Dissertations / Theses: 'College of Food'

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Burbidge, Linda Diane. "An examination of college freshmen’s food choices." Diss., Kansas State University, 2010. http://hdl.handle.net/2097/6757.

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Doctor of Philosophy
Department of Agricultural Economics
Hikaru H. Peterson
The prevalence of obesity and overweight has heightened over the last 40 years. Over two thirds of the US adult population is overweight or obese. Further, 18% of adolescents, ages 12 to 19, are obese, which is an increase of over 13% since the late 1970’s. Food environment and peer influence have been emerging areas of study and are thought to be catalysts to unhealthy eating choices. College students present a unique opportunity to look at the impact of a changing food environment, including changes in peer groups. This study is concerned with how students’ peers impact their food consumption and ultimately weight. College freshmen were recruited during their first month on campus at Kansas State University. The students participated in a year-long, three-part study to track their eating habits, weight and height. The students’ parents were also asked to participate by filling out a survey on eating habits. The students also asked one friend they ate with at least once a week to fill out a food record with them. The collected information was transformed into daily average calories for each of six food groups and for macronutrients. A peer ratio was created from the parents and friends calorie intakes to determine the similarity in consumption by each food group or macronutrient. A system of equations was specified and estimated for both food groups and macronutrients. For the food group model, beverages were the only food group with a statistically significant peer ratio term. The coefficient on the ratio was positive, indicating that students would consume more calories from beverages, as their college friends consumed more calories from beverages relative to the students’ parents at home. In the macronutrient model, protein had a statistically significant and positive peer ratio. An examination of the impacts of predicted calories consumed from food groups, along with other individual characteristics, on student’s BMI in the spring term, indicated that increasing snack consumption led to an increase in BMI while increasing bread consumption caused a decrease. Eating more meals at the university dining center also increased BMI. An analysis for the predicted macronutrient values revealed a similar relationship with eating more meals at the dining center, but the predicted macronutrients did not have statistically significant impacts on BMI.

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Ekhomu, Jessica L. "Colleges Connect to Collect: The Atlanta Collegiate Food Drive (CAPSTONE)." Digital Archive @ GSU, 2010. http://digitalarchive.gsu.edu/iph_theses/96.

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Hunger and food insecurity exist across millions of households in the US, and in even greater numbers in the state of Georgia. In fact, Georgia ranks fourth among the ten states with the highest food insecurity. Hunger and food insecurity have negative implications for the health and well being of children and adults. Such outcomes include fatigue, headaches, and frequent colds among children, and worsening chronic and acute diseases among adults. A non-governmental approach to addressing hunger and food insecurity includes food-banking. The Atlanta Community Food Bank (ACFB) collects, warehouses, and distributes 2 million pounds of food and other donated items to Georgia households each month. Among its other activities, the ACFB collects food donations through food drives. The capstone project, Colleges Connect to Collect, was created to assist Atlanta college students in hosting food drives on their college campuses. There were 2088 pounds of food collected and donated to the ACFB through the project. Recommendations for sustaining the project are included in this report.

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King, Jennifer A. "Food Insecurity Among College Students - Exploring the Predictors of Food Assistance Resource Use." Kent State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=kent1492466215893925.

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Grove, Elizabeth D. "Childhood Food Exposure, Parental Feeding Practices, and Current Food Neophobia in College Students." Kent State University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=kent1554503321191901.

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Morganstein, Susanne R. "Guest satisfaction in a college food service setting /." Online version of thesis, 1994. http://hdl.handle.net/1850/11576.

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Lietz, Katherine. "Student Experiences with Food Insecurity at Boston College." Thesis, Boston College, 2020. http://hdl.handle.net/2345/bc-ir:108793.

