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A Cross-Sectional Evaluation of the Food Environment at an Australian University Campus

University food environments have a strong influence on the dietary choices of students and staff. The aim of this study was to assess the food environment at a large university in Sydney, Australia. Data were collected between March and July 2022 from 27 fixed food outlets and 24 vending machines....

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Autores principales: Coyle, Daisy H., Sanavio, Laura, Barrett, Eden, Huang, Liping, Law, Kristy K., Nanayakkara, Pabasha, Hodgson, Jonathan M., O’Connell, Merita, Meggitt, Belinda, Tsai, Carrie, Pettigrew, Simone, Wu, Jason H. Y.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10097222/
https://www.ncbi.nlm.nih.gov/pubmed/37049463
http://dx.doi.org/10.3390/nu15071623
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author Coyle, Daisy H.
Sanavio, Laura
Barrett, Eden
Huang, Liping
Law, Kristy K.
Nanayakkara, Pabasha
Hodgson, Jonathan M.
O’Connell, Merita
Meggitt, Belinda
Tsai, Carrie
Pettigrew, Simone
Wu, Jason H. Y.
author_facet Coyle, Daisy H.
Sanavio, Laura
Barrett, Eden
Huang, Liping
Law, Kristy K.
Nanayakkara, Pabasha
Hodgson, Jonathan M.
O’Connell, Merita
Meggitt, Belinda
Tsai, Carrie
Pettigrew, Simone
Wu, Jason H. Y.
author_sort Coyle, Daisy H.
collection PubMed
description University food environments have a strong influence on the dietary choices of students and staff. The aim of this study was to assess the food environment at a large university in Sydney, Australia. Data were collected between March and July 2022 from 27 fixed food outlets and 24 vending machines. The healthiness of the food environment was evaluated using the Healthy Food and Drink in NSW Health Facilities for Staff and Visitors Framework (‘Framework’), which assesses food environment parameters including the availability, placement, and promotion of ‘Everyday’ (healthy) and ‘Occasional’ (less healthy) products. Each parameter was evaluated overall and across each food outlet type. Across all outlets, Everyday foods and drinks made up 43.9% of all products. Only two outlets met the Framework’s product availability benchmark of ≥75% Everyday foods and drinks. A total of 43 outlets (84.3%) sold sugary drinks as part of their product range. Occasional products made up 68.4%, 53.3%, and 59.9% of all items for sale at checkout areas, countertops, and eye-level shelves, respectively. Finally, 79.7% of meal deals included Occasional products. Our findings highlight the need to improve the availability, placement, and promotion of foods and drinks sold at a major university campus in Sydney, Australia.
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spelling pubmed-100972222023-04-13 A Cross-Sectional Evaluation of the Food Environment at an Australian University Campus Coyle, Daisy H. Sanavio, Laura Barrett, Eden Huang, Liping Law, Kristy K. Nanayakkara, Pabasha Hodgson, Jonathan M. O’Connell, Merita Meggitt, Belinda Tsai, Carrie Pettigrew, Simone Wu, Jason H. Y. Nutrients Article University food environments have a strong influence on the dietary choices of students and staff. The aim of this study was to assess the food environment at a large university in Sydney, Australia. Data were collected between March and July 2022 from 27 fixed food outlets and 24 vending machines. The healthiness of the food environment was evaluated using the Healthy Food and Drink in NSW Health Facilities for Staff and Visitors Framework (‘Framework’), which assesses food environment parameters including the availability, placement, and promotion of ‘Everyday’ (healthy) and ‘Occasional’ (less healthy) products. Each parameter was evaluated overall and across each food outlet type. Across all outlets, Everyday foods and drinks made up 43.9% of all products. Only two outlets met the Framework’s product availability benchmark of ≥75% Everyday foods and drinks. A total of 43 outlets (84.3%) sold sugary drinks as part of their product range. Occasional products made up 68.4%, 53.3%, and 59.9% of all items for sale at checkout areas, countertops, and eye-level shelves, respectively. Finally, 79.7% of meal deals included Occasional products. Our findings highlight the need to improve the availability, placement, and promotion of foods and drinks sold at a major university campus in Sydney, Australia. MDPI 2023-03-27 /pmc/articles/PMC10097222/ /pubmed/37049463 http://dx.doi.org/10.3390/nu15071623 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Coyle, Daisy H.
Sanavio, Laura
Barrett, Eden
Huang, Liping
Law, Kristy K.
Nanayakkara, Pabasha
Hodgson, Jonathan M.
O’Connell, Merita
Meggitt, Belinda
Tsai, Carrie
Pettigrew, Simone
Wu, Jason H. Y.
A Cross-Sectional Evaluation of the Food Environment at an Australian University Campus
title A Cross-Sectional Evaluation of the Food Environment at an Australian University Campus
title_full A Cross-Sectional Evaluation of the Food Environment at an Australian University Campus
title_fullStr A Cross-Sectional Evaluation of the Food Environment at an Australian University Campus
title_full_unstemmed A Cross-Sectional Evaluation of the Food Environment at an Australian University Campus
title_short A Cross-Sectional Evaluation of the Food Environment at an Australian University Campus
title_sort cross-sectional evaluation of the food environment at an australian university campus
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10097222/
https://www.ncbi.nlm.nih.gov/pubmed/37049463
http://dx.doi.org/10.3390/nu15071623
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