Ultra-Processed Foods in University Students: Implementing Nutri-Score to Make Healthy Choices

Abstract

Going to university means that many students assume, for the first time, responsibilities associated with living outside the family group, such as controlling eating habits. A survey was conducted among 161 university students in order to find out their perceptions regarding their type of diet, their knowledge of nutrition issues, their consumption of ultra-processed foods, and to evaluate the Nutri-Score labeling system as an aid in choosing healthier products. This is a cross-sectional observational study. Participants who have the perception of following a healthy diet show a more adequate BMI, regularly practice sports and read labels (nutritional information, expiration date, and ingredients). In general, the university students surveyed do not read the labels (64%) and find it difficult to identify the degree of wholesomeness of what they consume. Furthermore, they buy products based on the external information on the packaging (72%). The consumption of ultra-processed products, such as alcohol and soft drinks, is higher in those who live outside their family homes. The Nutri-Score labeling system is perceived as an aid for better product choice (89%).

Nutritional quality of snacks and beverages sold through vending machines in a large Hispanic-serving urban college campus in the United States: A cross-sectional study

“…[23][24][25] American youth and college students have a high frequency of consumption of ultra-processed foods, as mostly characterized by energy and soft drinks, snacks, industrial bakery, cereal, and energy bars. 26,27 Consumption of ultra-processed foods has been associated with increased risks for obesity, cardiometabolic diseases, metabolic syndrome, cancers, and all-cause mortality. 28 Some of the snacks sold at vending machines analyzed in this study had as many as 37 ingredients, sodium content that was as high as 39% of the daily value, and majority of them (59%, n = 1821) had sugar listed among the first five ingredients.…”

Low Cooking Skills Are Associated with Overweight and Obesity in Undergraduates

“…The BCSQ presents 36 questions distributed on 7 scales: (1) availability of fruits and vegetables (8 items); (2) culinary attitude (4 items); (3) culinary behavior (3 items); (4) culinary self-efficacy (6 items); (5) self-efficacy in the consumption of fruits and vegetables (3 items); (6) self-efficacy in the use of fruits, vegetables, and seasonings (4 items); (7) knowledge of culinary terms and techniques (8 items).…”

“…Undergraduate students have a high consumption of ultra-processed foods. Fondevila-Gascón [6], for example, observed that 83% of their university student sample consumed snacks and nuggets weekly, as well as soft drinks and pastries. According to Monteiro et al [7] ultra-processed foods are multi-ingredient formulations with food substances that mimic unprocessed foods' sensory qualities.…”

Assessing the Impact of Religion and College Life on Consumption Patterns of Ultra-Processed Foods by Young Adults: A Cross-Sectional Study

“…Over the last decade, some universities have implemented actions that reflect their commitment to the necessary promotion of the health, well-being and quality of life of their community, although in some cases paying little attention to the nutritional habits of the students [ 5 ]. In this context, universities should place larger emphasis on promoting healthy nutritional habits, especially considering the sensitivity of university students to health promotion and prevention activities, since their lifestyles greatly affect their physical, psychological and mental development [ 6 , 7 ].…”