Understanding eating choices among university students: A study using data from cafeteria cashiers’ transactions

Lorenzoni, Valentina; Triulzi, Isotta; Martinucci, Irene; Toncelli, Letizia; Natilli, Michela; Barale, Roberto; Turchetti, Giuseppe

doi:10.1016/j.healthpol.2020.12.019

Cited by 9 publications

(7 citation statements)

References 34 publications

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“…For many young adults, leaving the parental home to go to university is a critical transition period, which includes new challenges such as taking charge of their own eating habits (1)(2)(3). During this time, several personal (intrinsic factors such as will, taste, and perception) and objective (extrinsic factors such as the environment or culture) factors (4) may discourage university students from following nutritional advice.…”

Section: Introductionmentioning

confidence: 99%

“…During this time, several personal (intrinsic factors such as will, taste, and perception) and objective (extrinsic factors such as the environment or culture) factors (4) may discourage university students from following nutritional advice. As a result, many young people can go from being a normal weight to being overweight, which puts them at high risk for chronic disease (2,3,5).…”

Section: Introductionmentioning

confidence: 99%

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Strategies to Promote Healthy Eating Among University Students: A Qualitative Study Using the Nominal Group Technique

et al. 2022

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IntroductionThe years spent at university are critical in terms of altering people's dietary patterns. This study aimed to: (1) understand the main dietary changes that students experience after starting university; (2) determine the personal and objective factors that hinder healthy eating, and (3) define possible strategies to facilitate healthier diets among university students.MethodsThe nominal group technique (NGT) was used to elicit ideas from 39 students from the University of Parma, Italy. The sample comprised 16 freshmen and 23 non-freshmen. Participants prioritized and weighed their top five ideas regarding dietary changes, barriers to healthy eating, and possible strategies to maintain a healthy diet. A thematic analysis was conducted to compare the priorities across groups.ResultsForty-three themes were elected as the most significant changes related to diet, 39 themes related to personal barriers, 43 themes related to objective barriers, and 55 themes related to strategies. A lack of time for cooking, low financial availability, consumption of unvaried food or junk food, and gaining knowledge about food were identified as the main changes. Personal barriers to eating healthy were intrinsic (i.e., lack of willpower, personal gluttony, and little effort in cooking preparation), poor dietary information, and a busy lifestyle. Market and financial factors (i.e., the high price of healthy products and low financial availability), as well as social factors (i.e., the negative influence of social networks, childhood food education, and origin/tradition), emerged as objective barriers. Possible strategies that could encourage students to adopt a healthy diet include varying the food products offered in university canteens, including organizing spaces where students who prepare meals from home can warm up and eat their food. Student discounts at supermarkets and information on nutrition and a healthy diet were also identified as important ways of supporting students.Conclusion and Implication for PracticeIn order to make students part of the solution, the NGT provided them with the opportunity to equally contribute their ideas and opinions about having a healthy diet in a university context. This could potentially lead to tailor-made solutions for policymakers, educators, and foodservice providers in promoting healthy eating habits.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Strategies to Promote Healthy Eating Among University Students: A Qualitative Study Using the Nominal Group Technique

et al. 2022

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“…Further, many students struggle with sourcing meals, especially when universities are centered in commercial centers catering to higher-end organizations, or when there is no access to on-site cooking facilities. Students are away from home for the first time and also not in the habit of cooking and or/preparing food for themselves leading to weight gain and unhealthy choices (i.e., [90]). Offering meal plans, canteen facilities, organized cooking classes with preplanned affordable menu examples, daily cooking with shared bulk-buying costs as a scheduled event, and availing discounts at grocery stores can help better habits be regained, costs to be shared and students and faculty to come together socially.…”

Section: Discussionmentioning

confidence: 99%

Thanks for Asking! How UAE-Based University Students Conceptualize Happiness and How Institutions Can Improve It

Lambert¹,

Khadri²,

Mayet³

et al. 2023

Happiness and Wellness - Biopsychosocial and Anthropological Perspectives

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How happiness is defined depends on who is asked. In the case of universities, student happiness should prevail, yet their voices are often overlooked. This is also the case in the research literature where non-Western views are less frequently reflected. The United Arab Emirates (UAE), a country whose population is comprised of nearly 90% expatriate residents, is a good study case as campuses are filled with international students and the wellbeing of residents is a national priority. Responses from 80 UAE-based expatriate students reveal they are happiest with friends and in social activities and interactions; they want more opportunities to connect socially in classrooms and campuses, efforts which can be crafted by faculty. They also want joyful, inspiring learning where they can discuss and be exposed to other views, with many driven by the need to feel productive, efficacious and engaged. Solutions included the need for faculty to develop warmer student relationships, the maintenance of online learning to reflect realities of work and relationships, and for students to be treated with more respect as fee-paying adults. As the number of international students rise, research into their happiness and what universities can do to increase it remains a global priority.

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“…Food choice is a complex system influenced by multiple factors related to consumer preferences and to the consumption context: culture, economic conditions, and environmental and health concerns ([ 20 , 21 ]; Stasi et al., 2018). Among the motivations that influence food choices, the consumption context plays a major role and may explain the differences in food preferences across generations [ [22] , [23] , [24] , [25] ].…”

Section: Methodsmentioning

confidence: 99%

Improving health and sustainability: Patterns of red and processed meat consumption across generations

Novi¹,

Marenzi²

2022

Health Policy

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Understanding eating choices among university students: A study using data from cafeteria cashiers’ transactions

Cited by 9 publications

References 34 publications

Strategies to Promote Healthy Eating Among University Students: A Qualitative Study Using the Nominal Group Technique

Strategies to Promote Healthy Eating Among University Students: A Qualitative Study Using the Nominal Group Technique

Thanks for Asking! How UAE-Based University Students Conceptualize Happiness and How Institutions Can Improve It

Improving health and sustainability: Patterns of red and processed meat consumption across generations

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