University Dining Research Articles

Increasing the Consumption of Environmentally Friendly Foods in a University Dining Hall Using Menu Item Placement.

Creating a decision-making environment that promotes sustainable food choices is a priority for both the individual and society. This study aimed at encouraging plant-based menu choices by re-ordering the menu according to the carbon footprint values. The project was conducted in a grab-and-go eatery at a large United States public university, where students could order their meals choosing among different menu options that were customizable with various ingredients. The order of menu ingredients was changed twice: for five weeks, from the most to the least impactful in terms of carbon footprint; subsequently, for another five weeks the order was reversed. At both times, all sales data were recorded. A total of 279,219 and 288,527 items were selected, respectively, during the first and the second intervention. A significant association was found between menu re-ordering and customers' choices for almost all food categories considered. Overall, despite beef choices not changing, results showed that students were more likely to choose low-carbon options when these were placed at the beginning, emphasizing that food selections were impacted by ingredient placement on the menu list. These findings highlight the need for a multi-level strategy focused on raising students' awareness of the environmental impact of animal-based foods, particularly beef.

Microbiological Quality and Safety of Pizza Held Out of Temperature Control in University Dining Halls

Pizza is a popular food consumed around the world every day. Hot food temperatures were obtained from 19,754 nonpizza samples and 1,336 pizza temperatures were taken from dining facilities operated by Rutgers University between 2001 and 2020. These data showed that pizza was more frequently out of temperature control than many other foods. A total of 57 pizza samples that were out of temperature control were collected for further study. Pizza was tested for total aerobic plate count (TPC), Staphylococcus aureus, Bacillus cereus, Lactic acid bacteria, coliforms, and Escherichia coli. Water activity of pizza and surface pH of each individual pizza component (topping, cheese, bread) were measured. Predictions for the growth of four relevant pathogens were made for select pH and water activity values using ComBase. Rutgers University dining hall data show only about 60% of all foods that are pizza are held at the appropriate temperature. When pizza contained detectable microorganisms (∼70% of samples), average TPC ranged from 2.72 log CFU/g to 3.34 log CFU/g. Two pizza samples contained detectable S. aureus (∼50 CFU/g). Two other samples contained B. cereus (∼50 and 100 CFU/g). Five pizza samples contained coliforms (4–9 MPN/g), and no E. coli were detected. Correlation coefficients (R2 values) for TPC and pickup temperature are quite low (<0.06). Based on the pH and water activity measurements, most (but not all) of the pizza samples would be considered to potentially require time temperature control for safety. The modeling analysis shows that the organism most likely to pose a risk would be S. aureus, and the largest magnitude increase predicted is 0.89 log CFU at 30°C, pH 5.52, and water activity 0.963. The overall conclusion from this study is that while pizza represents a theoretical risk, the actual risk would likely only manifest for pizza samples that are held out of temperature control for time periods of more than eight hours.

Campus Dining Sustainability: A Perspective from College Students

The purpose of the study is to assess campus dining sustainability from the college students’ perspective. A total of 394 responses were analyzed by the importance-performance analysis (IPA) to determine the difference between college students’ importance ratings for and perceived sustainability performance of sustainable practices in campus dining operations. The locus for focus model was applied to demonstrate the priority of the sustainable practices. The results indicate that there is a gap between students’ expectation and university dining services’ performance regarding sustainable practices. The findings suggest that university administrators and operators need to focus on reducing food waste and on food donation so that they can meet the customers’ green values and expectation.

Comparing Particulate Matter Exposures During Two Work Shifts in a Large University Dining Commons Kitchen

Comparing Particulate Matter Exposures During Two Work Shifts in a Large University Dining Commons Kitchen

Increasing the Selection of Low-Carbon-Footprint Entrées through the Addition of New Menu Items and a Social Marketing Campaign in University Dining

Increasing the Selection of Low-Carbon-Footprint Entrées through the Addition of New Menu Items and a Social Marketing Campaign in University Dining

P085 Understanding Oklahoma State University Students’ Awareness of Campus Food Security Resources

