Healthy Food Policies Documented in University Food Service Contracts
Abstract
:1. Introduction
2. Materials and Methods
2.1. Setting and Sample
2.2. Variable Measurement
2.3. Project Design and Data Collection
2.4. Data Analysis
3. Results
Feedback from Universities
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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University Food Service Contractor Setting Type | Number of NC Public University Contracts N = 14 |
---|---|
Cafeterias/cafes | 14 |
Catered events | 14 |
Concession stands, snack bars, and carts | 11 |
Vending machines | 7 |
Hospital patient meals | 2 |
NC Public Universities with Food Service Contracts N = 14 | Year Contract Originated | Number of Policies Present in Food Service Contracts |
---|---|---|
University 1 | 1998 | 0 |
University 2 | 1999 | 0 |
University 3 | 2001 | 8 |
University 4 | 2006 | 7 |
University 5 | 2006 | 0 |
University 6 | 2007 | 8 |
University 7 | 2008 | 3 |
University 8 | 2009 | 9 |
University 9 | 2010 | 8 |
University 10 | 2012 | 1 |
University 11 | 2013 | 8 |
University 12 | 2014 | 4 |
University 13 | 2014 | 0 |
University 14 | 2015 | 0 |
Category | North Carolina Food Service Policy Guidelines | Number of Policies Present in University Food Service Contracts N = 14 |
---|---|---|
Beverages |
| 0 |
| 6 | |
| 4 | |
| 0 | |
Packaged Snacks |
| 0 |
| 0 | |
| 0 | |
| 0 | |
| 0 | |
| 0 | |
| 0 | |
Prepared Foods |
| 6 |
| 2 | |
| 5 | |
| 0 | |
| 5 | |
| 6 | |
| 8 | |
| 0 | |
| 0 | |
| 0 | |
| 0 | |
| 0 | |
| 0 | |
| 7 | |
| 0 | |
| 2 | |
Other |
| 0 |
| 0 | |
| 2 | |
| 0 | |
| 0 | |
| 1 | |
| 0 | |
| 2 |
Category | North Carolina Food Service Policy Guidelines * | Policies Identified in University Contracts n = 7 | Non-Contractual Practices Reported by University Representatives ** n = 7 | Total Policies and Non-Contractual Practices for Sub-Sample n = 7 |
---|---|---|---|---|
Beverages |
| 0 | 3 | 3 |
| 3 | 3 | 6 | |
| 2 | 2 | 4 | |
Packaged Snacks |
| 0 | 2 | 2 |
Prepared Foods |
| 3 | 3 | 6 |
| 1 | 4 | 5 | |
| 3 | 3 | 6 | |
| 0 | 2 | 2 | |
| 3 | 3 | 6 | |
| 3 | 3 | 6 | |
| 3 | 2 | 5 | |
| 0 | 5 | 5 | |
| 3 | 2 | 5 | |
| 0 | 1 | 1 | |
Other |
| 0 | 2 | 2 |
| 0 | 1 | 1 | |
| 1 | 1 | 2 | |
| 0 | 1 | 1 | |
| 0 | 1 | 1 | |
| 0 | 4 | 4 | |
| 0 | 1 | 1 | |
| 0 | 1 | 1 |
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Share and Cite
Fandetti, S.M.; Dahl, A.A.; Webster, C.; Bably, M.B.; Coffman, M.J.; Racine, E.F. Healthy Food Policies Documented in University Food Service Contracts. Int. J. Environ. Res. Public Health 2023, 20, 6617. https://doi.org/10.3390/ijerph20166617
Fandetti SM, Dahl AA, Webster C, Bably MB, Coffman MJ, Racine EF. Healthy Food Policies Documented in University Food Service Contracts. International Journal of Environmental Research and Public Health. 2023; 20(16):6617. https://doi.org/10.3390/ijerph20166617
Chicago/Turabian StyleFandetti, Stacy M., Alicia Anne Dahl, Caitlan Webster, Morium Barakat Bably, Maren J. Coffman, and Elizabeth F. Racine. 2023. "Healthy Food Policies Documented in University Food Service Contracts" International Journal of Environmental Research and Public Health 20, no. 16: 6617. https://doi.org/10.3390/ijerph20166617