Life Sciences Commons^™

Patterns Of Use In A Division I University Fueling Station Before And After Implementing A Nutrition Education Intervention, Cady L. Peters

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Well-timed nutrition strategies are a well-established way to improve athletic performance and minimize recovery time, however, athletes often do not prioritize nutrition as a strategy to gain an edge over their competitors. Even with a resource such as a Fueling Station, which provides athletes with nutrient dense, convenient pre- and post-workout snacks, athletes still struggle understanding which foods are an appropriate choice for their purpose of eating.

The purpose of this research was to examine the changes in the appropriateness of the athlete’s meal choices at the Fueling Station based on their macronutrient distribution and timing of workout or training …

Nutrition Abcs For Healthy Families, Lauren K. Sullivan

All Student-Created Educational Resources

This pamphlet informs the audience of basic nutrition principles for maintaining a healthy weight using healthy diet patterns and increased activity recommendations. It encourages healthful eating, regular activity and utilizing resources as a part of a healthy family lifestyle

The Effects Of Highlighting Healthy Options On Consumer Food Choices In A Food Bank Setting, Kaitlin Nicole Grabow

Theses and Dissertations

Objective: The purpose of this study was to determine the effects of highlighting healthy food options on consumer food choices in a food bank setting.

Methods: Two community food banks participated in this study. One food bank served as the control, while a second food bank was rearranged so that fresh produce and other healthy products were the first options that shoppers encountered upon entering. After shopping, carts were inventoried for healthy vs non-healthy products. Composition of the carts from the control food bank were then compared to the contents of the carts from the intervention food bank.

Results: A …

Healthy Eating Opportunities And Choices For University Faculty, Selby Rebecca Entrekin

Electronic Theses and Dissertations

College food environments can be obesogenic settings due to the availability of fast food restaurants and buffet style cafeteria’s accessible to the university community. These environments often foster eating behaviors that can contribute to rising obesity rates in the United States. The aim of this study was to identify university faculty’s perceptions of the campus food environment and access to healthy foods. Investigated were barriers to making healthy food choices on campus and strategies ion how to provide and encourage better food choices. Questions were developed to identify barriers, perceptions, and solutions to improve the healthy eating environment on campus. …

Fit Kids For Life, Une Applied Nutrition Program

All Student-Created Educational Resources

This handout informs nutrition professionals and parents about healthy defaults for children’s food choices as well as recommendations for daily exercise. Meal components, great foods to stock at home, healthy beverages and snacks, grocery store tips and activity suggestions will be discussed.

Healthy Eating For Children With High Blood Pressure, Une Applied Nutrition Program

All Student-Created Educational Resources

This pamphlet provides healthy eating information for children who have high blood pressure. It introduces the concept of food defaults and provides suggestions for implementing healthy food defaults.

An Evaluation Of Three Nutrition Labeling Formats For Restaurant Menus, Li Ge, Carl Behnke, Barbara Almanza

Hospitality Review

This study evaluated three menu nutrition labeling formats: calorie only information, a healthy symbol, and a nutrient list. Daily sales data for a table-service restaurant located on a university campus were recorded during a four-week period from January to February 2013 to examine changes in average nutritional content of the entrees purchased by customers when different nutrition labels were provided. A survey was conducted to assess the customers’ use of nutrition labels, their preferences among the three labeling formats, their entree selections, their cognitive beliefs with regard to healthy eating, and their demographic characteristics. A total of 173 questionnaires were …

Point-Of-Selection Nutrition Information Influences Choice Of Portion Size In An All-You-Can-Eat University Dining Hall, Marjorie Freedman

Faculty Publications

There is limited information about point-of-selection nutrition information on food choices in all-you-can-eat university dining halls, where food cost is controlled. This pilot study examined effects of point-of-selection nutrition information (pictures of different portion sizes with corresponding nutrition information) on students' choice of French fries and salad dressing and portion size of French fries. Point-of-selection nutrition information significantly decreased percentage consuming “large” portions of French fries (p < 0.05) but had a limited effect on salad dressing choice. Surveys indicated that >99% of respondents (n = 359) recalled point-of-selection nutrition information; more females used point-of-selection nutrition information to determine portion size. Additional studies are needed to support these promising results.

Obesity And Food Choices Among Faculty And Staff At A Large Urban University, Marjorie Freedman, Rebecca Rubinstein

Faculty Publications

Objective: In order to address increasing health care costs associated with obesity, this study sought to determine prevalence of overweight and obesity and examine eating behaviors, food choices, health beliefs, and attitudes of university employees. Participants and Methods: An online survey was distributed to > 3,800 faculty and staff at a large public metropolitan university in Winter 2008. Results: Almost half (48%) of 806 respondents were classified as overweight or obese. Compared to those with normal weights, overweight and obese respondents consumed fewer fruits and vegetables (p < .05), were less confident in making healthful food choices (p < .001), and were more influenced by food choices available in on-campus dining facilities (p < .05). Conclusions: Obesity among university employees warrants attention. Because these employees have less self-efficacy and consume less healthful diets than their normal weight colleagues, universities need to improve on-campus access to healthful foods.

The Nutritional Knowledge, Food Choices, And Exercise Habits Of Students At Langston University, Preston Solomon

McCabe Thesis Collection

The nutritional knowledge, food choice, and exercise habits of an individual determine his or her overall health and life expectancy. Information on these topics enables nutrition educators to develop strategies to improve knowledge and to tailor educational efforts which affect a large number of persons. Poor health in America today is an ever present reality. Heart disease, cancer, diabetes mellitus, cerebrovascular diseases, renal diseases, and pulmonary diseases are causes of death related in part to lack of nutritional knowledge and poor eating and exercise habits. A few of these diseases are chronic in nature and are the most deadly.

The …