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APHA Scientific Session and Event Listing

Cynthia Chatterton, BS¹, William C. Andress, DrPH, MPH, CHES², Bulent Ozkan, MA³, and Stafford Rorke, DPhil, FACSM². (1) Division of Endocrinology and Metabolism, Henry Ford Health System, 3031 W. Grand Blvd., Detroit, MI 48202, (2) School of Health Sciences, Oakland University, Hannah Hall, Rochester, MI 48309, 248-370-4313, andress@oakland.edu, (3) Computing & Information Technology, Wayne State University, 244 Purdy Library, Detroit, MI 48202

In 2003, a Center for Science in the Public Interest (CPSI) survey indicated that “sugary and fatty options lurk at school snack vending machines.” Researchers verified the existence of this problem on a southeast Michigan university campus. Analysis of results of a visual survey of 107 strategically placed vending machines indicated that the greatest percentage of choices fell into the “worst” category as defined by the CSPI survey. A random cross section of students, faculty, and staff (n=275) was then surveyed regarding snack preferences and utilization of the on-campus vending machines. Almost 2/3 of participants (n=179) indicated there were not enough healthy options available via the vending machine outlets and that should healthier choices be available they would be more likely to utilize the vending machines (n=168). Chi square cross tabulation of variables determined that utilization of vending machines was inversely related to valuing healthy eating habits (p=<.05). Conversely, though statistical significance was not demonstrated, it is disturbing that taste was the primary determining factor when selecting a snack; while nutritional content ranked least in importance. For comparative and concurrent validity purposes the survey was administered at a comparable campus (n=178). Similar outcomes suggest a universal need for academic institutions to offer a vending machine environment that both encourages and enables healthier snack-food selections. Suggestions will be given on how to effectively implement such environmental change.

Learning Objectives: At the conclusion of the session, the participant in this session will be able to

• Discuss the challenges facing college students when snack vending machine options are limited to unhealthy choices.
• List the primary factors that govern college students vending machine choices.
• Identify three steps that college campuses can take to provide healthier food choices for their students.

Keywords: College Students, Nutrition

Presenting author's disclosure statement:

Any relevant financial relationships? No

Handout (.ppt format, 1001.0 kb)