Leischner Krista, McCormack Lacey Arneson, Britt Brian C, Heiberger Greg, Kattelmann Kendra
Health & Nutritional Sciences Department, South Dakota State University, Brookings, SD 57007, USA.
Journalism & Mass Communications Department, South Dakota State University, Brookings, SD 57007, USA.
Healthcare (Basel). 2018 Mar 22;6(2):28. doi: 10.3390/healthcare6020028.
The purpose of this study is to determine the availability of "more healthful" (MH) versus "less healthful" (LH) entrée items in the campus dining and if students' purchases are reflective of what is offered. This is an observational study in which purchases of the available entrée items in the campus dining at South Dakota State University in one academic year were collected and categorized as either MH or LH according to the American Heart Association guidelines. Chi-square tests were used to determine the differences between the proportion of purchased MH and LH versus those available. Odds ratio estimates with 95% confidence limits were used to determine the associations between the demographics and MH and LH purchases. Of the total entrée items available, 15.0% were MH and 85.0% were LH. In the fall, 8.0% of purchases were MH and 92.0% purchases were LH as compared to 8.9% MH and 91.1% LH in the spring. Whites were less likely than non-whites to purchase a MH entrée. Females were two times more likely to choose MH entrées than males. The campus dining offerings and students' purchases of entrees were primarily LH. Work with campus dining providers to create profitable, yet healthful, dining entrees is needed to improve the healthfulness of offerings.
本研究的目的是确定校园餐饮中“更健康的”（MH）与“不太健康的”（LH）主菜项目的可获得性，以及学生的购买行为是否反映了所提供的菜品情况。这是一项观察性研究，收集了南达科他州立大学校园餐饮在一个学年内提供的主菜项目的购买情况，并根据美国心脏协会的指南将其分类为MH或LH。使用卡方检验来确定购买的MH和LH菜品比例与可获得的菜品比例之间的差异。使用具有95%置信区间的比值比估计来确定人口统计学特征与MH和LH菜品购买之间的关联。在所有可获得的主菜项目中，15.0%为MH，85.0%为LH。秋季，购买的MH菜品占8.0%，LH菜品占92.0%；春季，购买的MH菜品占8.9%，LH菜品占91.1%。白人购买MH主菜的可能性低于非白人。女性选择MH主菜的可能性是男性的两倍。校园餐饮提供的菜品和学生购买的主菜主要是LH。需要与校园餐饮供应商合作，创造既盈利又健康的餐饮主菜，以提高所提供菜品的健康程度。
