The Healthfulness of Entrées and Students’ Purchases in a University Campus Dining Environment

The Healthfulness of Entrées and Students’ Purchases in a University Campus Dining Environment

The purpose of this study is to determine the availability of “more healthful” (MH) versus “less healthful” (LH) entrée items in the campus dining and if students’ purchases are reflective of what is offered. This is an observational study in which purchases of the available entrée items in the camp...

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Bibliographic Details
Main Authors: Krista Leischner, Lacey Arneson McCormack, Brian C. Britt, Greg Heiberger, Kendra Kattelmann
Format: Article
Language:English
Published: MDPI AG 2018-03-01
Series:Healthcare
Subjects:
campus dining
food purchases
food environment
university dining environment
more healthful
less healthful
Online Access:http://www.mdpi.com/2227-9032/6/2/28

Internet

http://www.mdpi.com/2227-9032/6/2/28

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