Many colleges are removing trays from their dining facilities in hope of reducing waste. How does not having a tray impact food choice?

A field study was conducted in a university cafeteria (n 417) on two evenings with identical menus, one with tray service and one without.

A dining hall of a large north-eastern university, USA.

Undergraduate students.

Trayless dining decreased the percentage of diners (average age 19·1 years) who took salad by 65·2 % but did not decrease the percentage who took dessert, leading to a markedly higher ratio of dessert to salad.

Cafeterias going trayless should consider complementary policies to encourage balanced diets.

To assess the nutrient profile of yoghurts and dairy desserts.

Nutrition information panels and product labels on yoghurts and dairy desserts offered for sale were surveyed in 2005 and 2008 and nutrients analysed by two nutrient profiling systems.

A large supermarket in metropolitan Melbourne, Australia.

In total, 248 and 140 dairy snacks (yoghurt, fromage frais or dairy desserts) were surveyed in 2005 and 2008, respectively. Over this time, median packet size rose significantly (P ≤ 0·001). In yoghurts, median energy and total fat content also increased while protein decreased (all P < 0·05). The proportion of ‘full-fat’ products rose from 36 % to 46 %. Because of the addition of sugar, most ‘reduced-fat’ yoghurts had energy content similar to many ‘full-fat’ yoghurts. Overall, the proportion of yoghurts and dairy desserts that were ‘less healthy’ (i.e. displaying one or more ‘red traffic lights’ for high fat, saturated fat, salt and sugar content) rose from 12 % in 2005 to 23 % in 2008. Only 1–2 % could be deemed ‘healthy’ by the most stringent criterion (displaying four ‘green traffic lights’), while 21 % (2005) or 28 % (2008) were ‘healthy’ by a nutrient profiling system that included a score for protein. Sucrose, the most common sweetener, was found in levels up to 29 g/100 g. Claims on packaging mainly related to Ca, fat or protein content. Few labels referred to sugar content.

The deterioration in nutrient quality of yoghurts needs to be redressed.