Exploring Food Enviornment

Research Overview

Title of Study:

Exploring University Food Environment and On-Campus Food Purchasing Behaviors, Preferences, and Opinions

Authors:

Rajshri Roy, PhD; Danielle Soo, MSc; Denise Conroy, PhD; Clare R. Wall, PhD; Boyd Swinburn, PhD

Objective:

The primary aim of this study is to conduct a comprehensive analysis of the food environment within a university setting, focusing on the characteristics and quality of food outlets. Additionally, the study aims to survey the food purchasing preferences, behaviors, and attitudes of both students and staff, with the goal of formulating effective strategies for enhancing the university's food offerings and promoting healthier eating habits.

Design:

This research employed a modified food environment-quality index as a tool for the assessment of food outlets on campus. A cross-sectional survey featuring a total of 44 questions—42 closed-ended and 2 open-ended—was developed to collect data on various factors influencing food purchase decisions and preferences among participants.

Setting:

The study was conducted across six campuses of a large urban university located in New Zealand, encompassing a diverse student and staff population.

Participants:

Data were collected from 57 food outlets situated across the campuses, along with responses from a substantial sample of 1,954 university students and staff.

Analysis Methods:

Statistical analyses included descriptive statistics, Pearson chi-square tests, and Kruskal−Wallis H tests, which were utilized to identify and analyze significant differences in the healthiness of food outlets and to correlate various demographic and behavioral factors.

Key Findings

Food Environment Quality Index:

The median score obtained for food outlets was 79 out of a potential 199, indicating an overall moderate level of healthiness.

• Of the outlets audited, 6 were categorized as healthy, 2 as unhealthy, while the remainder fell into the intermediate category.

• Analysis revealed that healthy food options were consistently less available, less accessible, and promoted less effectively than unhealthy options. Moreover, the cost of healthy foods was found to be significantly higher.

Survey Results:

• Approximately 79% of respondents reported purchasing food on campus, with male students exhibiting a higher tendency to purchase food than female students, and students overall showed a greater propensity to buy food on campus compared to staff.

• The major determinants of food choice among respondents included perceived value for money, health considerations, and taste preferences.

• Respondents suggested improvements focused on enhancing the value for money and increasing the availability of healthy food options.

Conclusion and Implications

The findings indicate a pressing need for interventions aimed at improving the availability, accessibility, affordability, and promotion of healthy food options on campus. Proposed policy strategies may foster an environment that encourages healthier eating behaviors among both students and staff.

Introduction

Context:

Research highlights that young adults aged 18-35 years are generally inadequate consumers of vegetables while exhibiting high consumption levels of energy-dense, nutrient-poor foods such as burgers, fries, and sugary beverages. Alarmingly, this demographic is experiencing an accelerated weight gain compared to previous generations, leading to increased rates of overweight and obesity in New Zealand. Furthermore, university students often face weight gain during their transition to university life due to a shift toward unhealthy lifestyle choices and dietary habits.

Methodology

Study Design:

The study utilized a cross-sectional observational approach, conducting an extensive audit of food outlets across the university's six campuses over a period of 8 weeks, supplemented by a detailed survey examining the food purchasing behaviors of students and staff.

Data Collection:

• Food Environment Observation: An audit of the 57 food outlets was conducted using the food environment-quality index to evaluate various aspects such as the availability, accessibility, and promotional strategies employed for different types of food. This involved assessing the range of food options available, their nutritional quality, and the presence of healthy alternatives.

• Survey Implementation: A researcher-designed survey was employed to gather demographic information, assess food purchasing behaviors, and capture opinions regarding the campus food environment. Data were collected and analyzed using the Quantitative survey methodology via Qualtrics survey software.

Results: Food Environment Observations

Audited Outlets:

The 57 food outlets included a variety of sources such as convenience stores, cafes, restaurants, vending machines, and takeout food places. These outlets were assessed based on factors including product variety, nutritional quality, signage promoting healthy choices, and overall consumer accessibility.

Food Environment Quality Index Breakdown:

• Composite scores indicated no significant differences in availability or accessibility across food outlet types; however, cost showed significant disparities, with healthy products generally priced higher than their less healthy counterparts.

Survey Results

Key Demographics:

Out of the total 1,954 respondents, 79% were students while 21% were staff. Among student respondents, males composed approximately 25%, and 21% among staff respondents.

Food Purchasing Behaviors:

• In terms of expenditure, 52% of participants reported spending less than $20 daily on food; around 41% indicated frequent purchasing while on campus.

• Major barriers to consuming campus food included perceptions of poor value for money and a preference for homemade meals. Further analysis indicated that students often resort to off-campus options or self-prepared food where they perceive better options exist.

Consumption Patterns:

Frequent consumption of unhealthy food options (e.g., pies and fries) was noted to be more prevalent among male students. Conversely, healthier items like nuts and fruits were consumed infrequently, signaling a pressing need for the provision of more accessible healthy food options on campus. The contrast in consumption habits between genders and staff further highlights disparities in health-related behaviors.

Opinions on Campus Food Environment:

There was a strong demand among respondents for healthier food options, affordable pricing, comprehensive food labeling to support healthful choices, and enhanced food variety.

• A significant portion (40%) expressed a desire for healthier offerings in vending machines, with many advocating for a wider variety and the removal of unhealthy choices, addressing concerns about the influence of convenient but unhealthy snacks on student choices.

Discussion

The results of this study underscore an alarming imbalance between the types of food currently available on campus and the recommended dietary guidelines for healthy consumption. The recommendations for improvement emphasize the need to enhance the quality and diversity of available food options, address cost-related barriers, and implement effective promotional strategies to encourage the uptake of healthy choices among university students and staff.

