communities. They were interviewed in person. Phenomenology underpinned this study. Results highlight the preponderant role of culture in food choices and feeding practices with junk food. Local culture influences child-feeding with ultra-processed products through social norms, knowledge, or socially constructed attitudes. These social norms, built in the context of abundant ultra-processed products and omnipresent marketing, ‘justify’ children’s consumption of junk food. They acquire these products from the principal caregivers, family members, and neighbors, among others, who reward and pamper them. These actors also define what amount (small amounts) and when (after meals as snacks) children are given these products. Cultural factors must be considered in the development of effective public policies and programs that aim to change the culture around ultra-processed products among children and avoid their consumption.
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Murillo-Figueroa AC, Ramírez-Morales A, López-López FX, Rojo-Trejo ME, Robles-Osorio ML, Sabath E. Comparative Study of Food Quality, Variety and Price Between Vending Machines, Street Vendors, and Cafeterias in Hospitals Located in Central Mexico. JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION 2023. [DOI: 10.1080/19320248.2023.2166801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Ana Carolina Murillo-Figueroa
- Nutrition School, Universidad Autónoma de Querétaro, Queretaro, México
- Nutrition School, Universidad del Valle de Atemajac, Queretaro, México
| | - Ariadna Ramírez-Morales
- Nutrition School, Universidad Autónoma de Querétaro, Queretaro, México
- Nutrition School, Universidad del Valle de Atemajac, Queretaro, México
| | | | - Maria Elena Rojo-Trejo
- Nutrition School, Universidad Autónoma de Querétaro, Queretaro, México
- Renal Division and Metabolic Unit, Hospital General de Querétaro, Querétaro, México
| | | | - Ernesto Sabath
- Nutrition School, Universidad Autónoma de Querétaro, Queretaro, México
- Renal Division and Metabolic Unit, Hospital General de Querétaro, Querétaro, México
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Determination of the chemical compositions of Mexican antojitos and dishes in Mexico City. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Microbial and Parasitic Contamination of Vegetables in Developing Countries and Their Food Safety Guidelines. J FOOD QUALITY 2022. [DOI: 10.1155/2022/4141914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The safety of humans is of paramount importance in the vegetable production chain. Evidence of microbial and parasitic contamination of these products poses a great threat to consumers. This is an emerging issue the world is battling, and it is still in the process of unravelling. However, one of the contributing factors responsible for the rapid spread of these pathogens to millions of people among other factors is the distribution of food in our food systems. The purpose of this study was to draw the attention of producers, retailers, consumers, and various stakeholders to the occurrence and potential hazard of these organisms, their contamination origin, and food safety protocols. Among the food system, vegetables play a major role, and their consumption has increased as they form a larger portion of daily diets. This urge for healthy diets coupled with changing dietary habits and human population explosion has therefore accelerated their production. This has resulted in parasitic and microbial contamination gaining grounds in salad vegetables, and as such, a wide range of microbes such as Escherichia coli O157: H7, Listeria monocytogenes, Salmonella spp., Shigella, and Staphylococcus, and parasites such as Giardia lamblia, Entamoeba coli, Entamoeba histolytica, Cystoisospora belli, Toxoplasma gondii, Trichuris trichiura, and Ascaris lumbricoides have been isolated from them. Therefore, major routes for salad vegetable contamination and prevention methods have been pointed out in this review article. The topic of protective countermeasures will also be covered here in this review. Notwithstanding, several control measures have been reported to be effective and efficient in removing or eliminating pathogens, including treatment of irrigation water and fertilizers, use of disinfectants like vinegar and saltwater, irradiation, ozone, and bacteriophages. Though consumption of vegetables and salads is encouraged due to their nutritional advantage, appropriate systems should be put in place to ensure their safety.
