Among young adults, college students and graduates practiced more healthful habits and made more healthful food choices than did nonstudents

A Comparative Study on the Prevalence of Lifestyle Risk Factors Among Users and Non-users of Any Health-Based Mobile App Among University Students in Chennai

Introduction Adolescents and young adults are often neglected in terms of healthcare, despite forming a significant demographic and economic force. This study aims to compare the prevalence of lifestyle risk factors among users and non-users of health-based mobile apps among university students in Chennai. Methods This cross-sectional study was conducted from January 2019 to June 2019, with a sample size of 680 undergraduate college students. A standardized WHO STEPwise approach to noncommunicable disease (NCD) risk factor surveillance (WHO STEPS) questionnaire was used to collect data on sociodemographic features, behavioral risk factors, and mobile app usage, along with physical measurements like height, weight, waist circumference, and blood pressure. Results About 238 (35%) study participants were regularly using health-based mobile apps, and 442 (65%) were not using any health-based mobile apps, of which 540 (79.41%) were between 22 and 24 years old, with the majority being female (362, 53.2%). The prevalence of various risk factors was higher among non-users of mobile health apps, except for physical activity, which was similar in both groups. On adjusted multivariable analysis, age category, place of current stay, and unhealthy diet were found to be significant. Conclusion This study helps assess the efficacy of health-based mobile apps in promoting healthy lifestyles among university students. Health-based mobile apps for delivering effective healthcare services are to be promoted among college students for a healthy lifestyle and well-being.

Females' ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths

This study investigated whether ability to taste monosodium glutamate (MSG) is associated with liking and intensity of sodium-reduced vegetable broths with added MSG. Six vegetable broths, with varying concentrations of added NaCl and MSG, were evaluated for overall intensity, and liking, by n = 115 female participants, mean age 24.1 ± 5.4. Broths evaluated included: control broth (0 g NaCl, 0 g MSG), high NaCl broth (0.8 g/100 mL), medium NaCl (0.4 g/100 mL), low NaCl (0.2 g/100 ml), medium NaCl (0.4 g/100 ml) + 29 mM MSG and, low NaCl (0.2 g/100 mL) + 29 mM MSG. Participant's umami discrimination status was determined using forced-choice triangle tests (29 mM MSG vs 29 mM NaCl), and suprathreshold salt taste intensity (NaCl) was measured. A 7% Na reduction was possible by partially replacing NaCl with MSG without influencing intensity or liking in the low NaCl broth, in comparison to the highest liked NaCl only broth (medium NaCl). There was no significant difference in liking of broths between MSG discriminators (n = 37) and nondiscriminators (n = 78) (P > 0.2). MSG discriminators rated all broths as significantly more intense overall (except for control broth, P > 0.2) than nondiscriminators (P < 0.05). A significant relationship was found between MSG discrimination status, and salt taste intensity tertiles (χ2 (2, N = 115) = 8.45; P < 0.02) indicating that the Na ion dominates taste profile. The ability to discriminate MSG from NaCl does not influence liking of salt-reduced broths with added MSG. MSG discrimination status was associated with NaCl taste intensity, indicating that the sodium ion is dominant in influencing intensity (common to both MSG and NaCl). PRACTICAL APPLICATION: The addition of MSG to vegetable broths is an effective way to reduce total sodium in the broths without reducing liking of the broths, this is irrespective of an individual's ability to taste MSG or salt. Salt taste and umami taste (MSG) appear to be associated, indicating the sodium is important in influencing taste intensity for both salty and umami taste.

Demographic, Behavioural and Anthropometric Correlates of Food Liking: A Cross-sectional Analysis of Young Adults

The degree to which foods are liked or disliked is associated with dietary intake and health behaviours. However, most food liking research has focused on single foods and nutrients and few studies have examined associations with demographics and health behaviours. Thus, this study aimed to investigate the association between food liking and socio-demographics, health behaviours, diet quality and body mass index (BMI) in a sample of young Australian adults. Data from 1728 undergraduate students (21.8 (standard deviation [SD] 6.0) years; 76% female) were used. Food liking scores and a diet quality index (Dietary Guideline Index, DGI) were estimated from a Food Liking Questionnaire and Food Frequency Questionnaire (FFQ), respectively. Multivariate linear regression analyses were used to assess the association between food liking and correlates. Young adults with higher liking for encouraged core foods were older, female, did their own food shopping, consumed less packaged foods and had better diet quality. Higher liking for discretionary foods and beverages was associated with less healthy behaviours, such as smoking, higher BMI and lower diet quality. These results suggest that food liking measures may offer an appropriate methodology for understanding influences on young adults' food choices, adding to the body of literature investigating the potential for food liking scores to assess diet-disease relationships.

Racial and sex differences of fruit and vegetable self-efficacy and intake among college students in a rural, southern location

Objective: To examine fruit and vegetable intake and self-efficacy among U.S. college students in a rural, Southern location. Participants: Undergraduate students (n = 1503) enrolled in a university-wide health class at one large public institution during the spring 2017 semester. Methods: Cross-sectional survey data were collected online and analyzed using independent samples t test, one-way ANOVA, and regression. Results: On average, participants did not meet fruit or vegetable intake recommendations. Mean self-efficacy scores were 17.2 (SD = 3.4) and 16.42 (SD = 3.7) for fruit and vegetables, respectively, with statistically significant differences observed by sex and race (p < 0.05). Hierarchical multiple regression results indicated self-efficacy explained 20.9% (fruit) and 29.3% (vegetables) of the variance in consumption. Similar patterns were found for meeting daily fruit and vegetable intake recommendations. Conclusions: Health campaigns are needed to address sex and racial disparities in college student fruit and vegetable intake and self-efficacy.

