Electronic Theses and Dissertations

Date of Award

2019

Document Type

Thesis

Degree Name

M.S. in Food and Nutrition Services

Department

Nutrition and Hospitality Management

First Advisor

Georgianna Mann

Second Advisor

Kathy Knight

Third Advisor

Laurel Lambert

Relational Format

dissertation/thesis

Abstract

College food environments can be obesogenic settings due to the availability of fast food restaurants and buffet style cafeteria’s accessible to the university community. These environments often foster eating behaviors that can contribute to rising obesity rates in the United States. The aim of this study was to identify university faculty’s perceptions of the campus food environment and access to healthy foods. Investigated were barriers to making healthy food choices on campus and strategies ion how to provide and encourage better food choices. Questions were developed to identify barriers, perceptions, and solutions to improve the healthy eating environment on campus. Transcripts were analyzed and coded using a primarily deductive thematic approach based on the social-ecological model. Barriers identified to eating healthy on campus were; lackluster presentation of foods, poor availability of foods, lack of knowledge on healthy food availability, inaccurate nutritional information and portion sizes, and higher cost of healthier foods. Resolutions to creating a healthier eating environment included increasing availability of local produce, having easier access to healthy items, and marketing and providing nutrition information in all on-campus restaurants. Future efforts should invest in marketing to faculty about the nutrition resources available and how to effectively encourage the selection of healthy foods from campus dining venues.

Available for download on Tuesday, September 22, 2020

Included in

Nutrition Commons

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