University students' meal experience at the dining hall meal experience

Main Article Content

Nurhan Unusan

Keywords

meal experience, student, dining hall, calorie content, macronutrient content, menu

Abstract

Objective: The objectives of the study were If BMI is a statistically significant predictor of detailed
nutrition facts on menu labels, and to compare and describe the level of satisfaction of the university students’
meal experience on meals, preparation, value, service and ambience both in 2016 and 2017. Material and Method: The study was carried out in a fully operational dining hall where students book, dine and pay for meals at ba foundation University in Konya, Turkey. Both in 2016 and 2017 the level of satisfaction of the University students’ meal experience was measured. In 2017, both BMI and nutrition facts measurements were included and the author and 4 other people from the same university was in charge of monthly audit on hygiene, sanitation and nutrition labelling in the dining hall between the application of questionnaires. A self-report questionnaire was developed. The questionnaire consists of two main sections; level of satisfaction on meal experience, calorie and macronutrient level information on restaurant menus. The variables were investigated using Kolmogorov-Smirnov to determine if they are normally distributed. To compare the mean of two groups, gender and years Mann-Whitney U test was used. To compare BMI classifications Kruskal-Wallis
test was preferred. Furthermore, the Chi-square test was used to compare the proportions of variables in cross
tabulation. Results: There is a statistically significant difference when cross-tabulation of macronutrients and
total calories with BMI are examined (=21,842; p=0,039<0,05). The majority of students indicated that ambiance
was the most satisfied dimension, followed by service, menu, food and food preparation. Not all students
notice the macronutrient and calorie information in dining halls. There is neither significant relationship
between BMI and meal experience dimensions nor gender and meal experience dimensions (p>0,05). Conclusions: This study determined the level of satisfaction that students have with their meal experiences in order to improve the food service provided. The methods can be transferrable to other dining settings, such as schools, hospitals and even workplaces.

Abstract 762 | PDF Downloads 373

References

1. OECD, OECD Health Statistics 2017. 2017.
2. Finkelstein, E.A., et al., Annual medical spending attributable to obesity: payer-and service-specific estimates. Health affairs, 2009. 28(5): p. w822-w831.
3. Nelson, T.F., et al., Disparities in overweight and obesity among US college students. American journal of health behavior, 2007. 31(4): p. 363-373.
4. FDA, U.S.F.a.D.A., Overview of FDA labeling requirements for restaurants, similar retail food establishments and vending machines. 2015.
5. Larson, N., et al., Young adults and eating away from home: associations with dietary intake patterns and weight status differ by choice of restaurant. Journal of the American Dietetic Association, 2011. 111(11): p. 1696-1703.
6. Fulkerson, J.A., et al., Away-from-home family dinner sources and associations with weight status, body composition, and related biomarkers of chronic disease among adolescents and their parents. Journal of the American Dietetic Association, 2011. 111(12): p. 1892-1897.
7. Todd, J.E., L. Mancino, and B.-H. Lin, The impact of food away from home on adult diet quality. 2010.
8. Cioffi, C.E., et al., A nudge in a healthy direction. The effect of nutrition labels on food purchasing behaviors in university dining facilities. Appetite, 2015. 92: p. 7-14.
9. Hammond, D., et al., The impact of nutrition labeling on menus: A naturalistic cohort study. American journal of health behavior, 2015. 39(4): p. 540-548.
10. Lillico, H., et al., The effects of calorie labels on those at high-risk of eating pathologies: a pre-post intervention study in a University cafeteria. Public health, 2015. 129(6): p. 732-739.
11. Wie, S. and K. Giebler, College students’ perceptions and behaviors toward calorie counts on menu. Journal of Foodservice Business Research, 2014. 17(1): p. 56-65.
12. Conklin, M.T., D.A. Cranage, and C.U. Lambert, College students' use of point of selection nutrition information. Topics in Clinical Nutrition, 2005. 20(2): p. 97-108.
13. Meiselman, H.L., 1 - Dimensions of the meal: a summary, in Meals in Science and Practice, H.L. Meiselman, Editor. 2009, Woodhead Publishing. p. 3-15.
14. Sundqvist, J. and U. Walter, Deriving Value from Customer Based Meal Experiences—Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal. Journal of Culinary Science & Technology, 2017. 15(2): p. 171-185.
15. Neslişah, R. and A.Y. Emine, Energy and nutrient intake and food patterns among Turkish university students. Nutrition research and practice, 2011. 5(2): p. 117-123.
16. WHO, Body mass index. www.euro.who.int/en/health-topics/disease-prevention/nutrition/a-healthy-lifestyle/body-mass-index-bmi (access date: 1.1.2019)

17. Uluöz, E., Overweightness and obesity prevalence among university students in 2015-2016 educational season. Journal of Human Sciences, 2016. 13(3): p. 5884-5900.
18. Ergün, A. and S.F. Erten, Öğrencilerde vücut kitle indeksi ve bel çevresi değerlerinin incelenmesi. Ankara Üniversitesi Tıp Fakültesi Mecmuası, 2004. 57(02).
19. Vançelik, S., S.G. Önal, and A. Güraksın, Atatürk Üniversitesi öğrencilerinde beden ağırlığı durumu ve ilişkili bazı faktörler. TAF Preventive Medicine Bulletin, 2006. 5(2): p. 72-82.
20. Avşar, P., E.E. Kazan, and G. Pınar, Üniversite öğrencilerinin beslenme alışkanlıkları ile obezite ve kronik hastalıklara ilişkin risk faktörlerinin incelenmesi. Yildirim Beyazit Üniversitesi Hemşirelik E-Dergisi, 2013. 1(1).
21. Soyuer, F., D. Ünalan, and F. Elmalı, Normal ağırlıklı ve obez üniversite öğrencilerinde fiziksel aktivite. Uluslararası İnsan Bilimleri Dergisi, 2010. 2: p. 862-72.
22. Duyff, R.L., American dietetic association complete food and nutrition guide. 2012: Houghton Mifflin Harcourt.
23. Liang, X. and S. Zhang, Investigation of customer satisfaction in student food service: An example of student cafeteria in NHH. International Journal of Quality and Service Sciences, 2009. 1(1): p. 113-124.
24. Sulek, J.M. and R.L. Hensley, The relative importance of food, atmosphere, and fairness of wait: The case of a full-service restaurant. Cornell Hotel and Restaurant Administration Quarterly, 2004. 45(3): p. 235-247.
25. Aigbedo, H. and R. Parameswaran, Importance-performance analysis for improving quality of campus food service. International Journal of Quality & Reliability Management, 2004. 21(8): p. 876-896.
26. Heung, V.C. and T. Gu, Influence of restaurant atmospherics on patron satisfaction and behavioral intentions. International Journal of Hospitality Management, 2012. 31(4): p. 1167-1177.