Changes in University Food Environment Due to COVID-19
Author Information
Author(s): Perez Patrícia Maria Périco, José Maria Eduarda Ribeiro, da Silva Isabella Fideles, Mazzonetto Ana Cláudia, Canella Daniela Silva, Tchounwou Paul B.
Primary Institution: Institute of Nutrition, Rio de Janeiro State University (UERJ)
Hypothesis
The study aimed to describe potential changes in the availability and affordability of food and beverages in a Brazilian public university's food environment between 2019 and 2022 due to the COVID-19 pandemic.
Conclusion
The pandemic seems to have deteriorated the availability and prices of healthy food in the university food environment, making healthy choices harder for students and the university community.
Supporting Evidence
- Between 2019 and 2022, the number of food establishments on campus decreased from 20 to 14.
- Ultra-processed foods became more prevalent in the university food environment.
- The average price of most evaluated foods increased, with fruit prices nearly tripling.
- Only one non-commercial establishment, the university restaurant, maintained low prices for meals.
Takeaway
The COVID-19 pandemic made it harder for students to find healthy food options at their university because many food places closed and prices went up.
Methodology
Cross-sectional and descriptive study with audits conducted in food establishments at a public university in Rio de Janeiro in 2019 and 2022.
Potential Biases
The study may not fully capture the broader impact of external factors affecting food choices.
Limitations
The study focused only on the main campus and did not account for seasonal variations or external food environments.
Participant Demographics
University students and workers of varying ages and income levels.
Statistical Information
Confidence Interval
95% CI
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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