Relationship between physical activity, body mass index (BMI) and lipid profile of students in Ghana

Introduction

In Ghana, there is no data regarding physical activity habits and lipid profiles of students. Therefore, the aim of this study was to investigate the relationship between physical activities, Body Mass Index (BMI) and lipid profile of students in Ghana.

Methods

Cluster and systematic sampling techniques were employed to recruit 120 students, aged 18 years and above. This cross-sectional study was carried out among students from the University of Ghana. Biochemical analysis was conducted analysing total cholesterol (TC), high density lipoprotein (HDL), low density lipoprotein (LDL) and triglycerides (TG) in serum samples. Anthropometry measurements were also taken and BMI calculated. The physical activities, undertaken over a 7-day period, by the students were assessed using the International Physical Activity Questionnaire (IPAQ).

Results

31.7% and 21.7% of the students were overweight and obese respectively. 61.5% of the obese students were engaged in high level physical activity as compared to 45.5% and 36.8% of the normal and overweight students, respectively. Normal weight students and overweight students showed significant differences in means of TC; [(4.56 ± 0.930 mmol/L) and (5.06 ± 0.93 mmol/L), respectively] and also between normal weight group (4.54 ± 0.93 mmol/L) and the obese students (5.24 ± 1.18 mmol/L). Significant correlations were also observed between TG, TC and BMI; and TC and TG, HDL and a strong correlation between LDL and TC (r=0.967).

Conclusion

Strong correlations between BMI, physical activity and lipid profile indices among students in Ghana. Comprehensive efforts should be applied to reduce the incidence of CVDs among students.

US campus fraternities and sororities and the young adult injury burden

OBJECTIVE

To investigate whether the presence of fraternities and sororities was associated with a higher local injury rate among undergraduate-age youth.

METHODS

In 2016 we compared the rate of 2010-2013 youth (18-24 years) emergency department (ED) visits for injuries in Hospital Service Areas (HSA) with and without fraternities and sororities. ED visits were identified in the State Emergency Department Database (n=1,560 hospitals, 1,080 HSAs, 16 states). US Census Bureau and National Center for Education Statistics sources identified HSA population and campus (n=659) characteristics. A proprietary database identified campuses with fraternities and sororities (n=287). ED visits explicitly linked to fraternities and sororities in the National Electronic Injury Surveillance System-All Injury Program were used to identify injury causes for sub-group analysis.

RESULTS

HSAs serving campuses with fraternities and sororities had lower age 18-24 injury rates for all causes except firearm injuries (no difference).

CONCLUSIONS

Fraternities and sororities were not associated with a higher injury rate at the population level among undergraduate-age youth. A major limitation is not being able to observe campus health services utilization.

Effectiveness of lifestyle interventions for preventing harmful weight gain among young adults from lower socioeconomic status and ethnically diverse backgrounds: a systematic review

The incidence of overweight and obesity are increasing with each successive generation of young adults. Associated co-morbidities will emerge at an earlier age unless weight gain is prevented. Evidence has demonstrated young adults (aged 18-35 years) from low socioeconomic and ethnically diverse backgrounds are at greater risk of overweight or obesity, yet it is unclear how to effectively intervene in this population. This systematic review aimed to assess the effectiveness of lifestyle interventions conducted in this population. Thirty studies reporting on lifestyle interventions for prevention of weight gain were identified from eight electronic databases searched. Six interventions included subgroup analyses to determine if ethnicity moderated weight change, and two included subgroup analyses to determine if socioeconomic status had an effect on change in weight. Five of these six studies were effective in preventing weight gain, and subgroup analyses showed no differences in effect by ethnicity. Of these five studies, two included a subgroup analysis that showed socioeconomic status to have no effect on weight outcome. Despite the promising results from these five lifestyle interventions utilizing online and mobile components to effectively reach and prevent weight gain in this priority population, the evidence base of high quality trials is limited.

Factors Associated With Changes in Fruit Intake During Young Adulthood: A Classification and Regression Tree Analysis of Longitudinal Data

OBJECTIVE

To examine whether distinct participant groupings for changes in fruit intake (FI) levels between ages 23 and 31 years are identifiable based on both time-varying and time-invariant sociodemographic and behavioral variables.

METHODS

Data were derived from the National Longitudinal Survey of Youth-1997, US. Change in FI frequency constituted the dependent variable. For 21 variables, changes and averages in 2007-2011 were calculated. Classification and regression tree analysis was conducted using Generalized, Unbiased, Interaction Detection, and Estimation software.

RESULTS

Analysis isolated 5 variables (changes in smoking, drinking alcohol, and television viewing, plus 5-year mean of income-to-poverty ratio and computer use) and associated cutoff values to identify 7 groups of participants with differing degrees of FI change.

CONCLUSIONS AND IMPLICATIONS

Multiple groupings existed within upper social strata; a majority maintained healthy behaviors whereas some adopted substance use stress-coping mechanisms. Some low-income individuals demonstrated a capacity to adopt healthy behaviors. Dietary interventions could identify behavioral clustering, with emphasis on drinking, smoking, and screen time.

The social image of food: Associations between popularity and eating behavior

One factor that determines what we eat and why we eat is our social environment. In the present research, two online studies examined the relationship between food intake and social images. Specifically, the present research assessed the relationship between the food intake university students ascribed to peers who varied in popularity and own self-reported food intake, and whether this relationship was moderated by identification with the peer group. Participants (N = 97 in Study 1; N = 402 in Study 2) were randomly presented with one of four (Study 1) or two of eight (Study 2) vignettes describing a popular or unpopular student (male or female) from their university without receiving any information about the peer's eating behavior. Subsequently, healthy and unhealthy eating ascribed to the peers and own self-reported eating behavior were assessed. Results indicated that popular peers were perceived to eat more healthily than unpopular peers. Moreover, eating behavior ascribed to popular peers were associated with own healthy and unhealthy eating. Importantly, the relationship between healthy eating behavior ascribed to popular peers and own healthy eating behavior was moderated by identification with the student group - the more participants identified with their peers, the more their own eating was aligned with the healthy eating ascribed to a popular peer. Hence, the popularity of others seems to shape perceptions of the food they eat and may facilitate healthy eating via social influence.

