A collaborative approach to nutrition education for college students

A Randomized Controlled Trial, Non-Nutrition Based mHealth Program: The Potential Impact on Dietary Intake in College Students

The aims of this study were to (1) explore this sample's pre- and post-intervention dietary intake, specifically the macro- and micronutrients, and their eating habits related to location of consumption and use of electronic devices, and (2) compare this sample's nutritional measures to the current Dietary Guidelines 2020 to 2025. Twenty-eight participants were included in the secondary data analysis. Participants reported a total of 822 items consumed during this study. Most items were consumed at home (n = 629, 76.5%). We found significant differences in the intake of energy, protein, total fat, carbohydrates, total vegetables, total grains, and total meat in different locations. For most of these measures, consumption at home and/or restaurants resulted in a greater magnitude of consumption than at other locations (e.g., car, daycare). Participants reported consuming most of their energy and nutrients while either using electronic devices alone (n = 365, 44.4%) or using no devices (n = 346, 42.1%). Significant differences were found among three measures including energy, total fat, and total fiber. The majority of the macronutrients (total fiber, fruits, vegetables, meat, and dairy) consumed by our sample were under the threshold recommended in the 2020 to 2025 Dietary Guidelines.

Strategies Used for Making Healthy Eating Choices among Veterinary Medical Students

Healthy eating is a challenge for most college students, and students in the field of veterinary medicine are no exception. Health experts have recommended that universities emphasize the importance of healthy eating and promote healthy eating habits among students. However, before we can begin offering targeted interventions to promote healthy eating strategies and behaviors, we must first understand students' current strategies used for making healthy eating choices, self-reported eating habits, and perceptions of diet quality. Thus, the purpose of this study was to understand veterinary medical students' perceptions of current diet quality and to characterize their strategies for making healthy eating choices. Results indicate veterinary medical students employ a wide range of strategies and behaviors for healthy eating, yet few students reported eating a diet of poor quality. We conclude that while most students report eating a relatively healthy diet, variation in strategies used suggests room for improvement for many. This article discusses potential intervention strategies to promote healthy eating among veterinary students.

Cross-cultural comparison of perspectives on healthy eating among Chinese and American undergraduate students

Background

Understanding views about what constitutes a healthy diet in diverse populations may inform design of culturally tailored behavior change interventions. The objective of this study was to describe perspectives on healthy eating among Chinese and American young adults and identify similarities and differences between these groups.

Methods

Chinese (n = 55) and American (n = 57) undergraduate students in Changsha, Hunan, China and Honolulu, Hawai’i, U.S.A. composed one- to two-paragraph responses to the following prompt: “What does the phrase ‘a healthy diet’ mean to you?” Researchers used content analysis to identify predominant themes using Dedoose (version 5.2.0, SocioCultural Research Consultants, LLC, Los Angeles, CA, 2015). Three researchers independently coded essays and grouped codes with similar content. The team then identified themes and sorted them in discussion. Two researchers then deductively coded the entire data set using eight codes developed from the initial coding and calculated total code counts for each group of participants.

Results

Chinese students mentioned physical outcomes, such as maintaining immunity and digestive health. Timing of eating, with regular meals and greater intake during day than night, was emphasized. American students described balancing among food groups and balancing consumption with exercise, with physical activity considered essential. Students also stated that food components such as sugar, salt and fat should be avoided in large quantities. Similarities included principles such as moderation and fruits and vegetables as nutritious, and differences included foods to be restricted and meal timing. While both groups emphasized specific foods and guiding dietary principles, several distinctions in viewpoints emerged.

Conclusions

The diverse views may reflect food-related messages to which participants are exposed both through the media and educational systems in their respective countries. Future studies may further examine themes that may not typically be addressed in nutrition education programs in diverse populations of young adults. Gaining greater knowledge of the ways in which healthy eating is viewed will allow for development of interventions that are sensitive to the traditional values and predominant views of health in various groups.

Electronic supplementary material

The online version of this article (doi:10.1186/s12889-016-3680-y) contains supplementary material, which is available to authorized users.

The Thin-Youth Ideal

College students’ attitudes about the pervasive thin ideal have been well-studied, but the relationship between the thin ideal and youth ideal in young adults forming life-long health attitudes is understudied. This cross-sectional study examined body image, aging anxiety, ageism, and gender in a sample of 485 undergraduate students. Results from this study demonstrate associations among components of objectified body consciousness (surveillance, shame, and control), body image avoidance, aging anxiety (fear of older people, psychological concerns, physical appearance, and fear of losses), ageism, and gender. Educational efforts that address body image in relation to aging anxiety and ageism are discussed.

