Picky eating and fruit and vegetable consumption in college students

2018 ◽  
Vol 30 ◽  
pp. 5-8 ◽  
Author(s):  
Jordan M. Ellis ◽  
Amy T. Galloway ◽  
Hana F. Zickgraf ◽  
Matthew C. Whited
Keyword(s):  
College Students ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
Picky Eating

scholarly journals Using a Multitheory Model to Predict Initiation and Sustenance of Fruit and Vegetable Consumption Among College Students

2018 ◽  
Vol 118 (8) ◽  
pp. 507 ◽  
Author(s):  
Manoj Sharma ◽  
Philip M. Stephens ◽  
Vinayak K. Nahar ◽  
Hannah Priest Catalano ◽  
Vimala C. Lingam ◽  
...  
Keyword(s):  
College Students ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable

scholarly journals Evaluation of "College CHEF," a Campus-based, Culinary Nutrition Education Program

2017 ◽  
Vol 1 (1) ◽  
pp. 29 ◽  
Author(s):  
Jennifer McMullen ◽  
Melinda Ickes ◽  
Melody Noland ◽  
Don Helme
Keyword(s):  
College Students ◽  
Nutrition Education ◽  
Education Program ◽  
Vegetable Consumption ◽  
Overweight And Obesity ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
Post Intervention ◽  
Nutrition Education Program ◽  
The Impact

Aim: Evaluate the impact of a campus-based culinary nutrition education program, the College CHEF: Cooking Healthfully Education for Life-long Change, to determine if there were significant differences preto post- intervention with participants' attitudes, behaviors, and knowledge with healthy eating/cooking.Background: College students have high rates of overweight and obesity and tend to have unhealthy dietary practices. Culinary nutrition programs may provide students a means to improve related attitudes, behaviors, and knowledge.Methods: College students residing on campus were recruited. Participants completing both pre- and post-measures were included in analysis: Control (n= 17) and intervention groups (n = 15). Quasi-experimental pre-, post- design: Surveys were administered to both groups at baseline and post-intervention in October-November 2015.Results:  There was a statistically significant improvement in fruit and vegetable consumption (p = .03) and with knowledge of cooking terms and techniques (p < .001).Conclusions:  Campus-based culinary nutrition education programming has potential to positively impact college students’ fruit and vegetable consumption and cooking knowledge. Future programs should incorporate strategies such as additional opportunities to engage in hands-on practice and building cross-campus collaborations to promote sustainability.

Ecological Momentary Assessed Physical Activity and Wellness Behaviors in College Students across a School Year: a longitudinal study (Preprint)

2020 ◽  
Author(s):  
Yang Bai ◽  
William E Copeland ◽  
Ryan Burns ◽  
Hilary Nardone ◽  
Vinay Devadanam ◽  
...  
Keyword(s):  
Physical Activity ◽  
College Students ◽  
Longitudinal Study ◽  
Risk Behaviors ◽  
Screen Time ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
School Year ◽  
Independent Association

BACKGROUND The Wellness Environment App Study is a longitudinal study focused on promoting health in college students. OBJECTIVE The two aims of this study are: 1) to assess physical activity (PA) variation across days of the week and throughout the academic year and 2) to explore the correlates that were associated with PA concurrently and longitudinally. METHODS Participants were asked to report their wellness and risk behaviors on a 14-item daily survey through a smartphone app. Each student was provided an Apple Watch to track their real-time PA. Data were collected from 805 college students from Sept 2017 to early May 2018. Data was analyzed in 2020. RESULTS Females were significantly more active than male college students. Students were significantly more active during the weekday than weekend. Temporal patterns were also revealed that students were less active during Thanksgiving, Winter, and Spring breaks. Strong concurrent positive correlations were found between higher PA and self-reported happy mood, 8+h sleep, ≥ 1 fruit, and vegetable consumption, ≥ 4 bottles of water intake, and ≤2h screen time (p<.0001). Similar longitudinal associations were found that the previous day wellness behaviors independently predicted the next day higher PA except for mood. Conversely, the higher previous day PA levels were associated with better mood, more fruit and vegetable consumption, less screen time but higher liquor consumption the next day. CONCLUSIONS The study provides comprehensive surveillance on a longitudinal PA pattern and its independent association with a variety of wellness and risk behaviors in college students.

Diet, Exercise, and Physical Discomfort in College Students

1983 ◽  
Vol 57 (2) ◽  
pp. 559-565 ◽  
Author(s):  
Joan C. Gondola ◽  
Bruce W. Tuckman
Keyword(s):  
College Students ◽  
Fast Food ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
Physical Discomfort ◽  
Dairy Consumption ◽  
Commuter College ◽  
High Ingestion

778 students in a 4-yr. urban commuter college were tested to determine the effects of exercise and diet on self-reported discomfort. High exercisers reported significantly less physical discomfort than moderate or low exercisers. Greater consumption of sweets and fast food were significantly related to reported physical discomfort regardless of levels of exercise High levels of fruit and vegetable consumption were associated with less discomfort in high exercisers. High dairy consumption was significantly related to fewer symptoms for high exercisers. Men who reported high ingestion of caffeine had significantly more discomfort than those who reported moderate to lower ingestion of caffeine.

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