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Keat J, Dharmayani PNA, Mihrshahi S. Benchmarking the university campus food environment and exploring student perspectives about food insecurity and healthy eating: a case study from Australia. BMC Public Health 2024; 24:1245. [PMID: 38711106 DOI: 10.1186/s12889-024-18664-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Accepted: 04/18/2024] [Indexed: 05/08/2024] Open
Abstract
OBJECTIVE To benchmark the university food environment and explore students' experiences with food insecurity and healthy eating in order to inform interventions to improve access and affordability of healthy foods for university students. DESIGN A food environment audit was conducted on the university campus using the Uni-Food tool from April to May 2022 and was comprised of three main components, university systems and governance, campus facilities and environment, and food retail outlets. A qualitative study design was also used to conduct focus groups and semi-structured interviews with students to explore key themes regarding their experiences with food insecurity and healthy eating. SETTING Macquarie University, Australia. PARTICIPANTS For the food environment audit 24 retail outlets on campus and for the qualitative component 29 domestic and international students enrolled at Macquarie University. RESULTS The university only scored 27% in total for all components in the food environment audit. The results showed the need for better governance and leadership of the food environment. The qualitative component suggested that the main barriers to accessing healthy foods were related to availability, pricing, and knowledge of healthy foods. Future intervention ideas included free fruits and vegetables, food relief, discounts, improved self-catering facilities, education, and increased healthy food outlets. CONCLUSIONS Improving governance measures related to healthy eating on campus are a core priority to strengthen the food environment and students identified pricing and availability as key issues. These findings will inform effective and feasible interventions to improve food security and healthy eating on campus.
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Affiliation(s)
- Jemma Keat
- Department of Health Sciences, Faculty of Medicine, Health and Human Sciences, Macquarie University, Level 3, 75 Talavera Road, North Ryde, Sydney, NSW, 2109, Australia.
| | - Putu Novi Arfirsta Dharmayani
- Department of Health Sciences, Faculty of Medicine, Health and Human Sciences, Macquarie University, Level 3, 75 Talavera Road, North Ryde, Sydney, NSW, 2109, Australia
| | - Seema Mihrshahi
- Department of Health Sciences, Faculty of Medicine, Health and Human Sciences, Macquarie University, Level 3, 75 Talavera Road, North Ryde, Sydney, NSW, 2109, Australia
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Almoraie NM, Alothmani NM, Alomari WD, Al-Amoudi AH. Addressing nutritional issues and eating behaviours among university students: a narrative review. Nutr Res Rev 2024:1-16. [PMID: 38356364 DOI: 10.1017/s0954422424000088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2024]
Abstract
University life is a critical period for establishing healthy eating habits and attitudes. However, university students are at risk of developing poor eating habits due to various factors, including economic conditions, academic stress and lack of information about nutritional concepts. Poor diet quality leads to malnutrition or overnutrition, increasing the risk of preventable diseases. Food environments on university campuses also play a significant role in shaping the dietary habits of students, with the availability of and accessibility to healthy food options being important factors influencing food choices and overall diet quality. Disordered eating habits and body dissatisfaction are prevalent among university students and can lead to eating disorders. Income and living arrangements also influence dietary habits, with low household income and living alone being associated with unhealthy eating habits. This study is a narrative review that aimed to address nutritional issues and eating behaviours, specifically among university students. We investigated the eating behaviours of university students, including their dietary patterns, food choices and food environments. The objective of this review was to provide insights into the nutritional issues and eating behaviours of university students, with the aim of identifying target areas for intervention to improve the overall health and wellbeing among college students. University food environments need to be restructured to promote healthy eating, including the availability, accessibility, affordability and labelling of healthy foods, and policies to limit the availability of unhealthy foods and drinks on campus.