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Medina C, Piña-Pozas M, Aburto TC, Chavira J, López U, Moreno M, Olvera AG, Gonzalez C, Huang TTK, Barquera S. Systematic literature review of instruments that measure the healthfulness of food and beverages sold in informal food outlets. Int J Behav Nutr Phys Act 2022; 19:89. [PMID: 35842649 PMCID: PMC9288710 DOI: 10.1186/s12966-022-01320-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Accepted: 06/20/2022] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Informal food outlets, defined as vendors who rarely have access to water and toilets, much less shelter and electricity, are a common component of the food environment, particularly in many non-Western countries. The purpose of this study was to review available instruments that measure the quality and particularly the healthfulness of food and beverages sold within informal food outlets. METHODS PubMed, LILACS, Web of Science, and Scopus databases were used. Articles were included if they reported instruments that measured the availability or type of healthy and unhealthy foods and beverages by informal food outlets, were written in English or Spanish, and published between January 1, 2010, and July 31, 2020. Two trained researchers reviewed the title, abstract and full text of selected articles; discrepancies were solved by two independent researchers. In addition, the list of references for selected articles was reviewed for any additional articles of relevance. The quality of published articles and documents was evaluated using JBI Critical appraisal checklist for analytical cross-sectional studies. RESULTS We identified 1078 articles of which 14 were included after applying the selection criteria. Three additional articles were considered after reviewing the references from the selected articles. From the final 17 articles, 13 measurement tools were identified. Most of the instruments were used in low- and middle-income countries (LMIC). Products were classified as healthy/unhealthy or produce/non-produce or processed/unprocessed based on availability and type. Six studies reported psychometric tests, whereas one was tested within the informal food sector. CONCLUSIONS Few instruments can measure the healthfulness of food and beverages sold in informal food outlets, of which the most valid and reliable have been used to measure formal food outlets as well. Therefore, it is necessary to develop an instrument that manages to measure, specifically, the elements available within an informal one. These actions are extremely important to better understand the food environment that is a central contributor to poor diets that are increasingly associated with the obesity and Non-communicable disease (NCD) pandemic.
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Affiliation(s)
- Catalina Medina
- Center for Health and Nutrition Research, National Institute of Public Health, Mexico. Avenida Universidad 655, Santa María Ahuacatitlán. CP. 06210, Cuernavaca, Morelos, Mexico
| | - Maricela Piña-Pozas
- Center for Information for Public Health Decisions, National Institute of Public Health, Mexico. Avenida Universidad 655, Santa María Ahuacatitlán. CP. 06210, Cuernavaca, Morelos, Mexico
| | - Tania C Aburto
- Center for Health and Nutrition Research, National Institute of Public Health, Mexico. Avenida Universidad 655, Santa María Ahuacatitlán. CP. 06210, Cuernavaca, Morelos, Mexico
| | - Julissa Chavira
- Center for Health and Nutrition Research, National Institute of Public Health, Mexico. Avenida Universidad 655, Santa María Ahuacatitlán. CP. 06210, Cuernavaca, Morelos, Mexico
| | - Uzzi López
- Center for Health and Nutrition Research, National Institute of Public Health, Mexico. Avenida Universidad 655, Santa María Ahuacatitlán. CP. 06210, Cuernavaca, Morelos, Mexico
| | - Mildred Moreno
- School of Engineering and Architecture (ESIA), National Polytechnic Institute (IPN), México, Avenida Fuentes de los Leones 28, Lomas de Tecamachalco. CP. 53955. Tecamachalco, Naucalpan, Mexico
| | - Armando G Olvera
- Center for Health and Nutrition Research, National Institute of Public Health, Mexico. Avenida Universidad 655, Santa María Ahuacatitlán. CP. 06210, Cuernavaca, Morelos, Mexico
| | - Citlali Gonzalez
- Center for Health and Nutrition Research, National Institute of Public Health, Mexico. Avenida Universidad 655, Santa María Ahuacatitlán. CP. 06210, Cuernavaca, Morelos, Mexico
| | - Terry T-K Huang
- Center for Systems and Community Design and NYU-CUNY Prevention Research Center, Graduate School of Public Health and Health Policy, City University of New York, 55W. 125 Street, Room 803, New York, NY, 10027, USA
| | - Simón Barquera
- Center for Health and Nutrition Research, National Institute of Public Health, Mexico. Avenida Universidad 655, Santa María Ahuacatitlán. CP. 06210, Cuernavaca, Morelos, Mexico.
