Dietary Contribution of Foods and Beverages sold within a University Campus and its Effect on Diet-Quality of Young Adults

Show simple item record Roy, Rajshri en Rangan, A en Hebden, L en Yu Louie, JC en Tang, LM en Kay, J en Allman-Farinelli, M en 2017-05-11T03:28:50Z en 2017-02 en
dc.identifier.citation Nutrition 34:118-123 Feb 2017 en
dc.identifier.issn 0899-9007 en
dc.identifier.uri en
dc.description.abstract Objective Tertiary 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. Methods This 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. Results There 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. Conclusions Efforts to improve the diet quality of young adults attending university may benefit from approaches to improve the campus food environment. en
dc.publisher Elsevier BV en
dc.relation.ispartofseries Nutrition en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri en
dc.title Dietary Contribution of Foods and Beverages sold within a University Campus and its Effect on Diet-Quality of Young Adults en
dc.type Journal Article en
dc.identifier.doi 10.1016/j.nut.2016.09.013 en
pubs.begin-page 118 en
pubs.volume 34 en
dc.rights.holder Copyright: Elsevier en
pubs.end-page 123 en
pubs.publication-status Published en
dc.rights.accessrights en
pubs.subtype Article en
pubs.elements-id 545756 en Medical and Health Sciences en Medical Sciences en Nutrition en
pubs.record-created-at-source-date 2017-05-11 en
pubs.dimensions-id 28063506 en

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