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Affiliation(s)
- Noha M Almoraie
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Noor M Alothmani
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Wajd D Alomari
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Amal H Al-Amoudi
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
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Miller LMS, Falbe J, Chodur GM, Chesnut SK. Home-prepared meals among college students at-risk for food insecurity: A mixed-methods study. Appetite 2023; 188:106632. [PMID: 37307953 DOI: 10.1016/j.appet.2023.106632] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 05/30/2023] [Accepted: 06/09/2023] [Indexed: 06/14/2023]
Abstract
The ability to prepare meals at home is an important life skill with potential to improve dietary quality and reduce costs and thus may be particularly important for college students with food insecurity. However, heavy time demands, limited financial resources, and therefore other barriers such as lack of motivation to follow a healthy diet may constrain meal preparation skills. To gain greater insight into this issue, we conducted a mixed-methods study. The quantitative component assessed relationships among food security, motivation, and meal preparation skills. The qualitative component used focus groups to more closely consider college students' perceptions, values, and barriers surrounding preparing meals at home, including current practices, desired future practices, and the ways in which the campus could support their efforts. The survey (n = 226) assessed food security, meal preparation skills, and motivation (i.e., perceived ability and willingness) to consume a healthy diet. Ten focus groups (n = 60) discussed food choice, meal preparation practices, and ways in which the campus could help students develop meal preparation skills. Students with food insecurity had lower meal preparation skills and lower perceived ability to consume a healthy diet. However, a) willingness to consume a healthy diet and b) the impact of both willingness and perceived ability did not differ by food security status. Focus group data indicated that in-person and online cooking classes, information cards in the food pantry, and incentives (e.g., kitchen equipment and vouchers from local grocery stores) were popular ideas for improving home-meal preparation. A greater understanding of meal preparation skills and their interconnectedness to food choice and the campus environment may inform effective ways to support the ability and willingness of college students with food insecurity to prepare meals at home.
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Affiliation(s)
- Lisa M Soederberg Miller
- Department of Human Ecology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA.
| | - Jennifer Falbe
- Department of Human Ecology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA.
| | - Gwen M Chodur
- Nutrition Department, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA.
| | - Sally K Chesnut
- Department of Microbiology, University of Helsinki, Yliopistonkatu 4, Helsinki, FI, 00014, USA.
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Lambert L, Mann G, Knight S, Partacz M, Jurss MA, Eady M. Impact of Smart Snacks Intervention on College Students' Vending Selections. JOURNAL OF AMERICAN COLLEGE HEALTH : J OF ACH 2023; 71:952-958. [PMID: 33798023 DOI: 10.1080/07448481.2021.1909048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
OBJECTIVES To place Smart Snacks in vending machines and determine if different sales strategies affect Smart Snack selection. PARTICIPANTS University students living in resident halls. METHODS Vending machines included 50% Smart Snacks and 50% non compliant snacks. Three sales strategies targeted student selection of Smart Snacks: Reduced price, signage, and nutrition education activities. Three-way ANOVA was used for analysis. RESULTS There was a statistically significant three-way interaction on snack selection between sales strategy, study period, and snack type, F(4, 77) = 3.33, P = .01. There were no statistically significant simple two-way interaction between study period and sales strategy for either Smart Snack, F(1, 77) = 1.62, P = 0.18, or NC snack types, F(1, 77) = 2.02, P = 0.07. CONCLUSIONS Sales strategies did not affect Smart Snack selections. Advocates for healthier snacks in vending machines can align with university administrations to establish nutrient guidelines.
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Affiliation(s)
- Laurel Lambert
- Department of Nutrition and Hospitality Management, The University of Mississippi, University, Oxford, Mississippi, USA
| | - Georgianna Mann
- Department of Nutrition and Hospitality Management, The University of Mississippi, University, Oxford, Mississippi, USA
| | - Scott Knight
- Department of Nutrition and Hospitality Management, The University of Mississippi, University, Oxford, Mississippi, USA
| | - Megan Partacz
- Department of Nutrition and Hospitality Management, The University of Mississippi, University, Oxford, Mississippi, USA
| | - Mariana A Jurss
- Department of Nutrition and Hospitality Management, The University of Mississippi, University, Oxford, Mississippi, USA
| | - Matthew Eady
- Department of Nutrition and Hospitality Management, The University of Mississippi, University, Oxford, Mississippi, USA
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Lasala C, Durán A, Lledó D, Soriano JM. Assessment of Nutritional Quality of Products Sold in University Vending Machines According to the Front-of-Pack (FoP) Guide. Nutrients 2022; 14:5010. [PMID: 36501038 PMCID: PMC9736989 DOI: 10.3390/nu14235010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/27/2022] Open
Abstract
The aim of this research was to assess the nutritional composition of 654 foods and beverages from vending machines on a University Campus. The guide called “Creating a front of pack nutrition label for pre-packed products sold through retail outlets” from the Department of Health (UK) was used to assess the nutritional composition and to compare values from food and beverage categories. A high proportion of food items had high−moderate content of nutrients related to chronic disease (93, 88, 74 and 49% had high−moderate content of fat, saturated fat, salt and sugar, respectively). On the other hand, a few beverages had high−moderate content of these nutrients, except for sugar (2% high to moderate in fat, 2% in saturated fat, 0% in salt and 39% in sugar). The most frequent food categories were chocolates and bars (10.6%) and breadsticks (8.4%), whereas the most available beverages were water (27.7%) and soft drinks (23.4%). There were no statistically significant differences in the proportion of categories between the health science and humanities faculties, except for energy drinks (p < 0.05) and soft drinks (p < 0.05). Vending machines contribute to an obesogenic environment and do not support healthy snacking. Recommendations in this article should be considered to develop official guidelines to ensure the wider availability of healthy dietary choices in vending machines in university settings.