Stage-based healthy lifestyles program for non-college young adults

Purpose

The purpose of this paper is to test the feasibility of implementing a healthy lifestyles intervention to maintain or achieve healthy weight for low-income young adults in vocational education.

Design/methodology/approach

Non-randomized, quasi-experimental feasibility test of a ten-week intervention with follow-up assessment designed using PRECEDE-PROCEED. A convenience sample included low-income young adults (n=165), 18-24 years recruited from two vocational training facilities. The intervention had weekly: online educational modules, targeting the non-dieting approach through healthful eating, and physical activity; and messages to promote fruit and vegetable intake, increased physical activity and stress management. Anthropometrics were measured, and an online survey on physical activity and eating behavior (e.g. self-regulation, self-instruction, emotional eating) was administered at baseline, post-, and follow-up.

Findings

At baseline, males were overweight and females were obese based on average BMI; no significant change in BMI, food intake, physical activity, or stress management were noted following the intervention. Eating behavior changed in treatment vs control group; food self-regulation was higher (p=0.025) for high use treatment group compared to the control group.

Practical implications

Lifestyle interventions are critical for low-income young adults who are overweight or obese by 18-24 years of age. Young adults who engage in such interventions can make food behavior changes that can have a mediating effect on healthy weight management. Models like PRECEDE-PROCEED are vital to success when working toward sustainable programs within communities.

Originality/value

Few healthy lifestyle programs have been reported for low-income, non-college young adults, specifically with a largely male population, and none with PRECEDE-PROCEED.

Micronutrient supplement use and diet quality in university students

Many national and international public health organisations recommend achieving nutrient adequacy through consumption of a wide variety of nutritious foods. Despite this, dietary supplement sales continue to increase. Understanding the characteristics of micronutrient supplement users and the relationship with diet quality can help develop effective public health interventions to reduce unnecessary consumption of vitamin and mineral supplements. Participants (n = 1306) were a convenience sample of students studying first year food and nutrition. Data was collected via a Food and Diet Questionnaire (FDQ) and a Food Frequency Questionnaire (FFQ). Supplement users were defined as participants who indicated consuming any listed supplement as frequently as once a month or more. Diet quality was assessed using a Dietary Guideline Index (DGI) score. Prevalence of supplement use was high in this study population with 56% of participants reporting supplement use; the most popular supplements consumed were multivitamins (28%) and vitamin C (28%). A higher DGI score was significantly associated with an increased likelihood of supplement use (mean: 105 ± 18 vs. 109 ± 17, p = 0.001). Micronutrient supplement use was associated with a higher DGI score, suggesting that supplements are more likely to be used by those who are less likely to require them.

A survey of university students' vitamin D-related knowledge

OBJECTIVE

To survey Canadian university students' vitamin D-related knowledge.

METHODS

Undergraduate university students (n = 1,088) were surveyed as to their vitamin D-related knowledge, including its sources, health benefits, and recommended intake.

RESULTS

Overall, students answered 29% of questions correctly on the knowledge test. In addition, the overall test was subdivided into 3 subtests, and students scored 26% on vitamin D source knowledge, 23% on factors affecting vitamin D levels, and 37% on health effects of vitamin D. Only 8% of participants correctly identified the recommended vitamin D intake; 14% correctly identified the amount of time in the sun required to produce adequate vitamin D.

CONCLUSIONS AND IMPLICATIONS

These results suggest that Canadian university students have poor knowledge concerning vitamin D. Program planners should consider improving vitamin D knowledge as a component of future health promotion programs for university students.

Diet quality in young adults and its association with food-related behaviours

OBJECTIVE

To determine the diet quality of a group of young adults and explore its associations with two food-related behaviours (involvement in meal preparation and consumption of commercially prepared meals).

DESIGN

Cross-sectional study of young adults. Sample characteristics, food-related behaviours and dietary intake were assessed using a self-administered questionnaire including an FFQ. Diet quality was measured using the fifteen-item Dietary Guideline Index (DGI) designed to assess adherence to Australian dietary guidelines. One-way ANOVA, t tests and multiple linear regression analyses were used to explore the relationships between DGI scores, sample characteristics and food-related behaviours.

SETTING

University students enrolled in an undergraduate nutrition class, Melbourne, Australia.

SUBJECTS

Students (n 309) aged 18-36 years.

RESULTS

The DGI score was normally distributed, with a mean score of 93·4 (sd 17·1) points (range 51·9-127·4 points), out of a possible score of 150 points. In multivariate analyses adjusted for age, sex, nationality, BMI and maternal education, cooking meals for oneself was positively associated with DGI score (β = 0·15; 95 % CI 1·15, 10·03; P = 0·01); frequency of takeaway and frequency of convenience meal consumption were inversely associated with DGI score (β = -0·21; 95 % CI -9·96, -2·32; P = 0·002 and β = -0·16; 95 % CI -7·40, -0·97; P < 0·01, respectively).

CONCLUSIONS

Cooking meals for oneself was linked to higher diet quality among young adults, while consumption of commercially prepared meals was associated with poorer diet quality. Maintaining education programmes that promote cooking skills within young adults has the potential to improve DGI scores.

