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The Healthfulness of Entrées and Students’ Purchases in a University Campus Dining Environment

The purpose of this study is to determine the availability of “more healthful” (MH) versus “less healthful” (LH) entrée items in the campus dining and if students’ purchases are reflective of what is offered. This is an observational study in which purchases of the available entrée items in the camp...

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Autores principales: Leischner, Krista, McCormack, Lacey Arneson, Britt, Brian C., Heiberger, Greg, Kattelmann, Kendra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6023427/
https://www.ncbi.nlm.nih.gov/pubmed/29565273
http://dx.doi.org/10.3390/healthcare6020028
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author Leischner, Krista
McCormack, Lacey Arneson
Britt, Brian C.
Heiberger, Greg
Kattelmann, Kendra
author_facet Leischner, Krista
McCormack, Lacey Arneson
Britt, Brian C.
Heiberger, Greg
Kattelmann, Kendra
author_sort Leischner, Krista
collection PubMed
description The purpose of this study is to determine the availability of “more healthful” (MH) versus “less healthful” (LH) entrée items in the campus dining and if students’ purchases are reflective of what is offered. This is an observational study in which purchases of the available entrée items in the campus dining at South Dakota State University in one academic year were collected and categorized as either MH or LH according to the American Heart Association guidelines. Chi-square tests were used to determine the differences between the proportion of purchased MH and LH versus those available. Odds ratio estimates with 95% confidence limits were used to determine the associations between the demographics and MH and LH purchases. Of the total entrée items available, 15.0% were MH and 85.0% were LH. In the fall, 8.0% of purchases were MH and 92.0% purchases were LH as compared to 8.9% MH and 91.1% LH in the spring. Whites were less likely than non-whites to purchase a MH entrée. Females were two times more likely to choose MH entrées than males. The campus dining offerings and students’ purchases of entrees were primarily LH. Work with campus dining providers to create profitable, yet healthful, dining entrees is needed to improve the healthfulness of offerings.
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spelling pubmed-60234272018-07-03 The Healthfulness of Entrées and Students’ Purchases in a University Campus Dining Environment Leischner, Krista McCormack, Lacey Arneson Britt, Brian C. Heiberger, Greg Kattelmann, Kendra Healthcare (Basel) Article The purpose of this study is to determine the availability of “more healthful” (MH) versus “less healthful” (LH) entrée items in the campus dining and if students’ purchases are reflective of what is offered. This is an observational study in which purchases of the available entrée items in the campus dining at South Dakota State University in one academic year were collected and categorized as either MH or LH according to the American Heart Association guidelines. Chi-square tests were used to determine the differences between the proportion of purchased MH and LH versus those available. Odds ratio estimates with 95% confidence limits were used to determine the associations between the demographics and MH and LH purchases. Of the total entrée items available, 15.0% were MH and 85.0% were LH. In the fall, 8.0% of purchases were MH and 92.0% purchases were LH as compared to 8.9% MH and 91.1% LH in the spring. Whites were less likely than non-whites to purchase a MH entrée. Females were two times more likely to choose MH entrées than males. The campus dining offerings and students’ purchases of entrees were primarily LH. Work with campus dining providers to create profitable, yet healthful, dining entrees is needed to improve the healthfulness of offerings. MDPI 2018-03-22 /pmc/articles/PMC6023427/ /pubmed/29565273 http://dx.doi.org/10.3390/healthcare6020028 Text en © 2018 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Leischner, Krista
McCormack, Lacey Arneson
Britt, Brian C.
Heiberger, Greg
Kattelmann, Kendra
The Healthfulness of Entrées and Students’ Purchases in a University Campus Dining Environment
title The Healthfulness of Entrées and Students’ Purchases in a University Campus Dining Environment
title_full The Healthfulness of Entrées and Students’ Purchases in a University Campus Dining Environment
title_fullStr The Healthfulness of Entrées and Students’ Purchases in a University Campus Dining Environment
title_full_unstemmed The Healthfulness of Entrées and Students’ Purchases in a University Campus Dining Environment
title_short The Healthfulness of Entrées and Students’ Purchases in a University Campus Dining Environment
title_sort healthfulness of entrées and students’ purchases in a university campus dining environment
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6023427/
https://www.ncbi.nlm.nih.gov/pubmed/29565273
http://dx.doi.org/10.3390/healthcare6020028
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