Abstract
ABSTRACT Objective To describe the food environment of a public university located in the city of Rio de Janeiro, Brazil, and to review the changes that occurred between the years 2011 and 2016. Methods Time trend study (through repeated cross-sectional studies) of the sale of food, culinary preparations and beverages in the University Campus establishments in 2011, 2012 and 2016. Variables regarding the description of the establishments and the offer, price and advertising of food, beverages and culinary preparations were assessed through a checklist. Comparisons between establishments in each year and the analysis of such comparison changes during the period were performed by assessing the difference between absolute and relative values observed in each year. Results Increased number of establishments available, good convenience and financial accessibility were observed. There was a relative disadvantage in the availability of fresh or minimally processed foods and culinary preparations; a predominance of advertising of ultra-processed foods; and lack of nutritional information of culinary preparations. The predominance of establishments selling snacks and candies increased over the years. Conclusion In the period studied, the university food environment did not favor healthy food choices.
Highlights
The organizational food environments influence the eating habits of the individuals who attend such places [1,2,3]
There was a relative disadvantage in the availability of fresh or minimally processed foods and culinary preparations; a predominance of advertising of ultra-processed foods; and lack of nutritional information of culinary preparations
UNIVERSITY FOOD ENVIRONMENT 3 into account the importance and specificities of the University Food Environment (UFE), the scarcity of research characterizing these environments in Brazil and the lack of studies that monitor their dynamics over time
Summary
The organizational food environments influence the eating habits of the individuals who attend such places [1,2,3]. The University Food Environment (UFE) exhibited a few specificities: it is an education and work center, its student community is made up of young people for whom college admission often coincides with taking responsibility for their housing, food, managing their finances and time. It brings together teaching, research and extension activities, and can experience new models of organization, including in relation to the food environment, and serve as a sounding board for these models for other institutions and for the drawing of public policies [4]. Understanding the dynamics of the food environment over time allows us to understand the changes in the exposure of students and workers to factors that influence eating practices and can support interventions to improve them
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