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Full-Text Articles in Comparative Nutrition
The Perceptions And Effects Of Nutrition On Worker Health And Productivity In Construction, Matthew Scott Howell
The Perceptions And Effects Of Nutrition On Worker Health And Productivity In Construction, Matthew Scott Howell
Construction Management
Construction workers often have poor dietary habits due to poor nutrition education, lack of nutritious food options, and social stigma. These habits often lead to health problems like obesity, diabetes, and heart disease which can decrease productivity and put workers at risk of on-site injury. This preliminary study examines how nutrition impacts worker safety and productivity. A survey was distributed to six students involved in construction work for Cal Poly’s Residential Construction course. This survey identified their eating habits and inhibitors for healthy eating. Two meals, one with high nutritional value and one with low nutritional value, were given to …
Assessment Of The University Of Rhode Island's Dining Halls And Student Perceptions Of On-Campus Dining, Maria Cherry
Assessment Of The University Of Rhode Island's Dining Halls And Student Perceptions Of On-Campus Dining, Maria Cherry
Senior Honors Projects
University dining halls are understudied food environments that affect student diet quality. This study (1) assessed dining hall offerings at the University of Rhode Island (URI) using the Partnership for a Healthier America’s Healthier Campus Initiative (PAHA) criteria for healthier campus food environments and (2) evaluated student perceptions of the dining hall through a campus-wide survey (n=165). We evaluated breakfast, lunch, and dinner using spring cycle menus (16 weeks in 2019 and 4 in 2021) from two full-service dining halls totaling 29 meals in 2019, and 84 meals in 2021 to determine adherence with PAHA criteria for availability of: 1) …
Best And Worst Nutrition Plan, Lawren Kariuki
Best And Worst Nutrition Plan, Lawren Kariuki
Student Scholarship
In this project I chose two fast food restaurants which consisted of 3 meals from each and calculated their nutritional value to compare and contrast the differences.