Food environment on a university campus: development and analysis of an instrument for the evaluation of commercial foodservices
DOI:
https://doi.org/10.12957/demetra.2021.51139Keywords:
Collective Feeding. University. Questionnaires.Abstract
Introduction: Consumer food environments have characteristics that can influence food choices, favoring or limiting the promotion of healthy eating. To identify these characteristics, specific, appropriate and reliable instruments are necessary. Objective: To assess the reproducibility of the Questionnaire for Assessment of Food Environment in Establishments that Sell Ready-to-eat Meals and Snacks (QFE), which was built to identify barriers to and facilitators of healthy food choices on a university campus. Methods: The QFE comprises 86 questions on the description of the service, availability of foods items, and barriers to and facilitators of healthy diets. Reproducibility was assessed using the kappa coefficient, p<0.05. The score scale was estimated based on the QFE, with a maximum 36 points. The final internal consistency was determined by the Cronbach’s alpha, adopting the value of 0.70 as the minimum acceptable. Results: Reproducibility was almost perfect or substancial for 64% of the questions, with a mean kappa of 0.72. The mean score of the QFE was 15.4 (SD=4.4), and the restaurants had higher scores (mean=18.8) when compared with the other types of foodservices (p-value<0.01). It was found that 67% of the restaurants and 13% of kiosks/trailers fell into the 3rd tertile of the QFE score. Conclusion: The questionnaire was considered appropriate to assess food environment of commercial foodservices, allowing to discriminate the establishments with potential to promote healthy eating.
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