Inclusion of pork meat in the diets of young women reduces their intakes of energy-dense, nutrient-poor foods: results from a randomized controlled trial

Adherence of young women to dietary recommendations has been examined predominantly by surveys. This study aimed to determine the quality of women’s diets relative to the Australian Guide to Healthy Eating (AGHE); and to evaluate dietary changes during an intervention trial with pork meat or an iron supplement. A 12-week randomized trial was conducted in young women who were assigned to one of three groups. They maintained three, seven-day food diaries while continuing their routine diet (CG); taking an iron supplement (SG); or incorporating into their diets 500 g/week of pork (PG). Participants (n = 58) provided dietary information on 1218 diary-days. The serves consumed from the vegetable, fruit and dairy groups were lower (p < 0.001), and from the meat and alternatives group greater (p < 0.001) than the recommended serves. PG consumed significantly fewer (p < 0.001) serves of “extra” foods, and ate fruit more frequently (p < 0.001) than CG and SG. The participants’ dietary self-assessment showed poor agreement with the AGHE description of “serve”. The inclusion of pork in the diets of young women is associated with the reduced consumption of energy-dense nutrient-poor “extra” foods and increased frequency of fruit intake. The effect may be explained by diverse factors such as increased food knowledge, cooking skills and the effect of pork on satiety.

Biological variability and impact of oral contraceptives on vitamins B(6), B(12) and folate status in women of reproductive age

Vitamins B₆, B₁₂ and folate play crucial metabolic roles especially during the reproductive years for women. There is limited reporting of within-subject variability of these vitamins. This study aimed to determine the within and between subject variability in serum vitamins B₆, B₁₂, folate and erythrocyte folate concentrations in young women; identify factors that contribute to variability; and determine dietary intakes and sources of these vitamins. Data were obtained from the control group of a trial aimed at investigating the effect of iron on the nutritional status of young women (age 25.2 ± 4.2 year; BMI 21.9 ± 2.2 kg/m²). The coefficients of variability within-subject (CV_I) and between-subject (CV_G) for serum vitamins B₆, B₁₂ and folate, and erythrocyte folate were calculated. Food frequency questionnaires provided dietary data. CV_I and CV_G were in the range 16.1%–25.7% and 31.7%–62.2%, respectively. Oral contraceptive pill (OCP) use was associated (P = 0.042) with lower serum vitamin B₁₂ concentrations. Initial values were 172 ± 16 pmol/L and 318 ± 51 pmol/L for OCP and non-OCP users, respectively; with differences maintained at four time points over 12 weeks. BMI, age, physical activity, alcohol intake and haematological variables did not affect serum or erythrocyte vitamin concentrations. Vitamin B₁₂ intakes were derived from traditional and unexpected sources including commercial energy drinks. Young women using OCP had significantly lower serum vitamin B₁₂ concentrations. This should be considered in clinical decision making and requires further investigation.

Transitional changes in energy intake, skeletal muscle content and nutritional behavior in college students during course-work based nutrition education

The purpose of this study was to investigate whether elective course work based nutrition education in university can change students' body composition and eating habits associated with obesity and its related health risk in first-year college students. A total of 38 students agreed and participated in the study. Participants received a series of lecture about obesity, weight management, and concepts of nutrition and food choices for 13 weeks. The students' BMI and body composition, including body fat and muscle contents, were measured. A 24-hour diet recall for two days was performed for food intake analysis, and the questionnaires for dietary behaviors were collected at the beginning and the end of the study. Paired t-test and χ²-test were used for statistical analysis. Data showed that most of the anthropometric parameters including body weight were not significantly changed at the end of the coursework. Interestingly, skeletal muscle contents in both obese (BMI ≥ 23) and lean (18.5 ≤ BMI ≤ 22.9) subjects were significantly increased. Total energy intake was decreased in total subjects after the study. Also, general nutrition behavior of the subjects including enough hydration and utilization of nutrition knowledge were significantly improved during the study period. The total number of responses to doing aerobic exercise was slightly increased after the study, but the average frequency of exercise in each individual was not changed. These results suggest that class-work based nutrition education on a regular basis could be a time and cost effective method for improving body composition and nutritional behavior in general college students.

Assessment of nutrient adequacy with supplement use in a sample of healthy college students

OBJECTIVES

Limited information is available on the nutritional status and the impact of supplements on nutrient adequacy in college students. This study aimed to assess nutritional status and evaluate the contribution of supplement use to overall nutrient adequacy in a sample of healthy college students.

METHODS

Sixty subjects (40 women and 20 men) were randomly recruited from those attending the University of Connecticut. Food records were collected over 30 consecutive days for each subject. In addition, health and lifestyle information was collected at the beginning and end of the study period.

RESULTS

After excluding misreporting, only 44 subjects were eligible for assessing nutritional status. More than 40% of female students had intakes below the estimated average requirements for vitamins D and E, calcium, and magnesium. Supplement users had significantly higher average intakes than nonusers from dietary sources for protein, folate, niacin, vitamin E, magnesium, and zinc (p < 0.05). With the addition of supplements, supplement users consumed significantly more for all nutrient intakes except vitamin A than nonusers (p < 0.05). Nutritional adequacy of supplement users was significantly higher for vitamins D and E and magnesium compared with nonusers (p < 0.05).

CONCLUSIONS

Overall, men and women were consuming intakes below adequacy for most nutrients, and supplement usage increased nutrient intake and adequacy levels in this young adult population.

Weight patterns and perceptions among female university students of Karachi: a cross sectional study

BACKGROUND

Body weight and its perception play an important role in the physical and mental well-being of a person. Weight perception is found to be a better predictor of weight management behaviour as compared to actual weight. In Pakistan, studies have been done on the prevalence of weight status but weight perception is still unexplored. The study was done to examine relationships between body weight perception, actual weight status, and weight control behaviour among the female university students of Karachi.

