Availability and consumption of hyper-palatable foods in an all-you-can-eat cafeteria among college freshmen
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View abstract on PubMed
Summary
This summary is machine-generated.College cafeterias offer many hyper-palatable foods (HPF), contributing to student overeating. Students consumed meals where most items were HPF, potentially impacting weight gain.
Area Of Science
- Nutrition Science
- Public Health
- Behavioral Science
Background
- College campuses present unique dietary environments that can influence student energy intake and weight.
- All-you-can-eat cafeterias may increase exposure to hyper-palatable foods (HPF), potentially leading to overeating.
Purpose Of The Study
- To assess the availability of HPF in a university's all-you-can-eat cafeteria.
- To investigate the consumption patterns of HPF among undergraduate students during cafeteria meals.
Main Methods
- Menu data from 25 meals at a Midwestern university cafeteria were analyzed.
- Hyper-palatable foods (HPF) were identified using a standardized definition based on nutrient thresholds.
- Undergraduates (N=225) self-reported consumed items from cafeteria meals.
Main Results
- An average of 40% of food items offered per meal were classified as HPF.
- 68% of available items had elevated fat and sodium content.
- Students consumed meals where 64% of items were HPF, with 51% having elevated fat and sodium.
Conclusions
- College students face regular exposure to HPF in all-you-can-eat cafeteria settings.
- Student meals in these cafeterias are often predominantly composed of HPF, suggesting a significant dietary influence.
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