Potential for healthy eating in a Brazilian public university food environment/Potencial para alimentação saudável no ambiente alimentar de uma universidade pública brasileira

• Published in: Revista de nutrição 2023-01, Vol.36, p.1
• Main Authors: Rodrigues, Camila Batista, Monteiro, Luana Silva, de Paula, Nilma Morcerf, Pereira, Rosangela Alves
• Format: Article
• Language: Portuguese
• ISSN: 1415-5273
• DOI: 10.1590/1678-9865202336e210180

To identify the food environment healthy eating potential in the authorized food services on the campus of a Brazilian university. This is an observational study carried out between March and April 2014 on a campus of a public university in Rio de Janeiro, Brazil. The elements of the food environment were evaluated using an audit instrument, containing 86 questions: availability (amount of food services and types of food offered), convenience (days and hours of operation), incentives and barriers to healthy eating (nutrition information, payment strategies and food advertisements). Preparations based on whole grains and fresh or minimally processed products were considered healthy foods; and, preparations with high caloric density, sugar-sweetened beverages, sweets, desserts, cookies, and savory snacks were considered unhealthy food. The questionnaire allowed us to calculate a score for each service, which could range from 0 to 36 points, and indicates the potential for promoting healthy eating in the establishment, with higher scores indicating a greater presence of elements that contribute to healthy eating. The different types of food service facilities were compared based on the scores (p