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Journal articles on the topic 'College students Nutrition Diet'

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Published: 4 June 2021

Last updated: 7 February 2022

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1

Sealey-Potts, C., and K. Kooi. "College Students' Knowledge of Diet and Nutrition to Oral Health." Journal of the American Dietetic Association 108, no. 9 (2008): A111. http://dx.doi.org/10.1016/j.jada.2008.06.333.

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2

Thiagarajah, Krisha, Mohammad Torabi, and Alireza Geshnizjani. "Diet-Disease Relationship: What Do College Students Know?" Journal of Nutrition Education and Behavior 43, no. 4 (2011): S16—S17. http://dx.doi.org/10.1016/j.jneb.2011.03.056.

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3

Merhout, Friedolin, and Joshua Doyle. "Socioeconomic Status and Diet Quality in College Students." Journal of Nutrition Education and Behavior 51, no. 9 (2019): 1107–12. http://dx.doi.org/10.1016/j.jneb.2019.06.021.

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4

Jackson, K., K. Knippen, and C. Haar. "Social Media and Diet-Nutrition Information Seeking Behavior Among College Students." Journal of the Academy of Nutrition and Dietetics 119, no. 10 (2019): A148. http://dx.doi.org/10.1016/j.jand.2019.08.164.

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Culligan, Nicole, and Jesse Stabile Morrell. "Perceived Stress and Diet Quality in College Females." Current Developments in Nutrition 5, Supplement_2 (2021): 398. http://dx.doi.org/10.1093/cdn/nzab038_010.

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Abstract Objectives To explore the relationship between perceived stress on the diet quality of college females, age 18–24. Methods Cross-sectional data from female students (n = 3113) were collected between 2012- 2020 from the College Health and Nutrition Assessment Survey (CHANAS), an ongoing study at a public New England university. Perceived stress was measured via online questionnaire using Cohen's 10-item Perceived Stress Scale (PSS) during the 3rd or 4th week of the semester; scores were used to create quartiles (low to high stress). Self-reported three-day food records were collected a

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McNamara, Jade, Noereem Z. Mena, Leigh Neptune, and Kayla Parsons. "College Students’ Views on Functional, Interactive and Critical Nutrition Literacy: A Qualitative Study." International Journal of Environmental Research and Public Health 18, no. 3 (2021): 1124. http://dx.doi.org/10.3390/ijerph18031124.

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This research aimed to uncover how the nutrition literacy domains (functional, interactive, critical) influence the dietary decisions of young adults in college. For this qualitative study, undergraduate college students aged 18–24 years old (n = 24) were recruited to participate in focus groups. The focus group transcripts were independently coded for primary and secondary themes using a grounded theory approach and a basic thematic analysis. Four focus groups with 5–7 participants per group were conducted. The three domains of nutrition literacy emerged in the focus groups with two themes pe

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Colton, Katrine K., and Lia M. Nightingale. "Influence of cooking skills and nutritional training on dietary choices of incoming chiropractic students." Journal of Chiropractic Education 34, no. 2 (2020): 156–63. http://dx.doi.org/10.7899/jce-18-38.

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Objective We aimed to identify chiropractic students' cooking skills, perceptions of healthy eating, and influence of prior nutrition training on dietary intake. Methods Two cohorts of incoming graduate students were surveyed to assess nutritional training prior to matriculation, perceptions of healthy eating behaviors, cooking skills, current dietary intake, and barriers to healthy eating. Using independent t tests, correlations, and descriptive statistics, data from the cohorts were assessed. Results The response rate was 88.7% (n = 178). Nutritional training significantly increased percepti

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JIANG, Zhenying. "A Nutrition Analysis of Barstow College Students in USA." Asian Journal of Physical Education & Recreation 4, no. 2 (1998): 19–24. http://dx.doi.org/10.24112/ajper.41208.

