Campus Food Environment Research Articles

Assessment of the Food and Physical Activity Environment on a University Campus

Large percentages of college students are reported to be overweight and sedentary and do not consume the recommended amounts of fruits and vegetables. These outcomes can be influenced by the students’ environment. The purpose of this study was to determine the level of healthfulness and environmental supports on Rutgers University’s Cook Campus (RU)—one of the five Rutgers campuses—by examining campus food and physical activity environment, and related policies. As a part of the nationwide Get Fruved study on over 90 college/university campuses, the Healthy Campus Environmental Audit (HCEA) instrument was used to assess dining establishments, vending machines, recreational environment, and policies at RU. RU scores were compared to the original scales and to the average of the other Get Fruved universities/colleges. RU’s healthfulness scores for dining halls/cafeterias, recreational environment, vending machine supports, and stimulants policy were on the higher end of the scales and above the averages of other Get Fruved schools. However, RU’s scores indicated limited healthfulness in fast-food/sit-down restaurants; walking/biking supports; availability of healthy snacks and beverages in vending machines; healthy eating policies; and policies encouraging physical activity and chronic disease prevention. This study identified the strengths and weaknesses in RU’s campus environment and in RU’s policies for healthy eating and active living. These results can be used to support a healthier campus environment.

Perspectives of Healthy Eating Environment on Campus: A Qualitative Study in a Private University in Ankara, Turkey

Aim: Universities provide food service to not only students, but also to their employees from all levels. However, the limited literature persists in terms of evaluating the campus food environment by different kinds of stakeholders. Therefore, this study aims to understand and conceptualize the experiences and perceptions of students and university staff towards campus food environment.
 Subjects and Methods: We conducted six focus groups among sixty-four people that belong to a private university in Ankara with the following roles; (i) Turkish and international students, (ii) Academic staff, (iii) Administrative staff, and (iv) Support staff. Thematic analyses were conducted by NVivo software and triangulation is done by evaluating a monthly lunch menu of the cafeteria with Nutrient Rich Food Index 9.3 (NRF 9.3) nutrient profiling model.
 Results: Qualitative analyses revealed that participants were aware of the nutritional importance of food services and consequences of consuming meals, foods, and beverages with low nutritional value. Nutritional value of the food was among the most important drivers of food selection and participants demanded menus to be planned by a dietitian. The seven overarching themes that were determined within the qualitative analysis were; (i) administrative process, (ii) nutritional value, (iii) variety, (iv) taste-flavor, (v) hygiene and food safety, (vi) intercultural inclusiveness, and (vii) price. NRF 9.3 scores of the campus lunch menu alternatives were low (Ranged from 0.09 to 3.19) in a way that triangulated the qualitative findings.
 Conclusion: This study shows that nutritional value and variety of the food and beverage services is a main driving factor for food selection and participants’ experiences even more than price and taste of the food. The results highlight the importance of serving healthy menus to all the stakeholders of a university, which could best be achieved by employing dietitians.

College campuses' influence on student weight and related behaviours: A review of observational and intervention research.

SummaryResearch indicates that most college students are not meeting dietary and physical activity guidelines, and the average student gains an estimated 1.6–3.0 kg during 4 years of study. College administrations are well‐positioned to influence student weight‐related health behaviours by ensuring that campus environments/policies promote health. However, to date, campus health interventions have largely addressed individual and interpersonal factors rather than environmental/policy‐level changes. Using an ecological perspective, this narrative review synthesizes the literature on campus environmental/policy‐level factors (e.g., food availability, physical activity requirements) associated with student diet, physical activity and weight, as well as campus interventions to address these factors. Web of Science and PubMed databases were searched between December 2018 and November 2019. Results indicate that campus food environments may contribute to overconsumption and weight gain, and the number of campuses requiring students to participate in physical activity courses is in decline. Eight examples of environmental/policy‐level campus interventions are presented: nutrition labels in dining halls, campus‐wide healthy choice marketing campaigns, restricted payment methods for à la cart dining, trayless dining, health‐themed residence halls, peer health education programmes, active classroom spaces and physical activity course requirements. Implications for research and health promotion programmes/policies in the field of college health are discussed.

