Mapping and Conducting Restaurants Audits for Healthy Food Options During COVID-19 Pandemic
Renae Lawrence Andrea McDonald Department of Health and Kinesiology Introduction: In March 2019, coronavirus or COVID-19 was declared as a global pandemic. According to the Center for disease control, there are approximately 4.2 million total positive cases in a total of 147,672 confirmed deaths in the United States 1. This 2019 novel coronavirus affects individuals of all ages, significantly older adults, and persons with medical conditions. Therefore, there is a national mandate for social distancing. Dietary Guidelines for Americans suggest more healthful foods such as fruits, vegetables, low-fat milk products, and whole-grain products. Although consumption of these foods is recommended to promote health and prevent chronic diseases, COVID- 19 pandemic and social distancing can challenge obtaining healthy foods. Previous studies have also suggested that understanding the community nutrition environment could provide insight into barriers that may influence dietary behavior. The overall goal is to examine the availability of healthful foods by store type. Materials and Methods: We reviewed the internet for restaurants' location, types of food served, and opening in Waller and Harris county sections. A list was compiled with varieties of foods served, restaurants opening hours, service options (pickup, dining only, or delivery), and COVID-19 messages to customers. Results and Discussion: Sixty-two (N=62) restaurants were identified in total (Waller n=18; Montgomery n=18, and Sunnyside Harris county n=26). Some food items served in the establishments were Pizza, Taco, Burgers, and French fries. Seventeen restaurants had COVID-19 messages on their websites. All messages are located on large chain restaurants like McDonald and Taco Bell. Family-owned restaurants had no message related to COVID-19. Most of the restaurants indicated operating on a reduced schedule, and three stated closed due to COVD-19. Conclusion: More research is needed to understand factors preventing family-owned restaurants from promoting COVID-19 messages. For the future, this study is to conduct a mapping of these communities and seek external findings for more extensive research. Currently, we have two abstracts accepted for the Texas Public health conference coming up in May 2021. References: 1. Covid C, Team R. Severe outcomes among patients with coronavirus disease 2019 (COVID-19)— United States, February 12–March 16, 2020. MMWR Morb Mortal Wkly Rep. 2020;69(12):343346. 2. Nord M. Household food security in the United States, 2003: US Department of Agriculture, Economic Research Service; 2004. Awardee and Student: Dr. Andrea McDonald is an Assistant professor at Prairie View A&M University in the Department of Health and Kinesiology. Her research focused on food preparation literacy, health disparities, school health and Nutrition in the Caribbean, COVID-19, and the Digital divide in schools.
Renae Lawrence is a Junior undergraduate student majoring in Interdisciplinary studies. Her research interests include food access in rural communities and COVID-19 impact on the school's rural population and the digital divide. She plans to attend graduate school after graduation. 59
