This theoretical framework will encompass an academic evaluation of the literature pertaining to the business opportunity: Venture Finance Assignment, TUD, Ireland

This theoretical framework will encompass an academic evaluation of the literature pertaining to the business opportunity to provide nutritious food for university students, according to the relevant scholars and specialists. Broadly, the content will seek to explore the food choices that are currently available amongst university students, the dietary habits of university students, and business opportunities in selling nutritious foods on university campuses and within the wider food market.

This will be achieved through the examination of published academic literature and industry literature, alongside consideration of the methodologies underlying such assessment. Further to this, relevant analysis of the literature will be justified by outlining its desideratum for achieving the aims and objectives of this research proposal.

A quantitative study conducted which comprised of 13 snack bars and six restaurants therein, evaluated the nutritional quality of food sold at a university’s foodservice facilities within a Brazilian university. This food-based analysis of the nutritional quality of food products available on campus concluded that the overall options for healthy food choices and adequate nutritional quality were predominantly limited by high prices and by the availability of products.

It is evident from previous studies that university students’ dietary habits are mainly characterized by the substantial consumption of cakes, chips, fast food, sugar-sweetened beverages along with a limited intake of vegetables and fruit. These findings concur with this research proposal by understanding the significant appeal of unhealthy food options to university students.

In a survey study consisting of 400 students in a public university, statistical analysis revealed that food quality greatly influences student academic performance which compels universities and school authorities to consider the provision of nutritious food on campus. Students who are pressurised to attain high academic achievements consume foods containing low energy, fat, and calcium content which if continuously consumed leads to a negative impact on their academic performance and general health.

This information can be applied to my proposed research by understanding the emphasis placed on nutritional food intake and understanding student food choices and the subsequent academic consequences of a poor diet.

The time spent at university is recognized as a crucial phase for disease prevention and student health promotion. University policy to improve students’ diets should incorporate efforts encouraging student engagement in food preparation and cooking, and increased availability of low-cost healthier food alternatives.

Business opportunities for the implementation of profitable healthy food strategies can be created through the access and availability of nutritious foods for students. This study relates to Muniady et al, whose university study stipulates that students must budget carefully for nutritious food. These studies support my conceptual framework wherein a potential business opportunity may be developed.

Unhealthy dietary habits are apparent amongst university students and there is a vital requirement for health educational promotion within universities. Similarly, Glaros, states that a lack of nutritious food is a pernicious issue and that deliberate effort to catalyze action within university campuses is needed.

University-based health promotion programs could be integrated within campuses to have a substantial effect on students’ lifestyles, behaviors, and knowledge. This research is paramount in the context of my research project as it highlights the health benefits that are derived from additional nutritious food choices.

Beach, et al, expounds on obesity in university students, revealing that the consumption of unhealthy foods is a substantial contributing factor correlating to obesity. These findings are significant in the context of this literature review as it provides insights into the eating habits of students, whereby unwholesome food is established as a consumed and widely available food source in universities. Irish universities could endorse the Healthy Ireland initiative developed by the Health Service Executive, to develop a strategy in providing healthier and nutritious food for students.