Exploring Undergraduate Indigenous Students’ Experiences with Institutional and Community Food Systems in a Canadian Urban Setting

Abstract Objectives Due to the high prevalence rates of food insecurity among university students and Indigenous Peoples in Canada, a qualitative study was designed to investigate the experiences of self-identified Indigenous students accessing local food environments. Research objectives included: 1) exploring undergraduate Indigenous students' experiences with institutional and community food systems in an urban setting; and 2) examining programs in place or in development on and off-campus that address circumstances of food insecurity and the needs of Indigenous students. Methods Data collection included face-to-face semi-structured interviews with eight students who self-identified as First Nations, Inuit or Métis. A focus group was conducted with four service providers, including stakeholders from institutional and local urban communities. Data was analyzed using thematic analysis. Results Participants identified several themes that were organized into individual, interpersonal organizational and community levels according to the socio-ecological model. Themes included: food and nutrition knowledge, financial capacity, convenience, social influences, campus food environment, cultural and institutional support. A model was also created to represent the results based on the themes from the focus group data. Focus group participants discussed linkages of social support and connectedness to increase Indigenous student access to food systems beyond the parameters of the university institution. Barriers to local food systems for students were lack of awareness of local resources and stigma associated with emergency food assistance. Conclusions Results suggest that Indigenous students are primarily focused on individual food and interpersonal social environments at the university and have limited awareness and exposure to the services available in the wider community and local food environment. Indigenous students and community members require an increased level of organizational and community awareness to support urban Indigenous food security programming across food environments to sustainably address circumstances of food insecurity experienced by Indigenous university students. Funding Sources The Department of Family Relations and Applied Nutrition, The University of Guelph, Ontario, Canada.

The Healthfulness of Eateries at the University of Waterloo: A Comparison across 2 Time Points.

Purpose: The aim of this study was to assess the healthfulness of a sample of campus eateries at 2 time points, 2 years apart. Methods: Five eateries at the University of Waterloo were audited using the Nutrition Environment Measures Survey adapted for university campuses (NEMS-UC) in 2015 and late 2017-early 2018. Based on the availability of healthy options and facilitators of and barriers to healthy eating, possible NEMS-UC scores ranged from -5 to 23 points. Results: Scores were low, ranging from 7 to 14 (mean = 10.8, SD = 2.59) points in 2015 and 7 to 13 (mean = 9.6, SD = 2.19) points in 2017-2018. For all eateries except 1 residence cafeteria, scores at time 2 were the same or lower than scores at time 1. All venues carried whole fruit and vegetable options and lower-fat milks, and most offered whole-wheat options. However, healthier items were often located in low-traffic areas, priced higher than less healthy options, and sometimes limited to prepackaged items. Misleading health messaging was also evident. Conclusions: Increased availability, accessibility, and visibility of healthy offerings is needed to enhance campus food environments and support healthy eating patterns, while barriers such as contradictory messaging should be minimized.

We Don't Have a Lot of Healthy Options: Food Environment Perceptions of First-Year, Minority College Students Attending a Food Desert Campus.

First-year college students are at particular risk of dietary maladaptation during their transition to adulthood. A college environment that facilitates consistent access to nutritious food is critical to ensuring dietary adequacy among students. The objective of the study was to examine perceptions of the campus food environment and its influence on the eating choices of first-year students attending a minority-serving university located in a food desert. Focus group interviews with twenty-one first-year students were conducted from November 2016 to January 2017. Students participated in 1 of 5 focus groups. Most interviewees identified as being of Hispanic/Latino or Asian/Pacific Islander origin. A grounded theory approach was applied for inductive identification of relevant concepts and deductive interpretation of patterns and relationships among themes. Themes related to the perceived food environment included adequacy (i.e., variety and quality), acceptability (i.e., familiarity and preferences), affordability, and accessibility (i.e., convenience and accommodation). Subjective norms and processes of decisional balance and agency were themes characterizing interpersonal and personal factors affecting students’ eating choices. The perceived environment appeared to closely interact with subjective norms to inform internal processes of decision-making and agency around the eating choices of first-year students attending a minority-serving university campus located in a food desert.