METHODS

A cross sectional study was carried out during Sep-Nov 2009 on female students in four universities of Karachi, Pakistan. Our final sample size included 338 female university students. Height and weight were measured on calibrated scales. A modified BMI criterion for Asian populations was used.

RESULTS

Based on measured BMI; the prevalence of underweight, normal weight and overweight females was 27.2%, 51.5% and 21.3% respectively. As a whole, just over one third (33.73%) of the sample misclassified their weight status. Among underweight (n=92), 45.70% thought they were of normal weight. No one who was truly underweight perceived them self as overweight. Among the normal weight (n= 174), 9.8% thought they were underweight and 23.6% considered themselves overweight. Among the overweight (n=72); 18.3% considered themselves normal. Only one female student thought she was underweight despite being truly overweight.

CONCLUSIONS

Our study shows that among female university students in Karachi, the prevalence of being underweight is comparatively high. There is a significant misperception of weight, with one third of students misclassifying themselves. Underweight females are likely to perceive themselves as normal and be most satisfied with their weight. Health policy makers should implement these findings in future development of health interventions and prevention of depression, social anxiety and eating disorders associated with incorrect weight perception among young females. Studies that employ a longitudinal approach are needed to validate our findings.

Changes in eating and physical activity behaviors across seven semesters of college: living on or off campus matters

The transition from adolescence to adulthood is an important period for establishing behavioral patterns that affect long-term health and chronic disease risk. Nelson and colleagues speculated that developmental changes and changes in living situation may play an important role in the nutrition and physical activity behaviors of college students. Data from the University Life Study, a longitudinal study of college students that includes web-based surveys administered 14 consecutive days each semester, were used to examine fruit, vegetable, and sugared soda consumption, physical activity, and sedentary activity behaviors across seven semesters. Estimates for each semester were calculated to determine the frequency with which students consumed fruits, vegetables, and sugared soda, engaged in moderate to vigorous physical activity, and engaged in sedentary activities. Four models, estimated with HLM 6.04, were used to predict changes in these behaviors across the seven semesters. Living on or off campus was included to determine if this explained additional variance. Results indicated that few college students consumed fruits and vegetables or exercised at optimal levels during the seven semesters surveyed. Daily fruit and vegetable consumption and daily physical activity declined significantly from the first to the seventh semester. For both of these findings, living off campus exacerbated the problem. Average number of hours of sedentary behaviors declined over time, as did number of days on which at least one sugared soda was consumed. Living location did not explain additional variance in these positive trends. Implications for policy, practice, and future research are discussed.

Depressive symptoms and serum lipid levels in young adult women

Accumulating data suggest that depression is associated with risk factors for cardiovascular disease, but few studies have investigated potential behavioral mediators of such associations, particularly among women. In this study of healthy young adult women (n = 225), we examined associations among depressive symptoms, health behaviors, and serum lipid levels. Depressive symptoms were assessed with the 20-item Center for Epidemiologic Studies-Depression scale, and a fasting blood sample was obtained for serum lipid levels, including total cholesterol, high-density lipoprotein (HDL-C) and low-density lipoprotein (LDL-C). Diet was measured using 24-h recalls, and other health behaviors (physical activity, smoking) were assessed via self-report questionnaire. Results indicated a modest negative association between depressive symptoms and LDL-C levels. Higher levels of depressive symptoms were also associated with lower total and insoluble dietary fiber intake, both of which were associated with HDL-C and LDL-C. Mediational analyses indicated a significant indirect effect of depressive symptoms on LDL-C via total and insoluble dietary fiber in unadjusted analyses, but not in adjusted analyses. The present findings suggest that depressive symptoms are inversely associated with serum LDL-C levels in young adult women, but that these associations are not likely mediated by adverse lifestyle behaviors.

Weight and Body Composition Changes during the First Three Years of College

Differences in weight, body mass index (BMI), percent and absolute body fat, fat-free mass, and waist circumference were investigated in a group of males and females during the first three years (from 2007 to 2010) of college. Significant three-year gains were observed for weight 2.1 ± 4.7 kg, BMI 0.7 ± 1.6 kg/m(2), percent body fat 2.7 ± 3.3%, and fat mass 2.3 ± 3.5 kg. A significant loss of fat-free mass, -0.5 kg, was observed among females. Absolute gains in weight, BMI, and percent and absolute body fat were highest during the freshman year, followed by the junior year, and lowest during the sophomore year. Among the 70% of students gaining weight over the three years, weight gain averaged 4.3 kg. The numbers of females with over 30% body fat doubled, and the number of males with over 20% body fat increased fivefold. Initially 15% of students were classified as obese/overweight and 79% normal weight; by the end of the junior year, 24% were obese/overweight and 70% were normal weight. Efforts on college campuses to promote healthy lifestyles among its student population are needed throughout the college years.

The association between perceived sweetness intensity and dietary intake in young adults

