Campus food environment and students’ purchasing behaviours: nutritional quality, processing, and perceptions

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Abstract
Introduction: The university food environment may influence students’ dietary habits and long-term health outcomes. In this study, we assessed the food environment at King Abdulaziz University in Jeddah, Saudi Arabia, by examining the nutritional profiles and processing levels of campus food products, as well as student perceptions of available food options. Methods: A cross-sectional analysis evaluated all food and beverage products available on campus using the Pan American Health Organization and United Kingdom nutrient profiling models and classified them by processing level using the NOVA system. Additionally, an online survey of 368 participants explored food purchasing patterns, preferences, and perceptions. Results: According to the nutrient profiling models, 72% of campus products were classified as unhealthy, and 81% were classified as ultra-processed. Most students (71%) reported regularly purchasing food and beverages on campus. Female students showed higher engagement in food purchasing and consumption than male students. The main determinants of food choice were value for money (74%) and taste (72%), followed by cost, availability, and nutritional value. Students primarily recommended healthier, more affordable, and freshly prepared options, as well as greater variety, improved seating, and better maintenance of food areas. Discussion: The findings indicate that the campus food environment influences students’ eating behaviours, underscoring the need for policies that promote healthier, more accessible, and higher-quality food options.

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