Food environment of a Brazilian public university: challenges to promote healthy eating

Barbosa, Roseane Moreira Sampaio; Henriques, Patrícia; Guerra, Hevelyn; Emerentino, Jéssica; Soares, Daniele da Silva Bastos; Dias, Patrícia Camacho; Ferreira, Daniele Mendonça

doi:10.4067/s0717-75182020000300443

Cited by 10 publications

(10 citation statements)

References 12 publications

(16 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…À exceção do RU, os estabelecimentos eram do tipo misto, com serviço de lanchonete e oferta de refeições. Barbosa e colaboradores (2020) em estudo realizado em uma universidade federal do município de Niterói observaram que dos 21 estabelecimentos analisados, quase a metade era mista (48%) e a outra metade do tipo lanchonete 8 . A oferta de refeições do tipo serviço a quilo foi observada na grande maioria dos estabelecimentos (incluindo o buffet misto e o prato feito/executivo + refeição a quilo).…”

Section: Discussionunclassified

Caracterização do ambiente alimentar de uma universidade pública do estado do Rio de Janeiro

et al. 2023

View full text Add to dashboard Cite

Resumo Introdução O ambiente alimentar pode influenciar as escolhas alimentares e de bebidas pela população e seu estado nutricional. Objetivo Caracterizar o ambiente alimentar dos campi de universidade federal do Rio de Janeiro. Método Estudo transversal com estabelecimentos que comercializavam alimentos e bebidas dentro dos campi da universidade. A avaliação do ambiente alimentar foi realizada com a aplicação de um instrumento para coleta das informações: tipo de estabelecimento, alimentos/preparações, modalidade, características, cardápio e informações nutricionais, promoções, propagandas, disponibilidade de alimentos/bebidas, variedade e preço. Os alimentos e preparações observados, a presença de estratégias como informação nutricional, propagandas e promoções foram classificados em facilitadores/ barreiras para alimentação saudável, de acordo com o Guia Alimentar para a População Brasileira. Resultados Participaram do estudo cinco estabelecimentos, quatro eram comerciais e um o restaurante universitário (RU). Todos os estabelecimentos aceitavam dinheiro e cartão, havia cardápio e preço na maioria. Nenhum apresentava informação nutricional. A oferta de frutas/hortaliças foi encontrada em quatro estabelecimentos. A disponibilidade de edulcorante artificial foi encontrada em todos os locais. Observou-se grande variedade de balas (8 ± 7,1), refrigerantes (9 ± 3,7), chocolate (8 ± 7,1), biscoito salgado (8 ± 12,3) e doce (7 ± 9,1). Frutas apresentaram preço médio superior, R$ 3,83, quando comparadas aos salgados, R$ 2,85 e biscoitos, R$ 1,50. Conclusão O ambiente alimentar universitário apresentou maior oferta de alimentos não saudáveis, apresentando barreiras na promoção de práticas alimentares mais adequadas.

show abstract

Section: Discussionunclassified

Caracterização do ambiente alimentar de uma universidade pública do estado do Rio de Janeiro

et al. 2023

View full text Add to dashboard Cite

show abstract

“…The literature on university campus food covers a wide range of topics, including the analysis of food insecurity among students (Bruening et al , 2016; Hagedorn et al , 2019; Murray et al , 2021), nutritional effects of their eating patterns (Caruso et al , 2014; Muñoz-Cano et al , 2015; Navarro-Prado et al , 2015) and their relationship with food environments (Roy et al , 2019; Barbosa et al , 2020; Martinez-Perez et al , 2021) are of particular importance. Notably, in recent years, this field mainly developed from studies on sustainability.…”

Section: Literature Reviewmentioning

confidence: 99%

Sustainable food, consensus, and debates: a study on university campuses in Mexico City

Merino

2022

IJSHE

View full text Add to dashboard Cite

Purpose This paper aims to analyze the conceptions that underlie the notion of “sustainable food” of different social actors based on a study focused on promoting sustainable food strategies on university campuses. Design/methodology/approach The research incorporates the views of various actors linked to a sustainable food project on the campuses of the National Autonomous University of Mexico (Universidad Nacional Autónoma de México), which is one of the most important universities in Latin America. The study includes a literature review on food sustainability strategies on university campuses and implemented sustainable food programmes in 100 universities worldwide. It also incorporates semistructured interviews and discussion groups conducted with consumers of the university community, 60 smallholder farmers and managers of 23 alternative food networks in Mexico City. Findings This research evidence the diversity of meanings and perspectives associated with food sustainability and a generalized emphasis on its environmental dimensions, although environmental problems tend to be partially understood. It also highlights the priority students and producers give to the accessibility of healthy foods. Research limitations/implications The results of this study revealed important elements, potentially useful for designing sustainable food strategies on the campuses, considering the principles of the rights-based approach to development and social participation. Originality/value The research evinces tensions in the definition of food sustainability and its translation into actions from a multistakeholder perspective.

show abstract

“…Another relevant point to highlight is that UR play an essential role in the Students Assistance Policy, since they provide low cost meals subsidized by the Federal Government, which objective is regularly offer nutritionally balanced meals prepared with safe food, contributing to the achievement of Food and Nutrition Security for users in the academic community [22].…”

Section: Introductionmentioning

confidence: 99%

Food practices and nutritional status of university students who use the University Restaurant

Araujo,

Pereira,

Santos

et al. 2023

Rev. Nutr.

View full text Add to dashboard Cite

Objective To evaluate the food practices and nutritional status of students who use the University Restaurant at a public university. Methods This is a cross-sectional study carried out with 958 university students. Data related to regular eating practices (≥5 times/week), routine food consumption and nutritional status were collected. The association between University Restaurant attendance and dietary practices and body mass index was reviewed by bivariate logistic regression model and multiple regression. Results Students who attended the University Restaurant three or more times a week were more likely to regularly consume beans (OR: 1.35, p=0.041) and fresh salad (OR: 1.77, p<0.001) and less likely to have afternoon snack (OR: 0.68; p=0.008). In addition, an association between soda consumption and overweight was observed. Conclusion Thus, the importance of strategies that seek to promote incentives for healthy eating and lifestyle practices in the university population become evident.

show abstract

Food environment of a Brazilian public university: challenges to promote healthy eating

Cited by 10 publications

References 12 publications

Caracterização do ambiente alimentar de uma universidade pública do estado do Rio de Janeiro

Caracterização do ambiente alimentar de uma universidade pública do estado do Rio de Janeiro

Sustainable food, consensus, and debates: a study on university campuses in Mexico City

Food practices and nutritional status of university students who use the University Restaurant

Contact Info

Product

Resources

About