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LANGUAGE NOTE | Document text in English; abstract also in Chinese.The purpose of this study is to examine and analyze the intake of calories and nutrients in the daily diet of students enrolled at Barstow College. The present analysis indicates that the majority of Barstow College students (male and female) have insufficient intake of complex carbohydrates and fiber, and too much intake of sugar. Inadequate intake of vitamins and minerals is also a common problem facing most of the students.本文旨在分析美國加州巴士度大學學生進食的營養，調查結果顯示大部份男女生都普遍缺乏進食適量的碳水化合物及纖維質類食物，而偏向進食高糖份食物，導致出現缺乏足夠維他命和礦物質的情況。

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Redmond, Leslie, and Amanda Walch. "College Student Perceptions and Utilization of Food and Nutrition Resources on Campus: Study Protocol." Current Developments in Nutrition 4, Supplement_2 (2020): 1740. http://dx.doi.org/10.1093/cdn/nzaa065_005.

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Abstract Objectives Food and nutrition are important to college student success and well being, yet little work has been done to characterize food and nutrition environments on college campuses regarding how students utilize food and nutrition resources, barriers and facilitators to accessing and consuming a healthy diet, and what students value in a campus food system, such as sustainability. The objective of this pilot study is to characterize the food and nutrition environment on the University of Alaska Anchorage (UAA) campus, specifically by: Measuring the prevalence of food insecurity on

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Pope, Lizzy, Mattie Alpaugh, Amy Trubek, Joan Skelly, and Jean Harvey. "Beyond Ramen: Investigating Methods to Improve Food Agency among College Students." Nutrients 13, no. 5 (2021): 1674. http://dx.doi.org/10.3390/nu13051674.

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Many college students struggle to cook frequently, which has implications for their diet quality and health. Students’ ability to plan, procure, and prepare food (food agency) may be an important target for shifting the college student diet away from instant and inexpensive staples like packaged ramen. The randomized intervention study included two sequential cooking interventions: (1) six weeks of cooking classes based in food agency pedagogy held once per week, and (2) six weekly home delivered meal kits (3 meals per kit) to improve food agency, diet quality, and at home cooking frequency of

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Anderson, K., A. Bansah, and D. Holben. "Food Security, Health, and Diet of Ghanaian College Students." Journal of the Academy of Nutrition and Dietetics 121, no. 10 (2021): A152. http://dx.doi.org/10.1016/j.jand.2021.08.083.

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12

Napoleone Pires, Geraldine, Amy Pumerantz, Lawrence K. Silbart, and Linda S. Pescatello. "Influence of a Pilot Nutrition Education Program on Dietary Knowledge among Undergraduate College Students." Californian Journal of Health Promotion 6, no. 2 (2008): 12–25. http://dx.doi.org/10.32398/cjhp.v6i2.1305.

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Objective and Participants: The objective of this study was to determine if a nutrition education program, Everyday Healthy Eating on Campus (EHEC), resulted in positive healthy eating perceptions and behaviors among 103 undergraduates. Methods: Students from eight dormitories (n = 42) and five classrooms (n = 61) completed a shortened Diet and Health Knowledge Survey (DHKS) prior to and one month after EHEC. Another 153 students from eight dormitories (n = 56) and five classrooms (n = 62) were the comparison group. Results: Students that completed EHEC increased their perceived value of eatin

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Neptune, Leigh, Kayla Parsons, and Jade McNamara. "A Qualitative Study of Nutrition Literacy in Undergraduate Students." Current Developments in Nutrition 4, Supplement_2 (2020): 1338. http://dx.doi.org/10.1093/cdn/nzaa059_055.

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Abstract Objectives To determine which nutrition literacy domains (functional, interactive, critical) influence dietary decisions of young adults. Methods A thematic analysis was conducted using four transcribed focus group discussions, recorded at the University of Maine in February of 2019. Each focus group consisted of five to seven undergraduate students. Ten prompted questions were discussed within the three domains of nutrition literacy: functional, interactive, and critical. Focus groups were transcribed by two research assistants, and reviewed for accuracy by a third research assistant

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Garay, J., and A. Borza. "Sports Nutrition Knowledge, Diet Preference, and Eating Attitudes Among Physically Active College Students." Journal of the Academy of Nutrition and Dietetics 121, no. 9 (2021): A32. http://dx.doi.org/10.1016/j.jand.2021.06.089.

