Evolução dos hábitos alimentares dos universitários do curso de nutrição da faculdade Estácio Amazonas/  Evolution of the eating habits of undergraduate students in the nutrition course at faculdade Estácio Amazonas

Background: Identifying effective educational strategies to change lifestyle behaviors related to eating habits is imperative for health professionals providing education related to disease management and prevention. The purpose of this study is to investigate the use of mass media as a tool for improving dietary habits. Methods: 151 Undergraduate students participated in a quasi-experimental control group design at a midsize liberal arts university. The treatment group watched the film Forks Over Knives and was assessed on their dietary habits, locus of control, and current stage of change before and after viewing the film. Results: Results showed differences to current stage of change in reducing animal-based food consumption in the treatment group but did not show significant changes in increasing plant-based food. Discussion: This study provides evidence that use of the documentary Forks Over Knives affects students’ intake of animal-based foods but is not an impactful enough tool to increase intake of plant-based foods. Translation to Health Practice: Professionals who utilize the film Forks Over Knives to encourage dietary changes should do so as part of a more structured, long-term behavior change intervention program. Additional research is needed to compare Forks Over Knives with other documentary films that encourage plant-based dietary habits.

Download Full-text

Validation of a general nutrition knowledge questionnaire in a Turkish student sample

Public Health Nutrition ◽

10.1017/s1368980011003594 ◽

2012 ◽

Vol 15 (11) ◽

pp. 2074-2085 ◽

Cited By ~ 24

Author(s):

A Aylin Alsaffar

Keyword(s):

Construct Validity ◽

Undergraduate Students ◽

Eating Habits ◽

Nutrition Knowledge ◽

Internal Reliability ◽

Student Sample ◽

Retest Reliability ◽

Knowledge Questionnaire ◽

Turkish People ◽

Test Retest Reliability

AbstractObjectiveTo validate the general nutrition knowledge questionnaire developed by Parmenter and Wardle (1999) in a Turkish student sample.DesignThe original questionnaire of Parmenter and Wardle (1999) was modified and translated into Turkish. The modified questionnaire was administered to second year undergraduate students. Some students completed the questionnaire twice for the measurement of test–retest reliability. Statistical analysis was performed on the responses to measure the internal reliability, test–retest reliability and construct validity.SettingStudents completed the questionnaire under supervision. The questionnaire was completed at the end of lectures. Retest was carried out two weeks after first administration of the test.SubjectsA total of 195 undergraduate students studying either nutrition and dietetics (n 90) or engineering (n 105) participated in the study. Of these, 125 students completed the questionnaire on two occasions.ResultsOverall internal reliability (Cronbach's α = 0·89) and test–retest reliability (0·86) were high. Significant differences between the scores of the two groups of students indicated that the questionnaire had satisfactory construct validity.ConclusionsThe modified version of the general nutrition knowledge questionnaire can be used as a tool to examine the nutrition knowledge of adults in Turkey. In the next stage of the study, some adjustments need to be made to the items that led to low reliability values so that these items will be more applicable to the eating habits and patterns of Turkish people.

Download Full-text

A Canadian University “Understanding Foods” Course Improves Confidence in Food Skills and Food Safety Knowledge

Canadian Journal of Dietetic Practice and Research ◽

10.3148/cjdpr-2018-012 ◽

2018 ◽

Vol 79 (4) ◽

pp. 170-175 ◽

Cited By ~ 3

Author(s):

Jessica Bertrand ◽

Alison Crerar ◽

Janis Randall Simpson

Keyword(s):

Food Safety ◽

Undergraduate Students ◽

Eating Habits ◽

Grocery Shopping ◽

Convenience Sample ◽

Undergraduate Level ◽

Hands On ◽

The University ◽

Safety Knowledge ◽

The Impact

The impact of a hands-on foods course on undergraduate students’ food skills was examined at the University of Guelph. For a convenience sample, first- and second-year students (n = 47, 87% female) registered in the “Understanding Foods” course were recruited to participate in a survey administered on Qualtrics at the beginning of the semester and again at the end of the semester. Participants were asked questions related to demographics and food habits; additional questions on food skills, in Likert-scale format, included confidence in food preparation, food safety knowledge, and grocery shopping habits. Subscales were combined for an overall Food Skills Questions (FSQ) score and differences were determined by paired t tests. Overall, significant (P < 0.05) improvements were observed related to students’ confidence and food safety knowledge scores as well as the overall FSQ score. Students, however, rated their personal eating habits more poorly (P < 0.05) at the end of the semester. As a lack of food skills is often considered a barrier for healthy eating among students, these results signify the importance of a hands-on introductory cooking course at the undergraduate level.