College students identify university support for basic needs and life skills as key ingredient in addressing food insecurity on campus

A recent University of California (UC) systemwide survey showed that 42% of UC college students experience food insecurity, consistent with other studies among U.S. college students. As part of UC's efforts to understand and address student food insecurity, we conducted 11 focus group interviews across four student subpopulations at UC Los Angeles (n = 82). We explored student experiences, perceptions and concerns related to both food insecurity and food literacy, which may help protect students against food insecurity. Themes around food insecurity included student awareness about food insecurity, cost of university attendance, food insecurity consequences, and coping strategies. Themes around food literacy included existing knowledge and skills, enjoyment and social cohesion, and learning in the dining halls. Unifying themes included the campus food environment not meeting student needs, a desire for practical financial and food literacy “life skills” training, and skepticism about the university's commitment to adequately address student basic needs. The results of this study broadly suggest there is opportunity for the university to address student food insecurity through providing food literacy training, among other strategies.

Relationship Between Meal Plan, Dietary Intake, Body Mass Index, and Appetitive Responsiveness in College Students

IntroductionOne third of the approximately 23,000 undergraduates in the United States are overweight or obese. College students appear to be more vulnerable to disproportionate weight gain during this time. MethodCross-sectional. Diet, body mass index, and appetitive responsiveness were assessed in 80 undergraduates enrolled in three different meal plans, unlimited access, points, and none. ResultsAppetitive responsiveness was positively correlated with fat (r = 0.34, p = .002) but not added sugars across groups. Unlimited access-plan students had higher fat consumption than no-plan students, regardless of appetitive responsiveness. Unlimited access-plan students had higher fruit and vegetable consumption and higher dairy consumption than point-plan students. There were no group differences for body mass index. All groups were below the U.S. Department of Agriculture guidelines for dairy and fruit and vegetable intake. DiscussionOptimizing the college campus food environment toward healthful, affordable choices is likely to improve dietary habits and might minimize college weight gain.

Dietary contribution of foods and beverages sold within a university campus and its effect on diet quality of young adults

ObjectiveTertiary education institutions have been linked with excessive weight in young adults. However, few data are available on the effect of foods from the university food environment on the diet quality of young adults. The aim of this study was to describe the association of a number of foods and beverages consumed at university food outlets with the diet quality of young adults. MethodsThis was a cross-sectional survey in which the 103 university student participants, aged 19 to 24 y, contributed 5 d of dietary data. A purposely designed, validated smartphone application was used to collect the data. Diet quality was assessed by adherence to the 2013 dietary guidelines for food groups and nutrients, and the validated Healthy Eating Index for Australians (HEIFA-2013) was applied. Individual HEIFA-2013 scores were compared with the frequency of food purchase and consumption from university outlets to assess a dose–response effect of the food environment. Comparisons by tertiles of diet quality for body mass index, waist circumference, and takeaway food consumption (university and other) were computed using a one-way analysis of variance and post hoc Tukey test. ResultsThere was a statistically significant difference between the number of university foods and beverages consumed in 5 d and the HEIFA-2013 scores: More on-campus purchases resulted in a poor-quality diet (P = 0.001). As the HEIFA-2013 tertile scores increased, there was a significant decrease in the number of university campus and other takeaway foods consumed; body mass index and waist circumference showed a decrease in trend. ConclusionsEfforts to improve the diet quality of young adults attending university may benefit from approaches to improve the campus food environment.

