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Full-Text Articles in Life Sciences
Cooking And Meal Planning As Predictors Of Fruit And Vegetable Intake And Bmi In First-Year College Students, Andrea Hanson, Kendra K. Kattelmann, Lacey A. Mccormack, Wenjun Zhou, Onika N. Brown, Tanya M. Horacek, Karla P. Shelnutt, Tandalayo Kidd, Audrey Opoku-Acheampong, Lisa Franzen-Castle, Melissa D. Olfert, Sarah E. Colby
Cooking And Meal Planning As Predictors Of Fruit And Vegetable Intake And Bmi In First-Year College Students, Andrea Hanson, Kendra K. Kattelmann, Lacey A. Mccormack, Wenjun Zhou, Onika N. Brown, Tanya M. Horacek, Karla P. Shelnutt, Tandalayo Kidd, Audrey Opoku-Acheampong, Lisa Franzen-Castle, Melissa D. Olfert, Sarah E. Colby
Health and Nutritional Sciences Faculty Publications
The objective was to determine if cooking skills and meal planning behaviors are associated with greater fruit and vegetable intake and lower body mass index (BMI) in first-year college students who are at risk for excessive weight gain. A cross-sectional analysis was conducted using baseline data from a multi-state research project aimed at preventing weight gain in first-year college students. Cooking type, frequency and confidence, self-instruction for healthful mealtime behavior intention, self-regulation of healthful mealtime behavior, and cup equivalents of fruits and vegetables (FV) were measured using validated surveys. BMI was calculated from measured height and weight. First-year students (n …
Cooking Frequency Associated With Dietary Quality In Icook-4h Youth Participants At Baseline, Amber D. Ford, Sarah E. Colby, Marissa Mcelrone, Lisa Franzen-Castle, Melissa D. Olfert, Kendra K. Kattelmann, Adrienne A. White
Cooking Frequency Associated With Dietary Quality In Icook-4h Youth Participants At Baseline, Amber D. Ford, Sarah E. Colby, Marissa Mcelrone, Lisa Franzen-Castle, Melissa D. Olfert, Kendra K. Kattelmann, Adrienne A. White
Health and Nutritional Sciences Faculty Publications
Background: Increased intakes of ready-made and fast foods paralleled with decreased homemade food consumption have been associated with increased rates of obesity. Researchers have shown associations between cooking self-efficacy (SE) and cooking frequency (CF) with dietary quality and weight status. Some cooking interventions have shown positive associations with dietary outcomes, such as increased fruit and vegetable intake and decreased fast food consumption. There is still much unknown about SE and CF, especially among youth.
Objective: Determine baseline SE and CF and the associations with dietary quality and body mass index (BMI) of youth enrolled in iCook 4H.
Methods: Youth (n=228, …