Cooking, recipe use and food habits of college students and nutrition educators

2002 ◽  
Vol 26 (4) ◽  
pp. 340-345 ◽  
Author(s):  
Ann A. Hertzler ◽  
F.A. Bruce
Keyword(s):  
College Students ◽  
Food Habits ◽  
Nutrition Educators

A Study on the Health Status and Food Habits of Male College Students according to Drinking

2015 ◽  
Vol 28 (1) ◽  
pp. 73-83 ◽  
Author(s):  
Kyung-Ok Shin ◽  
◽  
Kyung-Soon Choi ◽  
Kyoung-Sik Han ◽  
Min-Seok Choi
Keyword(s):  
College Students ◽  
Health Status ◽  
Food Habits ◽  
Male College ◽  
Male College Students

Diet Types: Relation of Personality to Approaches to Dieting

1987 ◽  
Vol 61 (3) ◽  
pp. 923-926 ◽  
Author(s):  
Sarah C. Sitton ◽  
Madeleine Sophie Weber
Keyword(s):  
College Students ◽  
Weight Loss ◽  
Food Habits ◽  
Personality Type ◽  
Weight Loss Program ◽  
Personality Differences ◽  
Keirsey Temperament Sorter ◽  
Calorie Counting ◽  
Selection Of

To determine whether personality type influences the selection of an approach to weight loss, 46 college students completed a food-habits questionnaire and the Keirsey Temperament Sorter. Analysis indicates that persons who score high on the feeling and perceiving scales of the Keirsey sorter are more likely to choose a group weight-loss program than others. There were no significant personality differences with regard to calorie counting, fasting, or use of diet foods or pills.

"It just feels like I'm a kid back home, with dinner made for me and the snack cabinet full": College Students' Reflections on Food-related Experiences During the Pandemic

2021 ◽  
Vol 113 (3) ◽  
pp. 44-52
Author(s):  
Jessica K. Nigg ◽  
Rachel Vollmer ◽  
Teresa Drake
Keyword(s):  
College Students ◽  
Content Analysis ◽  
Food Habits ◽  
Eating Behaviors ◽  
Family And Consumer Sciences ◽  
Nutrition Knowledge ◽  
College Campuses ◽  
Knowledge And Skills ◽  
Food And Nutrition ◽  
Consumer Sciences

The COVID-19 pandemic has influenced many aspects of life and wellbeing. Eating behaviors and food habits among college students—many leaving campus and returning home mid-semester—were of particular interest for this qualitative study. Reflections from 33 students across 3 courses were analyzed using content analysis. Five major themes emerged from the data: diet changes, minimizing risk, responsibility, silver linings, and food and nutrition knowledge and skills. Several opportunities for family and consumer sciences (FCS) educators and professionals exist to help individuals and families through COVID-19 or to promote FCS classes on college campuses.

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