Data
Year of publication
2020
Type
Quantitative
Design
Cross-sectional
Classification
Other (non-stated)
Country studied
Brazil
Data
Primary
Data Collected
Food samples
Study setting
Retail
Age group of participant
N/A
Participant sex
N/A
Target population
Sample size
n= 21 (food services)
Food environment of a Brazilian public university: challenges to promote healthy eating
Goal
Evaluate food environment of a Brazilian public university regarding availability, accommodation and economic accessibility.
Results
Accommodations in most food services (FS) included furniture for customers and two provided free water. University restaurants (UR) had an adequate physical structure and provided water during meals. Meal prices were much higher in FS compared to the UR. With respect to availability, the highest percentage of foods marketed were ultra-processed. Fruits, vegetables were offered daily at the UR.
Authors
Barbosa R, Henriques P, Guerra H, Emerentino J, Soares D, Dias P, Ferreira D.
Journal
Chilean Nutrition Magazine
DOI