Department of Public Health, Food Studies and Nutrition, Syracuse University, Syracuse, NY 13244, USA.
Public Health Nutr. 2013 Jul;16(7):1186-96. doi: 10.1017/S1368980012004454. Epub 2012 Oct 17.
The present study evaluated the restaurant and dining venues on and near post-secondary campuses varying in institution size.
The Nutrition Environment Measures Survey for Restaurants (NEMS-R) was modified to evaluate restaurants as fast food, sit down and fast casual; and campus dining venues as dining halls, student unions and snack bar/cafe´s. ANOVA with post hoc Tukey’s B and T tests were used to distinguish differences between dining venues and associated institutions by size.
The study was conducted at fifteen US post-secondary institutions, 2009–2011.
Data presented are from a sample of 175 restaurants and sixty-eight on-campus dining venues.
There were minimal differences in dining halls by institution size, although medium-sized institutions as compared with small-sized institutions offered significantly more healthful side dish/salad bar items. Dining halls scored significantly higher than student unions or snack bar/cafe´s on healthful entre´es, side dish/salad bar and beverages offerings, but they also had the most barriers to healthful dietary habits (i.e. all-you-can-eat). No differences were found by restaurant type for NEMS-R scores for total restaurant dining environment or healthful entre´es and barriers. Snack bars had more healthful side dishes (P50?002) and fast-food restaurants had the highest level of facilitators (i.e. nutrition information; P50?002).
Based on this evaluation in fifteen institutions, the full campus dining environment provides limited support for healthy eating and obesity prevention. The quality of campus dining environments can be improved via healthful offerings, providing nutrition information and other supports to facilitate healthy eating and prevent unwanted weight gain.
本研究评估了规模各异的高校及其周边的餐馆和餐饮场所。
对《餐馆营养环境测量工具（NEMS-R）》进行了修改，以评估餐馆为快餐店、坐式餐厅和快速休闲餐厅；校园餐饮场所为食堂、学生会和小吃店/咖啡厅。采用方差分析（ANOVA）和事后 Tukey’s B 和 T 检验，按规模区分餐饮场所和相关机构之间的差异。
本研究在美国 15 所高校进行，时间为 2009 年至 2011 年。
本文的数据来自于对 175 家餐馆和 68 家校内餐饮场所的抽样调查。
尽管中等规模的机构与小规模的机构相比，提供了更多健康的配菜/沙拉吧食品，但食堂在机构规模方面的差异很小。食堂在健康主菜、配菜/沙拉吧和饮料供应方面的得分明显高于学生会或小吃店/咖啡厅，但它们也存在最多的健康饮食习惯障碍（即自助餐）。不同类型的餐厅在餐厅整体就餐环境或健康主菜和障碍方面的 NEMS-R 评分没有差异。小吃店的配菜更健康（P50?002），而快餐店的促进因素（即营养信息；P50?002）最高。
根据这 15 所高校的评估，整个校园餐饮环境对健康饮食和肥胖预防的支持有限。通过提供健康的食品、提供营养信息和其他支持，可以改善校园餐饮环境的质量，促进健康饮食，防止不必要的体重增加。
