Year: 2025
Type: article
Abstract: The transition to higher education is an important period, characterized by the acquisition of greater independence in food choices. The aim of this study was to characterize the food and beverage offerings in the vending machines at a private higher education institution. To this end, an evaluation tool was developed and applied to the vending machines present at the university, with data collection carried out during January 2023. The categorization of food and beverages (permitted/prohibited) followed the guidelines of Despacho n.º 8127/2021. In the 16 machines evaluated (6 for food and beverages and 10 for hot drinks), the most frequently found food items were chocolates (30.1%), non-carbonated water (14.0%), and chocolate biscuits (18.6%). In the evaluated machines, 49% of the food items were classified as prohibited (ranging from 42.9% in the Library to 50.3% in the PC Room). The average standard sugar content of the hot beverage machines exceeded 5 g, surpassing the maximum value set by the legislation. These results highlight the need to reformulate the food offerings in the vending machines at the studied private university, with the aim of improving the nutritional quality of the food items provided and promoting healthier eating habits.
Authors: Patricia Gomes, Rafael Gil, Leandro Oliveira
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W4410897017