P66 The ‘Healthy’ Dining Hall: How Does Student Perception Influence Eating Behaviors and Perceived Healthiness of College Dining Halls?

Abstract

Background College dining halls offer a variety of menu offerings; however, little is known about how student perception of a dining hall's menu healthiness influences student eating habits. Objective To determine factors that influence eating behaviors in dining halls in order to shape future nutrition education efforts in college dining. Study Design, Setting, Participants Twenty freshmen living on campus with all-access meal plans participated in 5 focus groups. Focus groups discussed factors that affect healthy eating: time, convenience, stress, peers, environment, social interaction, location, and menu offerings. Focus groups designed their ideal dining hall and ranked dining halls according to health, alleviating anxiety, social interaction, and best overall. Measurable Outcome/Analysis Focus group responses were transcribed verbatim from audio recordings. Qualitative analysis was performed using MAXQDA software to systematically categorize focus group responses. Inter-rater reliability was established at 86% for coding and analyzing themes. Grounded theory was used as the qualitative data analysis strategy. Results Layout, customer base, choice architecture, convenience, and menu offerings influenced student perception of dining hall healthiness. Focus groups could not dissociate “healthiest” from their definition of “best” when ranking dining halls. Healthiness, time, and crowds were key themes for all 5 focus groups when designing their ideal dining hall. Students reported eating healthier in the dining hall they ranked as “healthiest.” Conclusions Students had widely varying opinions on which dining hall was the “healthiest” despite 80% of menu offerings being the same across dining halls. Student perception of dining hall healthiness was influenced by layout, choice architecture, convenience, menu offerings, and personal preferences. Healthy options were key determinants in the design of students’ ideal dining hall, even when students stated they were not currently eating healthy or did not have healthy eating goals. Perception of healthiness may be an important area for nutrition education efforts to influence student eating habits. Funding University of Georgia Auxiliary Services.