University restaurants promote the health and well-being of students and the broader university community by providing balanced, affordable meals that enhance food and nutritional security. This scoping review aimed to map and systematize the methods used for menu evaluations in university restaurants, focusing on quantitative, qualitative, and mixed approaches. From 3118 database records and 64 gray literature sources, 70 studies met the inclusion criteria: 46% used qualitative methods, 33% quantitative, and 21% mixed. This review emphasizes the need for standardized, innovative frameworks integrating nutritional adequacy, user satisfaction, and sustainability. These advancements enhance research and operations in university restaurant management, supporting sustainability and public health.
Guimarães et al. (Wed,) studied this question.