Characterization of the food environment at a public university: An observational study
DOI:
https://doi.org/10.29105/respyn24.3-891Keywords:
ENTORNO ALIMENTARIO, estilo de vida, UniversidadAbstract
Introduction: Food environments encompass the set of physical, economic, political, and sociocultural factors related to the availability, accessibility, affordability, and nutritional quality of food and beverages within a community. Objective: To observe and describe the characteristics of the food environment within and around the Faculty of Nutrition at a Public University in Monterrey, Nuevo León, Mexico. Material and method: Descriptive observational study conducted in and around the Faculty of Nutrition (within a 500-meter radius), evaluating 53 food establishments using the Nutrition Environment Measures Survey – Restaurants (NEMS-R), adapted and complemented with the NOVA classification system. Establishments were categorized as "healthy," "less healthy," or "unhealthy." Data were recorded in a coded database and analyzed using descriptive statistics. Results: Of the establishments evaluated, 49.1% were classified as "unhealthy," 49.1% as "less healthy," and only 1.9% as "healthy." A high concentration of outlets offering ultra-processed products with low nutritional value was observed in the surrounding area. Conclusion: The findings highlight the need for interventions that promote healthy eating habits, implement policies that support the availability of nutritious foods, and encourage collaboration with local vendors, in alignment with the guidelines of the Healthy School Environments Strategy.
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