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Thesis advisor: Juliet Schor
This study aims to understand the prevalence and consequences of food insecurity among four-year undergraduate students at Boston College. It used an anonymous survey to collect data on students’ experiences making financial decisions about food and eating in the Fall of 2019. The final analytic sample consisted of 325 undergraduate students. The study found that roughly 13% of participants were characterized as experiencing food insecurity. Students who received high levels of financial aid and individuals who identified as first-generation college students were more likely to experience characteristics of food insecurity. Students experiencing food insecurity also reported a variety of social, emotional, behavioral, and academic consequences. This study finds that food insecurity is an issue at Boston College and suggests that faculty and administrators should urgently address students’ difficulties ensuring consistent access to food
Thesis (BA) — Boston College, 2020
Submitted to: Boston College. College of Arts and Sciences
Discipline: Departmental Honors
Discipline: Sociology

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Cyr, Christina A. "Cooking up a Course: Food Education at Pomona College." Scholarship @ Claremont, 2013. http://scholarship.claremont.edu/pomona_theses/86.

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Cooking skills are important but declining, with significant health, social, cultural, political, economic, and environmental implications. Food and cooking education can begin to address some of the negative effects of the cooking skills decline. This thesis makes the case for cooking classes in the education system, especially in higher education. The paper begins with a history of cooking education and skills, outlines the implications of the decline in skills, and discusses the potential for cooking education in higher education. The second part consists of a course syllabus, designed for Pomona College. The third section includes a discussion of the implementation of this course at Pomona College specifically, including a description of the course creation process, challenges, available resources, and recommendations for future action.

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Sanchez, Ileana E. N. Lugo de. "Systematic measurement of organizational culture for college food services." Diss., Virginia Tech, 1995. http://hdl.handle.net/10919/40252.

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Speed, Shannon Noelle. "Food AND Alcohol Disturbance AND Mindfulness Among College Students." Miami University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=miami1564697331500122.

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Reed, Melissa L. "Perceived barriers of college students to making healthful food choices /." View online, 1992. http://repository.eiu.edu/theses/docs/32211998881491.pdf.

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Gillins, Elizabeth Ann. "College students' knowledge and adherence to the food group recommendations /." View online, 1992. http://repository.eiu.edu/theses/docs/32211998880005.pdf.

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Hanania, Jihane W. "Exploring snacking habits of college students." Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/44643.

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Previous research has revealed that adolescents have the highest prevalence of unsatisfactory nutritional status and unstructured eating patterns. They also recognized the importance of snacks in the eating habits of this population group. The purpose of this study was to investigate the snacking habits of undergraduate college students, and their correlations with the population’s general eating practices and response to nutrition education. Two hundred eighty four a nutrition course undertook a term project in which they provided information on consumption in the percentage calories provided by protein, fat, carbohydrate and alcohol; their nutrient meals and snacks; and their vitamin/mineral supplement(s) usage toward the beginning of the class. Toward the end of the class, they answered questions on the effect of nutrition education on their eating habits for the overall diet and on vitamin/mineral supplement usage. They also re-ported their frequencies of meals and snacks, their snacks’ food preferences, and responded relationships between snacking perceptions. Correlational statistics were used to identify any significant all the variables. The data analysis revealed that the unstructured eating patterns of college students do not automatically mean unsatisfactory nutritional status and a fondness for just low nutrient dense foods. However, no specific trend could be detected between the snacking perceptions and the consumption practices of college students.
Master of Science

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Alrayyes, Waleed Mohammed. "The acceptance of heart healthy food items among college students /." View online, 2009. http://repository.eiu.edu/theses/docs/32211131527720.pdf.

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Loftin, Jasmine. "Getting help when needed: food insecurity among college students and the impact of food pantry availability." Honors in the Major Thesis, University of Central Florida, 2013. http://digital.library.ucf.edu/cdm/ref/collection/ETH/id/870.