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Christoph, Mary J., Ruopeng An, and Brenna Ellison. "Correlates of nutrition label use among college students and young adults: a review." Public Health Nutrition 19, no. 12 (2015): 2135–48. http://dx.doi.org/10.1017/s1368980015003183.

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AbstractObjectiveNutrition labels are an essential source for consumers to obtain nutrition-related information on food products and serve as a population-level intervention with unparalleled reach. The present study systematically reviewed existing evidence on the correlates of nutrition label use among college students and young adults.DesignKeyword and reference searches were conducted in PubMed, EBSCO, PsycInfo, Cochrane Library and Web of Science. Inclusion criteria included: study design (randomized controlled trial, cohort study, pre–post study or cross-sectional study); population (col

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Clark, Rashel L., Oluremi A. Famodu, Alex Morrill, et al. "Cost Increase to Follow USDA MyPlate Diet in College-Aged Students." Journal of Nutrition Education and Behavior 49, no. 7 (2017): S31. http://dx.doi.org/10.1016/j.jneb.2017.05.307.

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Tallant, April, Brenda Marques, and Nicole Martinez. "Dietary Changes Among First Year University Students: The Peer-to-Peer (P2P!) Nutrition Project." Open Nutrition Journal 9, no. 1 (2015): 22–27. http://dx.doi.org/10.2174/1876396001509010022.

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Research is lacking in whether college nutrition courses lead to dietary improvements. Literature indicates that behavioral theory-based interventions can lead to nutritional improvements and that motivational interviewing and peer teaching can be effective for student-learning, but interventions combining these findings is scarcely reported in the literature. The purpose of this study was to evaluate dietary and nutrition self-efficacy changes among first year students (n=35) throughout a semester enrolled in a first-year university personal nutrition seminar course; and to assess whether int

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Scioli, Erica R., Henry Biller, Joseph Rossi, Deborah Riebe, and Anthony Scioli. "Interrelationships of Health Related Behaviors among Young Adults." Californian Journal of Health Promotion 7, SI (2009): 07–22. http://dx.doi.org/10.32398/cjhp.v7isi.1996.

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Obesity and smoking continue to be some of the nation’s top health concerns. This study explored the interrelationships among exercise, nutrition and smoking behaviors among young college adults. Undergraduate psychology students (N=612) completed an internet survey that included measures of exercise, nutrition and smoking behaviors. Analyses revealed that more males were exercising while more females were eating nutritiously. The Transtheoretical Model constructs stage of change for exercise and eating nutritiously were significantly related. There were no significant differences found for sm

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Adella, Adella, and Elisabeth Rukmini. "Healthy diet social media campaign among Indonesian college students." International Journal of Public Health Science (IJPHS) 10, no. 3 (2021): 472. http://dx.doi.org/10.11591/ijphs.v10i3.20842.

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Despite rise of self-perception towards eating balanced meals, obesity incidence remains high all over the world, reaching more than half billion people. It is worrisome since it leads to sedentary lifestyle that contributes to non-communicable diseases. Therefore, having adequate knowledge about healthy lifestyle, diet and eating habits from early age is crucial. Leveraging on the high usage of social media, educational intervention seems promising. In this study, we assess the impact of using social media campaigns through Instagram to raise knowledge and encourage behavioral changes. Both q

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Murphy, B., R. Ryan, J. Bihuniak, A. Deierlein, and N. Parekh. "Food Security, Diet and Health Behaviors of Undergraduate Urban College Students." Journal of the Academy of Nutrition and Dietetics 120, no. 9 (2020): A81. http://dx.doi.org/10.1016/j.jand.2020.06.075.

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Gay, Brielle, Natalie Caine-Bish, Karen Gordon, and Amy Miracle. "P120 Nutrition Knowledge of Vegetarian Diets in College Students." Journal of Nutrition Education and Behavior 51, no. 7 (2019): S86. http://dx.doi.org/10.1016/j.jneb.2019.05.496.

