LAUSR

OBJECTIVE To evaluate the effectiveness of including nutritional and food properties information in a university canteen in Salamanca (Spain) to promote healthy eating behaviours. DESIGN Experimental and correlational cross-sectional study. LOCATION University Dining Hall of Salamanca (Spain). PARTICIPANTS In the experiment, information was collected on the choice of 1122 menus by university students. The questionnaire was answered by 48 university students who participated in the experiment. MAIN MEASUREMENTS Mixed methodology (field experiment and online questionnaire). The independent variable was the inclusion or not of nutritional information from the menus. The questionnaire was used to evaluate the students' attitude towards this type of tool. RESULTS The experiment shows an improvement in the diet of university students with the inclusion of information elements that appeal to the healthiest choice, increasing their consumption of fruit, vegetables, legumes, fish and white meat. The students surveyed showed a high degree of receptivity to these health promotion tools. Despite this, their self-perception of dietary improvement was more optimistic than that quantified in the experiment. University students showed a very high degree of approval of other health promotion tools, especially those of an educational and informative nature. A greater concern for diet was associated with greater support for these tools. CONCLUSION There is an improvement in the diet of university students and a positive attitude towards health promotion tools, especially by those with a healthier self-perception. There is a need for new tools based on behavioural sciences in health promotion by private industry and public entities.