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Although studies on food insecurity among low-income families and children are prevalent, it's rare to come upon a study specifically measuring food insecurities among college students. There are limited accesses for students to government assistance such as food stamps because of their "dependency" on their parents. Although, on paper, the student may still be a dependent, there are a myriad of instances where they are unable to receive monetary help from their parents for different circumstances. My current study is examining an understudied population of college students who use the Knights Helping Knights pantry. The Knights Helping Knights pantry is located on the UCF campus and provides food to students in need. In addition, this study measures awareness of the pantry among a sample of college students. There are two sources of data for this study. The first consists of results from pen and paper surveys given to the students who attend the Knights Helping Knights food pantry located on campus. The second consists of results from an online survey of college students measuring their awareness of the pantry and hunger issues in general. The goal of the research is to examine the barriers to asking for help and the experience of stigma among the students who use the pantry in addition to examining the awareness of other students of the pantry's existence and the need for such a resource.
B.A.
Bachelors
Sciences
Sociology

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Aceves, Esperanza Monica. "Food Is a Right| Student Perceptions of College Food Access Programming at a California State University." Thesis, California State University, Long Beach, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10839607.

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The problem of food insecurity among students in higher education, specifically students who belong to historically marginalized populations, is a serious national problem that is under researched. While data are not being collected universally, higher education institutions are beginning to report on this issue. Research reflects that 1 in 5 California State University students is experiencing chronic food insecurity and 1 in 10 is reporting experiences of homelessness. Higher education colleges are beginning to address this problem by casting a net of resources like food pantries, meal donations on student cards from other students, emergency funds through grants, CalFresh outreach and enrollment (federally funded program known as Supplemental Nutrition Assistance Program), and other campus-unique programming to serve hard-to-reach, vulnerable students. This study explores such services at a public California State University-Hispanic Serving Institution with the goal of understanding students’ lived experiences related to accessibility of food programming and resources in higher education. By exploring the perceptions of four students that are female who were food insecure related to their utilization of food programs directed at ensuring student food security, this study intends: (1) to explore students’ satisfaction with campus food programming, (2) to describe the participants’ knowledge of campus food programs and healthy food options, and (3) to explore the relationship between food programming and policies and the lived experiences of students. This study is important because oftentimes research is missing the unheard voices of students. By embracing students’ stories, researchers can learn of their real-life experiences. This allows for a greater understanding of the significance of food insecurity and its impact on students using food programs in higher education settings.

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Persaud, Donald. "Gender Differences and Fast Food Preferences Among U.S. College Students." Master's thesis, University of Central Florida, 2013. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/6001.

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The intent of this research is to examine the relationship of corporate fast food and health within the context of gender. It tests the hypothesis that Western perceptions of masculinity and femininity inform a differentiated pattern of food preference, which will correlate with health as measured by Body Mass Index (BMI). The targeted sample population for the study is the undergraduate community of the University of Central Florida, and fast food is a chosen dietary medium because it is an increasingly ubiquitous source of caloric energy in the American foodscape, representative of the mass production model applied to cuisine in Western nations. Data regarding fast food consumption habits were collected via survey producing a sample size of n=165 (n=116 females, n=49 males). Statistical analysis applied to this data yields conflicting results. While no gender based food preference is demonstrated, a correlation between BMI and frequency of consumption can be established. This suggests a gender-differentiated preference for fast food in general, if not for specific food items. From this sample, respondents were interviewed (n=14 females, n=8 males). Analysis of these interviews reveals an acute awareness by females of the connection between diet and health that is not reflected by males. Whether this perceived difference is based on an actual disparity of health education or a willingness to express this knowledge, it indicates a discrepancy which is likely attributable to cultural influences. While this study does not reveal gender-based differences in perception of specific foods, it does suggest disproportionate consumption patterns within genders which reflect distinct and contrasting cultural expectations in the U.S.
M.A.
Masters
Anthropology
Sciences
Anthropology

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Gorman, Amber Michelle. "Food Insecurity Prevalence among College Students at Kent State University." Kent State University / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=kent1396903865.

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Hughes, Spenser. "Positive Emotions, Expressive Suppression, and Food Intake among College Students." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1408917206.

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Nani, Mercy Oghenerukewe. "RELATIONSHIP BETWEEN NUTRITION KNOWLEDGE AND FOOD INTAKE OF COLLEGE STUDENTS." Kent State University / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=kent1469155764.

