通过大学环境中的食品服务干预措施促进健康和可持续饮食：一项范围综述

Promoting healthy and sustainable diets through food service interventions in university settings: a scoping review.

作者信息

Kratzer Suzie, Theurich Melissa A, Mareis Theresa, Proebstl Simone, Holliday Nicole, Yan Sebrina, Leibinger Anna, Monsef Ina, Bach Leonie, Camargo Daniela Rincón, Schwingshackl Lukas, Simonetti Aline, Hartmann Monika, Lemken Dominic, von Philipsborn Peter

机构信息

Chair of Public Health and Health Services Research, Ludwig-Maximilians- Universität München (LMU Munich), Munich, Germany.

Pettenkofer School of Public Health, Munich, Germany.

出版信息

BMC Nutr. 2025 Sep 15;11(1):173. doi: 10.1186/s40795-025-01158-3.

DOI:10.1186/s40795-025-01158-3

PMID:40954505

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12439382/

Abstract

BACKGROUND

Food service operations in universities and colleges may support healthy and sustainable diets among students and staff, thereby contributing to the transformation of the wider food system. Although numerous studies on relevant interventions have been conducted, no comprehensive and up-to-date review exists.

METHODS

We conducted a scoping review in line with the PRISMA-ScR guidelines. We included any study examining interventions in university or college food service settings aimed at, or potentially suitable for: (1) supporting healthy and/or sustainable diets, (2) reducing food waste, or (3) otherwise improving the sustainability of food service operations. We comprehensively searched six academic databases and conducted forward and backward citation searches. We considered studies using any systematic empirical study design, and extracted and charted data on key study characteristics.

RESULTS

We identified 206 studies reporting on 273 interventions. Most studies (69%) used quasi-experimental study designs and were conducted in North America (53%) or Europe (34%). The most common intervention approaches were labelling (34%), increasing the availability of healthy and/or sustainable foods (33%), and information and awareness-raising campaigns (22%). The most frequently assessed outcomes included implementation-related measures (e.g., costs, feasibility, acceptability), diet-related metrics (e.g., sales or consumption of specific foods), and sustainability indicators (e.g., carbon footprint). The majority of studies were short-term, with a median follow-up of 4 weeks.

CONCLUSIONS

Multiple approaches for promoting health and sustainability in university and college food service settings exist, including improved offerings of healthy and sustainable foods, as well as labelling and educational interventions. Future studies should address existing evidence gaps and limitations by assessing both health and sustainability outcomes, and by using more robust study designs, and extending follow-up periods.

PROTOCOL REGISTRATION

Registered prospectively with the Open Science Framework at 10.17605/OSF.IO/CM8VA.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1186/s40795-025-01158-3.

摘要

背景

高校的餐饮服务运营可以支持学生和教职员工养成健康且可持续的饮食习惯，从而推动更广泛的食品系统转型。尽管已经开展了大量关于相关干预措施的研究，但尚无全面且最新的综述。

方法

我们按照PRISMA-ScR指南进行了一项范围综述。我们纳入了任何一项考察针对大学或学院餐饮服务场所的干预措施的研究，这些干预措施旨在或可能适用于：（1）支持健康和/或可持续饮食，（2）减少食物浪费，或（3）以其他方式提高餐饮服务运营的可持续性。我们全面检索了六个学术数据库，并进行了向前和向后的引文检索。我们纳入了采用任何系统实证研究设计的研究，并提取和梳理了关键研究特征的数据。

结果

我们识别出206项报告了273项干预措施的研究。大多数研究（69%）采用了准实验研究设计，且在北美（53%）或欧洲（34%）开展。最常见的干预方法是标签标注（34%）、增加健康和/或可持续食品的供应（33%）以及信息和提高认识活动（22%）。最常评估的结果包括与实施相关的措施（如成本、可行性、可接受性）、与饮食相关的指标（如特定食品的销售额或消费量）以及可持续性指标（如碳足迹）。大多数研究是短期的，中位随访期为4周。