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Are campus food environments healthy? A novel perspective for qualitatively evaluating the nutritional quality of food sold at foodservice facilities at a Brazilian university.

Perspect Public Health

March 2017

Associate Professor, Department of Nutrition, Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre - NUPPRE, Federal University of Santa Catarina - UFSC and Laboratory of Nutritional Epidemiology, Federal University of Sao Paulo (UNIFESP), Sao Paulo, Brazil; Visiting Professor of the Department of Health and Nutrition Sciences, Food Systems - Montclair State University (MSU), Montclair, NJ, USA; Departamento de Nutrição, Centro de Ciências da Saúde (CCS), Universidade Federal de Santa Catarina - UFSC, Trindade Campus, Florianopolis, Brasil.

Aims: The purpose of this novel study was to evaluate the food environment at a Brazilian university, encompassing 6 restaurants and 13 snack bars. The investigation uniquely analyses the food environment (barriers, facilitators, type of foods and prices). This was a food-based analysis of the nutritional quality of the products sold on campus.

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