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Colby, Sarah, Karl Wuensch, Ashley Person, Jessica Bulova, and Virginia Carraway-Stage. "College Students' Ability to Self-identify Healthiness of Diet and Dietary Components." Journal of Nutrition Education and Behavior 42, no. 4 (2010): S101. http://dx.doi.org/10.1016/j.jneb.2010.03.081.

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Sunbul, Manal, Pradtana Tapanee, Nicole Reeder, Samantha Sockwell, Allie Cowles, and Terezie Mosby. "P10 Evaluating Diet Quality of College Students Using the Healthy Eating Index." Journal of Nutrition Education and Behavior 51, no. 7 (2019): S37. http://dx.doi.org/10.1016/j.jneb.2019.05.386.

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Begum, S. K. Shafiya, Naga Swathi Sree Kavuri, Mohan Chand Uppalapati, and Divya Polavarapu. "ASSESSMENT OF THE NUTRITIONAL BEHAVIOUR AMONG COLLEGE STUDENTS-A SURVEY." International Journal of Pharmacy and Pharmaceutical Sciences 10, no. 2 (2018): 46. http://dx.doi.org/10.22159/ijpps.2018v10i2.22440.

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Objective: To assess the nutritional behaviour among college students.Methods: A prospective observational survey was conducted randomly among college students in Guntur. A self-administered data collection form was designed to understand the nutritional behaviour of the subjects.Results: A total of 300 subjects were included in the study, among them 225(75%) were females and 75(25%) were males. The survey revealed that most of them skipped their meals. A majority of 184(61.33%) students opted for high-fat diet and 268(89.33%) opted for starch-rich foods. A total of 222(74%) students usually e

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Friesen, C. A., and J. C. Chezem. "Impact of a personal nutrition course on self-reported variety in a college students diet." Journal of the American Dietetic Association 101, no. 9 (2001): A—71. http://dx.doi.org/10.1016/s0002-8223(01)80239-x.

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Aboul-Enein, Basil H., and Joshua Bernstein. "Promoting Dietary Behavior Using the Mediterranean Diet in an Online College Environment." Californian Journal of Health Promotion 12, no. 2 (2014): 107–11. http://dx.doi.org/10.32398/cjhp.v12i2.2155.

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Background and Purpose: The prevalence of obesity has prompted calls for broad public health education solutions to reduce, if not reverse, overweight and obesity among college students in the United States. This study investigated change in student dietary behavior and food choices following an education intervention that introduced the Mediterranean diet (MD) as a weight management tool in a Houston, Texas community college. Methods: Online survey data were collected at pre-test and post-test assessments from a convenience sample of 65 college students enrolled in an online undergraduate nut

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Macchi, A., and C. Coccia. "Predictors of Diet, Health, and Life Satisfaction of Food Insecure College Students." Journal of the Academy of Nutrition and Dietetics 120, no. 9 (2020): A84. http://dx.doi.org/10.1016/j.jand.2020.06.090.

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Rotvold, Annika, Kelly Parker, Kerrie Honrath, and Yeong Rhee. "Sleep and Diet Patterns During COVID-19 Pandemic Compared to Pre-Pandemic Patterns." Current Developments in Nutrition 5, Supplement_2 (2021): 449. http://dx.doi.org/10.1093/cdn/nzab038_061.

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Abstract Objectives The purpose of this study was to look at whether the COVID-19 pandemic and containment measures affected the sleeping and eating habits of college students. Methods College students completed a survey that asked questions about their usual sleep and diet patterns, and how these patterns have been affected by the COVID-19 pandemic and containment measures. These questions were answered on a scale, so when asked about changes in usual sleep patterns, students reported either sleeping fewer hours than usual, the same amount, or more hours. Regarding healthful diet, students re

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Landry, Matthew J., Jasmine M. Olvany, Megan P. Mueller, et al. "Faith in Fat: A Multisite Examination of University Students’ Perceptions of Fat in the Diet." Nutrients 12, no. 9 (2020): 2560. http://dx.doi.org/10.3390/nu12092560.

