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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...

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Autores principales: Lasala, Carmen, Durán, Antonio, Lledó, Daniel, Soriano, Jose M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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.
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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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