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Article: Dietary contribution of foods and beverages sold within a university campus and its effect on diet quality of young adults

TitleDietary contribution of foods and beverages sold within a university campus and its effect on diet quality of young adults
Authors
KeywordsDiet quality
Dietary contribution
Food environment
University food outlets
Young adults
Issue Date2017
PublisherElsevier Inc. The Journal's web site is located at http://www.elsevier.com/locate/nut
Citation
Nutrition, 2017, v. 34, p. 118-123 How to Cite?
AbstractObjective Tertiary education institutions have been linked with excessive weight in young adults. However, few data are available on the effect of foods from the university food environment on the diet quality of young adults. The aim of this study was to describe the association of a number of foods and beverages consumed at university food outlets with the diet quality of young adults. Methods This was a cross-sectional survey in which the 103 university student participants, aged 19 to 24 y, contributed 5 d of dietary data. A purposely designed, validated smartphone application was used to collect the data. Diet quality was assessed by adherence to the 2013 dietary guidelines for food groups and nutrients, and the validated Healthy Eating Index for Australians (HEIFA-2013) was applied. Individual HEIFA-2013 scores were compared with the frequency of food purchase and consumption from university outlets to assess a dose–response effect of the food environment. Comparisons by tertiles of diet quality for body mass index, waist circumference, and takeaway food consumption (university and other) were computed using a one-way analysis of variance and post hoc Tukey test. Results There was a statistically significant difference between the number of university foods and beverages consumed in 5 d and the HEIFA-2013 scores: More on-campus purchases resulted in a poor-quality diet (P = 0.001). As the HEIFA-2013 tertile scores increased, there was a significant decrease in the number of university campus and other takeaway foods consumed; body mass index and waist circumference showed a decrease in trend. Conclusions Efforts to improve the diet quality of young adults attending university may benefit from approaches to improve the campus food environment.
Persistent Identifierhttp://hdl.handle.net/10722/264707
ISSN
2023 Impact Factor: 3.2
2023 SCImago Journal Rankings: 0.925
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorRoy, R-
dc.contributor.authorRangan, A-
dc.contributor.authorHebden, L-
dc.contributor.authorLouie, CYJ-
dc.contributor.authorTang, LM-
dc.contributor.authorKay, J-
dc.contributor.authorAllman-Farinelli, M-
dc.date.accessioned2018-10-23T09:45:39Z-
dc.date.available2018-10-23T09:45:39Z-
dc.date.issued2017-
dc.identifier.citationNutrition, 2017, v. 34, p. 118-123-
dc.identifier.issn0899-9007-
dc.identifier.urihttp://hdl.handle.net/10722/264707-
dc.description.abstractObjective Tertiary education institutions have been linked with excessive weight in young adults. However, few data are available on the effect of foods from the university food environment on the diet quality of young adults. The aim of this study was to describe the association of a number of foods and beverages consumed at university food outlets with the diet quality of young adults. Methods This was a cross-sectional survey in which the 103 university student participants, aged 19 to 24 y, contributed 5 d of dietary data. A purposely designed, validated smartphone application was used to collect the data. Diet quality was assessed by adherence to the 2013 dietary guidelines for food groups and nutrients, and the validated Healthy Eating Index for Australians (HEIFA-2013) was applied. Individual HEIFA-2013 scores were compared with the frequency of food purchase and consumption from university outlets to assess a dose–response effect of the food environment. Comparisons by tertiles of diet quality for body mass index, waist circumference, and takeaway food consumption (university and other) were computed using a one-way analysis of variance and post hoc Tukey test. Results There was a statistically significant difference between the number of university foods and beverages consumed in 5 d and the HEIFA-2013 scores: More on-campus purchases resulted in a poor-quality diet (P = 0.001). As the HEIFA-2013 tertile scores increased, there was a significant decrease in the number of university campus and other takeaway foods consumed; body mass index and waist circumference showed a decrease in trend. Conclusions Efforts to improve the diet quality of young adults attending university may benefit from approaches to improve the campus food environment.-
dc.languageeng-
dc.publisherElsevier Inc. The Journal's web site is located at http://www.elsevier.com/locate/nut-
dc.relation.ispartofNutrition-
dc.subjectDiet quality-
dc.subjectDietary contribution-
dc.subjectFood environment-
dc.subjectUniversity food outlets-
dc.subjectYoung adults-
dc.titleDietary contribution of foods and beverages sold within a university campus and its effect on diet quality of young adults-
dc.typeArticle-
dc.identifier.emailLouie, CYJ: jimmyl@hku.hk-
dc.identifier.authorityLouie, CYJ=rp02118-
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.nut.2016.09.013-
dc.identifier.pmid28063506-
dc.identifier.scopuseid_2-s2.0-85009074714-
dc.identifier.hkuros291485-
dc.identifier.volume34-
dc.identifier.spage118-
dc.identifier.epage123-
dc.identifier.isiWOS:000392460200016-
dc.publisher.placeUnited States-
dc.identifier.issnl0899-9007-

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