Abstract
ABSTRACT This study evaluated the food environment (FE) of a Brazilian public university regarding availability, accommodation and economic accessibility. Audits and check lists were used. Foods and meals marketed in the university were classified according to their level of processing. FE of the university was composed of 21 food services (FS), a central university restaurant (UR) and four satellite UR. Accommodations in most FS included furniture for customers and two provided free water. UR had an adequate physical structure and provided water during meals. Meal prices were much higher in FS compared to the UR. With respect to availability, the highest percentage of foods marketed were ultra-processed. Fruits, vegetables were offered daily at the UR. The university food environment was characterized by providing a large supply of ultra-processed foods in FS located on all campuses; however, fresh or minimally processed food options were available only at UR.
Highlights
The increase in obesity prevalence worldwide among different age groups is a reflection of the interaction between environmental factors and genetic characteristics of each individual
Food consumption patterns of the Brazilian population has changed over the years and the consumption of foods outside home has increased[16], which reinforces the idea that institutional food environments should be designed considering health promotion for groups of individuals
The high consumption of these foods by university students has been related to the great volume of academic activities and consequent time limitation for complete meals[18,19]
Summary
The increase in obesity prevalence worldwide among different age groups is a reflection of the interaction between environmental factors and genetic characteristics of each individual. The environment in which people live can be considered obesogenic as it seduces and induces the individual to consume high energy density foods and the adoption of sedentary lifestyles[1]. Not the adoption of healthy food choices and life habits[2,3,4]. Barriers and facilitators of healthy food choices can influence diet-related outcomes, such as weight gain and obesity[4]. In this way, the government is increasingly concerned with the formation of food environments in institutional spaces such as schools, companies, universities and hospitals[5,6] and the need to create strategies to promote healthy eating environments[7]
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