Characterization, Nutrient Intake, and Nutritional Status of Low-Income Students Attending a Brazilian University Restaurant

Abstract

In Brazilian universities, the university restaurant (UR) is essential in supporting students to complete their courses, as the UR offers free or low-cost food. In this sense, this research aimed to evaluate public policy effectiveness in offering food to low-income students attending the UR of the University of Brasília. This cross-sectional study compared low-income students (participating in the Student Assistance Program—Group 1) and students that did not participate in the Program (Group 2). Researchers assessed food consumption through direct observation of students while serving their plates at UR (in all meals consumed at UR) and completed food consumption with diet recalls for the meals outside the UR. In total, three complete days, including one weekend day, were evaluated for each student. Researchers also evaluated the participants’ body mass composition and body fat percentage. The results of the comparisons between the evaluated groups showed that the groups presented similar intakes. Only sodium intake was significantly different for males, being higher for Group 1. The median sodium consumption among females and males in group 1 was 55% and 119%, respectively, above the upper limit (UL). In Group 2, sodium intake levels reached consumption percentages above UL by 36% for females and 79% for males. The prevalence of inadequate sodium consumption was 100% for both genders and groups. Extra salt was added to dishes by 19.7% of the students. For females, only fiber ingestion was statistically different, with higher intake for Group 1. The other evaluated parameters showed similarities among groups for each gender. The statistical analysis revealed a significant difference in the consumption of calories, fibers, sodium, iron, and calcium for the students who had three meals at the UR in the two weekdays. There was a statistical difference in nutrients for those who had three meals in the UR, reinforcing the importance of the UR’s meals. The current food and nutrition policy at the UR proved to be extremely important in university students’ lives and in maintaining healthy nutritional aspects. However, changes in sodium use, more calcium intake, and less cholesterol consumption should receive attention to better balance dietary elements of the food offered. Dish preparation should be carefully followed to ensure the quality of the food for university students.

Şırnak İlindeki Üniversite Öğrencilerinin Beslenme Durumlarının Değerlendirilmesi Üzerine Bir Araştırma

“…13 The daily dietary energy and cholesterol amounts of the students showed statistically significant differences according to their genders. While in a study, 14 the cholesterol intake of students was lower than this study, in a study conducted during the pandemic period, the pre-pandemic cholesterol intake of students was found to be similar to this study. 15 It has been observed that the consumption of foods of animal origin is high.…”

Inadequate intake of energy and nutrients: A comparative cross‐sectional study between sport and nonsport science university students of southern Ethiopia

“…This could be because the staple foods in the northern part of Ethiopia are mainly cereals, known for its iron content. Furthermore, the average dietary iron intake for the university students from Brazil was also higher than what was found in the present study in both sexes (Hartmann et al, 2021).…”

Food waste management: an example from university refectory

“…However, it is also important to find sustainable circular solutions as well as measuring the levels of food waste in mass consumption places and identifying the causes. Various studies have investigated plate waste in educational institutions (Hartmann et al , 2021; Qian et al , 2021). Furthermore, Boschini et al (2020), Garcia-Herrero et al (2021) and Conrad and Blackstone (2021) have studied plate waste and solutions in terms of sustainability.…”