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Despite recent relaxation of restrictions on dietary fat consumption in dietary guidelines, there remains a collective “fear of fat”. This study examined college students’ perceptions of health among foods with no fat relative to foods with different types of fats (unsaturated and saturated). Utilizing a multisite approach, this study collected data from college students at six university dining halls throughout the United States. Data were available on 533 students. Participants were 52% male and consisted largely of first-year students (43%). Across three meal types, the no-fat preparation o

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Desai, Gaurav J., Pranay A. Jadav, Priya B. Savsani, and Pramod B. Verma. "Nutritional status assessment among medical students in Gujarat." International Journal Of Community Medicine And Public Health 6, no. 3 (2019): 1269. http://dx.doi.org/10.18203/2394-6040.ijcmph20190624.

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Background: India is facing nutrition transition. Period of college life is the phase was healthy and unhealthy diet habits takes place. The present study was aimed to study nutritional status among students of a medical college.Methods: A cross sectional study was conducted among the 254 students of a medical college attached with the civil hospital Gandhinagar over a period of six months. Pre-tested, semi-structured, self-administered questionnaire was used to collect socio-demographic information. Anthropometric examination like height, weight, BMI, waist-hip ratio was done according to WHO

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Yu, Zhiping, Paul Fuglestad, and Veruska Gonzalez. "Diet Quality of First Semester Southeastern College Students and the Impact of COVID-19." Current Developments in Nutrition 5, Supplement_2 (2021): 258. http://dx.doi.org/10.1093/cdn/nzab029_059.

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Abstract Objectives Studies have reported poor food choices and unhealthy eating behaviors among college students. The purpose of this study was to assess the diet quality of college freshmen and the impact of the COVID-19 pandemic. Methods Freshman students 18 years or older in all majors in a southeastern university were invited to take the Diet History Questionnaire III (DHQ III) in fall 2019 and in fall 2020. The Healthy Eating Index (HEI) scores from the participants were obtained and compared to the HEI-2015 national averages through one-sample t-tests. Results Thirty students in fall 20

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Čamprag-Sabo, Nataša, Karolina Berenji, and Dejan Živanović. "Nutrition during the COVID 19 pandemic." Sestrinska vizija 4, no. 7 (2020): 8–11. http://dx.doi.org/10.5937/sestrviz2007003d.

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The coronary virus pandemic has led to disruptions in various parts of the world and, thus, has caused numerous changes in people's lifestyles, including social interactions, the ability to play sports, and even the diet itself. The aim of this paper is to assess the changes in the diet of the population of students and teachers from College for Vocational Education of Teachers and Coaches in Subotica, during the pandemic. Half of the respondents did not have a problem with food procurement nor did they consume a larger amount of food during the pandemic. In isolation conditions, 40.3% of them

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Kobayashi, Futoshi. "Assessing body types, diet, exercise, and sedentary behavior of American and Japanese college students." Nutrition & Food Science 37, no. 5 (2007): 329–37. http://dx.doi.org/10.1108/00346650710828352.

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Ghaemi, Leila, and Jesse Morrell. "Mediterranean Diet Adherence and Its Association with Cardiometabolic Factors in College Students." Current Developments in Nutrition 4, Supplement_2 (2020): 523. http://dx.doi.org/10.1093/cdn/nzaa046_023.

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Abstract Objectives Adherence to a Mediterranean Diet (MD) is related to a reduced risk of chronic disease, however, there is limited research related to the MD in young adults. Our objective was to examine MD adherence in a sample of undergraduate college students ages 18–24 and explore its association with cardiometabolic factors. Methods Data (n = 3117, 67% female) were collected between 2012–18 from the College Health and Nutrition Assessment Survey, an on-going, cross-sectional study at a midsized, northeastern university. Dietary and nutrient data were obtained from three-day food record

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Smith, Shannon C., Jeffrey G. Taylor, and Alison M. Stephen. "Use of food labels and beliefs about diet–disease relationships among university students." Public Health Nutrition 3, no. 2 (2000): 175–82. http://dx.doi.org/10.1017/s1368980000000203.

