title: Dietary contribution of foods and beverages sold within a university campus and its effect on diet quality of young adults.
abstract: OBJECTIVE
  Tertiary education institutions have been linked with excessive weight in young adults. However, few data are available on the effect of foods from the university food environment on the diet quality of young adults. The aim of this study was to describe the association of a number of foods and beverages consumed at university food outlets with the diet quality of young adults.
  
  
  METHODS
  This was a cross-sectional survey in which the 103 university student participants, aged 19 to 24 y, contributed 5 d of dietary data. A purposely designed, validated smartphone application was used to collect the data. Diet quality was assessed by adherence to the 2013 dietary guidelines for food groups and nutrients, and the validated Healthy Eating Index for Australians (HEIFA-2013) was applied. Individual HEIFA-2013 scores were compared with the frequency of food purchase and consumption from university outlets to assess a dose-response effect of the food environment. Comparisons by tertiles of diet quality for body mass index, waist circumference, and takeaway food consumption (university and other) were computed using a one-way analysis of variance and post hoc Tukey test.
  
  
  RESULTS
  There was a statistically significant difference between the number of university foods and beverages consumed in 5 d and the HEIFA-2013 scores: More on-campus purchases resulted in a poor-quality diet (P = 0.001). As the HEIFA-2013 tertile scores increased, there was a significant decrease in the number of university campus and other takeaway foods consumed; body mass index and waist circumference showed a decrease in trend.
  
  
  CONCLUSIONS
  Efforts to improve the diet quality of young adults attending university may benefit from approaches to improve the campus food environment.
authors.affiliation: Discipline of Nutrition and Dietetics, School of Life and Environmental Sciences, Charles Perkins Centre, University of Sydney, Sydney, Australia. Electronic address: rroy3593@uni.sydney.edu.au.
authors.forename: Rajshri
authors.initials: R
authors.lastname: Roy
authors.affiliation: Discipline of Nutrition and Dietetics, School of Life and Environmental Sciences, Charles Perkins Centre, University of Sydney, Sydney, Australia.
authors.forename: Anna
authors.initials: A
authors.lastname: Rangan
authors.affiliation: Discipline of Nutrition and Dietetics, School of Life and Environmental Sciences, Charles Perkins Centre, University of Sydney, Sydney, Australia.
authors.forename: Lana
authors.initials: L
authors.lastname: Hebden
authors.affiliation: Discipline of Nutrition and Dietetics, School of Life and Environmental Sciences, Charles Perkins Centre, University of Sydney, Sydney, Australia.
authors.forename: Jimmy Chun
authors.initials: JC
authors.lastname: Yu Louie
authors.affiliation: Computer Human Adapted Interaction Research Group, School of Information Technologies, University of Sydney, Sydney, Australia.
authors.forename: Lie Ming
authors.initials: LM
authors.lastname: Tang
authors.affiliation: Computer Human Adapted Interaction Research Group, School of Information Technologies, University of Sydney, Sydney, Australia.
authors.forename: Judy
authors.initials: J
authors.lastname: Kay
authors.affiliation: Discipline of Nutrition and Dietetics, School of Life and Environmental Sciences, Charles Perkins Centre, University of Sydney, Sydney, Australia.
authors.forename: Margaret
authors.initials: M
authors.lastname: Allman-Farinelli
mesh_terms: D001315:Australia; D001628:Beverages; D015992:Body Mass Index; D003430:Cross-Sectional Studies; D004032:Diet; D004041:Dietary Fats / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D005260:Female; D063427:Food Quality; D005522:Food Services; D006801:Humans; D008297:Male; D018673:Nutrition Policy; D015203:Reproducibility of Results; D014495:Universities; D055105:Waist Circumference; D055815:Young Adult
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins
keywords: Diet quality; Dietary contribution; Food environment; University food outlets; Young adults