학술논문
Effect of implementation of a University Restaurant on the diet of students in a Brazilian public university/Efeito da implementacao do Restaurante Universitario na alimentacao de estudantes de uma universidade publica brasileira
Document Type
Academic Journal
Author
Source
Ciência & Saúde Coletiva. June, 2019, Vol. 24 Issue 6, p2351, 10 p.
Subject
Language
Spanish; Castilian
ISSN
1413-8123
Abstract
Introduction The organizational food environment, characterized by schools, universities, workplaces, among others, constitutes a strategic setting for promoting a healthy diet, since it has a strong influence on the dietary [...]
Dietary practices of college students were compared before and after implementation of the University Restaurant (UR) and examined according to frequency of UR use. A natural experiment was conducted with students (n = 1131) of a Brazilian public university using a validated self-completed and identified questionnaire that inquired information on practices of substituting lunch and/or dinner with a snack ([greater than or equal to] 5 days/week) and on regular consumption of foods that were markers of a healthy or unhealthy diet. At the second time point, UR use by students was also assessed based on their attendance to it. Changes in food practices were examined by determining differences in proportions between the two assessments. The analysis of the association between UR use and each dietary practice was carried out using multiple logistic regression models. An association was observed between greater UR use and higher frequency of regular consumption of beans, vegetables, raw vegetables, cooked vegetables and fruit and lower frequency of regular consumption of French fries and/or fried snacks. The UR proved to be an environment that facilitated the adoption of healthy dietary practices and promoted improvement in the diets of the students who were more assiduous to the restaurant. Key words Food consumption, Food habits, Universities, Collective Feeding Praticas alimentares de universitarios foram comparadas antes e apos implementacao do Restaurante Universitario (RU) e examinadas segundo a assiduidade ao RU. Experimento natural foi conduzido com estudantes (n = 1.131) de uma universidade publica utilizando questionario validado autopreenchido e identificado que abarcou as praticas de substituir o almoco e/ou jantar por lanche ([greater than or equal to] 5 dias/semana) e o consumo regular de alimentos marcadores de alimentacao saudavel e nao saudavel. No segundo momento, foi examinada a adesao dos estudantes ao RU por meio de sua assiduidade a ele. A variacao das praticas alimentares foi examinada pela diferenca entre proporcoes obtidas nos dois momentos de avaliacao. A analise da associacao entre a assiduidade ao RU e cada uma das praticas alimentares regulares foi feita por meio de modelos de regressao logistica multipla. Observou-se associacao entre maior assiduidade ao RU e maior frequencia de consumo regular de feijao, hortalicas, hortalicas cruas, hortalicas cozidas e frutas e menor frequencia de consumo regular de batata frita e/ou salgados fritos. A implementacao do RU se constituiu como um espaco facilitador da adocao de praticas alimentares saudaveis e promoveu a melhoria da alimentacao dos estudantes com maior assiduidade a ele. Palavras-chave Consumo de alimentos, Habitos alimentares, Universidades, Alimentacao coletiva
Dietary practices of college students were compared before and after implementation of the University Restaurant (UR) and examined according to frequency of UR use. A natural experiment was conducted with students (n = 1131) of a Brazilian public university using a validated self-completed and identified questionnaire that inquired information on practices of substituting lunch and/or dinner with a snack ([greater than or equal to] 5 days/week) and on regular consumption of foods that were markers of a healthy or unhealthy diet. At the second time point, UR use by students was also assessed based on their attendance to it. Changes in food practices were examined by determining differences in proportions between the two assessments. The analysis of the association between UR use and each dietary practice was carried out using multiple logistic regression models. An association was observed between greater UR use and higher frequency of regular consumption of beans, vegetables, raw vegetables, cooked vegetables and fruit and lower frequency of regular consumption of French fries and/or fried snacks. The UR proved to be an environment that facilitated the adoption of healthy dietary practices and promoted improvement in the diets of the students who were more assiduous to the restaurant. Key words Food consumption, Food habits, Universities, Collective Feeding Praticas alimentares de universitarios foram comparadas antes e apos implementacao do Restaurante Universitario (RU) e examinadas segundo a assiduidade ao RU. Experimento natural foi conduzido com estudantes (n = 1.131) de uma universidade publica utilizando questionario validado autopreenchido e identificado que abarcou as praticas de substituir o almoco e/ou jantar por lanche ([greater than or equal to] 5 dias/semana) e o consumo regular de alimentos marcadores de alimentacao saudavel e nao saudavel. No segundo momento, foi examinada a adesao dos estudantes ao RU por meio de sua assiduidade a ele. A variacao das praticas alimentares foi examinada pela diferenca entre proporcoes obtidas nos dois momentos de avaliacao. A analise da associacao entre a assiduidade ao RU e cada uma das praticas alimentares regulares foi feita por meio de modelos de regressao logistica multipla. Observou-se associacao entre maior assiduidade ao RU e maior frequencia de consumo regular de feijao, hortalicas, hortalicas cruas, hortalicas cozidas e frutas e menor frequencia de consumo regular de batata frita e/ou salgados fritos. A implementacao do RU se constituiu como um espaco facilitador da adocao de praticas alimentares saudaveis e promoveu a melhoria da alimentacao dos estudantes com maior assiduidade a ele. Palavras-chave Consumo de alimentos, Habitos alimentares, Universidades, Alimentacao coletiva