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AbstractObjectiveThe purpose of this study was to measure the reported use of nutrition information on food labels by a population of university students and to determine if label users differed from non-users in terms of gender and specific beliefs related to label information and diet–disease relationships, specifically fat and heart disease and fibre and cancer.DesignA single-stage cluster sampling technique was used. Data was obtained using a self-administered, validated questionnaire.SettingThe present investigation took place at the University of Saskatchewan, Canada in the autumn of 199

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Keeler, Linda A., Dawn E. Clifford, August Buck, Petra Kowalski, and Michelle N. Morris. "Examination of a Peer-Led, Non-Diet Nutrition and Exercise Adherence Pilot Program on a College Campus." Californian Journal of Health Promotion 11, no. 1 (2013): 84–96. http://dx.doi.org/10.32398/cjhp.v11i1.1521.

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A non-equivalent control group design was utilized to investigate the effect of a non-diet, peer-led, tailored nutrition and exercise adherence intervention (FitU) on exercise stages of change, intuitive eating, and barriers to healthy eating and exercise in college females. Female students (n=17) who enrolled in the 8-10 week program served as the intervention group and general education students who did not receive an intervention served as the control group (n=16). Surveys were administered pre and post intervention over two consecutive semesters. Utilizing ANCOVA analyses, reported barrier

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Yahya, Yuangga Kurnia, Damailuddin Rosyid, Raffi Afan Fadhilah, Kemal Aidil Pasya, and Farchan Arifuddin. "EDUCATION OF HEALTHY AND BALANCED FOOD IN THE MODERN BOARDING SCHOOL DARUSSALAM GONTOR CANTEEN IN CAMPUS 2." Journal of Health Community Service 1, no. 1 (2021): 17–24. http://dx.doi.org/10.33086/jhcs.v1i1.2087.

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The pattern of life in Islamic boarding schools requires a lot of energy and a balanced nutritional intake. However, with the existence of a management system for all business units by college and students, it was necessary to divide time for studying, teaching and helping the boarding school. Therefore, the provision of supporting food and drinks was not optimal and the nutrition intake and process cleanliness not guaranteed. The education activity for healthy and nutritionally balanced food was in the context of spreading insights into healthy, nutritious and clean food by the canteen manage

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Zinger, Lana, and Alicia Sinclair. "Using Service Learning As A Method Of Transferring Health Knowledge." Contemporary Issues in Education Research (CIER) 3, no. 5 (2013): 21. http://dx.doi.org/10.19030/cier.v3i5.7709.

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High school students enrolled in a College Now health education class were taught the importance of regular calcium consumption and then were trained on how to act as peer educators to disseminate the calcium information to their peers. This program empowered students through service learning to choose more dairy in their daily diet. Service learning is defined as education in action where students serve their communities by offering their knowledge, skills and time. As a result of this project, students reported success in applying the knowledge and skills taught by peer educators which helpe

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Simić, Pavle, and Slađana Stanojević. "Inappropriate diet and obesity based on view of the student population." Hrana i ishrana 61, no. 2 (2020): 88–93. http://dx.doi.org/10.5937/hraish2002088s.

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In accordance with their obligations in college, students spend most of their days outside the home. It can lead to irregular and improper diet. The student population tends to consume high-energy, nutrient-poor foods, as well as neglecting meals, usually breakfast. This results in an increasing number of young people who have body-weight problems. The aim of this research was to determine students' attitudes about diet that can lead to obesity, as well as informing students about the consequences of obesity. There were 56 students of the Faculty of Agriculture, University of Belgrade, involve

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Alvarenga, Marle dos Santos, Bárbara Hatzlhoffer Lourenço, Sonia Tucunduva Philippi, and Fernanda Baeza Scagliusi. "Disordered eating among Brazilian female college students." Cadernos de Saúde Pública 29, no. 5 (2013): 879–88. http://dx.doi.org/10.1590/s0102-311x2013000500006.