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Affiliation(s)
- Carmen Lasala
- Area of Nutrition, University Clinic of Nutrition, Physical Activity and Physiotherapy (CUNAFF), Lluís Alcanyís Foundation-University of Valencia, 46020 Valencia, Spain
- Food & Health Lab, Institute of Materials Science, University of Valencia, 46980 Paterna, Spain
| | - Antonio Durán
- Area of Nutrition, University Clinic of Nutrition, Physical Activity and Physiotherapy (CUNAFF), Lluís Alcanyís Foundation-University of Valencia, 46020 Valencia, Spain
- Food & Health Lab, Institute of Materials Science, University of Valencia, 46980 Paterna, Spain
| | - Daniel Lledó
- Area of Nutrition, University Clinic of Nutrition, Physical Activity and Physiotherapy (CUNAFF), Lluís Alcanyís Foundation-University of Valencia, 46020 Valencia, Spain
- Food & Health Lab, Institute of Materials Science, University of Valencia, 46980 Paterna, Spain
| | - Jose M. Soriano
- Food & Health Lab, Institute of Materials Science, University of Valencia, 46980 Paterna, Spain
- Joint Research Unit on Endocrinology, Nutrition and Clinical Dietetics, Research Institute La Fe, University of Valencia-Health, 46026 Valencia, Spain
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Psychosocial factors affecting dietary habits of university students: A cross-sectional study. Heliyon 2022; 8:e09768. [PMID: 35789869 PMCID: PMC9249847 DOI: 10.1016/j.heliyon.2022.e09768] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 03/29/2022] [Accepted: 06/16/2022] [Indexed: 02/05/2023] Open
Abstract
Background University student transition from living at home to more independent living which might influence their eating habits. This study aims to assess the effect of psychosocial factors on eating habits among university students. Methods A cross-sectional study was conducted among 529 students at the University of Sharjah. Participants completed a self-administered questionnaire on dietary habits, social, and psychological factors. The height and weight were also measured. Results More than one-third of participants were classified as overweight or obese (37.6%) and 39.1% reported not engaging in regular physical activity. Less than half of the participants consumed breakfast daily (45.4%) and 83.2% consumed less than two liters of water per day. Only 28.7% and 34.0% of participants consumed fruits and vegetables daily, respectively. Almost 80% of participants reported eating when they were bored, 83.7% ate when feeling happy, and 56.5% ate when they were sad. Eating habits score was significantly lower among unmarried participants (p = 0.03), those not living with their family (p < 0.001), smokers (p = 0.001), those not engaging in regular physical activity (p < 0.001), and those who reported eating uncontrollably (p = 0.007). Conclusions Psychosocial factors were important indicators of dietary habits among students. Implementing nutrition education campaigns and health-related courses at the university are recommended.
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Mengarelli CA, Kirchoff C, Palacios C. College Students' Perception of Snacks Sold in Vending Machines in the US: A Mixed-Methods Study. Front Nutr 2021; 8:742121. [PMID: 34778337 PMCID: PMC8578334 DOI: 10.3389/fnut.2021.742121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Accepted: 10/01/2021] [Indexed: 11/18/2022] Open
Abstract
Introduction: Food in vending machines in US colleges contain limited nutritious foods available for purchase, which could affect the food choices made by students leading to poor diet quality. Interventions to improve college foodscapes usually follow a top-down approach and fail to affect dietary behavioral changes ultimately. This research aims to uncover what students want and ways to achieve change. Methods: The mixed-methods approach included peer-led qualitative focus group discussions and a brief quantitative questionnaire on satisfaction from foods available in vending machines. A convenience sample of 20 students (15 females) was recruited from a Hispanic serving institution for this study. Results: Vending machines were perceived as convenient, plentiful, and unhealthy. Students expressed dissatisfaction with both the variety and nutritional quality of snacks in vending machines. Suggestions for improvement included more fresh items (fruits and vegetables) and refrigerated items with higher protein content (low-fat yogurt, hummus, and peanut butter). To implement these improvements, participants discussed the cost and feasibility of perishable items. Increasing awareness and partnering strategies were proposed to mediate potential cost and buy-in obstacles as was elevating the appeal of healthy vending machines with technological enhancements that draw customers in and educate. Conclusion and Implication for Practice: This group of college students was eager for positive changes in foods sold in vending machines and understand the major difficulties. The suggested changes may help this and other colleges develop policies to regulate the foods in vending machines to promote overall health and help prevent chronic diseases in the future.
