Ambiente alimentar no entorno de instituições de ensino superior em uma metrópole brasileira

Abstract

INTRODUCTION: The organizational food environment, including the university environment, is recognized as a strategic space, since the food available in this environment can influence the choices of individuals, with a potential impact on food consumption. Due to the mutual relationship of influence existing between the university food environment and its surroundings, Higher Education Institutions (HEIs) can be environments that act as barriers or facilitators for healthy food choices, depending on aspects such as access, availability and type of food trade. OBJECTIVE: To characterize the food environment around higher education institutions in a Brazilian metropolis. METHODS: This is an ecological study carried out in the city of Belo Horizonte, Minas Gerais. The unit of analysis used was the 500-meter buffer network, drawn around the HEIs. The inclusion criterion for HEIs was the offer of undergraduate courses in face-to-face mode. The categories of establishments selling food for immediate consumption were included in the study. Aspects such as density and proximity between HEIs and establishments were evaluated according to the administrative category (public or private) and per capita income of the census tract (in tertiles), in addition to the presence of food swamps. The Mann-Whitney statistical test was used to assess the difference between the medians of establishments and distances by administrative category and per capita income of the census sector. RESULTS: The study evaluated 81 HEIs, 83.9% public and 16.05% private. In 98.76% of the buffers there was at least one establishment for immediate consumption, with cafeterias, restaurants and bars being the most available categories and closest to the HEIs. The density of establishments was statistically higher (p=0.0104) around private HEIs and around HEIs located in higher income areas (p=0.0015). The increase in the sector's income was accompanied by an increase in the median for all categories of evaluated establishments. However, the difference was significant only for bars (p-value=0.0384), snack bars (p-value=0.0305), bakeries (p-value=0.0137) and restaurants (p<0.001). It was found that 95.06% of the HEIs were located in areas classified as food swamps. CONCLUSION: It was found that HEIs are exposed to neighborhoods with an unhealthy food environment, especially private HEIs or those located in areas with higher income. This fact may predispose university students to unhealthy food choices. It emphasizes the importance of the debate for the construction of policies and programs directed to the food environment of HEIs and their surroundings.