Individual differences in taste perception may influence dietary habits, nutritional status, and ultimately nutrition-related chronic disease risk. Individual differences in sweetness intensity perception and the relationship between perceived sweetness intensity, food behaviors, and dietary intake was investigated in 85 adults. Subjects (body mass index [BMI]= 21 ± 3, 21 ± 4 y) completed a food and diet questionnaire, food variety survey, 2 24-h food records, and a perceived sweetness intensity measurement using the general labeled magnitude scale (gLMS). There was interindividual variation in perceived sweetness intensity (0 to 34 gLMS units, mean 10 ± 7). One-way analysis of variance (ANOVA) revealed no difference between perceived sweetness intensity and degree of importance placed on not adding sugar to tea or coffee (P = 0.2) and the degree of importance placed on avoiding sugar-sweetened or fizzy drinks (P = 1.0). Independent t-test analysis revealed no significant association between perceived sweetness intensity and the food variety measure for sugar and confectionary intake (P = 0.6) and selected fruit and vegetable intake (P = 0.1 to 0.9). One-way ANOVA also demonstrated no difference between tertiles of sweetness intensity and BMI (P = 0.1), age (P = 0.3), and food variety score (P = 0.5). No correlation was observed with regards to perceived sweetness intensity and mean total energy (kJ) intake (r = 0.05, P = 0.7), percent energy from total fat, saturated fat, protein, carbohydrate, and grams of fiber (r =-0.1 to 0.1, P = 0.2 to 0.8) and also for intake of the micronutrients: folate, magnesium, calcium, iron, and zinc (r = 0.1 to 0.2, P = 0.1 to 0.4). Only modest correlations were observed between sodium (r = 0.3, P < 0.05), vitamin C (r = 0.3, P < 0.05), and potassium (r = 0.2, P < 0.0) intake and perceived sweetness intensity. Overall, perceived sweetness intensity does not appear to play a role in food behaviors relating to sugar consumption and dietary intake in adults.

Impact of nutrition education on university students' fat consumption

PURPOSE

University science students who have taken a nutrition course possess greater knowledge of fats than do those who have not; whether students apply this knowledge to their diet is unknown. We measured and compared science students' total and saturated fat intake in the first and fourth years, and evaluated whether taking a nutrition course influenced fat consumption.

METHODS

A sample of 269 first- and fourth-year science students at a small undergraduate university completed a survey with both demographic questions and a semi-quantitative food frequency questionnaire about fats in the diet. Data were analyzed using chi-square tests and independent-sample t-tests.

RESULTS

Fourth-year science students consumed fewer grams of total and saturated fat than did first-year science students (p<0.001). Science students who had taken a nutrition course consumed fewer grams of total and saturated fat than did those who had not (p<0.001).

CONCLUSIONS

Taking a nutrition course may decrease first-year students' fat consumption, which may improve diet quality and decrease the risk of chronic disease related to fat consumption.

Posting point-of-purchase nutrition information in university canteens does not influence meal choice and nutrient intake

BACKGROUND

Growing concern over the relation between out-of-home eating and overweight has triggered the use of point-of-purchase (POP) nutrition information when eating out of the home. In canteens that offer various unhealthy choices, the posting of POP nutrition information has the potential to improve meal choices and dietary intakes.

OBJECTIVE

The objective of this study was to increase the proportion of consumed meals that comply with recommendations for energy, saturated fat, sodium, and vegetable content by 5%.

DESIGN

A one-group pretest-posttest design was used. A total of 224 customers of 2 university canteens completed a questionnaire used for consumer profiling and 3-d food records to assess their meal choices and nutrient intakes. The 12 best meal combinations received star ratings and descriptors for nutrients or food groups that did not comply.

RESULTS

Reported meal choices in canteens and nutrient intakes did not improve after the intervention (P > 0.05). The nutritional profile of the meal choice, obtained from a qualitative and quantitative nutritional assessment of meals, mirrored the nutritional profile of all meals offered (P > 0.05) and not that of the recommended meals offered (P < 0.001). Meal choices were not compensated for later in the day (P > 0.05). The healthiest choices were made by participants with greater objective nutrition knowledge, stronger health and weight-control motives, and a greater openness to change meal choices at baseline (P < 0.05).

CONCLUSIONS

The posting of nutrition information in university canteens did not effectively change meal choices and nutrient intakes. Despite the intervention, meal choices were largely determined by meals offered. Therefore, nutrition-information interventions in canteens may be more effective with a healthier meal supply. This trial was registered at clinicaltrials.gov as NCT01249508.

A novel online Food Recall Checklist for use in an undergraduate student population: a comparison with diet diaries

BACKGROUND

University students are commonly overlooked when diet of populations is measured and there is a lack of comprehensive dietary assessment in whole university student populations. To measure diet of undergraduate students, a new online 121-item Food Recall Checklist (FoRC) was designed as an alternative to a non-weighed record (food diary). This article reports the comparison between the new dietary assessment method (FoRC) and the food diary as a measure of energy (kJ), fat (g), Non-Starch Polysaccharide (NSP) (g), fruit and vegetables (g), breakfast cereal (g) and bread (g) and alcohol (units) intake.

METHODS

Fifty-three students at the University of Aberdeen completed four days of FoRC then four days food diary. Median agreement and correlation between the two methods was assessed for foods and nutrients using the Spearman's rank correlation co-efficient and the Wilcoxon signed ranks test. Agreement between FoRC and food diary was assessed using the Bland-Altman method.

RESULTS

The mean time taken to complete FoRC for one day was 7.4 minutes. Intakes of fat (g and % food energy), NSP and bread were similar between FoRC and the food diary. Median energy intake was 8185 kJ in the food diary and 8007 kJ in FoRC. However, FoRC recorded significantly lower intakes of energy and alcohol and significantly higher intakes of fruit and vegetables and breakfast cereal compared with the food diary. There was considerable variation in agreement between methods at the individual level. For all variables except alcohol and percentage energy from fat, correlation co-efficients were statistically significant and greater than 0.5.

CONCLUSION

At the group level, four days of FoRC showed good median agreement with the food diary and there was high correlation between methods for most foods and nutrients. This suggests that this novel method of assessing diet can provide a useful alternative for assessing group mean intakes but that individual intakes may need to be interpreted with care.

The Freshman 15: is it real?

OBJECTIVE

The belief that college students gain 15 lbs during freshman year is widespread, yet the evidence for this is limited. The authors aimed to determine whether college students gain weight during freshman year.

PARTICIPANTS

The authors studied unmarried freshmen living on-campus at a private university in the northeastern United States.

METHODS

The authors used an online survey to collect information about social behaviors and weight.

