Changes in Availability and Affordability on the University Food Environment: The Potential Influence of the COVID-19 Pandemic

Patrícia Maria Périco Perez, Maria Eduarda Ribeiro José, Isabella Fideles da Silva, Ana Cláudia Mazzonetto and Daniela Silva Canella ()
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Patrícia Maria Périco Perez: Institute of Nutrition, Rio de Janeiro State University (UERJ), R. São Francisco Xavier, 524-Maracanã, Rio de Janeiro 20550-013, RJ, Brazil
Maria Eduarda Ribeiro José: Institute of Nutrition, Rio de Janeiro State University (UERJ), R. São Francisco Xavier, 524-Maracanã, Rio de Janeiro 20550-013, RJ, Brazil
Isabella Fideles da Silva: Institute of Nutrition, Rio de Janeiro State University (UERJ), R. São Francisco Xavier, 524-Maracanã, Rio de Janeiro 20550-013, RJ, Brazil
Ana Cláudia Mazzonetto: Institute of Nutrition, Rio de Janeiro State University (UERJ), R. São Francisco Xavier, 524-Maracanã, Rio de Janeiro 20550-013, RJ, Brazil
Daniela Silva Canella: Institute of Nutrition, Rio de Janeiro State University (UERJ), R. São Francisco Xavier, 524-Maracanã, Rio de Janeiro 20550-013, RJ, Brazil

IJERPH, 2024, vol. 21, issue 12, 1-10

Abstract: Background: The COVID-19 pandemic has had an impact on the eating habits of the general population, among other reasons, because it has affected access to commercial establishments since some of them closed. This study aimed to describe potential changes that occurred between 2019 and 2022 in the availability and affordability of food and beverages in the food environment of a Brazilian public university. Methods: Cross-sectional and descriptive study conducted at a public university located in Rio de Janeiro, Brazil. Audits were carried out in all establishments selling food and beverages at the university’s main campus in 2019 and 2022. Descriptive analysis with frequencies and means was carried out and the 95% confidence intervals were compared. Results: Over the period, there was a decrease in the on-campus number of establishments, dropping from 20 to 14, and ultra-processed foods became more prevalent. In general, the decrease in the number of establishments led to a reduction in the supply of fresh or minimally processed foods and beverages, and higher average prices were noted. Conclusions: The pandemic seems to have deteriorated the availability and the prices of healthy food in the university food environment, making healthy choices harder for students and the university community.

Keywords: organizational food environment; campus; middle-income countries; food and nutrition security (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2024
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