dc.contributor.author |
Roy, Rajshri |
en |
dc.contributor.author |
Soo, Danielle |
en |
dc.contributor.author |
Conroy, Denise |
en |
dc.contributor.author |
Wall, Clare |
en |
dc.contributor.author |
Swinburn, Boyd |
en |
dc.date.accessioned |
2019-09-30T03:33:07Z |
en |
dc.date.issued |
2019-07 |
en |
dc.identifier.issn |
1499-4046 |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/48072 |
en |
dc.description.abstract |
OBJECTIVE:Cross-sectional observation of a university food environment and a survey of food purchasing preferences, behaviors, and opinions of students and staff to formulate strategies for interventions. DESIGN:A modified food environment-quality index was used to assess food outlets. A cross-sectional survey with closed (n = 42) and open-ended (n = 2) questions assessing students and staff purchasing, choice determinants, and opinions about the food environment. SETTING:Six campuses of 1 large urban university. PARTICIPANTS:Food outlets (eg, convenience stores, restaurant and café, takeout, vending machines) (n = 57). University students and staff (n = 1,954). ANALYSIS:The researchers calculated descriptive statistics and Pearson chi-square tests to compare the percentages of healthy and/or unhealthy products in high- vs low-scoring outlets. Kruskal-Wallis H test was used to determine differences in healthiness between outlet types. Pearson chi-square tests were used to examine the influence of gender, and student and staff differences in survey responses. RESULTS:Median food environment-quality index was 79 out of 199 (interquartile range = 7). Six food outlets were categorized as healthy and 2 as unhealthy; the rest were intermediate. Overall, healthy items were less available, accessible, and promoted and cost more than unhealthy items. The majority of respondents in the survey (79%) purchased food and beverages on campus; males consuming them more frequently than did females (P = .001) and students consumed them more frequently than did staff (P = .001). Value for money, healthfulness, and taste determined the choice. Respondents suggested increasing value for money and healthy options. CONCLUSIONS AND IMPLICATIONS:Interventions that improve food availability, accessibility, prices, and promotions through policies are warranted and would be well-received among both university students and staff. |
en |
dc.format.medium |
Print-Electronic |
en |
dc.language |
eng |
en |
dc.relation.ispartofseries |
Journal of Nutrition Education and Behavior |
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 |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.title |
Exploring University Food Environment and On-Campus Food Purchasing Behaviors, Preferences, and Opinions. |
en |
dc.type |
Journal Article |
en |
dc.identifier.doi |
10.1016/j.jneb.2019.03.003 |
en |
pubs.issue |
7 |
en |
pubs.begin-page |
865 |
en |
pubs.volume |
51 |
en |
dc.rights.holder |
Copyright: The author |
en |
pubs.end-page |
875 |
en |
pubs.publication-status |
Published |
en |
dc.rights.accessrights |
http://purl.org/eprint/accessRights/RestrictedAccess |
en |
pubs.subtype |
Research Support, Non-U.S. Gov't |
en |
pubs.subtype |
Journal Article |
en |
pubs.elements-id |
769270 |
en |
pubs.org-id |
Medical and Health Sciences |
en |
pubs.org-id |
Medical Sciences |
en |
pubs.org-id |
Nutrition |
en |
pubs.org-id |
Population Health |
en |
pubs.org-id |
Epidemiology & Biostatistics |
en |
dc.identifier.eissn |
1878-2620 |
en |
pubs.record-created-at-source-date |
2019-04-15 |
en |
pubs.dimensions-id |
30981657 |
en |