Effect of implementation of a University Restaurant on the diet of students in a Brazilian public university

Perez, Patrícia Maria Périco; Castro, Inês Rugani Ribeiro de; Canella, Daniela Silva; Franco, Amanda da Silva

doi:10.1590/1413-81232018246.11562017

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FREE THEMES • Ciênc. saúde colet. 24 (6) • June 2019 • https://doi.org/10.1590/1413-81232018246.11562017 copy

Effect of implementation of a University Restaurant on the diet of students in a Brazilian public university

Efeito da implementação do Restaurante Universitário na alimentação de estudantes de uma universidade pública brasileira

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Dietary practices of college students were compared before and after implementation of the University Restaurant (UR) and examined according to frequency of UR use. A natural experiment was conducted with students (n = 1131) of a Brazilian public university using a validated self-completed and identified questionnaire that inquired information on practices of substituting lunch and/or dinner with a snack (≥ 5 days/week) and on regular consumption of foods that were markers of a healthy or unhealthy diet. At the second time point, UR use by students was also assessed based on their attendance to it. Changes in food practices were examined by determining differences in proportions between the two assessments. The analysis of the association between UR use and each dietary practice was carried out using multiple logistic regression models. An association was observed between greater UR use and higher frequency of regular consumption of beans, vegetables, raw vegetables, cooked vegetables and fruit and lower frequency of regular consumption of French fries and/or fried snacks. The UR proved to be an environment that facilitated the adoption of healthy dietary practices and promoted improvement in the diets of the students who were more assiduous to the restaurant.

Keywords
Food consumption; Food habits; Universities; Collective Feeding

Consumption of foods markers of healthy and unhealthy diet	Regular practice (≥ 5 days/week)

	Before (%)	[95%CI]^f	After (%)	[95%CI]^f
Beans (n = 1131)	55.3	[52.4-58.2]	50.1	[47.2-53.0]
Vegetables ^a (n = 1131)	42.3	[39.4-45.2]	49.2	[46.3-52.2]
Raw vegetables (n = 1131)	25.6	[23.2-28.2]	34.9	[32.2-37.7]
Cooked vegetables ^a (n = 1131)	21.2	[18.9-23.7]	23.7	[21.3-26.2]
Fruit (n = 1129)	23.9	[21.5-26.5]	27.9	[25.3-30.5]
French fries and/or fried snacks ^b (n = 1131)	14.7	[12.7-16.8]	4.9	[3.7-6.2]
Hamburger and/or processed meats (n = 1131)	22.0	[19.7-24.5]	14.6	[12.6-16.7]
Biscuits and/or “packet” salted snacks ^c (n = 1128)	35.7	[33.0-38.6]	22.2	[19.8-24.7]
Confectionery ^d (n = 1128)	38.8	[36.0-41.7]	26.7	[24.2-29.3]
Sugar-sweetened beverages ^e (n = 1129)	63.2	[60.3-65.9]	53.5	[50.6-56.4]

Regular consumption of foods markers of healthy and unhealthy diet (≥5 days in week)	Assiduity to UR (%)			Adjusted Odds Ratio ^g

	Non-user [95%CI]	Occasional user [95%CI]	Frequent user [95%CI]	Non-user	Occasional user [95%CI]	Frequent user [95%CI]
Beans (n = 1131)	43.8 [39.7-48.0]	45.3 [39.1-51.6]	63.4 [58.2-68.4]	1	1.02 [0.752-1.403]	1.97 [1.485-2.627]
Vegetables ^b (n = 1131)	44.9 [40.8-49.1]	46.9 [40.7-53.2]	57.6 [52.4-62.8]	1	1.11 [0.819-1.513]	1.82 [1.376-2.407]
Raw vegetables (n = 1131)	28.5 [24.8-32.4]	30.5 [24.9-36.4]	48.1 [42.9-53.4]	1	1.12 [0.805-1.567]	2.41 [1.809-3.217]
Cooked vegetables ^b (n = 1131)	21.3 [17.9-24.8]	21.0 [16.2-26.4]	29.4 [24.8-34.3]	1	1.04 [0.713-1.516]	1.81 [1.318-2.508]
Fruit (n = 1129)	25.9 [22.3-29.7]	24.3 [19.2-29.9]	33.4 [28.6-38.5]	1	0.96 [0.676-1.373]	1.59 [1.177-2.157]
French fries and/or fried snacks ^c (n = 1131)	6.5 [4..6-8.7]	4.1 [2.1-7.1]	2.9 [1.5-5.0]	1	0.66 [0.319-1.367]	0.41 [0.200-0.855]
Hamburger and/or processed meats (n = 1131)	16.5 [13.5-19.7]	14.0 [10.0-18.7]	12.1 [9.0-15.8]	1	0.85 [0.555-1.318]	0.70 [0.472-1.057]
Biscuits and/or “packet” salted snacks ^d (n = 1128)	24.2 [20.7-27.9]	19.8 [15.1-25.1]	20.7 [16.7-25.2]	1	0.76 [0.527-1.116]	0.84 [0.604-1.174]
Confectionery ^e (n = 1128	28.5 [24.8-32.4]	28.8 [23.4-34.7]	22.5 [18.3-27.1]	1	0.98 [0.703-1.389]	0.76 [0.550-1.050]
Sugar-sweetened beverages ^f (n = 1129)	52.3 [48.1-56.5]	59.3 [53.0-65.3]	51.3 [46.0-56.5]	1	1.31 [0.966-1.794]	0.95 [0.727-1.263]

Healthy and unhealthy dietary routines	Regular practice (≥ 5 days/week)

	Before (%)	[95%CI]^b	After (%)	[95%CI]^b
Lunched ^a (n = 1130)	87.0	[84.9-88.9]	85.3	[83.2-87.3]
Dined ^a (n = 1130)	58.3	[55.4-61.2]	60.5	[57.6-63.3]
Substituted lunch with snack (n = 1130)	4.5	[3.4-5.8]	4.7	[3.6-6.0]
Substituted dinner with snack (n = 1131)	24.7	[22.2-27.2]	19.2	[17.0-21.5]

Healthy and unhealthy regular dietary routines (≥ 5 days in week)	Assiduity to UR (%)			Adjusted odds ratio ^c

	Non-user [95%CI]	Occasional user [95%CI]	Frequent user [95%CI]	Non-user	Occasional user [95%CI]	Frequent user [95%CI]
Lunched ^b (n = 1130)	86.3 [83.3-89.0]	83.5 [78.5-87.8]	85.0 [81.0-88.5]	1	0.82 [0.544-1.265]	0.90 [0.613-1.342]
Dined ^b (n = 1130)	60.6 [56.5-64.7]	55.6 [49.3-61.7]	63.7 [58.5-68.6]	1	0.82 [0.606-1.132]	1.07 [0.803-1.429]
Substituted lunch with snack (n = 1130)	4.6 [3.1-6.6]	4.1 [2.1-7.1]	5.2 [3.2-7.9]	1	0.83 [0.391-1.775]	1.12 [0.594-2.126]
Substituted dinner with snack (n = 1131)	20.3 [17.1-23.9]	21.8 [16.9-27.3]	15.6 [12.0-19.6]	1	1.13 [0.778-1.652]	0.83 [0.575-1.200]

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[1] Collaborations

PMP Perez and IRR Castro contributed to the study design, supervision of fieldwork, in database analysis and writing of the manuscript. DS Canella participated in database analysis and revised the manuscript. AS Franco participated in the supervision of fieldwork and revised the manuscript.