Sweet and salty. An assessment of the snacks and beverages sold in vending machines on US post-secondary institution campuses

Byrd‐Bredbenner, Carol; Johnson, Michelle; Quick, Virginia; Walsh, Jennifer; Greene, Geoffrey; Hoerr, Sharon L.; Colby, Sarah; Kattelmann, Kendra; Phillips, Beatrice; Kidd, Tandalayo; Horacek, Tanya

doi:10.1016/j.appet.2012.02.055

Cited by 91 publications

(107 citation statements)

References 64 publications

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“…Most dining halls are "all you can eat" styles and allow unlimited meal frequency. The campus food environment is no longer restricted to dining halls; students now have access to a variety of on-campus restaurants, cafes, snack bars, convenience stores, and vending machines (77,78). Although there are a greater variety of options both on and off campus, there are few healthful options (77,79).…”

Section: Poor Dietary Choices Negatively Affect Chd Risk Factorsmentioning

confidence: 98%

Coronary Heart Disease Risk Factors in College Students

Arts

Fernández

Lofgren

2014

Advances in Nutrition

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More than one-half of young adults aged 18-24 y have at least 1 coronary heart disease (CHD) risk factor and nearly one-quarter have advanced atherosclerotic lesions. The extent of atherosclerosis is directly correlated with the number of risk factors. Unhealthy dietary choices made by this age group contribute to weight gain and dyslipidemia. Risk factor profiles in young adulthood strongly predict long-term CHD risk. Early detection is critical to identify individuals at risk and to promote lifestyle changes before disease progression occurs. Despite the presence of risk factors and pathological changes, risk assessment and disease prevention efforts are lacking in this age group. Most young adults are not screened and are unaware of their risk. This review provides pathological evidence along with current risk factor prevalence data to demonstrate the need for early detection. Eighty percent of heart disease is preventable through diet and lifestyle, and young adults are ideal targets for prevention efforts because they are in the process of establishing lifestyle habits, which track forward into adulthood. This review aims to establish the need for increased screening, risk assessment, education, and management in young adults. These essential screening efforts should include the assessment of all CHD risk factors and lifestyle habits (diet, exercise, and smoking), blood pressure, glucose, and body mass index in addition to the traditional lipid panel for effective long-term risk reduction.

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Section: Poor Dietary Choices Negatively Affect Chd Risk Factorsmentioning

confidence: 98%

Coronary Heart Disease Risk Factors in College Students

Arts

Fernández

Lofgren

2014

Advances in Nutrition

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“…15 In a study of 11 US college campuses, researchers found that the majority of beverages and snacks were low in fiber, and high in calories, fat, and sugar. 16 Several interventions have been implemented in various settings to increase the purchase of nutritious food in vending machines. For example, increasing the number of nutrient-dense snacks and including nutrition information resulted in a decrease in sales on one university campus.…”

Section: Brief Reportmentioning

confidence: 99%

The Effects of a Nutrition Education Intervention on Vending Machine Sales on a University Campus

Brown

Flint

Fuqua

2014

Journal of American College Health

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“…Students no longer eat their meals only in the dining halls; they have a variety of options on and off campus from which to choose (union, food courts, snack bars, restaurants, vending and stores). Although grocery stores near college campuses provided a wide array of healthful alternatives, convenience stores on and near campus (22) and campus vending machines (23) provide few healthful foods and are more obesogenic. Numerous studies describe and evaluate food store and restaurant environments (24)(25)(26) , yet little attention has been given to college campus dining environments.…”

mentioning

confidence: 99%

Assessment of the dining environment on and near the campuses of fifteen post-secondary institutions

Horacek

Erdman

Byrd‐Bredbenner

et al. 2012

Public Health Nutr.

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Objective: The present study evaluated the restaurant and dining venues on and near post-secondary campuses varying in institution size. Design: The Nutrition Environment Measures Survey for Restaurants (NEMS-R) was modified to evaluate restaurants as fast food, sit down and fast casual; and campus dining venues as dining halls, student unions and snack bar/cafés. ANOVA with post hoc Tukey's B and T tests were used to distinguish differences between dining venues and associated institutions by size. Setting: The study was conducted at fifteen US post-secondary institutions, 2009-2011. Subjects: Data presented are from a sample of 175 restaurants and sixty-eight on-campus dining venues. Results: There were minimal differences in dining halls by institution size, although medium-sized institutions as compared with small-sized institutions offered significantly more healthful side dish/salad bar items. Dining halls scored significantly higher than student unions or snack bar/cafés on healthful entrées, side dish/salad bar and beverages offerings, but they also had the most barriers to healthful dietary habits (i.e. all-you-can-eat). No differences were found by restaurant type for NEMS-R scores for total restaurant dining environment or healthful entrées and barriers. Snack bars had more healthful side dishes (P 5 0?002) and fast-food restaurants had the highest level of facilitators (i.e. nutrition information; P 5 0?002). Conclusions: Based on this evaluation in fifteen institutions, the full campus dining environment provides limited support for healthy eating and obesity prevention. The quality of campus dining environments can be improved via healthful offerings, providing nutrition information and other supports to facilitate healthy eating and prevent unwanted weight gain.

show abstract

Sweet and salty. An assessment of the snacks and beverages sold in vending machines on US post-secondary institution campuses

Cited by 91 publications

References 64 publications

Coronary Heart Disease Risk Factors in College Students

Coronary Heart Disease Risk Factors in College Students

The Effects of a Nutrition Education Intervention on Vending Machine Sales on a University Campus

Assessment of the dining environment on and near the campuses of fifteen post-secondary institutions

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