University food environment: characterization and changes from 2011 to 2016 in a Brazilian public university

Autores/as

  • Amanda da Silva FRANCO Faculdade Bezerra de Araújo
  • Daniela Silva CANELLA Universidade do Estado do Rio de Janeiro
  • Patrícia Maria Périco PEREZ Universidade do Estado do Rio de Janeiro
  • Daniel Henrique BANDONI Universidade Federal de São Paulo
  • Inês Rugani Ribeiro de CASTRO Universidade do Estado do Rio de Janeiro

Palabras clave:

Food and nutrition security, Food services, University

Resumen

Objective
To describe the food environment of a public university located in the city of Rio de Janeiro, Brazil, and to review the changes that occurred between the years 2011 and 2016.

Methods
Time trend study (through repeated cross-sectional studies) of the sale of food, culinary preparations and beverages in the University Campus establishments in 2011, 2012 and 2016. Variables regarding the description

of the establishments and the offer, price and advertising of food, beverages and culinary preparations were
assessed through a checklist. Comparisons between establishments in each year and the analysis of such
comparison changes during the period were performed by assessing the difference between absolute and
relative values observed in each year.
Results
Increased number of establishments available, good convenience and financial accessibility were observed. There was a relative disadvantage in the availability of fresh or minimally processed foods and culinary preparations; a predominance of advertising of ultra-processed foods; and lack of nutritional information of culinary preparations. The predominance of establishments selling snacks and candies increased over the years.

Conclusion
In the period studied, the university food environment did not favor healthy food choices

Citas

Roy R, Hebden L, Kelly B, De Gois T, Ferrone EM, Samrout M, et al. Description, measurement and evaluation

of tertiary-education food environments. Br J Nutr. 2016;115(9):1598-606. https://doi.org/10.1017/S0007114516000568

Roy R, Kelly B, Rangan A, Allman-Farinelli M. Food environment interventions to improve the dietary behavior of young adults in tertiary education settings: a systematic literature review. J Acad Nutr Diet. 2015;115(10):1647-81. https://doi.org/10.1016/j.jand.2015.06.380

Gálvez Espinoza P, Egaña Rojas D, Masferrer D, Cerda Rioseco R. Propuesta de un modelo conceptual para el estudio de los ambientes alimentarios en Chile. Rev Panam Salud Publica. 2017;41:e169. https://doi.org/10.26633/RPSP.2017.169

Castro IRR, Canella DS, Mendes LL, Messias GM, Rocha LL, Carmo AS. Ambiente alimentar organizacional. In: Pessoa MC, Mendes LL, Costa BVL. Ambiente alimentar: saúde e nutrição. Rio de Janeiro: Rubio [in press]; 2020.

Pulz IS, Martins PA, Feldman C, Veiros MB. Are campus food environments healthy? A novel perspective for qualitatively evaluating the nutritional quality of food sold at foodservice facilities at a Brazilian university. Perspect Public Health. 2017;137(2):122-35. https://doi.org/10.1177/1757913916636414

Barbosa R, Henriques P, Guerra H, Emerentino J, Soares D, Dias P, et al. Food environment of a Brazilian public university: challenges to promote healthy eating. Rev Chil Nutr. 2020;47(3):443-8. https://doi.org/10.4067/S0717-75182020000300443

Caspi C, Sorensen G, Subramanian SV, Kawachi I. The local food environment and diet: a systematic review. Health Place. 2012;18:1172-87. https://doi.org/10.1016/j.healthplace.2012.05.006

Borges CA, Jaime PC. Development and evaluation of food environment audit instrument: AUDITNOVA. Rev Saúde Pública. 2019;53(91):1-16. https://doi.org/10.11606/s1518-8787.2019053001316

Duran ACFL, Lock K, Latorre MRDO, Jaime PC. Evaluating the use of in-store measures in retail food stores and restaurants in Brazil. Rev Saúde Pública. 2015;49:80. https://doi.org/10.1590/S0034-8910.2015049005420

Franco AS. Ambiente alimentar universitário: caracterização, qualidade da medida e mudança no tempo [tese]. Rio de Janeiro: Universidade do Estado do Rio de Janeiro; 2016.

Monteiro CA, Cannon G, Levy RB, Moubarac JC, Louzada ML, Rauber F, et al. Ultra-processed foods: what they are and how to identify them. Public Health Nutr. 2019;22(5):936-41. https://doi.org/10.1017/S1368980018003762

Centers for Disease Control and Prevention. Epi Info. version 6.04 d. Atlanta; 2001.

International Business Machines Corporation. Statistical Package for the Social Sciences. IBM SPSS. version 21.0. New York: IBM Corp; 2012.

Bevan AL, Hartwell H, Hemingway A, Proença RPDC. An exploration of the fruit and vegetable “foodscape” in a university setting for staff: a preliminary study. Br Food J. 2015;117(1):37-49. https://doi.org/10.1108/BFJ-06-2013-0153

Silva, M. Ações afirmativas no Brasil: considerações acerca das cotas raciais na universidade. Rev Pedagog. 2017;19(42):7-129. https://doi.org/10.22196/rp.v19i42.3998

Perez PMP, Castro IRR, Canella DS, Franco AS. Effect of implementation of a University Restaurant on the diet of students in a Brazilian public university. Ciênc Saúde Coletiva. 2019;24(6):2351-60. https://doi.org/10.1590/1413-81232018246.11562017

Descargas

Publicado

2023-03-02

Cómo citar

da Silva FRANCO, A., Silva CANELLA, D. ., Périco PEREZ, P. M. ., BANDONI, D. H., & Rugani Ribeiro de CASTRO, I. . (2023). University food environment: characterization and changes from 2011 to 2016 in a Brazilian public university. Revista De Nutrição, 33. Recuperado a partir de https://puccampinas.emnuvens.com.br/nutricao/article/view/7518

Número

Vol. 33 (2020): Revista de Nutrição

Sección

ARTIGOS ORIGINAIS

Licencia

Derechos de autor 2023 Amanda da Silva FRANCO, Daniela Silva CANELLA, Patrícia Maria Périco PEREZ, Daniel Henrique BANDONI, Inês Rugani Ribeiro de CASTRO

Creative Commons License

Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.