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Affiliation(s)
- Cristiana Assumpção Mengarelli
- Department of Dietetics and Nutrition, Robert Stempel College of Public Health & Social Work, Florida International University, Miami, FL, United States
| | - Christie Kirchoff
- Department of Health Promotion & Disease Prevention, Robert Stempel College of Public Health & Social Work, Florida International University, Miami, FL, United States
| | - Cristina Palacios
- Department of Dietetics and Nutrition, Robert Stempel College of Public Health & Social Work, Florida International University, Miami, FL, United States
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Ali HI, Alhebshi S, Elmi F, Bataineh MF. Perceived social support and self-efficacy beliefs for healthy eating and physical activity among Arabic-speaking university students: adaptation and implementation of health beliefs survey questionnaire. BMC Public Health 2021; 21:2054. [PMID: 34753478 PMCID: PMC8579556 DOI: 10.1186/s12889-021-12138-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Accepted: 10/20/2021] [Indexed: 12/02/2022] Open
Abstract
Background Few assessment tools exist for investigating perceived social support and self-efficacy behaviors in Arabic-speaking populations. Moreover, literature on the levels of social support and self-efficacy for adopting healthy eating and engaging in regular physical activity among Arabic-speaking young adults is currently lacking. This study aimed to adapt the Health Beliefs Survey Questionnaire (HBSQ) for Arabic-speaking populations and assess perceived social support and self-efficacy for adopting healthy eating and increased physical activity among university students. Methods In the first stage of the study, forward and backward translation and pretesting of the social support and self-efficacy scales of the HBSQ were conducted. The adapted questionnaire was administered to female university students (n = 258), and a subsample of 195 participants retook the questionnaire after 1 month. Construct validity was assessed with confirmatory factor analysis. The internal consistency of each subscale item was assessed by Cronbach’s alpha coefficient, and reproducibility was tested with intraclass correlation coefficients (ICCs) and Bland-Altman plots. In the second stage, the adapted questionnaire was used to assess the perceived social support and self-efficacy levels in a different sample of Arabic-speaking female university students (n = 283). Results Based on the results from confirmatory factor analysis, 6 items were selected for the social support scale and 19 items for the self-efficacy scale. The adapted questionnaire showed moderate to high internal reliability (Cronbach alpha coefficient = 0.681 to 0.900). The ICCs of the various subscales ranged from 0.666 to 0.997, indicating moderate to excellent reproducibility of the culturally adapted questionnaire. This was confirmed by Bland-Altman analysis. Participants in the second stage of the study reported significantly higher (P < 0.001) perceived support from family compared to friends in reducing sugar intake and increasing fiber consumption. Conclusions The results of the psychometric testing indicate the shortened Arabic HBSQ is a reliable tool for assessing perceived social support from family and close friends as well as for evaluating self-efficacy for choosing healthy foods and increasing physical activity among female university students.
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Affiliation(s)
- Habiba I Ali
- Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, P.O. Box 15551, Al Ain, United Arab Emirates. .,Zayed Center for Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates.
| | - Salma Alhebshi
- Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, P.O. Box 15551, Al Ain, United Arab Emirates
| | - Fadima Elmi
- Independent Researcher, P.O. Box 67258, Al Ain, United Arab Emirates
| | - Mo'ath F Bataineh
- Departement of Sport Rehabilitation, The Hashemite University, Zarqa, Jordan
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Consumption, Attitudes, and Trends of Vending Machine Foods at a University Campus: A Cross-Sectional Study. Foods 2021; 10:foods10092122. [PMID: 34574231 PMCID: PMC8470557 DOI: 10.3390/foods10092122] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/01/2021] [Accepted: 09/05/2021] [Indexed: 01/10/2023] Open
Abstract
Vending machines (VMs) have been identified as an obesogenic factor, offering mainly energy-dense and nutrient-poor foods, with limited healthy options available. This cross-sectional study aimed to assess consumption trends and attitude toward vending machine (VM) foods in a university setting. A web-based survey was conducted among 1250 students and staff. Most participants reported weight gain (43.4%) and poorer food choices (53.4%) since joining the university. Participants described VM foods as expensive (53.7%) and lacking variety (34.3%). Over 81% demanded the availability of healthier options. About 75% of participants were VMs users. The most frequently purchased VM items were water, chocolate, and chips. Males reported consuming nuts, soda, iced tea, and energy drinks more frequently than females (p < 0.005). The main reasons for using the VM were hunger and lack of time. Over 40% nominated fresh fruits, baked chips, sandwiches, and dry roasted nuts to be provided in the VMs as healthier food options. Males and those responsible for buying their own food were more likely to select healthier options (p = 0.001). Findings can be used to inform stakeholders of current vending behaviors and to plan tailored interventions to improve the nutritional quality of vended items and promote healthier food choices.