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Mahopo TC, Nesamvuni CN, Nesamvuni AE, de Bryun M, van Niekerk J, Ambikapathi R. Operational Characteristics of Women Street Food Vendors in Rural South Africa. Front Public Health 2022; 10:849059. [PMID: 35910904 PMCID: PMC9326224 DOI: 10.3389/fpubh.2022.849059] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Accepted: 06/13/2022] [Indexed: 11/26/2022] Open
Abstract
Objective To characterize the operations of the street food enterprise in the Vhembe district, focusing on business profile, sold foods, inputs, pricing, record-keeping practices and total running cost. Methods A descriptive cross-sectional face-to-face study of 511 vendors was done using a structured researcher-administered questionnaire comprising demographic and operational characteristics. Convenience sampling was used to choose the vending sites. Chi-square tests were conducted between four categorical variables (gender, age, marital status and citizenship) and operational characteristics. P-values were considered significant at p < 0.05. However, a Bonferroni adjustment decreased the significant value to p < 0.013. Results The findings highlight the dominance of single middle-aged (35–44) women (63.1%) with some high school education. About 14% migrated from Zimbabwe. Most vendors were owners (86.1%), with 70.0% in business for at least 1–10 years. Food sold included mielie pap (stiff porridge) served with beef or chicken, sometimes with vegetables. Plate prices were R40.00 (2.6 USD) for a full plate and R30.00 (2 USD) for half a plate. The typical street food consumers were government officials, middlemen, and schoolchildren. Social media such as Whatsapp were used to communicate between the street food vendors and customers. The results highlight poor managerial skills as only 15.5% kept records, most of which were sales records (59.5%). On average, street vendors made a monthly profit of R3200.00 (213 USD) while spending R1800.00 (120 USD) on daily running expenses. There were statistically significant variations in some operational characteristics of vendor variables and gender, age, marital status, and citizenship. Conclusions There is a need for capital and management for small businesses and food training for rural street food vendors. Therefore, government officials, policymakers, and NGOs could target street vendors to offer training and microfinance to improve their business skills while promoting food safety and consumption of nutritious foods.
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Affiliation(s)
- Tjale Cloupas Mahopo
- Centre for Sustainable Agriculture, Rural Development and Extension, University of the Free State, Bloemfontein, South Africa
- Department of Nutrition, University of Venda, Thohoyandou, South Africa
- *Correspondence: Tjale Cloupas Mahopo
| | - Cebisa Noxolo Nesamvuni
- Centre for Sustainable Agriculture, Rural Development and Extension, University of the Free State, Bloemfontein, South Africa
- Department of Nutrition, University of Venda, Thohoyandou, South Africa
| | - Azwihangwisi Edward Nesamvuni
- Centre for Sustainable Agriculture, Rural Development and Extension, University of the Free State, Bloemfontein, South Africa
| | - Melanie de Bryun
- Centre for Sustainable Agriculture, Rural Development and Extension, University of the Free State, Bloemfontein, South Africa
| | - Johan van Niekerk
- Centre for Sustainable Agriculture, Rural Development and Extension, University of the Free State, Bloemfontein, South Africa
| | - Ramya Ambikapathi
- Department of Public Health, Purdue University, West Lafayette, IN, United States
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Changes in the Retail Food Environment in Mexican Cities and Their Association with Blood Pressure Outcomes. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19031353. [PMID: 35162376 PMCID: PMC8834862 DOI: 10.3390/ijerph19031353] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 12/20/2021] [Accepted: 01/18/2022] [Indexed: 01/11/2023]
Abstract
Shifting food environments in Latin America have potentially contributed to an increase in the consumption of ultra-processed foods and sugar-sweetened beverages, along with decreases in healthy foods, such as fruits and vegetables. Yet, little is known about the impact that such changes in the food environment have on blood pressure in low- and middle-income countries, including Mexico. We utilized individual-level systolic and diastolic blood pressure (SBP and DBP) measures from the 2016 Mexican Health and Nutrition Survey (ENSANUT, n = 2798 adults). Using an inventory of food stores based on the economic census for 2010 and 2016, we calculated the change in the density of fruit and vegetable stores, convenience stores, and supermarkets. Multilevel regression was used to estimate the association between the 2010–2016 food environment neighborhood-level changes with individual-level blood pressure measured in 2016. Declines in neighborhood-level density of fruit and vegetable stores were associated with higher individual SBP (2.67 mmHg, 95% CI: 0.1, 5.2) in unadjusted models, and marginally associated after controlling for individual-level and area-level covariates. Increases in the density of supermarkets were associated with higher blood pressure outcomes among adults with undiagnosed hypertension. Structural interventions targeting the retail food environment could potentially contribute to better nutrition-related health outcomes in Latin American cities.