RESULTS

The authors observed an average weight gain of 2.7 lbs. About half of the students gained weight, and 15% lost weight. Men gained more weight than did women.

CONCLUSIONS

Freshman weight gain was 5.5 times greater than that experienced by the general population.

Nível de atividade física e hábitos alimentares de universitários do 3º ao 5º semestres da área da saúde

OBJETIVO: Este trabalho teve como objetivo verificar o nível de atividade física e os hábitos alimentares de universitários da área de saúde visto serem, no futuro, os disseminadores dessas informações. MÉTODOS: Estudo transversal, realizado em 281 estudantes da área da saúde da Universidade de Brasília. Foram avaliadas variáveis antropométricas, de consumo alimentar e de nível de atividade física. RESULTADOS: Observou-se alto nível de sedentarismo nos estudantes da área de saúde, exceto nos alunos de educação física, que praticam atividade física como parte da própria grade curricular. Verificou-se tendência de menor nível de atividade física nos estudantes de menor estrato socioeconômico. A alimentação foi considerada inadequada para a maioria dos estudantes (79,7%). Os menores percentuais relativos a uma alimentação adequada foram observados para o grupo de leite e derivados (23,0%), frutas e vegetais (24,9%) e carboidratos complexos (25,9%). Verificou-se um alto percentual de consumo inadequado de refrigerantes e doces (74,0%). O sexo foi associado significantemente ao índice de massa corporal, tendo os homens um índice de massa corporal maior que o das mulheres (p<0,001). CONCLUSÃO: Apesar de a amostra ser composta por estudantes da área da saúde, que, em princípio, são possuidores de maior conhecimento sobre práticas de vida saudáveis, observou-se um alto percentual de sedentarismo e de inadequação nos hábitos alimentares. Verifica-se a necessidade do repensar sobre a associação entre o conhecimento teórico e a mudança real no estilo de vida, visando à promoção da saúde do indivíduo.

A stage-tailored multi-modal intervention increases fruit and vegetable intakes of low-income young adults

PURPOSE

Assess effectiveness of an intervention to improve fruit and vegetable consumption in economically disadvantaged young adults.

DESIGN

Randomized treatment-control, pre-post design.

SETTING

Ten states.

SUBJECTS

Young adults (n = 2024, ages 18-24) were recruited from noncollege venues; 1255 (62%) completed assessment interviews at baseline and at 4 and 12 months.

INTERVENTION

Treatment participants received a series of mailed materials and two educational calls in 6 months. Controls received a mailed pamphlet.

MEASURES

Assessment calls determined two measures of fruit and vegetable intakes, demographics and stage of change at baseline, 4 and 12 months, plus treatment participants' decisional balance, processes, and self-efficacy.

ANALYSIS

Repeated measure analysis of variance, intent-to-treat, chi2, and logistic regression.

RESULTS

At follow-up, participants in the experimental group had higher intakes of fruit and vegetables than controls (perceived daily intakes of 4.90 vs. 4.60 servings per day, F = 3.49, p < .05 and 4.31 vs. 3.92 servings/day via 5-A-Day Screener, F= 4.78, p < .01) and greater progression to action or maintenance stages (66% progress in fruitfor intervention vs. 55% progress in fruit for controls; 47% vs. 32% progress for vegetables, p = .0080 and .0001, respectively). Lower education, non-White ethnicity, male gender, living with children, and experimental group assignment predicted attrition (chi2(6df) = 288, p < .001, Cox R2 = .132).

CONCLUSIONS

Tailored educational messages and research-extension partnerships are advantageous for improving fruit and vegetable intakes of young adults.

Factors affecting food selection in Canadian population

OBJECTIVE

To establish health-related reasons behind Canadian food choices, and how variables such as education, income, gender, ethnicity and age may affect food selection.

SUBJECTS

Approximately 98 733 Canadians responded to the 12 questions regarding food choices in the Canadian Community Health Survey (CCHS) cycle 2.1, conducted by the Canadian Government in 2003. These included 13 727 adolescents (12-19 years), 19 089 young adults (20-34 years), 31 039 middle-aged adults (35-54 years), 25 338 older adults (55-74 years) and 9580 elderly (75+ years).

RESULTS

Approximately 70% of Canadian adolescents in the sample indicated that their food choices were independent of health concerns. Body weight management was a major concern for food selection by adolescents and adults, while the elderly stated heart disease as their main concern. Among all participants, females, and individuals with high levels of education and income reported the highest response to choosing or avoiding foods due to health concerns and food content.

CONCLUSIONS

Our data indicate that several factors significantly affect food choices for health-related reasons in the Canadian population. Among them, age- and gender-related gaps, particularly between adolescents and adults, are profound. This observation may urge authorities to implement effective strategies to educate Canadians, especially adolescents, that selection of appropriate foods may prevent chronic diseases.

The association between the body mass index of first-year female university students and their weight-related perceptions and practices, psychological health, physical activity and other physical health indicators

Objective

To investigate the association between the weight status of first–year female students (FYFS) and various weight management–related characteristics to identify possible components of a weight management programme for students.

Design

Cross‐sectional study.

Setting

Female residences at a South African university.

Subjects

A total of 360 FYFS.