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Mann G, Lambert LG, Gupta K, Partacz M. Smart snacks in universities: possibilities for university vending. Health Promot Perspect 2020; 10:393-400. [PMID: 33312935 PMCID: PMC7722994 DOI: 10.34172/hpp.2020.58] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Accepted: 09/20/2020] [Indexed: 11/15/2022] Open
Abstract
Background: The study goal was to evaluate the nutritional impact of a healthy snack intervention on a southern university campus. Methods: This quasi-experimental study was conducted during the fall 2017 semester weekly for 14 weeks in a large southern U.S. university. For the intervention, half of vending snacks in four campus residential halls (housing from 216 to 361 students) were substituted with snacks complying with federal Smart Snacks in School nutrition standards for K-12 schools. For analysis, data from the Nutrition Facts labels of 14 vending machines or from manufacturer’s websites was collected by trained graduate and undergraduate researchers. Results: On average, for each Smart Snack sold, there was a statistically significant reduction of 99.38 calories (CI=42.32, 156.43), 4 g saturated fat (CI = 2.23, 5.75), and 10.06 g of sugar(CI=2.92, 17.20). An average reduction of 41.88 mg in sodium and an increase of 0.81g in fiber was also found, but was not statistically significant. There was a significant difference (t(16)=3.02, P < 0.025, 95% CI = 10.77, 55.79) between the Quality Score of Smart Snacks (M=59.13,SD= ± 36.50) and that of non-compliant snacks (M=25.85, SD= ± 24.72). Conclusion: The nutritional impact with even a 50% Smart Snack replacement is promising. Many available comparable snacks mimic the mouthfeel, taste, and appearance of their original full-fat, full-sodium, and full-sugar counterparts. Including healthier snack choices in vending machines may be a viable option for universities to transform the campus eating environment.
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Affiliation(s)
- Georgianna Mann
- Department Nutrition and Hospitality Management, 220 Lenoir Hall, P.O. Box 1848, University of Mississippi, University, MS 38677, United States
| | - Laurel Greenway Lambert
- Department Nutrition and Hospitality Management, 220 Lenoir Hall, P.O. Box 1848, University of Mississippi, University, MS 38677, United States
| | - Kritika Gupta
- Department Nutrition and Hospitality Management, 220 Lenoir Hall, P.O. Box 1848, University of Mississippi, University, MS 38677, United States
| | - Megan Partacz
- University of Memphis Dining, University of Memphis, TN, 38152, United States
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Rusmevichientong P, Jaynes J, Kazemi S. Which snack factors and nutritional ingredients influence college students' snack choices? Evidence from discrete choice experiments. JOURNAL OF AMERICAN COLLEGE HEALTH : J OF ACH 2020; 68:192-199. [PMID: 30614765 DOI: 10.1080/07448481.2018.1538149] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 08/15/2018] [Accepted: 10/11/2018] [Indexed: 06/09/2023]
Abstract
Objective: The study examined which snack factors and nutritional ingredients influence college students' snack choices using a discrete choice experiment (DCE). Participants: In November 2016, a total of 1,624 undergraduate students participated in the study. Methods: Two DCEs were constructed using a unique approach of block fractional factorial designs. The first DCE examined four three-level snack factors: healthiness, taste, convenience, and price. The second DCE focused on six two-level nutritional ingredients: sugar, salt, calories, fat, all natural, and fiber. Results: Students preferred quick and cheap snacks, but higher prices on healthy snacks did not affect their decision significantly. Healthiness and sugar had the highest relative importance of snack factors and nutritional ingredients, respectively. High-sugar snacks were less favored if students considered themselves educated in nutrition. Conclusion: Thus, potential ways to improve the snack choices for college students are to offer healthier snacks on college campuses and to promote nutrition education.
