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Assessment of Nutritional Quality of Products Sold in University Vending Machines According to the Front-of-Pack (FoP) Guide
The aim of this research was to assess the nutritional composition of 654 foods and beverages from vending machines on a University Campus. The guide called “Creating a front of pack nutrition label for pre-packed products sold through retail outlets” from the Department of Health (UK) was used to a...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736989/ https://www.ncbi.nlm.nih.gov/pubmed/36501038 http://dx.doi.org/10.3390/nu14235010 |
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author | Lasala, Carmen Durán, Antonio Lledó, Daniel Soriano, Jose M. |
author_facet | Lasala, Carmen Durán, Antonio Lledó, Daniel Soriano, Jose M. |
author_sort | Lasala, Carmen |
collection | PubMed |
description | The aim of this research was to assess the nutritional composition of 654 foods and beverages from vending machines on a University Campus. The guide called “Creating a front of pack nutrition label for pre-packed products sold through retail outlets” from the Department of Health (UK) was used to assess the nutritional composition and to compare values from food and beverage categories. A high proportion of food items had high–moderate content of nutrients related to chronic disease (93, 88, 74 and 49% had high–moderate content of fat, saturated fat, salt and sugar, respectively). On the other hand, a few beverages had high–moderate content of these nutrients, except for sugar (2% high to moderate in fat, 2% in saturated fat, 0% in salt and 39% in sugar). The most frequent food categories were chocolates and bars (10.6%) and breadsticks (8.4%), whereas the most available beverages were water (27.7%) and soft drinks (23.4%). There were no statistically significant differences in the proportion of categories between the health science and humanities faculties, except for energy drinks (p < 0.05) and soft drinks (p < 0.05). Vending machines contribute to an obesogenic environment and do not support healthy snacking. Recommendations in this article should be considered to develop official guidelines to ensure the wider availability of healthy dietary choices in vending machines in university settings. |
format | Online Article Text |
id | pubmed-9736989 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-97369892022-12-11 Assessment of Nutritional Quality of Products Sold in University Vending Machines According to the Front-of-Pack (FoP) Guide Lasala, Carmen Durán, Antonio Lledó, Daniel Soriano, Jose M. Nutrients Article The aim of this research was to assess the nutritional composition of 654 foods and beverages from vending machines on a University Campus. The guide called “Creating a front of pack nutrition label for pre-packed products sold through retail outlets” from the Department of Health (UK) was used to assess the nutritional composition and to compare values from food and beverage categories. A high proportion of food items had high–moderate content of nutrients related to chronic disease (93, 88, 74 and 49% had high–moderate content of fat, saturated fat, salt and sugar, respectively). On the other hand, a few beverages had high–moderate content of these nutrients, except for sugar (2% high to moderate in fat, 2% in saturated fat, 0% in salt and 39% in sugar). The most frequent food categories were chocolates and bars (10.6%) and breadsticks (8.4%), whereas the most available beverages were water (27.7%) and soft drinks (23.4%). There were no statistically significant differences in the proportion of categories between the health science and humanities faculties, except for energy drinks (p < 0.05) and soft drinks (p < 0.05). Vending machines contribute to an obesogenic environment and do not support healthy snacking. Recommendations in this article should be considered to develop official guidelines to ensure the wider availability of healthy dietary choices in vending machines in university settings. MDPI 2022-11-25 /pmc/articles/PMC9736989/ /pubmed/36501038 http://dx.doi.org/10.3390/nu14235010 Text en © 2022 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 Lasala, Carmen Durán, Antonio Lledó, Daniel Soriano, Jose M. Assessment of Nutritional Quality of Products Sold in University Vending Machines According to the Front-of-Pack (FoP) Guide |
title | Assessment of Nutritional Quality of Products Sold in University Vending Machines According to the Front-of-Pack (FoP) Guide |
title_full | Assessment of Nutritional Quality of Products Sold in University Vending Machines According to the Front-of-Pack (FoP) Guide |
title_fullStr | Assessment of Nutritional Quality of Products Sold in University Vending Machines According to the Front-of-Pack (FoP) Guide |
title_full_unstemmed | Assessment of Nutritional Quality of Products Sold in University Vending Machines According to the Front-of-Pack (FoP) Guide |
title_short | Assessment of Nutritional Quality of Products Sold in University Vending Machines According to the Front-of-Pack (FoP) Guide |
title_sort | assessment of nutritional quality of products sold in university vending machines according to the front-of-pack (fop) guide |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736989/ https://www.ncbi.nlm.nih.gov/pubmed/36501038 http://dx.doi.org/10.3390/nu14235010 |
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