Download Full-text

A Cross Sectional Analysis Of Dietary Practices And Nutrition Status Of Female Undergraduate Students At Kenyatta University, Kenya

10.21203/rs.2.13949/v1 ◽

2019 ◽

Author(s):

Grace Waweru ◽

Peter Chege ◽

Eunice Njogu

Keyword(s):

Undergraduate Students ◽

Dietary Diversity ◽

Eating Habits ◽

Female Students ◽

Nutrition Status ◽

Food Groups ◽

Female Undergraduate ◽

Dietary Practices ◽

Cross Sectional ◽

Minimum Dietary Diversity

Abstract Background The rapid changes in eating habits and lifestyles in Kenya have resulted to the overweight/obesity transition. Students are likely to make poor food choices which may affect their nutrition status during the beginning of college and this may continue throughout their life. This study aimed to establish the dietary practices, assess nutrition status based on body mass index and the relationship between dietary diversity and nutrition status of female undergraduate students at Kenyatta University, Kenya.Method s: The study adopted a cross-sectional analytical design involving sample of 422 female undergraduate students randomly selected from Kenyatta University. Minimum Dietary Diversity – Women and Food Frequency Questionnaire were used to assess the dietary practices of the female students. Weight and height were measured to assess the nutrition status of the female students.Results The results showed that 64.0% of the participants had consumed ≥ 5 food groups while 36% had consumed <5 food groups over a period of 24 hours. In terms of nutrition status, 68.4% of the participants had normal Body Mass Index while 23.9% were overweight, 5.55% were underweight and 2.3% were obese. Minimum Dietary Diversity – Women was significantly associated with nutrition status (p=0.044).Conclusion The results illustrated unhealthy eating habits and sub-optimal nutrition status among a significant number of the female students. Policy makers should scale up interventions that would help improve dietary practices of women of reproductive age particularly university students.

Download Full-text

Beyond and Into the Future of Andragogy

Facilitating Adult and Organizational Learning Through Andragogy - Advances in Higher Education and Professional Development ◽

10.4018/978-1-7998-3937-8.ch009 ◽

2021 ◽

pp. 186-206

Keyword(s):

Organizational Learning ◽

Doctoral Students ◽

Undergraduate Students ◽

Six Sigma ◽

Eating Habits ◽

Lean Six Sigma ◽

Self Directed Learning ◽

Face To Face ◽

Learning Satisfaction ◽

Directed Learning

Henschke observed Knowles face-to-face exemplifying ‘congruence' between his talking about and modeling andragogy. McLagan focused on describing what is new in self-directed learning 4.0. Theriault talks about Aboriginal research recognizing the openness contribution of elders. Kheang proposed appropriate andragogical guidelines for USA teacher leaders in adult classrooms to enhance international undergraduate students' learning satisfaction. A number of doctoral students tested the andragogical Modified Instructional Perspectives Inventory (MIPI) application: Jones with controlling eating habits, Van Iseghem with virtual and hybrid employees in a technology firm, Primm in problem-based learners, Hamra comparing nurses in pre-ceptored and simulation learning, Anderson contrasting lean six-sigma and a combination of andragogy/leadership/organizational learning, Shostak between trial lawyers and jurors, and Curran with keyboard classes in programming and instruction. Also added are the early and advanced levels of competencies for learning facilitator, program developers, administrators, and researchers. This chapter explores all of this.

Download Full-text

A CROSS SECTIONAL ANALYSIS OF DIETARY PRACTICES AND NUTRITION STATUS OF FEMALE UNDERGRADUATE STUDENTS AT KENYATTA UNIVERSITY, KENYA

10.21203/rs.2.12334/v1 ◽

2019 ◽

Author(s):

Grace Waweru ◽

Peter Chege ◽

Eunice Njogu

Keyword(s):

Undergraduate Students ◽

Dietary Diversity ◽

Eating Habits ◽

Female Students ◽

Reproductive Age ◽

Nutrition Status ◽

Food Groups ◽

Female Undergraduate ◽

Dietary Practices ◽

Cross Sectional

Abstract Background The rapid changes in eating habits and lifestyles in Kenya have resulted to the overweight/obesity transition. Students are likely to make poor food choices which may affect their nutrition status during the beginning of college and this may continue throughout their life. This study aimed to establish the dietary practices, assess nutrition status based on body mass index and the relationship between selected dietary practices and nutrition status of female undergraduate students at Kenyatta University, Kenya. Methods The study adopted a cross-sectional analytical design involving sample of 422 female undergraduate students randomly selected from Kenyatta University. Food Frequency Questionnaire and the Minimum Dietary Diversity – Women were used to assess dietary practices. Weight and height were measured to assess the nutrition status of the female students. Results The results showed that 64.0% of the participants had consumed ≥ 5 food groups while 36% had consumed <5 food groups over a period of 24 hours. In terms of nutrition status, 68.4% of the participants had normal BMI while 23.9% were overweight, 5.55% were underweight and 2.3% were obese. MDDS-W was significantly associated with nutrition status (p=0.044). Conclusion The results illustrated unhealthy eating habits and sub-optimal nutrition status among a significant number of the female students. Policy makers should scale up interventions that would help improve dietary practices of women of reproductive age particularly university students.

Download Full-text