Common Themes for Literature Review with Evidence

1. Subtopic: The influence of socioeconomic status and demographics on food purchasing behaviors is significant. The study indicates that males were more likely to purchase food on campus compared to females. Approximately 79% of respondents (1,954) were students, highlighting the predominant student demographic in the context of food choices. Additionally, factors such as health considerations and perceived value for money emerged as key determinants of food choice, suggesting that socioeconomic factors play a critical role in accessing healthy options on campus.

2. Methodology: The study employed a mixed-methods approach, utilizing both a modified food environment-quality index to audit food outlets and a detailed survey with a total of 44 questions to collect demographic and behavioral data. This methodological diversity is essential for gathering comprehensive insights into the food environment. The cross-sectional nature of the survey allowed for descriptive statistical analyses, which identified significant differences in food outlet quality and behavior related to demographic factors, further underscoring the study's reliability and depth.

3. Conclusions or Findings: The findings of the study strongly indicate a pressing need for interventions to improve the availability and accessibility of healthy food options on campus. The median score for food outlets was only 79 out of a potential 199, indicating a moderate level of healthiness and a lack of healthy options. Approximately 79% of respondents reported purchasing food on campus, yet many suggested improvements that focused on enhancing value for money and increasing the availability of healthy foods. This illustrates a disconnect between what is currently available and what students desire, emphasizing the necessity for policy recommendations aimed at fostering healthier eating behaviors among university students and staff.

Theme: Demographics

• The study highlights the significant influence of demographics on food purchasing behaviors among university students and staff.

• Among the 1,954 respondents, a notable 79% were students, while 21% were staff members, which indicates that the predominant demographic engaging with campus food services is comprised mainly of students.

• Gender differences were also emphasized; male students exhibited a higher propensity to purchase food on campus compared to female students, reflecting potential differences in consumption patterns and preferences. Specifically, frequent consumption of unhealthy food options, such as pies and fries, was more prevalent among male students, while healthier alternatives like nuts and fruits were consumed infrequently.

• The study further reveals that factors like perceived value for money and health considerations were prominent determinants of food choices, suggesting that demographic characteristics, including age and socioeconomic status, play a crucial role in shaping food preferences and purchasing decisions.

• Additionally, there was a strong demand for healthier food options across different demographic segments, indicating a collective awareness among respondents regarding healthful eating practices, regardless of their demographic backgrounds.

• These insights underscore the importance of tailoring food offerings and marketing strategies to cater to the diverse demographics present on campus to foster healthier eating behaviors.

Theme: Subtopics

• Among the 1,954 respondents, a notable 79% were students, while 21% were staff members, which indicates that the predominant demographic engaging with campus food services is comprised mainly of students.

• Gender differences were also emphasized; male students exhibited a higher propensity to purchase food on campus compared to female students, reflecting potential differences in consumption patterns and preferences. Specifically, frequent consumption of unhealthy food options, such as pies and fries, was more prevalent among male students, while healthier alternatives like nuts and fruits were consumed infrequently.

• The study further reveals that factors like perceived value for money and health considerations were prominent determinants of food choices, suggesting that demographic characteristics, including age and socioeconomic status, play a crucial role in shaping food preferences and purchasing decisions.

• Additionally, there was a strong demand for healthier food options across different demographic segments, indicating a collective awareness among respondents regarding healthful eating practices, regardless of their demographic backgrounds.

• These insights underscore the importance of tailoring food offerings and marketing strategies to cater to the diverse demographics present on campus to foster healthier eating behaviors.

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• The study highlights the significant influence of demographics on food purchasing behaviors among university students and staff.

• Among the 1,954 respondents, a notable 79% were students, while 21% were staff members, which indicates that the predominant demographic engaging with campus food services is comprised mainly of students.

• Gender differences were also emphasized; male students exhibited a higher propensity to purchase food on campus compared to female students, reflecting potential differences in consumption patterns and preferences. Specifically, frequent consumption of unhealthy food options, such as pies and fries, was more prevalent among male students, while healthier alternatives like nuts and fruits were consumed infrequently.

• The study further reveals that factors like perceived value for money and health considerations were prominent determinants of food choices, suggesting that demographic characteristics, including age and socioeconomic status, play a crucial role in shaping food preferences and purchasing decisions.

• Additionally, there was a strong demand for healthier food options across different demographic segments, indicating a collective awareness among respondents regarding healthful eating practices, regardless of their demographic backgrounds.

• These insights underscore the importance of tailoring food offerings and marketing strategies to cater to the diverse demographics present on campus to foster healthier eating behaviors.

Theme: Subtopic

• The influence of various subtopics on food purchasing behaviors among university students and staff is crucial for understanding the dynamics of the campus food environment. The study reveals that socioeconomic status plays a significant role, as those with higher income levels may have better access to healthy food options.

• Specific demographic factors, such as gender, manifest in the reported behaviors; male students were more likely to purchase food on campus than female students, indicating a divergence in consumption patterns and preferences. This finding reflects broader societal trends that can influence individual food choices.

• Health considerations were highlighted as a major determinant of food choice. Respondents expressed a desire for healthier options and enhancements in quality, which points to an increasing awareness of health and nutrition among students and staff. Additionally, the perceived value for money emerged as a significant influence on purchasing behaviors, suggesting that cost plays a critical role in food selection among financially constrained students.

• Cultural influences, although less explicitly documented in the article, can be inferred from the varied preferences for different types of cuisine offered on campus. Understanding these cultural aspects is essential for developing a diverse food environment that accommodates the varied backgrounds of the student population.

• Finally, the disparities in food purchasing behaviors based on these subtopics underscore the need for targeted interventions and policy recommendations aimed at improving the campus food environment, particularly for populations that may face barriers to accessing healthy food choices.