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Implementation of the general guidelines for the sale and distribution of food and drinks prepared and processed in the schools of the national education system in Mexico, the Universidad Iberoamericana case
Author(s) -
PerezLizaur Ana Bertha,
Moreno Luz I
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.899.8
Subject(s) - population , business , service (business) , distribution (mathematics) , product (mathematics) , food service , marketing , environmental health , medicine , mathematics , mathematical analysis , geometry
In response to the general guidelines for the sale and distribution of food and drinks prepared and processed in the schools of the national education system in Mexico, the Universidad Iberoamericana decided to implement a strategy for monitoring the regulation. Method a plural Council (academic staff, administrative, workers, students and chef) was formed; the nutritional composition of all food products sold in restaurants, coffee shops, fast food and vending machines were analyzed (aprox 4 000 meals/day). Expert academics trained sellers and suppliers on the prepared and packaged foods and drinks that met and or not the guidelines, considering offering greater (60%) amount of healthy products that met the guidelines and 40% of products without restriction so the student population could select having the accessibility but being free to do it (ex 40% plain water, 20% calorie sweetened drinks and 40% other beverages, plus the installation of drinkers accessible to the population to take or refill their water bottles). Results Within three months, both restaurants, coffe shops and vending machines had to be adapted to the guidelines or had to leave the university. An information campaign “More flavor More health … You decide”, guided people of the changes. Conclusions product sales did not decline, service employees (less social and cultural level) were the only ones who questioned the strategy; students showed no complaints. The strategy was successful in incorporating the whole university staff to the project and provide healthier food to the population.