Trends of fast food consumption among adolescent and young adult Saudi girls living in Riyadh

Background : Saudi Arabia has passed through lifestyle changes toward unhealthy dietary patterns such as high fast food consumption. Adolescents and young adults, particularly girls, are the main groups exposed to and affected by these adverse eating behaviors. Objective : The aim of this study was to examine the trends of fast food consumption among adolescent and young adult Saudi girls living in Riyadh, and to compare between them. Design : In a cross-sectional survey, 127 adolescent Saudi girls (13-18 years) and 69 young adult Saudi girls (19-29 years) were randomly recruited to participate in this study. Weight, height, waist circumference, and hip circumference were measured using standardized methods. Twenty-four-hour diet recall and a face-to-face interview food questionnaire were performed. Results : Most of the participants had adequate intake of protein, riboflavin, iron, and sodium, but exhibited low intake for several other nutrients. Among study participants, 95.4% consume restaurants' fast food and 79.1% eat fast food at least once weekly. Burgers and carbonated soft drinks were the main kinds of fast food meals and beverages usually eaten by girls. Adolescent girls who usually ate large portion sizes of fast food had significantly higher mean waist circumference and hip circumference. Participants eat fast food primarily for enjoying the delicious taste, followed by convenience. Restaurants' hygiene and safety standards were the main concern regarding fast food for 62.2% of girls. Finally, international restaurants were preferable by participants to buy fast food compared with local restaurants (70.9% vs. 29.1%). Conclusion : Our findings provide evidence on the high prevalence of fast food consumption among Saudi girls, suggesting an urgent need for community-based nutrition interventions that consider the trends of fast food consumption and targeted eating behaviors of adolescent and young adult girls.

The effects of a nutrition education intervention on vending machine sales on a university campus

OBJECTIVE

To determine the effects of a nutrition information intervention on the vending machine purchases on a college campus.

PARTICIPANTS AND METHODS

Five high-use vending machines were selected for the intervention, which was conducted in the fall of 2011. Baseline sales data were collected in the 5 machines prior to the intervention. At the time of the intervention, color-coded stickers were placed near each item selection to identify less healthy (red), moderately healthy (yellow), and more healthy (green) snack items. Sales data were collected during the 2-week intervention.

RESULTS

Purchases of red- and yellow-stickered foods were reduced in most of the machines; moreover, sales of the green-stickered items increased in all of the machines.

CONCLUSIONS

The increased purchases of healthier snack options demonstrate encouraging patterns that support more nutritious and healthy alternatives in vending machines.

Systematic review of dietary interventions with college students: directions for future research and practice

OBJECTIVE

To clarify directions for research and practice, research literature evaluating nutrition and dietary interventions in college and university settings was reviewed.

DESIGN

Systematic search of database literature.

SETTING

Postsecondary education.

PARTICIPANTS

Fourteen research articles evaluating randomized controlled trials or quasi-experimental interventions targeting dietary outcomes.

MAIN OUTCOME MEASURES

Diet/nutrition intake, knowledge, motivation, self-efficacy, barriers, intentions, social support, self-regulation, outcome expectations, and sales.

ANALYSIS

Systematic search of 936 articles and review of 14 articles meeting search criteria.

RESULTS

Some in-person interventions (n = 6) show promise in improving students' dietary behaviors, although changes were minimal. The inclusion of self-regulation components, including self-monitoring and goal setting, may maximize outcomes. Dietary outcomes from online interventions (n = 5) were less promising overall, although they may be more effective with a subset of college students early in their readiness to change their eating habits. Environmental approaches (n = 3) may increase the sale of healthy food by serving as visual cues-to-action.

CONCLUSIONS AND IMPLICATIONS

A number of intervention approaches show promise for improving college students' dietary habits. However, much of this research has methodological limitations, rendering it difficult to draw conclusions across studies and hindering dissemination efforts.

My student body: effects of an internet-based prevention program to decrease obesity among college students

OBJECTIVE

To determine the impact of My Student Body (MSB)-Nutrition, an Internet-based obesity prevention program for college students.

PARTICIPANTS

Three hundred and twenty ethnically diverse undergraduate students were randomly assigned to 1 of 3 conditions: MSB-Nutrition program, an on-campus weight management course, and a comparison group.

METHODS

Students completed baseline and follow-up surveys regarding their nutrition and physical activity behaviors, self-efficacy, stress, attitudes, and body weight.

RESULTS

Compared with the on-campus course and a comparison group, the MSB-Nutrition program increased fruit and vegetable consumption, reduced stress, and increased fruit and vegetable self-efficacy but had no significant effect on students' exercise self-efficacy, exercise behavior, or weight loss.

CONCLUSIONS

The MSB-Nutrition program was effective in changing students' nutrition behaviors but had no effect on physical activity behaviors or weight loss. Suggestions for improving Internet-based interventions aimed at decreasing obesity rates among college students are offered.

College freshmen perceptions of effective and ineffective aspects of nutrition education

OBJECTIVE

Identify college freshmen perceptions of the effectiveness of a nutrition module taught by graduate nutrition students.

