Food offerings in food and beverage vending machines at a private university
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Data
2025
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Edições Universitárias Lusófonas
Resumo
A entrada no ensino superior é um período transicional importante, caracterizado pela aquisição de maior independência nas escolhas alimentares. O objetivo deste estudo é caracterizar a oferta de alimentos e bebidas nas MVAAB de uma instituição privada de ensino superior. Para tal, foi desenvolvida e aplicada uma ferramenta de avaliação às MVAAB presentes na universidade, sendo a recolha de dados efetuada durante o mês de janeiro de 2023. A categorização dos alimentos e bebidas (permitidos/proibidos) seguiu as normas do Despacho n.º 8127/2021. Nas 16 máquinas avaliadas (6 de alimentos e bebidas e 10 de bebidas quentes), os géneros alimentícios encontrados com maior frequência foram os chocolates (30,1%), as águas sem gás (14,0%) e as bolachas de chocolate (18,6%). Nos equipamentos avaliados, 49% dos géneros alimentícios presentes foram classificados como proibidos (variando entre 42,9% na Biblioteca e 50,3% na Sala PC). A quantidade média de açúcar padrão das máquinas de bebidas quentes foi superior a 5 g, ultrapassando o valor máximo definido pela legislação. Esses resultados destacam a necessidade de reformular a oferta alimentar nas MVAAB da universidade privada em estudo, com o objetivo de melhorar a qualidade nutricional dos géneros alimentícios disponibilizados e promover hábitos alimentares mais saudáveis.
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.º8127/2021. 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.
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.º8127/2021. 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.
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Publisher Copyright: © 2025 ALIES. All rights reserved.
Palavras-chave
HIGHER EDUCATION, UNIVERSITIES, FEEDING, FOODS, CASE STUDIES, ENSINO SUPERIOR, UNIVERSIDADES, ALIMENTAÇÃO, ALIMENTOS, ESTUDO DE CASO
Citação
Gomes, P, Gil, R & Oliveira, L 2025, 'Food offerings in food and beverage vending machines at a private university', Biomedical and Biopharmaceutical Research, vol. 22, no. 1, pp. 119-129. https://doi.org/10.19277/bbr.22.1.353