<h3>Background</h3> Food insecurity is a prevalent issue in college campuses across the country. The Hunger on Campus study found that 48% of college students face food insecurity. Studies conducted in 2018 and 2020 found approximately 42% of Oklahoma State University-Stillwater students were food insecure. Sophomores, juniors, seniors, and minority students were at the highest risk, yet were not using campus or community food security resources. <h3>Objective</h3> Identify factors contributing to limited use of campus food security resources. <h3>Study Design, Setting, Participants</h3> The qualitative study was conducted in October 2021 on the OSU Stillwater campus. Sophomores, juniors, and senior-level students were recruited using a randomized email list and through ethnically diverse campus organizations. The interview questions were developed based on findings of the previous studies by researchers and campus life administration familiar with the study. Six interviews were conducted either in-person or virtually. Participants were incentivized with a $10 University Dining gift card. <h3>Measurable Outcome/Analysis</h3> Interviews were recorded and transcribed. Two researchers independently analyzed the data for each interview and identified themes across interviews, then met to discuss and resolve differences. The data and themes were reviewed by a third researcher to minimize bias. For each overarching theme summary statements were written and quotes were extracted. <h3>Results</h3> Saturation of information was received after conducting 6 interviews. The majority (71%) of respondents represented minority racial/ethnic groups. The primary factor limiting student usage of resources was a lack of awareness and perceived stigma for needing food assistance. The recommended strategy for increasing awareness was to distribute information on campus via social media followed by A-Frames. <h3>Conclusions</h3> Campus food security resources are underutilized due to students' lack of awareness and perceived stigma. The findings can be used by student governments and campus life leaders in promoting food resources. The long-term implication is increased awareness of food security resources at OSU-Stillwater. <h3>Funding</h3> None

Cost-benefit analysis as a tool for measuring economic impacts of local food systems: Case study of an institutional sourcing change

Universities continue to expand their local food sourcing, but the impacts of these sourcing changes are ambiguous. Some academics have measured these impacts using input-output analysis methods to track economic indicators that may be of interest to local communities. However, these studies do not capture nonmarket benefits of local food system investments or answer the broader question of whether local sourcing benefits society as a whole, both of which can be addressed using cost-benefit analysis. This paper explores cost-benefit analysis as an additional tool for measuring the economic impacts of local food investments, using a sourcing change by The Ohio State University as a case study. It builds on recent theoretical applied economics literature on the welfare impacts of local food sourcing and sheds light on important trade-offs of local sourcing that institutions and other buyers may want to consider. Employing data provided by Ohio State University Dining Services and the U.S. Department of Agriculture, I use a Monte Carlo simulation approach that accounts for uncertainty and allows for exploration of many scenarios. In more than half of the scenarios, local sourcing yields a net loss to society. However, additional research is needed by economists and others to enable local food system stakeholders to more easily and accurately conduct this work and add cost-benefit analysis to their project evaluation toolkit.

Food Choice and Waste in University Dining Commons—A Menus of Change University Research Collaborative Study

The purpose of this multi-campus research was to investigate the relationships of food type and personal factors with food choice, consumption, and waste behaviors of college students at all-you-care-to-eat dining facilities. The amount of food taken and wasted was indirectly measured in units relative to the plate size using before and after photos taken by the diners themselves. Animal protein and mixed dishes (e.g., stir fry, sandwich) took up more of diners’ plate space and these items were correlated to both greater hedonic appeal as well as a higher likelihood of the item being pre-plated. Greater confidence in liking an item before choosing it was correlated to a larger portion being taken. Finally, increased satisfaction with the meal and frequency of visiting the dining commons was correlated to less food waste. Understanding these potential food choice drivers can help dining facilities better target healthier meals to diners while reducing food waste.

Nudging Nutritious and Sustainable Food Choices in University Dining Halls

Nudging Nutritious and Sustainable Food Choices in University Dining Halls

Evaluation of Students’ Satisfaction with Three All-You-Can-Eat University Dining Facilities

Evaluation of Students’ Satisfaction with Three All-You-Can-Eat University Dining Facilities

Evaluation of a Food Waste Reduction Campaign in a University Dining Hall

The purpose of this study is to determine the efficacy of a student-centered food waste reduction campaign in an all-you-care-to-eat university dining setting. Consumer plate waste was collected, sorted, and weighed during lunch in two dining halls for a 13-week period in Fall 2016. An education campaign was introduced in the treatment dining facility during week 8 of the data collection effort to assess the impact of the campaign on the quantity and quality of food waste. The education campaign provided messaging on the economic, environmental, and social aspects of food waste and presented diners with feedback on their own waste behavior. The second dining hall served as a comparison. Plate waste was sorted into three categories: meat protein, fruits and vegetables, and “other.” An average daily waste per student was calculated for each dining hall. Ordinary least squares regression was used to model the impact of the education campaign on the average food waste per student, including controls for dining hall, day of week, and menu week cycle. Preliminary results reveal that the education campaign had a modest, but insignificant, impact on waste behavior, with waste reductions primarily occurring in the “other” (as opposed to protein or fruit/vegetable) waste category. The education campaign worked in the intended direction, yet results suggest education alone may not be an effective intervention strategy for reducing plate waste. Foodservice managers may want to combine education efforts with changes to the dining environment (e.g., pricing strategy, menu size, pre-portioning food items).