PARTICIPANTS

Thirty-four college freshmen, 18 and older.

METHODS

Three graduate nutrition students conducted 5 focus groups during spring semester, 2004. Audio recordings were transcribed and data analysis was based on the long-table approach.

RESULTS

Students reported increased knowledge of food portions and healthier breakfast and snack food choices. Peer instructors were preferred because of their enthusiasm and healthy image. Effective aspects of the module were the food models and visuals; less effective aspects included the game and computer activity.

CONCLUSIONS

Students desired information that could be integrated into a college student's lifestyle. Many students gained new nutrition information and found the module worthwhile. Findings can be used to build on best practices, to improve nutrition education initiatives, and to further advance the health of college students.

Factors influencing healthy eating habits among college students: an application of the health belief model

Poor eating habits are an important public health issue that has large health and economic implications. Many food preferences are established early, but because people make more and more independent eating decisions as they move through adolescence, the transition to independent living during the university days is an important event. To study the phenomenon of food selection, the heath belief model was applied to predict the likelihood of healthy eating among university students. Structural equation modeling was used to investigate the validity of the health belief model (HBM) among 194 students, followed by gender-based analyses. The data strongly supported the HBM. Social change campaign implications are discussed.

Motivation, self-efficacy, physical activity and nutrition in college students: randomized controlled trial of an internet-based education program

OBJECTIVE

MyStudentBody.com-Nutrition (MSB-N) is an internet-based nutrition and physical activity education program for college students.

METHOD

Students from six universities (N=476) in the U.S. were randomly assigned in the fall of 2005 to one of three groups: MSB-N (Experimental I), MSB-N plus Booster (Experimental II), or an attention placebo control group.

RESULTS

Experimental I and II group participants increased their fruit and vegetable intake by .33 and .24 servings, respectively, relative to the control group at post-test. Both experimental groups improved their motivation to change eating behaviors (p<.05) and were also more likely to increase their social support and self-efficacy for dietary change (p's<.05). Experimental groups also improved their attitude toward exercise (p<.05), but no behavioral changes in physical activity were noted.

CONCLUSION

MyStudentBody.com-Nutrition is an effective internet-based program that may have wide applicability on college campuses for nutrition education and promoting change in health behaviors.

A pilot study of an online workplace nutrition program: the value of participant input in program development

OBJECTIVE

Tailored nutrition Web programs constitute an emerging trend in obesity prevention. Initial investment in innovative technology necessitates that the target population be well understood. This pilot study's purpose was to determine the feasibility of a workplace nutrition Web program.

DESIGN

Formative research was conducted with gaming industry employees and benefits managers to develop a consensus on workplace-specific nutrition needs. A demonstration Web program was piloted with stakeholders to determine feasibility.

SETTING

Indiana, Mississippi, Nevada, and New Jersey gaming establishments.

PARTICIPANTS

86 employees, 18 benefits managers.

INTERVENTION

Prototype Web program.

MAIN OUTCOME MEASURES

Concept mapping; 16-item nutrition knowledge test; satisfaction.

ANALYSIS

Concept mapping was used to aggregate importance ratings on programmatic content, which informed Web program curriculum. Chi-square tests were performed postintervention to determine knowledge improvement.

RESULTS

(1) Employees and benefits managers exhibited moderate agreement about content priorities for the program (r = 0.48). (2) There was a significant increase in employees' nutrition knowledge scores postintervention (t = 7.16, df = 36, P < .001); those with less knowledge exhibited the greatest gains in knowledge scores (r = -0.647, P < .001).

CONCLUSIONS AND IMPLICATIONS

Employees and benefit managers do not necessarily agree on the priority of nutrition-related content, suggesting a need for programs to appeal to various stakeholders. Computer-based approaches can address various stakeholder health concerns via tailored, customized programming.

Web-based nutrition education for college students: Is it feasible?

College students have poor nutrition habits and often exhibit at-risk weight control behaviors; yet, health promotion efforts on campuses often target other risk behaviors such as alcohol and tobacco use. The goal of this study was to determine program content and examine the feasibility of a web-based nutrition education program for college students using innovative applications of tailoring, targeting and personalization of information. Comprehensive program planning entailed three phases: focus groups and use of concept mapping methodology, prototype web program development, and feasibility testing of the prototype. Results of concept mapping suggested that students and experts agreed on the relative importance of the major content areas unique to the college audience. A prototype web program, informed by health promotion theories, was developed and evaluated. Students and college health professionals participated in the feasibility evaluation, which included acceptance and usability testing of the prototype. Mean scores were computed for the acceptance ratings that indicated that the prototype web program was not only feasible, but also compelling and relevant for the college audience. In conclusion, a tailored, web-based interactive nutrition program could potentially be used to provide individualized nutrition information to encourage college students to adopt healthy eating behaviors.