Exploring University Food Environment and On-Campus Food Purchasing Behaviors, Preferences, and Opinions.

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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 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

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