Nutrition between Faculty and College Students
Location
CSU Ballroom
Start Date
18-4-2016 2:00 PM
End Date
18-4-2016 3:30 PM
Student's Major
Health Science
Student's College
Allied Health and Nursing
Mentor's Name
Joseph Visker
Mentor's Department
Health Science
Mentor's College
Allied Health and Nursing
Description
Receiving a well-balanced diet is often perceived as a barrier in a college student's lifestyle. Healthy nutritional behavior is important and beneficial for college students. The purpose of this research study was to assess student’s and faculty’s knowledge, attitudes, and behaviors towards nutrition at a large, public, Midwestern university. Method. A Likert type and multiple choice survey about nutrition containing 11 attitude, 10 behavior,10 knowledge and 5 demographic questions were distributed to a convenience sample of university students (n=65) and faculty (n=10). Surveys were then collected and computed using descriptive statistics in SPSS. Results. Over 80% of students agreed that nutrition is important to them. Students reported to eating the recommended serving sizes, according to Choose MyPlate, except for dairy and fruit. Over 90% of students understood how to read a nutrition label. Over 80% of students understood that nutritious foods can reduce the risk of diseases and over 60% of students knew how much of the plate should contain fruits and vegetables. Conclusion/Discussion. The majority of students were able to understand the importance of nutrition, reading nutrition labels, and knowing the daily recommended amount of food intake. Assessing nutrition can lead to a better understanding of barriers that both students and faculty in a college environment experience, therefore making the implementation of programs more effective. Implications for health education will be discussed.
Nutrition between Faculty and College Students
CSU Ballroom
Receiving a well-balanced diet is often perceived as a barrier in a college student's lifestyle. Healthy nutritional behavior is important and beneficial for college students. The purpose of this research study was to assess student’s and faculty’s knowledge, attitudes, and behaviors towards nutrition at a large, public, Midwestern university. Method. A Likert type and multiple choice survey about nutrition containing 11 attitude, 10 behavior,10 knowledge and 5 demographic questions were distributed to a convenience sample of university students (n=65) and faculty (n=10). Surveys were then collected and computed using descriptive statistics in SPSS. Results. Over 80% of students agreed that nutrition is important to them. Students reported to eating the recommended serving sizes, according to Choose MyPlate, except for dairy and fruit. Over 90% of students understood how to read a nutrition label. Over 80% of students understood that nutritious foods can reduce the risk of diseases and over 60% of students knew how much of the plate should contain fruits and vegetables. Conclusion/Discussion. The majority of students were able to understand the importance of nutrition, reading nutrition labels, and knowing the daily recommended amount of food intake. Assessing nutrition can lead to a better understanding of barriers that both students and faculty in a college environment experience, therefore making the implementation of programs more effective. Implications for health education will be discussed.
Recommended Citation
Schisel, Jessica; Holly Wick; Pa Xiong; and Maika Xiong. "Nutrition between Faculty and College Students." Undergraduate Research Symposium, Mankato, MN, April 18, 2016.
https://cornerstone.lib.mnsu.edu/urs/2016/poster-session-B/17