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

ObjectiveEmerging adulthood (18–24 y) where >50% of young adults attend tertiary education, is a transitional period that may provide an opportunity to influence future eating behaviors. The aim of this study was to identify possible strategies for encouraging healthy eating in university food environments. MethodOver 4 wk, students from a large university completed an anonymous researcher-designed survey with both closed (n = 41) and open-ended (n = 3) questions assessing food purchasing, food choice behaviors, and opinions of the campus food environment. Results were reported as proportions (%) or mean ± SD. Chi-square analysis was used to determine differences between sex and campuses. The study took place at an Australian urban university with seven campuses. We recruited 653 currently enrolled students by convenience sampling. ResultsRespondents were mostly women (77%), aged <25 y (83%), and enrolled full time (96%). Almost all participants purchased food or beverages on campus (93%), with the most frequently purchased items being hot beverages and sandwiches. The greatest determinants of food choice were taste, value, convenience, and cost. Female students placed more importance on health-related factors and followed more special dietary behaviors than male students. The most common improvements suggested were lowering the cost and increasing the variety of food. ConclusionAs most students purchase food on campus, there are opportunities to intervene to improve diet quality. Our results indicate demand for healthy food and that price manipulation is an important lever for change. This information will be used for changing the local university food environment but may be useful for planning interventions at other universities.

Are campus food environments healthy? A novel perspective for qualitatively evaluating the nutritional quality of food sold at foodservice facilities at a Brazilian university

The purpose of this novel study was to evaluate the food environment at a Brazilian university, encompassing 6 restaurants and 13 snack bars. The investigation uniquely analyses the food environment (barriers, facilitators, type of foods and prices). This was a food-based analysis of the nutritional quality of the products sold on campus. A cross-sectional descriptive design was used, applying the classic Nutrition Environment Measures Survey-Restaurants (NEMS-R) adapted for Brazil and an original methodology to evaluate and classify qualitatively the nutritional quality and characteristics of the food. A census of all campus food environments was applied. The main results show most food and beverage products were made with processed ingredients and had a lower nutritional quality and price when compared with similar products made on premises, that is, processed iced tea compared with fresh tea ( p < .001), fried refined flour salgados compared with baked wholegrain flour salgados ( p < .001) and refined flour biscuits compared with those made with whole grains ( p = .028). Only 16% of the outlets provided food ingredients or nutritional information of products available. The overall options for healthy food choices and good nutritional quality on campus were mostly limited by the availability and higher prices of products. These findings could be used to develop new policy perspectives for the offering of healthy food items and to facilitate better food choices among students in a healthier food environment.

Assessment of a University Campus Food Environment, California, 2015.

IntroductionUniversity campuses offer an opportunity to study the extent to which modifying the food environment influences eating, but in-depth characterizations of campus food environments are needed to identify potential targets for intervention. The objective of this project was to describe the availability, accessibility, and quality of healthful food choices in dining venues and food stores at or near a public, 4-year university in California.MethodsTrained assessors used the Nutrition Environment Measures Survey for campus dining (NEMS-CD) to evaluate all 18 campus dining venues, and NEMS for stores (NEMS-S) to evaluate 2 on-campus and 37 off-campus food stores. We calculated prevalence of healthful and unhealthful constructs (eg, availability of selected food items, presence of signage encouraging healthful eating, pricing options that encourage healthful eating), based on the NEMS and compared scores across different types of venues.ResultsNEMS-CD scores ranged from 4 to 47 (mean [SD], 26.0 [14.4]) out of a possible maximum score of 97; 12% of entrées and 36% of main dish salads served in these venues were classified as healthful. NEMS-S score for the 2 on-campus food stores (24 for both) was intermediate between off-campus convenience stores (mean [SD], 12.0 [5.3]) and grocery/supermarket stores (mean [SD], 31.1 [10.0]), with a possible maximum score of 54.ConclusionStandardized environmental evaluation provides insights into both positive and negative aspects of campus community food venues. Environmental assessment identifies potential targets for modification and baseline data for designing and implementing action-oriented research aimed at improving the campus food environment’s support of healthful food choices for college students.

