Food quality analysis, administrative management, and promotion of healthy eating in cafeterias

Abstract

Introduction: The sale of unhealthy foods perpetuates unhealthy eating habits and increases the risk of developing chronic degenerative diseases. Cafeterias in university educational settings offer foods of low nutritional quality, and in Mexico, there is no census of the food offered in university cafeterias. The indiscriminate sale of these products is a determinant of poor health, with repercussions that make it a public health problem. Objective: To conduct a comprehensive diagnosis of the university food environment, examining the food offered, its nutritional characteristics, the characteristics of a balanced diet, food safety, the administrative process, and the promotion of healthy eating. Materials and methods: A mixed-methods, observational, descriptive, cross-sectional study was conducted using a convenience sample. The conversion method was used, and data collection was carried out through observation, interviews, and the application of checklists developed by the researchers. Results: The food offered includes both unhealthy and healthy dishes; however, these dishes only meet 50% of the characteristics of a balanced diet. Fifty percent of cafeterias do not comply with food safety measures. There is a complete lack of strategies to promote healthy eating habits in cafeterias. Free access to drinking water. Conclusions: The food environment identified can be improved through various strategies, including cafeteria management and administration, the products and menus offered, and health promotion.

Recibido: 06/01/2026

Aprobado: 21/05/2026