Campus Food Environment Is Associated with Metabolic Health in an Historically Black University
This study was conducted to assess the food environment (FE) within a historically Black university (HBU) and to examine the association between campus FE factors and metabolic health markers. Cross-sectional study and geographic information system (GIS) mapping. Online survey among students of an HBU in Texas and GIS mapping of FE within 10 miles of the campus. College students (n=390) 18-21 years of age, predominantly women (72.8%). Most of the participants obtained their fresh fruits and vegetables (FV) off campus from farmers’ markets (2.8%), grocery shops within the county (7.3%), and grocery shops outside the county (43%). A majority (57.0%) of the participants carried out physical exercises less than 5 d/wk. Over 70% were unaware of the food pantry or meal share program, only 7.2% and 13.7%, respectively, used these campus resources. Food pantry awareness had significant associations with high blood pressure (P=.047) and high cholesterol (P=.048). Prediabetes was associated with quality of fresh FV (P=.017), the availability of a large selection of FV (P=.002), affordability of fresh FV (P=.008), and physical activity (P=.041). The campus FE variables explored significantly predicted prediabetes; participants who disagreed with the affordability of FV were more likely to have prediabetes (P=.044; odds ratio = 3.269; 95% confidence interval, [1.030, 10.375]). Associations between campus FE factors and metabolic health indicators among this HBU population highlight the significance of interventions aimed at improving diet quality and increasing access to nutritious foods on campus.Objective
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Conclusions
Food and physical activity places within 10 miles of the campus
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