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Affiliation(s)
| | - Jessica Jaynes
- Department of Mathematics, California State University Fullerton, Fullerton, CA, USA
| | - Sanam Kazemi
- Department of Public Health, California State University Fullerton, Fullerton, CA, USA
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The Impact of Food Service Attributes on Customer Satisfaction in a Rural University Campus Environment. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2019:2154548. [PMID: 31976316 PMCID: PMC6955140 DOI: 10.1155/2019/2154548] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Accepted: 11/15/2019] [Indexed: 11/18/2022]
Abstract
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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Sowers MF, Colby S, Kavanagh K, Zhou W. Testing product, pricing, and promotional strategies for vending machine interventions with a college population. ACTA ACUST UNITED AC 2019. [DOI: 10.1080/15378020.2019.1592653] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Morgan F. Sowers
- Department of Nutrition, University of Tennessee, Knoxville, TN, USA
| | - Sarah Colby
- Department of Nutrition, University of Tennessee, Knoxville, TN, USA
| | - Katie Kavanagh
- Department of Nutrition, University of Tennessee, Knoxville, TN, USA
| | - Wenjun Zhou
- Department of Business Analytics and Statistics, University of Tennessee, Knoxville, TN, USA
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Murphy JJ, MacDonncha C, Murphy MH, Murphy N, Timperio A, Leech RM, Woods CB. Identification of health-related behavioural clusters and their association with demographic characteristics in Irish university students. BMC Public Health 2019; 19:121. [PMID: 30691428 PMCID: PMC6350296 DOI: 10.1186/s12889-019-6453-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Accepted: 01/18/2019] [Indexed: 01/06/2023] Open
Abstract
Background Students engage in risky health-related behaviours that influence their current and future health status. Health-related behaviours cluster among adults and differently based on sub-populations characteristics but research is lacking for university populations. Examining the clustering of health- related behaviours can inform our initiatives and strategies, while examining cluster members’ characteristics can help target those who can prosper most from health promotion efforts. This study examines the clustering of health-related behaviours in Irish university students, and investigates the relationship with students’ sex, age, field of study and accommodation type. Methods An online survey was completed by 5672 Irish university students (51.3% male; 21.60 ± 5.65 years) during 2014. Two-step cluster analysis was used to understand how health-related behaviours (physical activity, smoking, alcohol intake, drug use and dietary habits) cluster among male and female students. Binary logistic regressions were conducted to examine the likelihood of students falling into certain clusters based on their characteristics. Results Five cluster groups were identified in males and four in females. A quarter of males were categorised as ideal healthy with older students and those from certain fields of study having a higher likelihood of being classified in a low physical activity and poor diet (OR = 1.06–2.89), alcohol consumption (OR = 1.03–3.04), or smoking and drug use (OR = 1.06–2.73) cluster. Forty-five percent of females were categorised as ideal healthy with older females more likely to be in a low active and smoking cluster (OR = 1.03), and less likely to be in a convenience food cluster (OR = 0.96). Females from certain fields of study were also more likely to be classified in these clusters (OR = 1.59–1.76). Students living away from their family home had in increased likelihood of being in a cluster related to a higher frequency of alcohol consumption (OR = 1.72–3.05). Conclusion Health-related behaviours cluster among this population and need to be taken into account when designing multi-health interventions and policies. These findings can be used to target student groups at risk, leading to more efficient and successful health promotion efforts. The addition of modules providing information regarding health-related behaviours are advised in all fields of study.
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Affiliation(s)
- Joseph J Murphy
- Department of Physical Education and Sport Sciences, University of Limerick, Castletroy, Limerick, Ireland.
| | - Ciaran MacDonncha
- Department of Physical Education and Sport Sciences, University of Limerick, Castletroy, Limerick, Ireland.,Health Research Institiute, University of Limerick, Limerick, Ireland
| | | | - Niamh Murphy
- Department of Health, Sport and Exercise Science, Waterford Institute of Technology, Waterford, Ireland
| | - Anna Timperio
- Institute of Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia
| | - Rebecca M Leech
- Institute of Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia
| | - Catherine B Woods
- Department of Physical Education and Sport Sciences, University of Limerick, Castletroy, Limerick, Ireland.,Health Research Institiute, University of Limerick, Limerick, Ireland
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15
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Ng KW, Sangster J, Priestly J. Assessing the availability, price, nutritional value and consumer views about foods and beverages from vending machines across university campuses in regional New South Wales, Australia. Health Promot J Austr 2018; 30:76-82. [PMID: 30648333 DOI: 10.1002/hpja.34] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Accepted: 12/13/2017] [Indexed: 01/01/2023] Open
Abstract
ISSUE ADDRESSED Vending machines are ubiquitous. However, there is limited evidence on the nutritional value of food and beverages vended on university campuses and on the views of potential users. This study identified the availability, price and nutritional value of food and beverages vended on regional university campuses and investigated the views of university staff and students. METHODS The availability and price of food and beverages vended on five regional university campuses were assessed by direct observation. Volunteers (n = 222) completed an anonymous, online or paper survey to assess their perspectives on products available in campus vending machines. RESULTS Sixty per cent of 1259 slots identified in 49 vending machines were for foods and 40% were for beverages. Almost all foods (93%) and the majority of beverages (53%) vended were categorised as "less healthy." The mean difference between the prices of healthier and less healthy foods and beverages was $0.72 and $0.16, respectively, but these differences were not statistically significant. Nearly 40% of participants were unsatisfied with the products available. CONCLUSION Vending machines on regional university campuses contained a high proportion of energy-dense nutrient-poor foods which contribute to an obesogenic environment. Regional university staff and students desire healthier vending options. SO WHAT?: Findings can be used to inform stakeholders of the need to improve the nutritional quality of food and beverages vended on regional university campuses. Development of food policy for university settings and adoption of strategies to improve the availability and price of healthy foods would promote healthier food choices.
