UNIVERSITY FOOD ENVIRONMENTS: PERCEPTIONS OF NUTRITION STUDENTS FROM A HIGHER EDUCATION INSTITUTION
DOI:
https://doi.org/10.12957/demetra.2017.26799Keywords:
Food Habits. Feeding Behavior. Universities.Abstract
Objective: To analyze the perception of Nutrition students on the food environment in a higher education institution of Rio de Janeiro. Methodology: A qualitative study was carried out adopting focus groups, where 18 to 30 years old students from integral and evening courses were invited to participate. Thematic analysis was used with analytical categories of the empirical material: “Characterization of the university food environment”; “What is a university food environment?”; “Potentialities and constraints of the university food environment”; and “The role of the educational institution in promoting a healthy university food environment”. Results: Fifteen undergraduate students of both genders participated in three focus groups, presenting an average age of 24 years. The research refers to the period between 2010 and 2015. The participants highlighted characteristics of the food environment, indicating improvements regarding the supply of drinking water and food options, since joining the course. They emphasized the options of feeding in the surrounding area; however, they highlighted that these options are very expensive. The study did not intend to analyze the university food environment, but it presents a brief characterization of the same, regarding the availability, accessibility, variety and cost of food. Discussion: Studies show that the university food environment is not yet capable of promoting health in terms of the availability of adequate and healthy food. The university restaurant is considered a potential promoter of access to adequate and healthy food. Conclusion: It was possible to perceive the importance that the food environment has in the determination of the feeding habits of the students, being able to constrain or favor healthy eating practices.DOI: 10.12957/demetra.2017.26799
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