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Wilcox, Dawn. "The effect of social pressure on eating habits of college students /." View online, 2008. http://repository.eiu.edu/theses/docs/32211131458615.pdf.

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Rogers, Jennifer Lee. "College students' nutrition labeling knowledge and behavior /." View online, 1995. http://repository.eiu.edu/theses/docs/32211998781343.pdf.

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Range, Sheila K. "College students' fruit and vegetable attitudes and practices /." View online, 1996. http://repository.eiu.edu/theses/docs/32211998835484.pdf.

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Katirji, Sarah. "Knowledge and Perception of Organic Foods in College Students with Varying Demographics." Kent State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=kent1492129139206293.

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Miller, Jennifer Anne. "When Choosing to Put Alcohol Before Food: Drunkoexia and College Students." Miami University / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=miami1464777094.

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Phillips, Cassandra Kay, and Cassandra Kay Phillips. "How Do College Students Learn About Food Systems?: A Descriptive Analysis." Thesis, The University of Arizona, 2017. http://hdl.handle.net/10150/624143.

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Research specific to the agriculture literacy of adult learners and, more specifically, college students, is warranted (Kovar & Ball, 2013). In the current study, I analyze the sources of knowledge that are dispersed across formal, non-formal, and informal learning settings that college students rely on to understand the various components of food systems. More specifically, I ask here, "How do college students learn about food systems?" Data were collected using a convenience sample of undergraduate students at a large research-intensive university who responded to an authentic questionnaire developed specifically for this study. Findings indicate that there is little variation between the three learning settings with respect to food system knowledge. This indicates that education with respect to food system knowledge is lacking. Implications of the study include recommendations for the development and refinement of formal and non-formal food systems curricula specific to the needs, backgrounds, and experiences of undergraduate college students.

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Tanaka, Tomoko. "Association of food label use with selected portion sizes by college students at University of Wisconsin-Stout." Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008tanakat.pdf.

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Meyer, Samantha. "Time to Get Real: A Food Assessment of Dining at Pomona College." Scholarship @ Claremont, 2010. http://scholarship.claremont.edu/pomona_theses/8.

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Pomona College is an institution deeply committed to sustainability and student well being; however these commitments are not reflected in the College’s food purchases. Before this study, an assessment of purchasing had not been conducted at Pomona College. Using the Real Food Calculator – a metric designed to evaluate food purchasing at academic institutions – I tracked all food purchased by one of the College’s dining halls over the course of one month. Each food item was assessed based on the potential health concerns of its ingredients and whether the item was locally produced, ecologically sound and/or humane to determine whether it should be considered Real. The assessment metric also lists ingredients with potential health concerns (including trans fats, high fructose corn syrup, MSG, and others), which if present in the food item mean it cannot be considered Real. Of the over $150,000 worth of food purchases made during the study, 8.9% qualified as Real Food. Each food that qualified as Real Food met the standards for at least one of the attributes (local, ecologically sound, or humane). A total of 2.1% of all food purchases qualified for two attributes. Of the foods assessed, over one third contained ingredients considered harmful to human health. If Pomona is serious about its commitments to sustainability and student well being, it is time to include food purchasing in these discussions. The study concludes with a series of recommendations to improve food purchasing at Pomona College.

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Ryan, Elizabeth. "College students' knowledge of cereal serving sizes." Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008ryane.pdf.

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Anderson, Alyssa N. "Effects of Mindful Eating on Food Intake and Selection in College Students." Kent State University / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=kent1415794559.

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Whitehair, Kelly J. "Investigation of strategies to decrease food waste in college and university foodservice." Diss., Kansas State University, 2011. http://hdl.handle.net/2097/12447.

