University students' on-campus food purchasing behaviors, preferences, and opinions on food availability

Tam, Ryan; Yassa, Barbara; Parker, Helen M.; O’Connor, Helen; Allman‐Farinelli, Margaret

doi:10.1016/j.nut.2016.07.007

Cited by 98 publications

(106 citation statements)

References 24 publications

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“…According to Garg and Kumar [17], the dining experience has influenced the satisfaction and loyalty of both students and staff customers. In university cafeteria, customer satisfaction is totally related to the served food and beverage quality, variety and choices, to hygiene and cleanliness, and to price and value fairness [21,25]. Based on the aforementioned attributes, there were many factors found to influence customers when choosing a food service.…”

Section: Literature Reviewmentioning

confidence: 99%

The Impact of Food Service Attributes on Customer Satisfaction in a Rural University Campus Environment

Serhan

2019

International Journal of Food Science

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The purpose of this study was to determine different food service attributes that have an impact on customers’ overall satisfaction at a rural university cafeteria. Over 5 weeks, 676 cafeteria users, including academics, staff, and students, were selected through convenience sampling. They completed an anonymous-designed survey with closed questions (n=29) assessing quality of food and beverages, quality of service and setting, and satisfaction with food service attributes. In order to measure the existence and degree of significant relationships between different research variables, Pearson correlation coefficients were employed to analyse the data. Means of scores and frequencies were calculated. Results indicated that customers’ satisfaction with different service attributes was above average. All service attributes had a significant and positive effect on the overall satisfaction. Since most customers (62.9%) would like to continue eating at the cafeteria, the most common improvements suggested to the university management included among others, improving diet quality by offering more nutritious food. Gaining insight into the different food service attributes can enable the university management to meet the needs and expectations of its academics, staff, and students in order to increase their confidence in the food provided.

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Section: Literature Reviewmentioning

confidence: 99%

The Impact of Food Service Attributes on Customer Satisfaction in a Rural University Campus Environment

Serhan

2019

International Journal of Food Science

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“…En un estudio realizado con estudiantes australianos, se buscó identificar posibles estrategias para fomentar una alimentación saludable en entornos de comida universitaria; se encontró que los determinantes de la elección o preferencia de los alimentos fueron su valor sápido y económico (22). Esto último es coherente con lo encontrado en el presente estudio, ya que los participantes tienden a conceder al factor económico un rol preponderante al momento de decidir una alimentación de mejor estándar nutricional.…”

Section: Discussionunclassified

Alimentación saludable en estudiantes de educación superior en el sur de Chile

Alarcón-Riveros

Troncoso-Pantoja

Amaya-Placencia

et al. 2019

Perspect Nutr Humana

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Antecedentes: los adultos jóvenes presentan un rol esencial para la obtención de hábitos de vida durante su etapa de formación disciplinar. Objetivo: interpretar factores que condicionan los hábitos alimentarios, referidos al significado de alimentación sana, el comer fuera de casa, las preferencias alimentarias y los factores sociales de estudiantes e educación superior. Materiales y métodos: a través de un estudio cualitativo con enfoque fenomenológico, se entrevistaron 30 estudiantes de educación superior, entre quienes se profundizó en diversos aspectos que condicionan una alimentación saludable. Las respuestas de los participantes se analizaron a través del análisis de contenido. Resultados: los entrevistados lograron identificar aspectos propios de una alimentación saludable, como la composición química de alimentos y el desarrollo de tiempos y horarios de alimentación, destacando las comidas preparadas en casa, por la madre y consumidas en familia, como una instancia positiva para una alimentación saludable; sin embargo, destacaron los amigos, la falta de tiempo y la publicidad, al igual que la información obtenida desde las redes sociales, como limitantes para mantener hábitos saludables desde la alimentación. Conclusión: si bien los estudiantes reconocen la necesidad de una alimentación saludable para conservar un adecuado estado de salud, esta etapa del curso de la vida es percibida como dificultosa para el logro de este fin.

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“…Prescott et al (2002) and Steptoe et al (1995) show that crucial factors include familiarity, price and taste. Similarly to the studies, the results of a survey conducted on a sample of 50.000 students at seven Australian universities showed that the greatest determinants of food-purchasing behavior were taste, followed by value for money, convenience, then cost (Tam et al, 2017). Some studies put emphasis on service staff in restaurants.…”

Section: Literature Reviewmentioning

confidence: 90%