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This study aimed to investigate the socioeconomic and nutritional factors associated with disordered eating among Brazilian female college students (n = 2,489). Prevalence ratios of risk factors were calculated using Poisson regression models with robust variance based on responses to selected questions from the Eating Attitude Test and Disordered Eating Attitude Scale. It was found that 40.7% of students were dieting, 35.6% were using diet or compensatory methods, 23.9% skipping meals, 12.6% not eating or just drinking liquids, and 3.3%, vomiting to lose weight. A positive association was fou

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Ferrari, Elisa Pinheiro, Edio Luiz Petroski, and Diego Augusto Santos Silva. "Prevalence of body image dissatisfaction and associated factors among physical education students." Trends in Psychiatry and Psychotherapy 35, no. 2 (2013): 119–27. http://dx.doi.org/10.1590/s2237-60892013000200005.

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OBJECTIVE: To determine the prevalence of and factors associated with body image dissatisfaction among physical education students enrolled in a public university. METHODS: This study evaluated 236 students and assessed body image perception (silhouette scale), sociodemographic variables (sex, age, parental education, marital status, university course, work, living arrangement, study shift, and income), physical activity level (International Physical Activity Questionnaire - Short Version), dietary habits, tobacco use, excessive intake of alcohol (questions from the tobacco, alcohol and drugs,

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Caine-Bish, Natalie, Brielle Gay, Karen Gordon, and Amy Miracle. "P18 Perception of Vegetarian Diets in College Students." Journal of Nutrition Education and Behavior 51, no. 7 (2019): S40. http://dx.doi.org/10.1016/j.jneb.2019.05.394.

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Moreno, Nancy P., James P. Denk, J. Kyle Roberts, Barbara Z. Tharp, Michelle Bost, and William A. Thomson. "An Approach to Improving Science Knowledge About Energy Balance and Nutrition Among Elementary- and Middle-School Students." Cell Biology Education 3, no. 2 (2004): 122–30. http://dx.doi.org/10.1187/cbe.03-08-0008.

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Unhealthy diets, lack of fitness, and obesity are serious problems in the United States. The Centers for Disease Control, Surgeon General, and Department of Health and Human Services are calling for action to address these problems. Scientists and educators at Baylor College of Medicine and the National Space Biomedical Research Institute teamed to produce an instructional unit, “Food and Fitness,” and evaluated it with students in grades 3-7 in Houston, Texas. A field-test group (447 students) completed all unit activities under the guidance of their teachers. This group and a comparison grou

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Murphy, Sara, and Jesse Stabile Morrell. "Eating Competence and Dietary Intake of Sexual and Gender Minority College Students." Nutrients 13, no. 7 (2021): 2388. http://dx.doi.org/10.3390/nu13072388.

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Sexual and gender minority college students are underrepresented in nutrition research and may face unique challenges related to eating which impact their overall diet quality. We assessed the differences in eating competence and dietary intake between sexual and gender minority (SGM) and cisgender heterosexual (CH) college students. Participants (n = 2645) reported sexual orientation, gender identity and completed the Eating Competence Satter Inventory (ecSI 2.0™ through an online questionnaire. Three-day food records examined dietary intake. Intake was compared to recommendations for nutrien

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Bhavani, V., and N. Prabhavathy Devi. "Junk and Sink: A Comparative Study on Junk Food Intake among Students of India." Shanlax International Journal of Arts, Science and Humanities 7, no. 4 (2020): 13–18. http://dx.doi.org/10.34293/sijash.v7i4.1335.

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Background: Adequate and balanced nourishment is vital for upholding health and quality of life. Maintaining the right eating habits of college students means a lot for the prevention of many diseases that could occur in the adult period. Thus the purpose of the study is to assess the junk food consumption of college students.Aim: To study the dietary habits concerning junk food consumption of college studentsResults: About 16% consume junk foods daily. Hungry was the main reason to consume junk foods; Ice cream was the most preferred food for most of the participants. Majority of the particip

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Wongprawmas, Rungsaran, Giovanni Sogari, Davide Menozzi, et al. "Determinants of US University Students’ Willingness to Include Whole Grain Pasta in Their Diet." International Journal of Environmental Research and Public Health 18, no. 6 (2021): 3173. http://dx.doi.org/10.3390/ijerph18063173.