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Doctor of Philosophy
Department of Hospitality Management and Dietetics
Carol W. Shanklin
This study used two operational research components to explore strategies to decrease waste in university dining facilities. Component one assessed students’ beliefs and behaviors toward food waste in a selected dining center. The relationships between students’ food waste behavior, sustainability beliefs, and demographics were evaluated with the use of a self-administered survey and continual food waste monitoring. This study also assessed whether simple prompt-type message interventions had an impact or if the addition of more personally relevant feedback-based data elicited a greater change in consumer beliefs and behaviors On average, more than 57 grams of edible food was left on each tray. Food waste behaviors were not influenced by demographic factors. Individuals with higher levels of food waste beliefs also disposed of less edible food items. The simple prompt-type messages stimulated a 15% reduction in food waste. The addition of more personalized feedback-based messages did not stimulate a change above that of the prompt message. These findings indicate that simply making university students aware of the topic of food waste may be useful in improving their behaviors. Component two evaluated the operational feasibility of implementing tray free dining at Kansas State University Dining Services. Telephone interviews with managers of university dining facilities involved in tray free dining were conducted to identify best practices. Focus groups of students were used with a written survey to gain insight into their perceptions of tray free dining. Benefits included: decreased waste, reduced chemical, resource, and food costs, and improved student satisfaction. Managers identified complaints and dining room cleanliness as negative outcomes. Student involvement, education, and communication were strongly recommended by both managers and students. This research supports the recommendation to consider the implementation of tray free dining at Van Zile. Decreased costs, improved satisfaction, and positive public perception are likely positive outcomes.

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Wright, Toni Kay. "A soy food promotion increases the usage and perception of soy foods in a rural, midwestern college community /." Available to subscribers only, 2006. http://proquest.umi.com/pqdweb?did=1240705331&sid=5&Fmt=2&clientId=1509&RQT=309&VName=PQD.

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Burns, Marvin J. "Factors influencing the college choice of African-American students admitted to the College of Agriculture, Food and Natural resources." Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/4646.

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Thesis (M.S.) University of Missouri-Columbia, 2006.
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file viewed on (May 18, 2007) Includes bibliographical references.

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Zawahri, Krasuna Sereen Monged. "KENT STATE UNIVERSITY STUDENTS’ PERCEPTION AND KNOWLEDGE REGARDING ORGANIC FOOD." Kent State University / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=kent1461075988.

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Flora, Melanie Margaret. "The effect of college students' gender and major on beliefs toward organic food." [Kent, Ohio] : Kent State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=kent1239924445.

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Phillips, Erica Lynn. "Hungry in college: A multi-institutional study of student food insecurity and on-campus food pantries in the United States." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1540565680637746.

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Nugent, Mary A. "Journeys to the food bank : exploring the experience of food insecurity among postsecondary students." Thesis, Lethbridge, Alta. : University of Lethbridge, Faculty of Health Sciences, c2011, 2011. http://hdl.handle.net/10133/3228.

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Food insecurity is a global issue giving rise to health inequities affecting populations at all life stages. Postsecondary student food insecurity exists, yet is an understudied phenomenon. To provide insight into the perspectives and experiences of food insecurity in the postsecondary population, university students (n=15) who accessed a campus food bank were interviewed utilizing person-centered interviewing. The social determinants of health (SDH) and structural violence theory provided conceptual guidance for the qualitative study. Students were found to lead complex lives, shouldering many responsibilities. They valued their health; however, they lacked the necessary supports to maintain adequate nutritional intake. They employed multiple strategies to mitigate their food insecurity issues, while concurrently making sacrifices and experiencing suffering. Three economic pathways leading students to food bank use included shortfall, cumulative and catastrophic pathways. This research offers increased understanding of food insecurity in this vulnerable population, exposing inequities which must be addressed. Keywords:
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Katona, Austin J. "Development and Validity of the Sports Food Literacy Assessment Tool for College Athletes." University of Cincinnati / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1613732070104343.

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Detoya, Maria Stephanie. "Canned Food Choices of College Students Using the Nuval (RTM) Nutrient-Profiling System." Thesis, California State University, Long Beach, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10638735.

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The purpose of the study was to determine if student participants can accurately choose the most nutritious canned food product when given specific brand choices with similar food label. Results showed a statistically significant difference in mean percent correct score in canned fruits compared to canned vegetables. Mean percent correct score for canned fruits was significantly higher among participants with annual income greater than $10,001. Mean percent correct score for canned vegetables was significantly higher among non-health related majors than health related majors. Further research is recommended to show trends in accuracy of choice of nutritious canned foods among college students.

