| dc.creator | Barbosa,Roseane | |
| dc.creator | Henriques,Patrícia | |
| dc.creator | Guerra,Hevelyn | |
| dc.creator | Emerentino,Jéssica | |
| dc.creator | Soares,Daniele | |
| dc.creator | Dias,Patrícia | |
| dc.creator | Ferreira,Daniele | |
| dc.date | 2020-06-01 | |
| dc.date.accessioned | 2020-08-05T02:57:48Z | |
| dc.date.available | 2020-08-05T02:57:48Z | |
| dc.identifier | https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300443 | |
| dc.identifier.uri | https://revistaschilenas.uchile.cl/handle/2250/150739 | |
| dc.description | ABSTRACT This study evaluated the food environment (FE) of a Brazilian public university regarding availability, accommodation and economic accessibility. Audits and check lists were used. Foods and meals marketed in the university were classified according to their level of processing. FE of the university was composed of 21 food services (FS), a central university restaurant (UR) and four satellite UR. Accommodations in most FS included furniture for customers and two provided free water. UR had an adequate physical structure and provided water during meals. Meal prices were much higher in FS compared to the UR. With respect to availability, the highest percentage of foods marketed were ultra-processed. Fruits, vegetables were offered daily at the UR. The university food environment was characterized by providing a large supply of ultra-processed foods in FS located on all campuses; however, fresh or minimally processed food options were available only at UR. | |
| dc.format | text/html | |
| dc.language | en | |
| dc.publisher | Sociedad Chilena de Nutrición, Bromatología y Toxicología | |
| dc.relation | 10.4067/S0717-75182020000300443 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.source | Revista chilena de nutrición v.47 n.3 2020 | |
| dc.subject | Environment | |
| dc.subject | Food | |
| dc.subject | Food and Nutritional Security | |
| dc.subject | Food Service | |
| dc.subject | University | |
| dc.title | Food environment of a Brazilian public university: challenges to promote healthy eating | |
