Are products sold in university vending machines nutritionally poor? A food environment audit
Nutrition & Dietetics, 2017•Wiley Online Library
Aim (i) To audit the nutritional composition, promotion and cost of products available from
vending machines available to young adults; and (ii) to examine the relationship between
product availability and sales. Methods A cross‐sectional analysis of snacks and beverages
available and purchased at a large urban university was conducted between March and
September 2014. Sales were electronically tracked for nine months. Results A total of 61
vending machines were identified; 95%(n= 864) of the available snacks and 49% of�…
vending machines available to young adults; and (ii) to examine the relationship between
product availability and sales. Methods A cross‐sectional analysis of snacks and beverages
available and purchased at a large urban university was conducted between March and
September 2014. Sales were electronically tracked for nine months. Results A total of 61
vending machines were identified; 95%(n= 864) of the available snacks and 49% of�…
Aim
(i) To audit the nutritional composition, promotion and cost of products available from vending machines available to young adults; and (ii) to examine the relationship between product availability and sales.
Methods
A cross‐sectional analysis of snacks and beverages available and purchased at a large urban university was conducted between March and September 2014. Sales were electronically tracked for nine months.
Results
A total of 61 vending machines were identified; 95% (n = 864) of the available snacks and 49% of beverages (n = 455) were less‐healthy items. The mean (SD) nutrient value of snacks sold was: energy 1173 kJ (437.5), saturated fat 5.36 g (3.6), sodium 251 mg (219), fibre 1.56 g (1.29) and energy density 20.16 kJ/g (2.34) per portion vended. There was a strong correlation between the availability of food and beverages and purchases (R2 = 0.98, P < 0.001).
Conclusions
Vending machines market and sell less‐healthy food and beverages to university students. Efforts to improve the nutritional quality are indicated and afford an opportunity to improve the diet quality of young adults, a group at risk of obesity.
Wiley Online Library