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Wilson, Mardell A. "Dietary fat related knowledge, attitudes, and behaviors among college students /." View online, 1992. http://repository.eiu.edu/theses/docs/32211998882572.pdf.

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Asiimwe, Jacent Kamuntu. "Dietary intake and nutritional status of University of Wisconsin-Stout students living off and on the campus." Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008asiimwej.pdf.

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Larsen, Katrina J. "Change in Eating Competence in College Students Enrolled in Basic Nutrition Courses." BYU ScholarsArchive, 2010. https://scholarsarchive.byu.edu/etd/2251.

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Objective: Determine change in eating competence (EC) and factors related to EC in students enrolled in basic nutrition courses at a major private university. Design: Eating competence was measured by administering the ecSatter Inventory (ecSI) both before and after class intervention. Additional data on eating disorder prevalence, food security, and general demographics were also collected in the same structured survey. Significance identified with p value <0.01. Setting/Participants: This survey was administered to 566 students enrolled in basic nutrition courses at a major private university in the western United States. Analysis: ANOVA was used to determine relationships between ecSI end scores and participant characteristics. ANCOVA was used to determine relationships between change in ecSI scores over time and participant characteristics. Results: Enrollment in NDFS 100 is associated with an overall increase in eating competence (EC). However, students with current eating disorders had a significant decrease in EC during enrollment. Current or past eating disorders and low or very low Food Security Status were associated with lack of EC. Females and younger participants were not eating competent at the course end. Enrollment in NDFS 201 was not associated with significant change in EC. Conclusions: Basic nutrition instruction improves EC among students without eating disorders. Low food security status and presence of an eating disorder may be a barrier to improving EC.

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Ball, Brita Michelle. "Qualitative Description of College Students' Dinner Groups." BYU ScholarsArchive, 2010. https://scholarsarchive.byu.edu/etd/2516.

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Objective: The purpose of this study was to discover how college students conduct dinner groups and students' perceptions of the benefits and difficulties of participation. Design: Qualitative study conducted with seven focus groups. Setting: A university campus. Participants: Thirty-six college students participating in dinner groups. Dinner groups were defined as a group of ≥3 people cooking for each other (or together) and eating together ≥4 times a week. Analysis: The focus groups were recorded, transcribed, coded, and reconciled. NUDIST® NVivo software was used in identifying themes and subthemes. Results: Dinner groups were composed of roommates and/or other students living nearby. They rotated who made each dinner. Benefits identified included social interaction, increasing confidence in cooking, saving money and time, and eating more varied and healthier foods. Difficulties were mentioned but were much less common. They included increased time spent on days the student cooked and stresses related to cooking on a schedule. Students found that the benefits far outweighed the difficulties and universally wanted to continue in a dinner group. Conclusions and Implications: College students enjoy dinner groups and promoting them may be an option for improving college students' eating habits. Nearly all students felt that they ate better in a dinner group but research is needed to assess actual intake.

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Maroto, Maya E. "Food insecurity among community college students| Prevalence and relationship to GPA, energy, and concentration." Thesis, Morgan State University, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=3587788.

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The latest U.S. government surveys indicate that one in six Americans suffer from food insecurity, which means they have trouble affording adequate food. Previous research has shown that food insecurity affects adult cognitive ability, energy levels, ability to concentrate as well as child academic success. Food insecurity has been studied in college students at 4-year institutions; however, research on the community college population is sparse. This study aimed to better understand the extent and implications of food insecurity among community college students attending two community colleges in Maryland.

The research was carried out using a survey that collected data related to student food insecurity, demographics, along with self-reported Grade Point Average (GPA), energy, and concentration levels in 301 community college students. Approximately half of the students attended a suburban community college (n=151) and half of the students attended an urban community college (n=150). Data from each school were compared to examine issues affecting students attending each institution.

