Campus-Based Snack Food Vending Consumption |
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Affiliation: | 1. School of Public Health, University of Texas, Houston, TX;2. Department of Health Behavior and Health Promotion, College of Public Health, Ohio State University, Columbus, OH |
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Abstract: | ObjectiveTo evaluate the purchases of university vending machine clientele and to understand what consumers purchase, purchase motivations, and purchase frequency after implementation of a vending policy designed to promote access to healthier snack options.MethodsCross-sectional data collection from consumers at 8 campus vending machines purposefully selected from a list of highest-grossing machines. Vending machines were stocked with 28.5% green (choose most often), 43% yellow (occasionally), and 28.5% red (least often) food items.ResultsConsumers were predominately students (86%) and persons aged 18–24 years (71%). Red vending choices were overwhelmingly selected over healthier vending options (59%). Vended snack food selections were most influenced by hunger (42%) and convenience (41%). Most consumers (51%) frequented vending machines at least 1 time per week.Conclusions and ImplicationsDespite decreased access to less healthful red snack food choices, consumers chose these snacks more frequently than healthier options in campus vending machines. |
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Keywords: | nutrition food policy snacking food choices vending machines |
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