Potential for healthy eating in a Brazilian public university food environment

ABSTRACT Objective To identify the food environment healthy eating potential in authorized services on campus of a Brazilian university. Methods This is an observational study carried out between March and April 2014 public university Rio de Janeiro, Brazil. The elements were evaluated using audit instrument, containing 86 questions: availability (amount types offered), convenience (days hours operation), incentives barriers to (nutrition information, payment strategies advertisements). Preparations based whole grains fresh or minimally processed products considered foods; and, preparations with high caloric density, sugar-sweetened beverages, sweets, desserts, cookies, savory snacks unhealthy food. questionnaire allowed us calculate score for each service, which could range from 0 36 points, indicates promoting establishment, higher scores indicating greater presence that contribute eating. different service facilities compared (p<0.05 statistical significance). Results Among establishments evaluated, 24% snack bars/cafeterias, 26%, restaurants, 50% offered mixed services. Healthy items scarcely available (fruits: 24%; vegetables: 20%; brown rice: 15%); while added-sugar beverages (98%), sweets treats (76%) widely offered. There was frequency advertising encouraging consumption than aimed at foods (44% vs 30%). In general, 13,2 points (SD=3.3) mean bars/cafeterias (9.3 points) lower (p<0,05) restaurants (14,4 points). Conclusion On assessed, had limited eating, since did not favor choices more frequent.