Vegetable Consumption and Factors Associated with Increased Intake among College Students: A Scoping Review of the Last 10 Years
Vanessa Mello Rodrigues,
Jeffery Bray,
Ana Carolina Fernandes,
Greyce Luci Bernardo,
Heather Hartwell,
Suellen Secchi Martinelli,
Paula Lazzarin Uggioni,
Suzi Barletto Cavalli,
Rossana Pacheco da Costa Proença
Affiliations
Vanessa Mello Rodrigues
Nutrition in Foodservice Research Centre (NUPPRE—Núcleo de Pesquisa de Nutrição em Produção de Refeições), Nutrition Postgraduate Programme (PPGN—Programa de Pós-graduação em Nutrição), Nutrition Department (Departamento de Nutrição), Campus Universitário João Davi Ferreira Lima, Federal University of Santa Catarina (UFSC—Universidade Federal de Santa Catarina), Florianópolis 88040-900, Brazil
Jeffery Bray
The Foodservice and Applied Nutrition Research Group, Faculty of Management, Talbot Campus, Bournemouth University, Poole BH12 5BB, UK
Ana Carolina Fernandes
Nutrition in Foodservice Research Centre (NUPPRE—Núcleo de Pesquisa de Nutrição em Produção de Refeições), Nutrition Postgraduate Programme (PPGN—Programa de Pós-graduação em Nutrição), Nutrition Department (Departamento de Nutrição), Campus Universitário João Davi Ferreira Lima, Federal University of Santa Catarina (UFSC—Universidade Federal de Santa Catarina), Florianópolis 88040-900, Brazil
Greyce Luci Bernardo
Nutrition in Foodservice Research Centre (NUPPRE—Núcleo de Pesquisa de Nutrição em Produção de Refeições), Nutrition Postgraduate Programme (PPGN—Programa de Pós-graduação em Nutrição), Nutrition Department (Departamento de Nutrição), Campus Universitário João Davi Ferreira Lima, Federal University of Santa Catarina (UFSC—Universidade Federal de Santa Catarina), Florianópolis 88040-900, Brazil
Heather Hartwell
The Foodservice and Applied Nutrition Research Group, Faculty of Management, Talbot Campus, Bournemouth University, Poole BH12 5BB, UK
Suellen Secchi Martinelli
Nutrition in Foodservice Research Centre (NUPPRE—Núcleo de Pesquisa de Nutrição em Produção de Refeições), Nutrition Postgraduate Programme (PPGN—Programa de Pós-graduação em Nutrição), Nutrition Department (Departamento de Nutrição), Campus Universitário João Davi Ferreira Lima, Federal University of Santa Catarina (UFSC—Universidade Federal de Santa Catarina), Florianópolis 88040-900, Brazil
Paula Lazzarin Uggioni
Nutrition in Foodservice Research Centre (NUPPRE—Núcleo de Pesquisa de Nutrição em Produção de Refeições), Nutrition Postgraduate Programme (PPGN—Programa de Pós-graduação em Nutrição), Nutrition Department (Departamento de Nutrição), Campus Universitário João Davi Ferreira Lima, Federal University of Santa Catarina (UFSC—Universidade Federal de Santa Catarina), Florianópolis 88040-900, Brazil
Suzi Barletto Cavalli
Nutrition in Foodservice Research Centre (NUPPRE—Núcleo de Pesquisa de Nutrição em Produção de Refeições), Nutrition Postgraduate Programme (PPGN—Programa de Pós-graduação em Nutrição), Nutrition Department (Departamento de Nutrição), Campus Universitário João Davi Ferreira Lima, Federal University of Santa Catarina (UFSC—Universidade Federal de Santa Catarina), Florianópolis 88040-900, Brazil
Rossana Pacheco da Costa Proença
Nutrition in Foodservice Research Centre (NUPPRE—Núcleo de Pesquisa de Nutrição em Produção de Refeições), Nutrition Postgraduate Programme (PPGN—Programa de Pós-graduação em Nutrição), Nutrition Department (Departamento de Nutrição), Campus Universitário João Davi Ferreira Lima, Federal University of Santa Catarina (UFSC—Universidade Federal de Santa Catarina), Florianópolis 88040-900, Brazil
Vegetable consumption is a predictor for improved health outcomes, such as reduced obesity and likelihood of food-related noncommunicable diseases. Young adults are a key population, being in a transitional stage-of-life: Habits gained here are taken through the lifespan. This review establishes insight into the consumption of vegetables among young adults during their college/university years, and factors associated with increased consumption. Seventy-one papers were extracted, published between January 2009 and October 2018. Search terms related to consumption; vegetables; and college/university setting and sample. A diverse range of definitions, guidelines, and study approaches were observed. Findings identify that the majority of students do not consume World Health Organization recommendations. Being female was the most frequent predictor of higher intake of vegetables, and no consumption patterns were identified by countries. Living at family home; body mass index; happiness and stress level; perceived importance of healthy eating; socioeconomic level; breakfast consumption; stage of study; openness to new experiences; sleep pattern; nutrition knowledge; activity level; alcohol usage; and energy intake were identified as influential factors. Public policies and new strategies to encourage vegetable consumption among college students are indispensable, especially targeting subgroups with even lower intakes, such as males and those living outside family home.