Results

Mean (± standard deviation (SD)) body mass index (BMI) of the FYFS was 21.8 ± 2.6 kg m−2, with 7.2% being underweight, 81.9% normal‐weight, 10.0% overweight and 0.8% obese. Underweight, normal–eight and overweight students differed with regard to their perception of their weight (P < 0.001), weight goals (P < 0.001) and previous weight–loss practices (P < 0.001). Mean ± SD score on the 26-item Eating Attitudes Test (EAT–26) was 8.5 ± 9.0 with 8.4% classified as high scorers. Mean ± SD score on the 34-item Body Shape Questionnaire (BSQ) was 87.7 ± 32.2, with 76.1% classified as low, 11.9% as medium and 11.9% as high scorers. The self-concept questionnaire indicated that 36.7% had a high, 43.9% a medium and 19.4% a low self-concept. Higher BMI correlated with a higher BSQ score (P < 0.001), a lower self-concept (P = 0.029) and a higher EAT-26 score (P < 0.001). Smoking was prevalent amongst 13.1% of students, and 51.2% used vitamin and/or mineral supplements. Students who quitted smoking had higher (P = 0.006) BMI (22.7 ± 2.9 kg m-2) than those who never smoked before (21.6 ± 2.5 kg m−2). Normal-weight students were more physically active than underweight or overweight students (P = 0.038).

Conclusions

The specific weight management-related needs of FYFS include information about supplement use, smoking, realistic weight goals, safe and sound weight-loss methods, weight cycling, body-shape perceptions, eating attitudes and behaviours, self-concept and physical activity. Interventions aimed at correcting these problems should target all students, regardless of their BMI.

Drinking Behavior from High School to Young Adulthood: Differences by College Education

BACKGROUND

Recent serious alcohol-related events have raised public awareness of the prevalence of at-risk alcohol use among college undergraduates, but heavy alcohol consumption during late adolescence and young adulthood is not limited to college students. Alcohol consumption typically peaks in young adulthood regardless of education level, and risks related to alcohol misuse are shared by young adults, regardless of their educational choices. Differences in alcohol risk between college-attending and non-college-attending young adults are generally small, and emphasize the need for research examining the drinking patterns of both of these groups.

METHODS

To better understand patterns of at-risk alcohol use and its association with education, this study compared at-risk alcohol use from 12 grade to young adulthood (age 24) in a sample of never-married young adults. Three groups were formed based on completed education when the survey was administered in young adulthood: high school or less, postsecondary education without a four-year college degree, and completed college.

RESULTS

Men who completed college experienced the greatest increase in at-risk drinking from grade 12 to young adulthood; however, their at-risk alcohol use did not differ markedly from men in the other education groups in young adulthood. Men who did not complete college had high levels of alcohol risk in 12 grade and maintained or increased those levels in young adulthood, demonstrating a pattern of prolonged risk. Women whose completed education was high school or less experienced the fewest increases in at-risk alcohol use. Education group differences were not explained by place of residence or employment status.

CONCLUSIONS

These results emphasize the need to intervene early to prevent at-risk alcohol use, and emphasize that at-risk alcohol use is neither unique, nor necessarily the highest among individuals who complete college.

Food Practices, Changes, Preferences, and Acculturation of Thais in the United States

This study investigated food practices, changes, preferences, and acculturation of Thais in the United States. A questionnaire was mailed to a convenience sample of 182 individuals who were born in Thailand, had lived in the United States for at least 3 months, were age 18 years or older, and had agreed to participate; 102 (56%) completed questionnaires were returned by 62 university students and 40 residents from five states. While living in the United States, the number of meals consumed per day decreased significantly and snacks and food eaten out changed from Thai to American. Of 111 foods listed on the questionnaire, consumption frequency decreased significantly for 29 Thai foods and increased significantly for 33 American foods and total milk food group. Food group mean daily consumption frequencies while living in the United States were 3.5 bread; 3.8 vegetables; 2.2 fruits; 3.6 meat; 1.6 milk; 3.9 fats, oils, and sweets; 2.2 beverages; and 0.9 Thai mixed dishes. Most foods were liked (91 of 111; mean 5.5 or higher on a 9-point hedonic scale). Consumption frequency and liking were significantly positively related for 77 foods. Acculturation (mean 2.6, 1 to 5 scale) was significantly positively related to consumption and liking of some American foods and significantly negatively related to consumption and liking of some Thai foods. This information can be used by dietetics professionals in nutrition education for a Thai population.

College students can benefit by participating in a prepaid meal plan

We compared Food Guide Pyramid (FGP) intake of college students according to their participation in a campus prepaid meal plan and their sex. Subjects were 503 single undergraduates (73 males, 430 females) who completed a 3-day dietary analysis assignment for an introductory nutrition course. Average intake for virtually all students fell short of FGP recommendations. We examined the difference between students' mean intake of foods from each FGP group and the recommended intakes. When compared with other student categories and food groups, male meal plan participants' vegetable and meat intakes were closer to recommended intakes, and meal plan participants' and females' fruit intakes were closer to recommended intakes. However, nonparticipants were closer than participants to recommended grain intakes. Participation in the prepaid campus meal plan appears to offer modest nutritional benefits to students through increased servings of foods from fruit, vegetable, and meat groups.

Effects of life away from home and physical exercise on nutrient intake and blood/serum parameters among girl students in Japan

This study was initiated to examine if the life away from home and participation in sport activities affect nutritional health among girl university students. For this purpose, anthropometric data, peripheral blood and spot urine samples, 24-hour food duplicate samples, and answers to questionnaires were collected from 71 girl students at 19 to 23 years of ages who provided informed consent to participate in the study. Of the 71 participants, 29 and 42 participants lived in their homes or outside, respectively, and 23 subjects participated in sport activities whereas 48 subjects did not. Hematology, serum biochemistry and nutrient intakes were evaluated in comparison with the life conditions (home vs. dormitory, boarding house, etc.) and participation in sport activities. The population studied had insufficient intake of energy, protein, and minerals such as Ca and Fe. Those who lived in home or participated in sport activities took more energy and protein (although not the two minerals) than others. Skipping of breakfast was more common among those who lived away from home and had no sport activity. Thus, two social factors of life in home and participation in sport clubs contribute favorably for better food habits, but not necessarily improved intakes of Ca and Fe.