Previsão de demanda de refeições em restaurante universitário com oferta insuficiente

Este artigo aborda a previsão de demanda de refeições em Restaurante Universitário (RU) com oferta insuficiente. A pesquisa originou da problemática vivida na Universidade Estadual Paulista (UNESP), cujo RU não atende a todas as pessoas interessadas nas refeições, em razão da baixa capacidade produtiva. Para estimar a proporção de pessoas verdadeiramente interessadas em comer no RU e calcular o excedente de não atendimentos, planejou-se utilizar uma combinação de técnicas estatísticas como análise de regressão múltipla, medidas de testes diagnósticos e curva ROC, associadas a uma pesquisa de marketing quantitativa. Aplicando essa combinação de técnicas, analisaram-se informações sobre características socioeconômicas, exigências sobre o cardápio, motivo para se alimentar em RU, hábitos alimentares, entre outros, referentes a 544 acadêmicos da UNESP. Para a Instituição analisada, estimou-se um excedente de 311 pessoas não atendidas diariamente (78% além da oferta). Na maioria, os usuários do RU são estudantes com restrições financeiras para alimentação e moradia; que utilizam o RU em razão do preço; que residem nas proximidades do campus; e são moderadamente exigentes com o cardápio. Conclui-se que incluir informações contextuais sobre o usuário no modelo de previsão de demanda contribui para aumentar a acurácia da estimativa do número de pessoas não atendidas.

Comparison of an Automated Exit Survey with a Multi‐Pass Meal Recall Interview in Assessing Nutrient Intake of Undergraduates at a University Dining Hall

The nutritional intake of undergraduate students in on‐campus dining facilities is of great interest, to witness and potentially influence eating habits by young adults early in their autonomous lives. However, current methods to measure nutrient intake during a single eating occasion in all‐you‐care‐to‐eat dining halls are limited to those which intrude on the eating experience and may influence food choices (i.e., observation or photographic food records) or require a trained interviewer, with subsequent data entry into nutrient analysis software. We developed an exit survey method utilizing an automated survey platform and electronic tablet devices to calculate nutrient intake of a single eating occasion. The survey asks students to report which foods they consumed at a single visit to the dining hall by selecting foods from the pre‐populated list of menu items and identifying their portion sizes.The objective of this study was to compare the results of the automated exit survey (AES) with an exit interview (EI), using a multi‐pass food recall interview technique. Students exiting a single dining hall during the lunch hours were recruited to participate by a single interviewer. Forty‐two (42) participants completed the survey and interview (for one eating occasion) in random order, according to a random numbers table. Mean age was 19.4 ± 1.3 years across 31 females and 11 males. All protocols were approved by the University Institutional Research Board. Nutrient intake for both methods was calculated using self‐reported portion sizes and a custom database containing food composition data specific to the foods and recipes served in the dining hall. Intake of calories, total fat, saturated fat, protein, total carbohydrates, sugar, fiber, and sodium were analyzed.The difference between the means of the two methods was evaluated for each nutrient by a one‐factor, two‐way t‐test (P &lt; 0.05). For all 8 nutrients, no fixed bias was detected, as the mean difference between the two methods was not significantly different from 0. The potential for proportional bias was analyzed by ordinary least squares regression of the difference versus the average of the two methods, and fiber was the only nutrient to exhibit a slight proportional bias with a slope significantly different from 0, at −0.60. Bland‐Altman qualitative visual analysis suggests that sizable variation exists in differences between methods on an individual basis, which also agrees with the high standard deviations observed for most nutrients. For example, the results of the two methods differed on average by 23 calories, but the standard deviation was 505 calories. In conclusion, the automated exit survey method performs similarly to a multi‐pass meal recall interview for calculating the average intake of the 8 studied nutrients, but the survey may not be an appropriate tool on the individual level. The survey may be useful for monitoring the impact of nutritional interventions in the dining hall on the average nutrient intake of students.Support or Funding InformationThis research was funded by George Mason University's Provost Multidisciplinary Research Initiative.

