College is the first time many students will experience living away from home and with learning how to manage college course loads, students also need to figure out how to feed themselves for the next four years. The focus of this thesis will be to assess the current food environment available at Arizona State University. The Perceived Food Environment (PFE) Model was used to evaluate the accessibility, affordability, acceptability, and adequacy of the residential dining halls, restaurants, and marketplaces.<br/><br/>The Tempe and Downtown Phoenix campuses’ food environments were used in this paper to determine what they offer and how healthy the food options are for students. Both campuses combined offer 32 possible choices for students to dine. The Tempe campus has 4 dining halls, 15 fast-casual restaurants, and 5 Provisions on Demand (P.O.D) Markets. The Downton campus has 1 dining hall, 6 fast-casual restaurants, 1 P.O.D Market, and 1 marketplace. <br/><br/>Both campuses have good accessibility to all their dining options, even though Downtown lacks many options compared to Tempe. Dining halls also have good accessibility for students who have meal plans. Affordability did vary among locations, it seemed as though many of the healthier restaurants were either too expensive or, in the case of Engrained on the Tempe campus, open for a short amount of time. The fast-casual restaurants seemed to be more affordable and appear in larger amounts than the healthier options. Marketplaces on campus lack fresh food to choose from, so they also promote the habit of poor eating choices. For acceptability, all dining options are popular on campus and accept payments in cash, card, or Maroon & Gold Dollars (M&G). <br/><br/>Overall, the food environment at ASU seems to favor more unhealthy food options. Students do not have much of a choice when needing to find food on campus because there is a lack of fresh ingredients or a kitchen to use. There are also barriers that risk promoting poor food choice that needs to be addressed to solve this problem.

Objective: The main objective of this analysis is to review existing literature and data relating to student food choice. Little research has been conducted within the United States on factors that impact these food choices, specifically a much-overlooked college meal plans many university students participate in. A broader look at how all these influences fit together is necessary to fully understand how students make food choices.
Method: A cross-sectional review of existing research about student food choice was considered and sourced from recent articles in peer-reviewed journals. Specific areas of study identified as having an impact of food choice included meal plans, nutrition and diet quality, weight management, purchasing behavior, student knowledge, eating habits and food security. Each area was evaluated based on available research and how it may coincide with meal plans to affect student food choices. Recommendations for future studies were made regarding gaps in existing research.
Conclusion: There are several factors that influence student food choices and none that stand alone. These factors must instead be considered in conjunction with one another. The implication of meal plans is largely unknown, yet students across the country at different universities participate in them every year. Further research is needed on how meal plans may create a type of food desert or food insecurity for students who live on campus and depend on the meal plan. It is possible the meal plan not only restricts student options but those students who live on campus may be especially affected due to an inability to obtain healthy food after hours or on weekends.

The focus of this research paper will be on assessing the nutritional quality of the available dining options across the Arizona State University Campus by assessing the healthfulness, cost and availability of dining options. Due to the lifestyle changes that come along with attending college, first time full-time freshmen are at an increased risk for gaining weight and developing poor lifestyle choices that will follow them into adulthood. Freshman who chose to live in an on-campus dorm are required to enroll in a meal plan giving them access to dining halls as well as on-campus convenience and fast casual restaurants.
The on-campus dining options across the Tempe and Downtown campuses were evaluated using two established measures: The Full Restaurant Evaluation Supporting a Healthy Dining Environment Audit (FRESH) & The Nutrition Environment Measures Survey (NEMS). A total of 31 on-campus dining facilities including twenty-two fast-casual restaurants, five markets and four dining halls were evaluated for this study. The results from these surveys assisted in determining if the nutritional environment provided by Arizona State supports healthy eating behaviors or if it incentives students to make poor nutritional choices.
Of the 21 restaurants evaluated using the FRESH survey, scores ranged from 33% to 63% of the total points possible. The maximum total score was awarded to Engrained on the Tempe Campus with a score of 91 and the minimum score was received by the Domino’s Pizza on the Downtown Campus with a score of 48. Of the four dining halls evaluated, the highest total score was 85 and the lowest was 79, indicating low variability amongst the dining halls. Out of the 22 restaurants evaluated using the NEMS-R, 32% fell within the lowest of the four quartiles of score distribution, 36% fell within the second lowest, 27% fell within the third quartile and a mere 4%, accounting for one restaurant (Engrained), fell within the top tier.
The loss of points amongst the restaurants and dining halls is mostly attributed to lack of fresh sides, lack of healthy entrees and barriers to healthy decision making. The restaurants that were classified as the healthiest options had limited hours of operations past 4 pm on weekdays and were not open on weekends. Additionally, the entrees at these restaurants averaged between $4-6 more expensive than those that were classified as the unhealthiest. The unhealthiest options also had the most hours of operation as they were open past 2 am every day of the week.
Overall, the campus dining environment provided by Arizona State University does not enable students to make healthy nutritional choices. In a setting where most students living on-campus do not have transportation or a full kitchen to prepare their own food in, a majority of their meals are consumed via on-campus dining options. Based on the overall assessment of healthy options, the barriers to healthy decision making, the hours of availability and the cost associated with healthier alternatives, the campus environment assists students in making poor nutritional choices.