大学新生在 "全食食堂 "中食用超美味食品的情况。

IF 4.6 Q2 MATERIALS SCIENCE, BIOMATERIALS
Kaitlyn Rohde, Cassandra A. Sutton, Kelly Knowles, Tera L. Fazzino
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引用次数: 0

摘要

简介大学校园提供了一个广阔的饮食环境,这可能会导致大学生摄入过多能量和体重增加的风险升高。任吃式自助餐厅通常会让学生接触到超美味食品(HPF),这可能会促进学生暴饮暴食。本研究的目的是调查 "任吃式 "大学自助餐厅中是否存在HPF,并调查大学生在就餐过程中摄入HPF的情况:方法:对美国中西部一所大学公开的食堂菜单数据进行了分析,其中包括 25 餐。为了确定食堂膳食中HPF的可用性,采用了Fazzino等人(2019年)对HPF的标准化定义,该定义规定了可能诱发超味觉的定量阈值的味觉诱导营养素组合。参与者(N = 225)在过去 24 小时内曾在食堂用餐,他们会收到一份相应食堂用餐的所有菜单项目清单,并自我报告所食用的所有项目:平均而言,每餐提供的所有食品中有 40%(标准差 = 1.4)是高脂食品,其中 68%(标准差 = 3.6)的食品脂肪和钠含量较高。关于学生的高脂食品摄入量,约有 64 %(标准差 = 31.4)的食品为高脂食品,51 %(标准差 = 32.3)的食品脂肪和钠含量升高:研究结果表明,大学生可能经常在 "任你吃 "的大学食堂环境中接触到HPF,而且学生可能会食用主要由HPF组成的食堂膳食。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Availability and consumption of hyper-palatable foods in an all-you-can-eat cafeteria among college freshmen

Introduction

College campuses provide an expansive food environment, which may contribute to elevated risk of excess energy intake and weight gain among college students. All-you-can-eat style cafeterias often expose students to hyper-palatable foods (HPF), which may promote overeating. This study aimed to examine the availability of HPF in an all-you-can-eat college cafeteria, and to examine HPF intake during meals among undergraduates.

Method

Publicly available cafeteria menu data from a Midwestern university were analyzed and included 25 meals. To determine the availability of HPF within the cafeteria meals, the standardized definition of HPF by Fazzino et al. (2019) was used, which specifies combinations of palatability-inducing nutrients at quantitative thresholds that may induce hyper-palatability. Participants (N = 225) who ate in the cafeteria in the past 24 h were presented with a list of all menu items for their corresponding cafeteria meal, and self-reported all items consumed.

Results

On average, 40 % (SD = 1.4) of total food items available per meal were HPF, with 68 % (SD = 3.6) of items with elevated fat and sodium. Regarding intake of HPF among students, approximately 64 % (SD = 31.4) of foods consumed were HPF, and 51 % (SD = 32.3) of items consumed had elevated fat and sodium.

Conclusion

Findings indicated that college students may be regularly exposed to HPF in all-you-can-eat college cafeteria environments, and that students may consume cafeteria meals that are primarily comprised of HPF.

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来源期刊
ACS Applied Bio Materials
ACS Applied Bio Materials Chemistry-Chemistry (all)
CiteScore
9.40
自引率
2.10%
发文量
464
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