Testing a Beverage and Fruit/Vegetable Education Intervention in a University Dining Hall

ObjectiveTo test the effect of a nutrition intervention that included education and 2 labeling components on students' food choices. DesignRepeat cross-sectional study taking place on 6 dinner occasions before and 6 afterward. SettingThe study was conducted during dinner meals in a buffet-style dining hall in a university campus residence, where students paid a set price and consumed all they cared to eat. ParticipantsUniversity students (n = 368 to 510) visited the cafeteria on each of the data collection dates. InterventionFruit and vegetable consumption were encouraged; sugar-sweetened beverage consumption was discouraged using physical activity calorie equivalent labeling. Main Outcome MeasuresBeverage choices and vegetable/fruit bar visits. AnalysisLogistic regression was used to compare the proportion of student who selected each beverage, fruit, or vegetable before and after the intervention, while controlling for menu and gender as covariates. ResultsThere was a significant decrease in the proportion of students selecting a sugar-sweetened beverage before vs after the intervention (49% vs 41%, respectively; P = .004) and an increase in students choosing water (43% vs 54%, respectively; P < .001). There was a significant increase in students who took fruit after the intervention (36%; P < .001) vs before (30%). The number of students visiting the vegetable bar significantly increased from 60% to 72% (P < .001). ConclusionsThis intervention may be a way to encourage healthy dietary choices in campus dining halls.

A Cross-Sectional Study of the Relationship between Nutrition Label Use and Food Selection, Servings, and Consumption in a University Dining Setting

BackgroundNutrition labels at the point of purchase are recommended to improve food choice, yet food choice does not always translate into food consumption. It is important to understand the relationship between label use, food selection, servings, and consumption. Previous research, which has relied on self-reported intake or inferred label use or intake based on sales data, has not adequately answered this question. ObjectiveTo combine survey and meal photographic data to compare food selection, servings, and consumption between label users and nonusers. DesignDiners were surveyed in two cross-sectional waves during the fall 2014 semester. Food selections were recorded, and pre- and postmeal photographs were taken of diners’ plate. Photographs were coded to identify the selection, servings, and consumption of MyPlate food categories. Participants/settingConvenience sample of 1,069 diners (39% women, 53% freshman) in two university dining halls. Students had to be older than age 18 years and just beginning their meal to participate. Main outcome measuresSelection, servings, and consumption of MyPlate food categories for label users and nonusers. Statistical analyses performedDifferences in food selection were tested via χ2 tests, and differences in adjusted least squares means for servings and consumption were tested via t tests. ResultsA greater proportion of nutrition label users selected fruits, vegetables, and beans and fewer selected potatoes compared with nonusers. In addition, fewer label users selected fried foods and foods with added sugars (all P values <0.05). Label users served themselves and consumed more vegetables and fewer potatoes and refined grains compared with nonusers (all P values <0.05). ConclusionsOur results suggest label users behave differently compared with nonusers. Based on the meals observed, these differences appear more qualitative in nature (selecting different foods) than quantitative (selecting more or less food).

Effect of Motivations and Attitudes toward Nutrition Information on College Students' Use Intentions of Menu Labeling at University Dining Services

Effect of Motivations and Attitudes toward Nutrition Information on College Students' Use Intentions of Menu Labeling at University Dining Services

Chemical composition and methane potential of commercial food wastes

There is increasing interest in anaerobic digestion in the U.S. However, there is little information on the characterization of commercial food waste sources as well as the effect of waste particle size on methane yield. The objective of this research was to characterize four commercial food waste sources: (1) university dining hall waste, (2) waste resulting from prepared foods and leftover produce at a grocery store, (3) food waste from a hotel and convention center, and (4) food preparation waste from a restaurant. Each sample was tested in triplicate 8L batch anaerobic digesters after shredding and after shredding plus grinding. Average methane yields for the university dining, grocery store, hotel, and restaurant wastes were 363, 427, 492, and 403mL/dry g, respectively. Starch exhibited the most complete consumption and particle size did not significantly affect methane yields for any of the tested substrates. Lipids represented 59–70% of the methane potential of the fresh substrates.

