Assessing the Healthfulness of University Food Environments: A Systematic Review of Methods and Tools

Abstract

The availability, promotion, and price of healthy foods within the university food environment may impact students’ dietary choices. This systematic review summarizes the tools and methods used to assess the healthfulness of university food environments where many students spend a significant portion of their emerging adulthood. Thirty-six global studies published between 2012 and 2022 were sourced from PubMed (NNLM), Cochrane Library (Wiley), Web of Science (Clarivate), APA PsycInfo (EBSCO), CINHAL Complete (EBSCO), ProQuest Nursing, and Allied Health, following PRISMA 2020 guidelines. Of the included studies, 58% were institutional-level audits, 17% examined individual-level perceptions, and 25% combined both. Most institutional-level audits focused on one aspect of the food environment (e.g., eateries, vending machines). For studies examining multiple spaces within the campus environment (38%), comprehensive assessments were limited, and most studies had to employ a combination of assessment tools. Surveys were most often used to gather individual perceptions about the food environment. The Nutrition Environment Measures Survey (NEMS) was the most commonly used tool across all studies. This review highlights the need for a standardized tool, method, or a “healthy” benchmark for specific use at universities to improve methodological rigor and comparability of findings across institutions.

A Pilot Study on Dietary Choices at Universities: Vending Machines, Canteens, and Lunch from Home

“…The university food environment is characterized by the availability of foods, preparations, and beverages (FPB); their physical and financial accessibility; the promotion of FPB; and the presence of nutritional information and advertising on campus, as well as in the surrounding areas [ 1 ]. It is known that this environment influences the eating habits of those who frequent it, potentially facilitating or hindering healthy choices [ 2 , 3 ].…”

“…It is known that this environment influences the eating habits of those who frequent it, potentially facilitating or hindering healthy choices [ 2 , 3 ]. Meals consumed at the university constitute an important part of the diet for students, teachers, and staff, highlighting the relevance of this environment in promoting healthy eating habits [ 1 , 2 ].…”