Students' perspectives on promoting healthful food choices from campus vending machines: a qualitative interview study.

BackgroundIncreasing the healthfulness of campus food environments is an important step in promoting healthful food choices among college students. This study explored university students’ suggestions on promoting healthful food choices from campus vending machines. It also examined factors influencing students’ food choices from vending machines.MethodsPeer-led semi-structured individual interviews were conducted with 43 undergraduate students (33 females and 10 males) recruited from students enrolled in an introductory nutrition course in a large national university in the United Arab Emirates. Interviews were audiotaped, transcribed, and coded to generate themes using N-Vivo software.ResultsAccessibility, peer influence, and busy schedules were the main factors influencing students’ food choices from campus vending machines. Participants expressed the need to improve the nutritional quality of the food items sold in the campus vending machines. Recommendations for students’ nutrition educational activities included placing nutrition tips on or beside the vending machines and using active learning methods, such as competitions on nutrition knowledge.ConclusionsThe results of this study have useful applications in improving the campus food environment and nutrition education opportunities at the university to assist students in making healthful food choices.

Development and implementation of FRESH--a post-secondary nutrition education program incorporating population strategies, experiential learning and intersectoral partnerships.

The FRESH (Food Resources and Education for Student Health) peer nutrition education program engages undergraduate and graduate students in experiential learning to improve the campus food and nutrition environment and promote healthy behaviours among university students. University students in general, and graduate and undergraduate food and nutrition students as program designers and peer educators, respectively. Large university campus in southwestern Ontario. A peer nutrition education program, utilizing multiple population strategies and intersectoral partnerships, was created by and for university students with faculty and food service personnel as mentors. The population health strategies employed were building awareness and program branding; developing personal skills through peer nutrition education and hands-on cooking demonstrations; and creating supportive environments through incentive programs for fruit and dairy as well as point-of-purchase menu labelling. The program has reached students, staff and faculty through over 60 interactive FRESH displays and education sessions. Website and social media have also had a significant reach with over 4,000 website visits and 277 Facebook "likes". FRESH has also improved the food environment for over 5,000 students in residence, e.g., 1,931 FRESH Fruit/Dairy Cards have been returned for free fruit/milk cartons. Graduate students in Foods and Nutrition continue to participate every year (cumulative n=60) in ongoing program development. Peer educators have developed enhanced leadership, public speaking and group facilitation skills, and the ability to creatively apply what they have learned in the classroom to new contexts. Increased nutrition knowledge and an improved food environment could, over the long term, support improved university student health.

Determinants of eating behaviour in university students: a qualitative study using focus group discussions

BackgroundCollege or university is a critical period regarding unhealthy changes in eating behaviours in students. Therefore, the purpose of this study was to explore which factors influence Belgian (European) university students’ eating behaviour, using a qualitative research design. Furthermore, we aimed to collect ideas and recommendations in order to facilitate the development of effective and tailored intervention programs aiming to improve healthy eating behaviours in university students.MethodsUsing a semi-structured question guide, five focus group discussions have been conducted consisting of 14 male and 21 female university students from a variety of study disciplines, with a mean age of 20.6 ± 1.7 yrs. Using Nvivo9, an inductive thematic approach was used for data analysis.ResultsAfter the transition from secondary school to university, when independency increases, students are continuously challenged to make healthful food choices. Students reported to be influenced by individual factors (e.g. taste preferences, self-discipline, time and convenience), their social networks (e.g. (lack of) parental control, friends and peers), physical environment (e.g. availability and accessibility, appeal and prices of food products), and macro environment (e.g. media and advertising). Furthermore, the relationships between determinants and university students’ eating behaviour seemed to be moderated by university characteristics, such as residency, student societies, university lifestyle and exams. Recommendations for university administrators and researchers include providing information and advice to enhance healthy food choices and preparation (e.g. via social media), enhancing self-discipline and self-control, developing time management skills, enhancing social support, and modifying the subjective as well as the objective campus food environment by e.g. making healthy foods price-beneficial and by providing vending machines with more healthy products.ConclusionsThis is the first European study examining perceived determinants of eating behaviour in university students and collecting ideas and recommendations for healthy eating interventions in a university specific setting. University characteristics (residency, exams, etc.) influence the relationships between individual as well as social environmental determinants and university students’ eating behaviour, and should therefore be taken into account when designing effective and tailored multilevel intervention programs aiming to improve healthy eating behaviours in university students.

