Objective: This study aimed to evaluate the consumption of fruits and vegetables (FV) by low-income students participating in the Brazilian Student Assistance Program. Methods: For three days, we measured participants’ consumption through direct observation of food intake at the University Restaurant (UR) and 24-h recall outside the restaurant. The 174 undergraduates were divided into two groups to obtain data on FV intake at the weekend (Sunday) and two days of the week. Group 1 included low-income undergraduates who received their meals for free, and Group 2 included students who paid for their meals at the UR. Results: Both groups presented a very low consumption of FV. On the weekend, Group 1 consumption was equal to Group 2, but it was higher than Group 2 on weekdays, demonstrating how important the UR is for this population. The lowest contribution of the UR to the daily consumption of FV was 59%, reaching a percentage of 87.27%. Fruit supply in the restaurant menu may have positively influenced this consumption. Conclusions: The consumption of FV varied according to the menu offered at the UR. The UR should be a space to promote healthy eating habits including more FV in its menus.

In Brazilian universities, the university restaurant (UR) is essential in supporting students to complete their courses, as the UR offers free or low-cost food. In this sense, this research aimed to evaluate public policy effectiveness in offering food to low-income students attending the UR of the University of Brasília. This cross-sectional study compared low-income students (participating in the Student Assistance Program—Group 1) and students that did not participate in the Program (Group 2). Researchers assessed food consumption through direct observation of students while serving their plates at UR (in all meals consumed at UR) and completed food consumption with diet recalls for the meals outside the UR. In total, three complete days, including one weekend day, were evaluated for each student. Researchers also evaluated the participants’ body mass composition and body fat percentage. The results of the comparisons between the evaluated groups showed that the groups presented similar intakes. Only sodium intake was significantly different for males, being higher for Group 1. The median sodium consumption among females and males in group 1 was 55% and 119%, respectively, above the upper limit (UL). In Group 2, sodium intake levels reached consumption percentages above UL by 36% for females and 79% for males. The prevalence of inadequate sodium consumption was 100% for both genders and groups. Extra salt was added to dishes by 19.7% of the students. For females, only fiber ingestion was statistically different, with higher intake for Group 1. The other evaluated parameters showed similarities among groups for each gender. The statistical analysis revealed a significant difference in the consumption of calories, fibers, sodium, iron, and calcium for the students who had three meals at the UR in the two weekdays. There was a statistical difference in nutrients for those who had three meals in the UR, reinforcing the importance of the UR’s meals. The current food and nutrition policy at the UR proved to be extremely important in university students’ lives and in maintaining healthy nutritional aspects. However, changes in sodium use, more calcium intake, and less cholesterol consumption should receive attention to better balance dietary elements of the food offered. Dish preparation should be carefully followed to ensure the quality of the food for university students.