Availability and properties of commercially produced food products offered in European public universities: A North–South comparison

• Published in: Journal of food science Vol. 89; no. 4; pp. 2494 - 2511
• Main Authors: Martinez‐Perez, Naiara, Torheim, Liv Elin, Arroyo‐Izaga, Marta
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.04.2024
• Subjects: Availability; Colleges & universities; Food; food environment; Food industry; Food processing; food processing level; Food products; Food quality; Food safety; nutrient profiling model; Nutrients; Nutrition; Nutritive value; Observational studies; Policies; Processed foods; Profiling; public health; Public policy; university food; United Kingdom > UK; food environment; university food; food processing level; nutrient profiling model; public health

To date, there are no studies that have compared university food environments (FEs) with different sociocultural contexts. Therefore, we analyzed differences in the availability and properties of commercially produced foods, in a northern and a southern European university (located in Norway and Spa...