Consumption of health functional food and dietary habits, nutrient intake and dietary quality of college students in Incheon

2013 ◽  
Vol 46 (2) ◽  
pp. 166 ◽  
Author(s):  
So Young Kim ◽  
Jeong Soon You ◽  
Kyung Ja Chang
Keyword(s):  
College Students ◽  
Functional Food ◽  
Nutrient Intake ◽  
Dietary Habits ◽  
Dietary Quality

Implementation of a food scholarship program improves nutrient intake and dietary quality of college students

2020 ◽  
pp. 1-8
Author(s):  
Torrey D. Alexis ◽  
Deborah Unruh ◽  
Wanyi Wang ◽  
Jayna M. Dave ◽  
Derek C. Miketinas ◽  
...  
Keyword(s):  
College Students ◽  
Nutrient Intake ◽  
Dietary Quality ◽  
Scholarship Program

scholarly journals Dietary Habits and Psychological States during COVID-19 Home Isolation in Italian College Students: The Role of Physical Exercise

Nutrients ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3660
Author(s):  
Stefano Amatori ◽  
Sabrina Donati Zeppa ◽  
Antonio Preti ◽  
Marco Gervasi ◽  
Erica Gobbi ◽  
...  
Keyword(s):  
College Students ◽  
Physical Exercise ◽  
Fish Consumption ◽  
Dietary Habits ◽  
Negative Mood ◽  
Mood States ◽  
Meat Intake ◽  
Psychological States

Social isolation has adverse effects on mental health, physical exercise, and dietary habits. This longitudinal observational study aimed to investigate the effects of mood states and exercise on nutritional choices, on 176 college students (92 males, 84 females; 23 ± 4 years old) during the COVID-19 lockdown. During 21 days, nutrition and exercise were daily monitored, and the mood states assessed. A factor analysis was used to reduce the number of nutritional variables collected. The relationships between exercise, mood and nutrition were investigated using a multivariate general linear model and a mediation model. Seven factors were found, reflecting different nutritional choices. Exercise was positively associated with fruit, vegetables and fish consumption (p = 0.004). Depression and quality of life were, directly and inversely, associated with cereals, legumes (p = 0.005; p = 0.004) and low-fat meat intake (p = 0.040; p = 0.004). Exercise mediated the effect of mood states on fruit, vegetables and fish consumption, respectively, accounting for 4.2% and 1.8% of the total variance. Poorer mood states possibly led to unhealthy dietary habits, which can themselves be linked to negative mood levels. Exercise led to healthier nutritional choices, and mediating the effects of mood states, it might represent a key measure in uncommon situations, such as home-confinement.

scholarly journals Effect of implementing school meals compared with packed lunches on quality of dietary intake among children aged 7–13 years

2019 ◽  
Vol 8 ◽  
Author(s):  
Marianne S. Sabinsky ◽  
Ulla Toft ◽  
Helle M. Sommer ◽  
Inge Tetens
Keyword(s):  
Dietary Intake ◽  
School Children ◽  
Dietary Habits ◽  
Dietary Quality ◽  
Control Group ◽  
School Meals ◽  
School Food ◽  
Free School

AbstractStrategies are needed to improve the dietary habits of children. The aim of the present study was to evaluate the effect of implementing a school food programme on the dietary quality of lunches consumed by school children aged 7–13 years compared with packed lunches brought from home. A secondary objective was to investigate if a possible effect would differ between the younger children and the older. A quasi-experimental study design with four intervention schools and four matched control schools was conducted. In total, 984 school children participated. Data on packed lunches were collected at baseline. At the 1st follow-up the children in the intervention schools were offered free school meals and at the 2nd follow-up children paid for their school meals. The control group had packed lunches at all measurements. A digital photographic method combined with a Meal Index of dietary Quality (Meal IQ) was used for dietary assessment. Multilevel modelling was employed for data analyses. The quality of dietary intake was improved when free school meals were offered (P = 0·004); if the school meals were paid for the use was limited and no difference in change in dietary quality was found (P = 0·343). The school food programme had no difference in effect according to age (P = 0·083). In conclusion, offering a free school meal had a positive effect on dietary quality of the lunches consumed by school children aged 7–13 years. No effect was measured when the school meals were not provided for free. The dietary effect did not depend on age.

scholarly journals Lifestyle Factors’ Impact on Sleep of College Students

2017 ◽  
Vol 4 (1) ◽  
Author(s):  
Campsen NA ◽  
◽  
Buboltz WC ◽  
Keyword(s):  
Physical Activity ◽  
College Students ◽  
Sleep Quality ◽  
Dietary Habits ◽  
Lifestyle Factors ◽  
Quality Of Sleep ◽  
Caffeine Consumption ◽  
Sleep Length ◽  
The Relationship

Transitioning to college is often met with distinct lifestyle factors that differ from those individuals who do not make such a transition. Such factors include alcohol consumption, caffeine consumption, psychostimulant use, dietary habits, class schedules, and physical activity. These lifestyle factors may impact the sleep length and quality of college students, which leads to other outcomes. Research has explored the relationship between some of these factors and sleep among college students with mixed results. The purpose of this study was to examine the relationship between several lifestyle factors of college students and their impact on the length and quality of sleep. Results indicated that food choice and physical activity are significantly related to sleep quality. Additionally, the amount of caffeine consumed was determined to be related to sleep quality. For sleep length, both amount of caffeine consumed and average hours worked per week were related to sleep length. Although some factors were determined not to predict sleep quality or sleep length, results indicated that there are several specific lifestyle factors associated with being a college student that impact sleep length and sleep quality. Thus, colleges and universities should evaluate the amount and quality of sleep of their students.

scholarly journals Development and validation of a Meal Index of dietary Quality (Meal IQ) to assess the dietary quality of school lunches

2012 ◽  
Vol 15 (11) ◽  
pp. 2091-2099 ◽  
Author(s):  
Marianne S Sabinsky ◽  
Ulla Toft ◽  
Klaus K Andersen ◽  
Inge Tetens
Keyword(s):  
Public Schools ◽  
Dietary Habits ◽  
Saturated Fat ◽  
Dietary Quality ◽  
Food Groups ◽  
Evaluation Tool ◽  
School Lunches ◽  
Nutrient Contents ◽  
Simple Index

AbstractObjectiveSchool lunch programmes are one strategy to promote healthier dietary habits in children, but better evaluation tools for assessing the dietary quality of such programmes are needed. The aim of the present study was to develop and validate a simple index to assess the dietary quality of school lunches for children aged 7–13 years.DesignA Meal Index of dietary Quality (Meal IQ) was developed to consist of seven components (nutrients and food groups) based on dietary issues for children aged 7–13 years, which were identified in a national dietary survey. The Meal IQ was validated against calculated nutrient contents of school lunches both provided by the school and brought from home.SettingAt eight public schools from all over Denmark, data were collected on 191 individual lunches brought from home (which is most common in Denmark) and thirty-one lunches provided as part of a school food programme. In addition thirty-two lunches provided at eighteen other public schools were included.SubjectsA total of 254 school lunches.ResultsA higher Meal IQ score was associated with a higher overall dietary quality, including lower contents of fat, saturated fat and added sugars, higher contents of fibre, various vitamins and minerals, and more fruits, vegetables and fish.ConclusionsThe Meal IQ is a valid and useful evaluation tool for assessing the dietary quality of lunches provided by schools or brought to school from home.

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