Effects of a Culinary Boot Camp intervention on food/nutrition aptitudes and dietary intake of college students

Author(s):  
Jessica Rose Szczepanski ◽  
Ruth E. Litchfield ◽  
Erica A. Beirman ◽  
Lisa M. Nolting ◽  
Ulrike Genschel
Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 990
Author(s):  
Cuiting Yong ◽  
Hanmei Liu ◽  
Qiping Yang ◽  
Jing Luo ◽  
Yufeng Ouyang ◽  
...  

This study aims to explore the association between restrained eating, body image, and dietary intake among Chinese college students. This cross-sectional study included 1301 college students at two universities in Hunan Province. Electronic questionnaires were used to collect information including students’ demographic characteristics, restrained eating, perception of body weight, body satisfaction, and dietary intake. Anthropometric measurements were collected to calculate body mass index (BMI). The prevalence of high restrained eating was 52.8%. Students who were dissatisfied with their bodies or overestimated their body weight showed a higher tendency toward high restrained eating (p < 0.05). Students with high restrained eating tended to eat fruits and eggs more frequently, while the frequency of eating domestic animals and poultry, sugar-sweetened beverages, and fast food were the opposite. Moreover, high restrained eating was a risk factor for low dietary diversity (odds ratio (OR) = 1.384, 95% confidence interval: 1.002~1.912). The high incidence of restrained eating among Chinese college students and its energy-restricted diets that may lead to possible health implications require attention. Further studies are needed to investigate the characteristics of college students’ restrained eating to tailor appropriate interventions for forming positive body images and promoting healthy eating behaviors, thus, improving dietary quality.


2016 ◽  
Vol 10 (5) ◽  
pp. 391-395
Author(s):  
Hongmei Deng ◽  
Xiaodong Long ◽  
Ganchen Tao ◽  
Yuefeng Wang ◽  
Wei Wang

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 218-218
Author(s):  
Alexa Evenson ◽  
Katherine Johnson ◽  
Catherine Bohn-Gettler ◽  
Trevor Keyler

Abstract Objectives To determine the impact of State and Trait anxiety and dietary intake on college students' gastrointestinal symptoms during the COVID-19 pandemic. Methods A total of 455 students, aged 18–23, from two residential colleges in the midwestern United States participated in the study during April 2021. An online questionnaire that included the National Cancer Institute Dietary Screener, State-Trait Inventory for Cognitive and Somatic Anxiety, and an adapted version of the Gastrointestinal Symptoms Questionnaire was used. Stepwise multiple regression analyses was used to analyze the data. Results The mean score for GI symptoms was 5.57 ± 5.25. Moderate to severe symptoms of abdominal bloating (31.8%), nausea (16.2%), passing gas (29.1%), abdominal rumbling (28.1%), abdominal cramping (20.4%), diarrhea (18.8%), and constipation (14.7%) were reported by our participants. High rates of State-somatic, State-cognitive, and Trait-somatic anxiety were present in our study population. These anxiety subscales and dietary intake predicted 26% and 3.8% of the GI symptoms variance, respectively. Conclusions State-anxiety and Trait-somatic anxiety are large factors in predicting GI symptoms compared to dietary intake. College students could seek anxiety-reducing techniques to ease GI symptoms. Funding Sources None


Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2890
Author(s):  
Hannah Malan ◽  
Ghislaine Amsler Challamel ◽  
Dara Silverstein ◽  
Charlie Hoffs ◽  
Edward Spang ◽  
...  

Background: Dietary patterns affect both human health and environmental sustainability. Prior research found a ten-unit course on food systems and environmental sustainability shifted dietary intake and reduced dietary carbon footprint among college students. This research evaluated the impact of a similar, more scalable one-unit Foodprint seminar taught at multiple universities. Methods: We used a quasi-experimental pre-post nonequivalent comparison group design (n = 176). As part of the Menus of Change University Research Collaborative, research was conducted at three university campuses in California over four academic terms. All campuses used the same curriculum, which incorporates academic readings, group discussions, and skills-based exercises to evaluate the environmental footprint of different foods. The comparison group comprised students taking unrelated one-unit courses at the same universities. A questionnaire was administered at the beginning and end of each term. Results: Students who took the Foodprint seminar significantly improved their reported vegetable intake by 4.7 weekly servings relative to the comparison group. They also reported significantly decreasing intake of ruminant meat and sugar-sweetened beverages. As a result of dietary shifts, Foodprint seminar students were estimated to have significantly decreased their dietary carbon footprint by 14%. Conclusions: A scalable, one-unit Foodprint seminar may simultaneously promote environmental sustainability and human health.


2012 ◽  
Vol 44 (4) ◽  
pp. S60
Author(s):  
K. Gordon ◽  
A. Alfarhan ◽  
N. Caine-Bish ◽  
N. Burzminski

Sign in / Sign up

Export Citation Format

Share Document