| 摘要: |
| “O2O外卖”作为信息时代的新兴产
物正在极大地改变着我国居民的餐饮方式
乃至生活习惯；其中，大学生是其重要受众。
本文以南京市为例，选取位于城市不同区位
的10所高校（校区），基于传统问卷数据和
网络大数据，探究了O2O背景下高校餐饮环
境、大学生餐饮行为与个体超重的关系。研
究发现，高校周边的实体和虚拟餐饮环境具
有耦合性，但后者不健康食物的比例更高。
各类餐饮行为中，食堂就餐倾向主要受客观
建成环境的影响，而选择校外餐厅和外卖则
受可达性等客观因素与餐饮环境主观评价
的共同影响。改善实体餐饮环境能够降低大
学生选择外卖的倾向。研究在控制个体属性
与偏好的前提下未发现食用外卖与超重存在
统计相关性，但对点外卖人群而言，健康食
物的获取频率与个体BMI具有显著的负相关
关系。 |
| 关键词: O2O外卖 餐饮环境 大学生 餐饮行为 BMI |
| DOI：10.13791/j.cnki.hsfwest.20210410 |
| 分类号: |
| 基金项目:国家自然科学基金资助项目（51678288） |
|
| Research on the Relationship Between College Food Environment, College Students’Catering Behavior and Individual BMI Under the Background of O2O |
|
WANG Peilu,HE Zhongyu
|
| Abstract: |
| With the change in the concept of social health, the impact of the built environment on
health has become a hot issue in the research of urban and rural planning in recent years. At present,
most of the existing researches on healthy cities in our country explore the direct relationship
between the built environment and health or physical activity, or the path that affects health by
affecting physical activity. However, the existing research generally ignores the indirect effects
of urban food environment on residents’ health by affecting residents’ catering behaviors. For
example, many foreign studies have confirmed that obesity is closely related to whether residents
can obtain affordable, balanced and diverse health foods.
The traditional physical food environment can be measured by the accessibility,
availability and affordability of various foods within a certain space. The first two elements
are closely related to the built environment. In recent years, the rise of O2O food delivery is
changing the way Chinese residents eat and drink and even their living habits. At the same
time, it has also brought about some health controversies. Given that it plays an increasingly
important role in residents’ daily dining behavior, it is necessary to expand the connotation
of the built environment-based food environment study in our country, and to join the virtual
online food environment research.
“O2O takeaway”， as a new product in the information age is greatly changing the dining
style and even living habits of Chinese residents; among them, college students are its important
audience. This article takes Nanjing City as an example, selects 10 universities (campus)
located in different locations in the city, combines big data and traditional questionnaire data,
uses spatial and statistical analysis methods, and establishes a variety of analysis models step
by step to explore the relationship between university’s food environment, college students’
dining behavior and individual overweight.
The research finds that the physical food environment and the virtual food environment
are coupled. At the same time, the effects of the two on the catering behavior are similar and
different. The main conclusions of this study are as follows. 1)Different food environments
have different influence mechanisms on individual dining behaviors and tendencies. In the
physical dining environment, the canteen, as a basic way of dining, is mainly affected by the elements of the objective dining environment, and its willingness to choose meals is mainly affected by accessibility, while the off-campus
restaurants, as a more flexible and personalized way of dining, are influenced by multiple effects of subjective and objective food environment
factors. 2)The frequency of O2O takeaways is an important indicator to measure individual preference and dependence on food delivery.
Research shows that the frequency of individual ordering of O2O takeaways is related to personal attributes (age, number of years in school,
living expenses level), to personal dietary preferences, and positively related to respondents’ taste, health awareness and accessibility of food
delivery, but is irrelevant to the perception of takeaway prices. In addition, O2O takeaways, canteens, and restaurants around the school are
the three main dining options in competition. Improving the physical food environment can reduce the frequency of college students ordering
takeaways. 3)Respondents’ BMI, whether they are overweight, and their weight changes have not been found to be related to the frequency or
tendency of ordering takeaways. Therefore, this study cannot prove that there is a correlation between the behavior or tendency of ordering and
obesity of college students. 4)For people with take-out behavior, the higher the frequency of individual ordering of healthy takeaways, the lower
the BMI value of the sample; the higher the accessibility of the canteen, the lower the individual BMI value. In addition, the BMI value is also
affected by other individual attributes (such as individual socioeconomic indicators, individual physical activity preferences, individual diet
preferences, etc.) in addition to the food environment. Therefore, these factors should not be ignored in the research and the independent impact
of the dining environment on health should be studied. .
This study still has the following shortcomings. Firstly, since the research object is college students, retail food environments such as
supermarkets are not considered, which may have a certain impact on the results. Secondly, the individual health indicators selected in this article
are self-reported by the interviewed individuals, and thus the accuracy of the data is limited. Finally, the research method used in this article
mainly explores the correlation between the independent variable and the dependent variable, and does not investigate the specific influence path.
These issues need to be further explored in future research.
In response to the above conclusions, this article puts forward the following suggestions. 1)Walkability is the most important factor affecting
people’s dining behavior in the physical food environment. The planning of the life circle should be based on the characteristics of the community
to promote the layout of various healthy dining facilities. For example, for colleges and universities, the walking distance of the canteen should
be optimized as much as possible, and the walkability of the campus environment should be improved through landscape design and slow-moving
system planning, which will help reduce students’ dependence on off-campus restaurants and takeaways. 2)Takeaways, an emerging catering
model, has greatly improved the availability of various types of food, and will account for a larger proportion of residents’ catering consumption
in the future. Therefore, in the management of the urban catering environment under the concept of a healthy city, it is necessary to make an
overall consideration on the planning of the virtual network food environment and physical catering facilities. |
| Key words: O2O Take-Out Food Environment College Student Catering Behavior BMI |