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College students’ lifestyle and eating habits strongly affect their health. Among many healthy eating behaviors, including whole grain food in the diet is known as providing health benefits such as maintaining a steady blood sugar, lower cholesterol, and since it is rich in fiber and minerals, it is essential for the well-being. However, consumers’ intakes of whole grain products remain below recommendation, including college students. This study aims to evaluate determinant factors contributing to college students’ willingness to include whole grain pasta in their diets. A sample of 499 stude

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Mei, Jeannie, Aarohee Fulay, and Cindy Leung. "Associations Between College-Student Food Insecurity and Diet at a Large, Public Midwestern University." Current Developments in Nutrition 4, Supplement_2 (2020): 243. http://dx.doi.org/10.1093/cdn/nzaa043_094.

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Abstract Objectives Food insecurity, a state of not being able to consistently access nutritious food, is an issue that 43% of students on college campuses experience. This study examines the associations between food insecurity and dietary intake in a sample of undergraduate students at a large, public Midwestern university. Methods A Qualtrics survey was completed by 1033 students, recruited from three dining halls as part of a different sugar-sweetened beverage intervention study. Baseline data, collected prior to the intervention, were used in the present study. Food security was assessed

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Sackey, Joachim, Kimberli Pike, Pamela Rothpletz-Puglia, Rebecca Brody, and Riva Touger-Decker. "Factors Associated with Food Insecurity Among College Students at a Large Northeastern University." Current Developments in Nutrition 4, Supplement_2 (2020): 274. http://dx.doi.org/10.1093/cdn/nzaa043_125.

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Abstract Objectives To determine the prevalence of food insecurity and its associated factors among health sciences students at a large Northeastern University. Methods A cross-sectional web-based survey was emailed to students in the 2019 spring semester. Food insecurity was assessed using the United States Department of Agriculture validated 6-item short-form food security module. Univariate and multivariable logistic regression with food insecurity as the dependent variable was used to analyze the data. Results Of the 344 responses, the mean age was 29 ± 8 years, 79% were female, and 54% we

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Kirchoff, Christie, and Cristina Palacios. "Evaluation of Snack Food Environment at a Large Hispanic Serving College in South Florida Utilizing the Nutrition Environment Measurement Scale for Vending Machines (NEMS-V)." Current Developments in Nutrition 4, Supplement_2 (2020): 712. http://dx.doi.org/10.1093/cdn/nzaa051_009.

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Abstract Objectives Dietary intake is strongly associated with obesity and other chronic diseases. A critical time for developing long-standing eating habits is when adolescents transition to adulthood, leaving the family home. The college student's food environment is an essential point of intervention for establishing healthy eating habits. Vending machines (VM) at colleges are of increased importance as many students use these often to eat between classes and when restaurants are closed at night. Snacks from VM contribute to the diet quality and intake of key nutrients in young people, and

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Sullivan, Amelia, Leigh Neptune, Kayla Parsons, Ashley Reynolds, Carol Byrd-Bredbenner, and Jade McNamara. "The Impact of Grit on Health Outcomes in College Students." Current Developments in Nutrition 5, Supplement_2 (2021): 455. http://dx.doi.org/10.1093/cdn/nzab038_067.

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Abstract Objectives The objective was to examine the relationship between grit and health outcomes in college undergraduate students. Methods A cross-sectional convenience sample of college undergraduate students completed an online survey assessing Health-Related Quality of Life (HRQOL), the National Cancer Institute Fruit and Vegetable Screener, and the 2-item Hager Food Insecurity Screener. Grit was assessed by generating a mean score using the 8-item short grit scale. Independent t-tests were used to compare health outcomes between students who reported above/below the average grit score o

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