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DOMINGUEZ-GONZALEZ KG, AGUILAR-CHAIREZ S, CERNA-CORTES J, SORIA-HERRERA RJ, CERNA-CORTES JF. Microbiological quality and presence of foodborne pathogens in fresh-squeezed orange juice samples purchased from street vendors and hygienic practices in Morelia, Mexico. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.10222] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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FIGUEROA-DUCOING BK, CARRILLO-SANCHEZ AK, RIVERA-GUTIERREZ S, RIOS-MUÑIZ D, ESTRADA-GARCIA T, CERNA-CORTES JF. In Mexico City, fresh-squeezed street-vended orange juice is contaminated with fecal coliforms, Escherichia coli, and Shiga toxin-producing E. coli: A potential risk for acquiring foodborne diseases. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.52022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Rosales Chávez JB, Jehn M, Lee RE, Ohri-Vachaspati P, Ortiz-Hernandez L, Romo-Aviles M, Bruening M. Development and Interrater Reliability of a Street Food Stand Assessment Tool. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2021; 53:1072-1080. [PMID: 34362667 DOI: 10.1016/j.jneb.2021.06.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 06/24/2021] [Accepted: 06/28/2021] [Indexed: 06/13/2023]
Abstract
OBJECTIVE To design and test the interrater reliability of a Street Food Stand Assessment Tool (SFSAT). DESIGN Variables were adapted from validated assessment tools, field observations, and the Mexican Dietary Guidelines. Two researchers tested the SFSAT by observing street food stands (SFS) in 3 middle- to high-income neighborhoods. SETTING Mexico City. PARTICIPANTS Fifty-two SFS. VARIABLES MEASURED The SFSAT contains 14 items for SFS characteristics and 44 items for food and beverages. ANALYSIS Percent agreement and kappa interrater reliability scores were calculated for each variable. RESULTS Almost perfect kappa interrater reliability scores (0.81-1.00) were reported for 62.7% of SFS characteristic items. Interrater reliability scores for food and beverage availability and variety ranged from 0.00-1.00, whereas the percent agreement for these items ranged from 59.6%-100.0%. CONCLUSIONS AND IMPLICATIONS The SFSAT is a reliable assessment tool to measure the availability and variety of street foods and beverages in Mexico City. Future research can update and adapt the SFSAT to the street food environment of other cities-in Mexico and abroad.
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Affiliation(s)
- Jose B Rosales Chávez
- School of Geographical Sciences and Urban Planning, Arizona State University, Tempe, AZ.
| | - Megan Jehn
- School of Human Evolution and Social Change, Arizona State University, Tempe, AZ
| | - Rebecca E Lee
- Center for Health Promotion and Disease Prevention, Edson College of Nursing and Health Innovation, Arizona State University, Tempe, AZ
| | | | - Luis Ortiz-Hernandez
- Departamento de Atención a la Salud, Universidad Autónoma Metropolitana Xochimilco, Ciudad de México, México
| | - Mariana Romo-Aviles
- Departamento de Atención a la Salud, Universidad Autónoma Metropolitana Xochimilco, Ciudad de México, México
| | - Meg Bruening
- College of Health Solutions, Arizona State University, Tempe, AZ
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