Campus Food and Beverage Purchases are Associated with Indicators of Diet Quality in College Students Living off Campus

To examine the association between college students' dietary patterns and frequency of purchasing food/beverages from campus area venues, purchasing fast food, and bringing food from home. Cross-sectional Student Health and Wellness Study. One community college and one public university in the Twin Cities, Minnesota. Diverse college students living off campus (n = 1059; 59% nonwhite; mean [SD] age, 22 [5] years). Participants self-reported sociodemographic characteristics and frequency of purchasing food/beverages around campus, purchasing fast food, and bringing food from home. Campus area purchases included à la carte facilities, vending machines, beverages, and nearby restaurants/stores. Dietary outcomes included breakfast and evening meal consumption (d/wk) and summary variables of fruit and vegetable, dairy, calcium, fiber, added sugar, and fat intake calculated from food frequency screeners. The associations between each purchasing behavior and dietary outcomes were examined using t-tests and linear regression. Approximately 45% of students purchased food/beverages from at least one campus area venue ≥3 times per week. Frequent food/beverage purchasing around campus was associated with less frequent breakfast consumption and higher fat and added sugar intake, similar to fast-food purchasing. Bringing food from home was associated with healthier dietary patterns. Increasing the healthfulness of campus food environments and promoting healthy food and beverage purchasing around campuses may be an important target for nutrition promotion among college students.

School Nutrition Programs

Schools in the United States serve more than 12 million breakfasts and 32 million lunches every school day, as well as multiple snacks and supper meals in some cases. These meals are funded by federal legislation and regulated by nutrition standards that follow the Dietary Guidelines for Americans. School nutrition professionals face many challenges when improving campus food environments and are using multiple, innovative strategies to serve healthier meals to students.

Food Environments in University Dorms: 20,000 Calories per Dorm Room and Counting

Few young adults meet national dietary recommendations. Although home food availability likely has important influences on dietary intake, little research has examined this issue among young adults. The objective of this research was to conduct a detailed, observational assessment of food and beverages available in college-student dormitory rooms. Dormitory-residing students (n=100) were recruited from a large, public university. Research staff completed a detailed inventory of food and beverages in the dorm rooms, including nutrient contents and purchasing sources. Data were collected and analyzed in 2008. The mean number of food and beverage items per participant was 47 (range: 0-208), with 4% of participants not having any food or beverages. More than 70% of students had each of the following types of items: salty snacks, cereal or granola bars, main dishes, desserts or candy, and sugar-sweetened beverages. Fewer students had low-calorie beverages, fruits and vegetables, dairy products, tea/coffee, and 100% fruit/vegetable juice. The average number of calories per dorm room was 22,888. Items purchased by parents had a higher calorie and fat content than items purchased by students. Findings indicate that students maintain a wide array of food and beverages in their dormitory rooms. Parents purchased a substantial amount of food for their children's dormitory rooms, and these food items were less healthful than the food that students purchased. The foods observed in college students' living spaces may have an important impact on eating habits. Overall, young adult-oriented obesity prevention efforts are needed, and improving the various facets of campus food environments may mark an important component of such strategies.