Martinez-Perez Naiara, Telleria-Aramburu Nerea, Insúa Patricia, Hernández Idoia, Telletxea Saioa, Ansotegui Laura, Rebato Esther, Basabe Nekane, de Pancorbo Marian M, Rocandio Ana, Arroyo-Izaga Marta
Department of Nursing I, University of the Basque Country UPV/EHU, Leioa (Bizkaia), Spain.
Department of Pharmacy and Food Sciences, University of the Basque Country UPV/EHU, Vitoria-Gasteiz (Araba/Álava), Spain.
Nutrition. 2022 Nov-Dec;103-104:111789. doi: 10.1016/j.nut.2022.111789. Epub 2022 Jul 8.
The aim of this study was to investigate food purchasing behaviors, choice determinants, and opinions about on-campus food availability by a university community and to analyze differences in these aspects between students, education and/or research staff (ERS), and administrative and services staff (ASS), and between males and females.
This was a cross-sectional study that involved a representative sample of students (n = 1089), ERS (n = 396), and ASS (n = 300) who completed an anonymous online survey. A previously adapted version of the questionnaire was administered. The results were weighted to ensure representativeness of this community population using weighted coefficients.
The results showed that most of the participants purchased food on campus (91.6%), especially for lunch (67.4% of foods and 37.4% of drinks) and snack (65.4% of foods and 45.4% of drinks). Hot drinks (i.e., coffee, tea, hot chocolate etc.; 60.5%), bottled water (49.2%), and hot foods (i.e., small servings [38.2%] and sandwiches/hamburgers [31.7%]) were the most purchased items. Taste (98.6%) was the most important determinant in choice, followed by price for students, nutritional value for ASS, and health value for ERS. The "top 5" opinions suggested for the campus food environment and potential changes were "greater capacity to access free filtered drinking water", "greater capacity to recycle food packaging," "more healthy options in vending machines", "discounts for healthy choices," and "allergen labeling."
Interventions that improve sustainability and the affordability of products with high nutritional quality, price-manipulation directives, and allergen information on labeling would be well received among this community.
本研究旨在调查大学社区的食品购买行为、选择决定因素以及对校园食品供应情况的看法，并分析学生、教育和/或研究人员（ERS）、行政和服务人员（ASS）之间以及男性和女性在这些方面的差异。
这是一项横断面研究，涉及1089名学生、396名ERS和300名ASS的代表性样本，他们完成了一项匿名在线调查。采用了先前改编的问卷版本。使用加权系数对结果进行加权，以确保该社区人群的代表性。
结果显示，大多数参与者在校园内购买食品（91.6%），尤其是午餐（食品的67.4%和饮料的37.4%）和零食（食品的65.4%和饮料的45.4%）。热饮（即咖啡、茶、热巧克力等；60.5%）、瓶装水（49.2%）和热食（即小份食品[38.2%]和三明治/汉堡[31.7%]）是购买最多的商品。口味（98.6%）是选择中最重要的决定因素，其次是学生关注的价格、ASS关注的营养价值和ERS关注的健康价值。针对校园食品环境和潜在变化提出的“前5”意见是“有更大能力获取免费过滤饮用水”、“有更大能力回收食品包装”、“自动售货机中有更多健康选择”、“健康选择有折扣”和“过敏原标签”。
改善可持续性以及高营养品质产品的可承受性、价格调控指令和标签上的过敏原信息的干预措施，将受到该社区的欢迎。