The study revealed that over half of the community college student respondents were food insecure and that food insecurity was slightly less prevalent among respondents at the suburban community than those from the urban community college. African American students and multiracial students were more likely to experience food insecurity than White students. Students who lived alone, with roommates or with spouses/partners were more likely to experience food insecurity than students who lived with parents or relatives. Single parents were also more likely to be food insecure than students who were not single parents.

Food insecurity was significantly associated with student GPA, energy, and concentration in the overall student sample. Food insecure students were more likely to fall into a lower GPA category than they were to fall into the highest GPA category. Food insecure students were also more likely to report lower energy and concentration levels and the degree of food insecurity appeared to affect the probability of low energy or difficulty concentrating. When considering each community college separately, food insecurity was significantly associated with GPA at the suburban community college but not at the urban community college. Also, food insecurity had a stronger association with energy and concentration at the urban community college than at the suburban community college.

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Al-Shammari, Ali Monahi. "The relationship between food habits, attitudes toward food, and obesity among female college students of Public Authority for Applied Education and Training in Kuwait /." View online, 2004. http://repository.eiu.edu/theses/docs/32211131217505.pdf.

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Yarrow, Linda K. "Food safety attitudes, beliefs, knowledge and self-reported practices of college students before and after educational intervention." Diss., Manhattan, Kan. : Kansas State University, 2006. http://hdl.handle.net/2097/159.

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DALY, FRANCES K. "THE FEASIBILITY OF IMPLEMENTING A FARM-TO-COLLEGE PROGRAM AT THE UNIVERSITY OF CINCINNATI." University of Cincinnati / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1178723108.

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Alattar, Manar Arica. "Food Waste Diversion Programming in Post-Secondary Education." PDXScholar, 2018. https://pdxscholar.library.pdx.edu/open_access_etds/4256.

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Abstract:

The urgent need for reform of USA and global food systems is evident in the pervasiveness of both food waste and food insecurity. Such an inefficient system strains the environmental, social, and economic systems on which it relies. Although policy and infrastructure changes are essential, consumers can play a significant role by decreasing their food waste, given that consumer waste represents 60% of the waste along the food cycle in developed countries. Incorporation of food literacy and food waste education in school curricula may provide a meaningful entry point for promoting food waste reduction skills. This dissertation presents context on the suitability of food systems for science and climate change education. Practical implementation of this concept is then explored through a survey of 495 students at Portland State University that presents the reported knowledge, attitudes, emotions, and beliefs related to food waste. The underlying factors that influence student food waste behavior and intent to change such behavior are likewise explored. I also provide a description and assessment of a food waste diversion program, No Scrap Left Behind, that was developed and piloted at PSU. I found that knowledge, attitudes, emotions, beliefs, and reported food-related behaviors were generally positive. Students were also interested in taking action and perceived that their food-related actions could make a difference. Intent to change food waste behaviors was influenced by: 1) sustainability actions, 2) food waste diversion actions, 3) attitudes about composting, 4) composting, 5) reported household food waste, 6) material reuse attitudes. Reported food waste diversion behaviors were related to: 1) intent to reduce food waste, 2) knowledge and attitudes towards composting, and 3) attitudes about reuse. The measures of reported knowledge, attitudes, emotions, beliefs, and behaviors were not significantly influenced by No Scrap Left Behind programming, but actual measured food waste was decreased by one-fourth both over an academic year and within an academic term of programming. This indicates that students are amenable to food waste behavior change when given the encouragement and infrastructure to make that change. Further research may consider opportunities for food waste education beyond the cafeteria setting, particularly as an entry into more complex discussions around environmental, social, and economic systems and concepts.

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Pham, Matthew Van. "Three Essays on Food Choice Decisions." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397492614.

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Rouse, Elijah. "First-generation and the factors that influence food behavior and perceptions." University of Cincinnati / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1617108166924414.

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Hight, Krista. "Food portion size perceptions of various athletes at the University of Wisconsin-Stout." Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008hightk.pdf.

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Dissertations / Theses on the topic 'College of Food'

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