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Using The Real Food Calculator To Assess The University Of Maine's Dining Purchases Within A Food System Context, Ashely Thibeault

Honors College

This study investigated the University of Maine’s food purchasing using the Real Food Calculator to determine the Real Food percentage. Real Food is defined by the Real Food Challenge as local, humane, fair, and ecologically sound. The Real Food Challenge is an organization that seeks to create systemic food system change through student efforts on college campuses by shifting food purchasing to 20% Real Food by 2020. The University of Maine had 5% Real Food in the 2012-2013 academic year. While there are limitations to Real Food and the Real Food Calculator, it may produce a change in the food …

The University Of Maine Food And Fitness Environment: Is It Health Promoting?, Carolyn Anne Stocker

Honors College

Obesity impacts one in six young adults, ages 20-29, and is a major risk factor for chronic disease. An environmental audit of the University of Maine campus was conducted to identify supports for healthful lifestyles by assessing the vending, dining, and recreation environments. Instruments developed by a multistate research team were used to determine scores and percentages for the audit. Ten buildings were assessed in the vending assessment. The mean healthful snack percentage was 17% and the mean healthful beverage percentage was 18% of total items. Two on-campus and seven off- campus dining establishments were assessed. The on-campus dining establishments …

Worksite Wellness For Umaine Dining Employees: Healthful Eating For The Holidays, Marissa E. Rublee

Honors College

The objective of this study was to identify change in knowledge and intent to

change behavior among University of Maine dining services employees (n=5 females) attending a three-session nutrition education program. The study was a one-group design with a pre- post- assessment. Participants were recruited through flyers distributed at their worksite. The intervention consisted of three one-hour nutrition education sessions implemented outside work hours one day per week over three weeks. Sessions were designed to address healthful holiday cooking and eating, with a focus on 100% whole grains. At pre-assessment, based on a five-point scale from 1= “not likely at …