1. A Look at College Students’ Nutritional Knowledge
Anna D’Hooge
Senior Honors Project
April 24, 2010

2. Outline Introduction Research objectives Procedures
Fruits and vegetables
Whole grains
Fat intake
Additional findings
Conclusion
References

3. Introduction
Nutrition is related to the prevention and management of 7 leading causes of death or disability in the United States
67% of adults 20 or older are overweight or obese
Long-term behavioral patterns are established during early adulthood
Dz – coronary heart disease, hypertension, stroke, diabetes mellitus, osteoporosis, obesity and certain forms of cancer
College is a time of unique development when young people’s indenpendece and autonomy increase

4. Research Objectives
To look at how nutrition-related courses affect the dietary patterns of college students
Fruits and vegetables
Whole grains
Fat intake
Compare the nutrition knowledge of University of Wyoming students to the literature

5. Procedures Review of the literature Survey
Talk about the survey, 10 question that tied into the different focuses that the articles had

6. Fruits and Vegetables Full of vitamins and minerals
Recommendation 9 servings/day
Average 2-5 servings

7. Study
Assess effectiveness of nutrition education on changes in fruit and vegetable consumption of college students
Results
Increase in consumption by end of course
Implications
Courses may help in reaching recommended levels
Pretest and posttest
90 college students enrolled in nutrition class
3-day food record, dietary analysis
compared to MyPyramid guidelines
Class focused on importance of nutrition related to prevention of chronic dz, increasing consumption of fruits,veg and whole-grain products, encouraging low-fat dairy products, promting an active lifestyle
Decrese in french fry consumption
Statistically significant increases in consumption of total vegetable, fresh vegetable, total fruit and fresh fruit
Exposure to a class-based nutrition education intervention may help group meet the recommended servings of fruits and vegetables

8. Whole Grains High in fiber Recommendation >3 servings/day
Prevents diseases
Recommendation >3 servings/day
10% of young people meet recommendation
Average consumes <1 serving/day
Fiber- slowing glucose absorption, increasing fecal weight and speed of fecal passage through the colon, hold moisture in stools and provide bulk and feeling of fullness
reduces choleserol, Chron’s dz, ibs, diverticulitis
Data- values quite high
could be that didn’t understand question
Another question of which had the highest nutritional content- 95% said whole wheat, 5% wheat

9. Study Journal of the American Dietetic Association
Looked at identifying factors that correlate with whole grain intake
Highest consumption associated with greatest taste preference
Journal of Nutrition Education and Behavior
Determine if whole grain intake is associated with body weight
Inverse association between dietary intake of whole grains and risk for being overweight
Cross-sectional analysis from Project EAT
Project EAT – second wave of a population based study designed to examine determinants of dietary intake and weight status among young people
Project EAT original survey and a food frequency questionare at follow up
Cross-sectional study of college students
Study 2 – students reported consuming 5.4 servings (13%)
intake higher in normal weight students than those overweight or obese, also fiber
Both found correlation with breakfast

10. Fat Intake Good and bad health effects
Recommended 20-30% of total calories
<10% saturated fats
2/3 consume >30%
Saturated fat-development of atherosclerosis, cardiovascular dz risk, diabetes, decreased bone mineral density

11. Study
Assessing if taking a nutrition course decreased a students’ fat consumption
Results
Nutrition course students consumed less total and saturated fat
Knowledge applied to food preparation
Canadian journal of dietetic practice and research
conveniece sample from the bachelor of science program at St. Francis Xavier University in Nova Scotia, compared first and fourth year students

12. Additional Findings
Only 32% of students thought that the required health class provided enough nutrition information
Reason for not eating healthy
Too busy (39%)
Too expensive (30%)
Don’t care about nutrition (6%)
Don’t know how (5%)
Already do eat healthy (20%)

13. Conclusion Taking a nutrition-related course Implication
Increased fruit and vegetable intake
Decreased total and saturated fat intake
Showed neutral effect on whole grain consumption
Implication
Requiring nutrition courses would improve the diet patterns and health of college students

14. References
Emrich, T. E., & Mazier, P. (2009). Impact of Nutrition Education on University Students' Fat Consumption [Electronic version]. Canadian Journal of Dietetic Practice and Research, 70(4), doi: /
Rose, N., Hosig, K., Davy, B., Serrano, E., & Davis, L. (2007). Whole-Grain Intake is Associated with Body Mass Index in College Students. Journal of Nutrition Education and Behavior, 39(2), doi: /j.jneb
Ha, E., & Caine-Bish, N. (2009). Effect of Nutrition Intervention Using a General Nutrition Course for Promoting Fruit and Vegetable Consumption among College Students [Electronic version]. Journal of Nutrition Education and Behavior, 41(2), doi: /j.jneb
Nelmes M, sucher K, Long S. Nutrition Therapy and Pathophysiology. 7th edition: Thomson Wadsworth, 2007.
Liebman, M. (2009). In Advance Nutrition Course Packet.
Larson, N. I., Neumark-Sztainer, D., Story, M., & Burgess-Champoux, T. (2010). Whole-Grain Intake Correlates among Adolescents and Young Adults: findings from Project EAT. Journal of the American Dietetic Association, 110(2),