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Affiliation(s)
- Ker Wei Ng
- Charles Sturt University, Wagga Wagga, NSW, Australia
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16
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Rosi A, Zerbini C, Pellegrini N, Scazzina F, Brighenti F, Lugli G. How to improve food choices through vending machines: The importance of healthy food availability and consumers’ awareness. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.05.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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17
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Rose AM, Williams RA, Hanks AS, Kennel JA, Gunther C. Milk Vending Does Not Improve College Students’ Milk and Calcium Intakes. Health Promot Pract 2017; 19:295-302. [DOI: 10.1177/1524839917717227] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In the transition from adolescence to young adulthood, overall diet quality decreases, including a reduction in both dairy and calcium consumption. The objective of this pilot study was to determine the impact of milk vending on milk and calcium intakes in college students. Participants were 124 college students living in dorms at a large public university (Fall 2012). Milk vending machines were installed in two campus dorms. Before and 2 months after installation, students were surveyed about milk and calcium intakes, as well as attitudes regarding milk vending. Sales data for the newly installed machines were also collected between the pre- and posttest surveys. Students reported similar milk and calcium consumption before and after the intervention. Mean calcium intakes were lower than the recommended dietary allowance for students in either life stage group (18 years old or 19 years and older). Milk vending sales data showed that during the study period, approximately nine bottles of milk were bought each day from the two dorms combined. Results from this study suggest that milk vending alone may not be an effective strategy for preventing the commonly observed decrease in milk and calcium intakes among college students.
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18
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Usman A, Javed M, Amjad A, Jalil A, Shaheen I, Amjad U. Food, City and Young Globavores: perceptions of Pakistani urban youth about food choices and healthy eating. ACTA ACUST UNITED AC 2017. [DOI: 10.1080/09720073.2017.1311681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ahmed Usman
- Institute of Social & Cultural Studies, University of the Punjab, Lahore, Pakistan
| | - Muniza Javed
- Institute of Social & Cultural Studies, University of the Punjab, Lahore, Pakistan
| | - Aaisha Amjad
- Institute of Social & Cultural Studies, University of the Punjab, Lahore, Pakistan
| | - Aisha Jalil
- Institute of Social & Cultural Studies, University of the Punjab, Lahore, Pakistan
| | - Iffat Shaheen
- Institute of Social & Cultural Studies, University of the Punjab, Lahore, Pakistan
| | - Uzair Amjad
- Institute of Social & Cultural Studies, University of the Punjab, Lahore, Pakistan
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19
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Kolarcik P, Geckova AM, Reijneveld SA, Van Dijk JP. The mediating effect of discrimination, social support and hopelessness on self-rated health of Roma adolescents in Slovakia. Int J Equity Health 2015; 14:137. [PMID: 26584612 PMCID: PMC4653892 DOI: 10.1186/s12939-015-0270-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Accepted: 11/10/2015] [Indexed: 11/16/2022] Open
Abstract
Background According to the EU-MIDIS report on discrimination, Roma are the most discriminated against group in Europe. Research suggests that experiencing discrimination may itself be detrimental to health. The aim of this paper is to investigate whether discrimination, hopelessness and social support mediate differences in self-rated health (SRH) between Roma and non-Roma adolescents. Methods We conducted a cross-sectional study among Roma from separated and segregated settlements in the eastern part of Slovakia (N = 330; mean age = 14.50; interview) and non-Roma adolescents (N = 722; mean age = 14.86; questionnaire); only non-missing data were used for analyses (n = 759). The effect of perceived discrimination, mother and father social support, and hopelessness on SRH was analysed as crude and adjusted for ethnicity, age, gender, parental education and social desirability. Mediating effects were separately assessed using the Sobel test and structural equation modelling. Results Roma adolescents reported poorer SRH and more discrimination, mother and father social support, hopelessness and social desirability. Roma ethnicity (Odds ratio/95 %-Confidence interval 3.27/2.40–4.47), discrimination (2.66/1.82–3.88), hopelessness (1.35/1.20–1.51) and mother (0.92/0.88–0.97) and father social support (0.96/0.93 – 0.997) were statistically significant predictors of poor SRH. Perceived discrimination, social support and hopelessness mediated the ethnicity-health association, with adjustment for social support increasing its strength and the other two variables decreasing it. Conclusions Perceived discrimination, social support and hopelessness mediate a part of the association between Roma ethnicity and poor SRH, with discrimination and hopelessness being risk factors and social support a protective factor.