The Impact of Nutrition Label Usage on Food Selection and Consumption in a University Dining Setting

BackgroundAlthough adding nutrition labels at the point of purchase is commonly recommended to improve food choice, most studies have relied on self‐reported dietary intake or have inferred usage based on sales data without examining actual food selection and consumption of label users and non‐users. In this study, we combine survey and plate photo data to compare food selection and consumption of label users and non‐users in a university dining hall setting.MethodsWe surveyed n=606 diners in two university dining halls in the Fall 2014 semester. Food selections were recorded, and pre‐ and post‐meal photos were taken of each diner's plate. Photos were coded to identify the presence, servings, and consumption of MyPlate food categories. We compared the plates of self‐reported label users (those who agreed they used nutrition labels to make their food choices at the meal surveyed) and non‐users.ResultsAcross the entire sample, the most commonly selected categories were protein (86.1% of diners selected protein items), refined grains (79.0%), and vegetables (70.6%); whole grains (5.3%), beans (14.0%), and low‐fat dairy (15.4%) were the least commonly selected categories. Label users were more likely to select vegetables and beans and less likely to select potatoes (all P&lt;0.05) than non‐users. Serving sizes only differed between label users and non‐users for the vegetables, beans, potatoes, and refined grains categories. On average, label users selected 0.53 ± 0.51 cups vegetables versus 0.38 ± 0.40 cups for non‐users (P=0.0001), and 0.18 ± 0.46 ounces beans versus 0.09 ± 0.28 ounces for non‐users (P=0.0055). Users selected an average of 0.22 ± 0.27 cups potatoes while non‐users selected 0.31 ± 0.31 cups (P=0.0024). For refined grains, label users served themselves 1.35 ± 1.2 ounces on average, whereas non‐users selected 1.59 ± 1.31 ounces (P=0.0485). Net consumption, calculated by multiplying serving size by the percentage consumed, showed label users consumed 1/10 cup more vegetables (p=0.0538) and 1/5 ounce fewer refined grains (p=0.0320) compared to non‐users.ConclusionsLabel users behave differently than label non‐users in selecting and consuming food. Further, since our results suggest both groups must improve significantly to meet current dietary guidelines, educational efforts beyond nutrition labeling may be needed.Support or Funding InformationThis research was supported by the Agriculture and Food Research Initiative of the USDA National Institute of Food and Agriculture as part of the AFRI Childhood Obesity Prevention Challenge (2011‐67001‐30101) to the Division of Nutritional Sciences at the University of Illinois Funding began on 02/01/2011.

Does Installing “Healthy Eating Information” in a University Dining Hall Change Students’ Food and Beverage Choices?

The objective was to determine if the installation of “healthy eating information” in a University dining hall would influence students’ food and beverage choices. This was a pre‐post, population nutrition intervention conducted in a buffet‐style cafeteria between September 2014 and April 2015. The intervention encouraged students to “fill half their plate with fruits and vegetables” and illustrated the number of minutes of jogging it takes to burn the calories in each beverage option. The beverage choices, as well as visits to the vegetable and fruit bar, were recorded on twelve menu‐matched occasions before and after the intervention. Inventory data was collected to determine the total liters of each beverage taken and the number of fruit cases ordered. There was a significant decrease in the proportion of students selecting a sugar‐sweetened beverage before (49% of the population) versus after (41%) the intervention (p=0.004). There was also a significant increase in the proportion of students drinking water before (43%) versus after (54%) the intervention (p&lt;0.001). There were no significant changes in the proportion of students selecting each individual type of beverage and there was no change in the volume (ml) of each beverage taken. There was a significant increase in the number of students taking fruit before (30% of the population) versus after (36%) the intervention (p&lt;0.001). And the number of students visiting the vegetable bar significantly increased from 60% to 72% (p&lt;0.001). Similar trends were seen in the inventory data. These results illustrate that providing healthy eating information in settings where food choices are made, such as cafeterias, could encourage healthier choices.Support or Funding InformationVanier Canada Graduate Scholarship (MS), McHenry Unrestricted Research Grant (ML)

College Students’ Perception toward Nutrition Information at University Dining Services

The purpose of menu labeling is to offer eating environments with improved healthy food selection. Similar to U.S. policies, the Korea government enforces the Special Act on Children`s Food Safety and Nutrition for provision of nutritional labeling in chain restaurants. Considering the importance of dining services for college students and their interests in health, this study examined college students` perception toward nutrition information provided by university dining services. A survey was conducted for university students. Students` recognition of nutrition information for university dining services was lower than recognition of nutrition information for commercial food services. The most common reason cited by students for considering nutrition information of university dining services was customer rights, followed by health maintenance. Students showed a high tendency to use nutrition information of university dining services. College students` motivation for knowing nutrition information of university dining services included health and value interests. Students` knowledge of nutrition had a positive effect on their intention to know nutrition information. The findings of this study offer university administrators and contract food service management companies directions for developing menu labeling for university dining services.