Dietary contribution of foods and beverages sold within a university campus and its effect on diet quality of young adults

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• 作者：Rajshri Roy ; B.Sc.^a ; ^{rroy3593@uni.sydney.edu.au} ; ^{rajshri.roy@sydney.edu.au} ; Anna Rangan ; Ph.D.^a ; Lana Hebden ; Ph.D.^a ; Jimmy Chun Yu Louie ; Ph.D.^a ; Lie Ming Tang ; B.Sc.^b ; Judy Kay ; Ph.D.^b ; Margaret Allman-Farinelli ; Ph.D.^a
• 关键词：Dietary contribution ; University food outlets ; Diet quality ; Young adults ; Food environment
• 刊名：Nutrition
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：34
• 期：Complete
• 页码：118-123
• 全文大小：219 K
• 卷排序：34

文摘

This study assessed the dietary contribution of foods sold within a university setting. A validated diet quality index was used to classify the healthiness of young adults' diets. Young adults who purchased and consumed food on campus most frequently had the worst diet quality scores. Approaches to improve the campus food environment may improve young adults' diet quality.