目标:对大学饮食环境进行基准测试,并探索学生在食品不安全和健康饮食方面的经验,以便为干预措施提供信息,以改善大学生对健康食品的获取和负担能力。
方法:2022年4月至5月,使用Uni-Food工具在大学校园进行了食品环境审核,包括三个主要组成部分,大学系统和治理,校园设施和环境,和食品零售店。定性研究设计还用于对学生进行焦点小组和半结构化访谈,以探索有关他们在粮食不安全和健康饮食方面的经历的关键主题。
方法:麦格理大学,澳大利亚。
方法:对于校园内的24个零售店的食品环境审核以及在麦格理大学注册的29名国内和国际学生的定性成分。
结果:该大学在食品环境审核中的所有组件的总分仅为27%。结果表明,需要更好地治理和领导食品环境。定性部分表明,获取健康食品的主要障碍与可获得性有关,定价,和健康食品的知识。未来的干预想法包括免费的水果和蔬菜,食品救济,折扣,改善自助设施,教育,和增加健康的食品出口。
结论:改善与校园健康饮食相关的治理措施是加强食物环境的核心优先事项,学生将价格和可用性确定为关键问题。这些发现将为有效和可行的干预措施提供信息,以改善校园的食品安全和健康饮食。
OBJECTIVE: To benchmark the university food environment and explore students\' experiences with food insecurity and healthy eating in order to inform interventions to improve access and affordability of healthy foods for university students.
METHODS: A food environment audit was conducted on the university campus using the Uni-Food tool from April to May 2022 and was comprised of three main components, university systems and governance, campus facilities and environment, and food retail outlets. A qualitative study design was also used to conduct focus groups and semi-structured interviews with students to explore key themes regarding their experiences with food insecurity and healthy eating.
METHODS: Macquarie University, Australia.
METHODS: For the food environment audit 24 retail outlets on campus and for the qualitative component 29 domestic and international students enrolled at Macquarie University.
RESULTS: The university only scored 27% in total for all components in the food environment audit. The results showed the need for better governance and leadership of the food environment. The qualitative component suggested that the main barriers to accessing healthy foods were related to availability, pricing, and knowledge of healthy foods. Future intervention ideas included free fruits and vegetables, food relief, discounts, improved self-catering facilities, education, and increased healthy food outlets.
CONCLUSIONS: Improving governance measures related to healthy eating on campus are a core priority to strengthen the food environment and students identified pricing and availability as key issues. These findings will inform effective and feasible interventions to improve food security and healthy eating on campus.