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/Chilean Nutrition Magazine

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

DOI