(PO04-02-22) Design of a Laboratory-Cafeteria to Improve the Food Environment in the Faculty of Medicine in Mexicali

Objectives: The objective of this study is to create healthy menus and with this improve the food environment. These menus on top of being visually attractive and tasty, they address the recommendations of macronutrients, fiber, and fruits and vegetables a regular person who consumes 2000kcal must ingest daily according to the recommendations of the World Health Organization.

Methods: To design the laboratory-cafeteria to improve the food environment, we implemented the following: 1) the healthy menus were made using the software ESHA research food labeling software and the guidelines of food equivalents of Mexico. 2) Focus group was established to evaluate the food environment before we implement the laboratory-cafeteria which the participants, a total of 9, debated in an orderly fashion the before and after of the food environment and the service provided modulated by Author, this part of the study was evaluated using the Nvivo Software. 3) The participants also submitted two questionnaires on the first one they had to explain their eating habits and physical activity before and after our intervention and on the second one was a feedback of the service provided.

Results: The project by name is La Cafe 1600, “la Café” is short for cafeteria and “1600” representing the total of calories that we provide between a breakfast of 400 kcal, two snacks of 300 kcal each and lunch with 600 kcal; the distribution of each menu is of 60% carbohydrates, 25% fat and 15% protein. The cost of each menu was established, the logo and name of the project was also registered. To evaluate the progress of the project we applied two questionnaires, the first one is to evaluate how the participants are eating, if they are eating healthy and if they practice and physical activity. The second one is to evaluate projects feedback in regards to the portion sizes, the flavor, the quantity, etc.

Conclusions: The intention of the project is to promote a healthy food environment provided by La Cafe 1600 with menus that are diverse, balanced, and healthy. To evaluate the impact that La Cafe 1600 could have in the Faculty's community it requires the collaboration of all its members to ensure this project is a success.

Funding Sources: Facultad de Medicina de Mexicali de la Universidad Autónoma de Baja California (UABC) and Consejo Nacional de Ciencia y Tecnología (CONACYT)