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Affiliation(s)
- Peter Kolarcik
- Graduate School Kosice Institute for Society and Health, Faculty of Medicine, P.J. Safarik University, Trieda SNP 1, 040 11, Košice, Slovakia. .,Department of Health Psychology, Faculty of Medicine, P.J. Safarik University, Trieda SNP 1, 040 11, Košice, Slovakia. .,Olomouc University Social Health Institute, Sts Cyril and Methodius Faculty of Theology, Palacky University Olomouc, Univerzitní 22, 771 11, Olomouc, Czech Republic.
| | - Andrea Madarasova Geckova
- Graduate School Kosice Institute for Society and Health, Faculty of Medicine, P.J. Safarik University, Trieda SNP 1, 040 11, Košice, Slovakia. .,Department of Health Psychology, Faculty of Medicine, P.J. Safarik University, Trieda SNP 1, 040 11, Košice, Slovakia. .,Olomouc University Social Health Institute, Sts Cyril and Methodius Faculty of Theology, Palacky University Olomouc, Univerzitní 22, 771 11, Olomouc, Czech Republic.
| | - Sijmen A Reijneveld
- Department of Social Medicine, University Medical Center Groningen, University of Groningen, Antonius Deusinglaan 1, 9713 AV, Groningen, The Netherlands.
| | - Jitse P Van Dijk
- Graduate School Kosice Institute for Society and Health, Faculty of Medicine, P.J. Safarik University, Trieda SNP 1, 040 11, Košice, Slovakia. .,Department of Social Medicine, University Medical Center Groningen, University of Groningen, Antonius Deusinglaan 1, 9713 AV, Groningen, The Netherlands.
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20
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Park H, Papadaki A. Nutritional value of foods sold in vending machines in a UK University: Formative, cross-sectional research to inform an environmental intervention. Appetite 2015; 96:517-525. [PMID: 26527253 DOI: 10.1016/j.appet.2015.10.022] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Revised: 10/19/2015] [Accepted: 10/20/2015] [Indexed: 10/22/2022]
Abstract
Vending machine use has been associated with low dietary quality among children but there is limited evidence on its role in food habits of University students. We aimed to examine the nutritional value of foods sold in vending machines in a UK University and conduct formative research to investigate differences in food intake and body weight by vending machine use among 137 University students. The nutrient content of snacks and beverages available at nine campus vending machines was assessed by direct observation in May 2014. Participants (mean age 22.5 years; 54% males) subsequently completed a self-administered questionnaire to assess vending machine behaviours and food intake. Self-reported weight and height were collected. Vending machine snacks were generally high in sugar, fat and saturated fat, whereas most beverages were high in sugar. Seventy three participants (53.3%) used vending machines more than once per week and 82.2% (n 60) of vending machine users used them to snack between meals. Vending machine accessibility was positively correlated with vending machine use (r = 0.209, P = 0.015). Vending machine users, compared to non-users, reported a significantly higher weekly consumption of savoury snacks (5.2 vs. 2.8, P = 0.014), fruit juice (6.5 vs. 4.3, P = 0.035), soft drinks (5.1 vs. 1.9, P = 0.006), meat products (8.3 vs. 5.6, P = 0.029) and microwave meals (2.0 vs. 1.3, P = 0.020). No between-group differences were found in body weight. Most foods available from vending machines in this UK University were of low nutritional quality. In this sample of University students, vending machine users displayed several unfavourable dietary behaviours, compared to non-users. Findings can be used to inform the development of an environmental intervention that will focus on vending machines to improve dietary behaviours in University students in the UK.
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Affiliation(s)
- Hanla Park
- Centre for Exercise, Nutrition and Health Sciences, School for Policy Studies, University of Bristol, Bristol, UK
| | - Angeliki Papadaki
- Centre for Exercise, Nutrition and Health Sciences, School for Policy Studies, University of Bristol, Bristol, UK.
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