Year of publication
Age group of participant
n= 21 (food services)
Food environment of a Brazilian public university: challenges to promote healthy eating
Evaluate food environment of a Brazilian public university regarding availability, accommodation and economic accessibility.
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.
Barbosa R, Henriques P, Guerra H, Emerentino J, Soares D, Dias P, Ferreira D.
Chilean Nutrition Magazine