Impact of a Basic Human Nutrition Course on Nutrition Knowledge and Food Intakes of College Students PDF Download
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Author: Susanna Sin Ying Cheung
Publisher:
ISBN:
Category : College students
Languages : en
Pages : 230
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Book Description
Author: Susanna Sin Ying Cheung
Publisher:
ISBN:
Category : College students
Languages : en
Pages : 230
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Author: Sandhya E. Reddy
Publisher:
ISBN:
Category :
Languages : en
Pages : 220
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Author: Mercy O. Nani
Publisher:
ISBN:
Category : College students
Languages : en
Pages : 122
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Book Description
The purpose of this study was to compare the difference and relationship between nutrition knowledge and food intake among students who had completed a nutrition course and students who had not completed a nutrition course. It was hypothesized that there would be a relationship between the knowledge scores and the Healthy Eating Index (HEI) scores. Also, it was expected that there would be a difference in the nutrition knowledge scores and healthy eating index scores among students who had completed a nutrition course and students who had not completed a nutrition course. The HEI-2010 was used to measure diet quality. The participants (n=121) completed an electronic questionnaire that consisted of 74 nutrition knowledge questions and a 24-hr diet recall form. There was a positive correlation between knowledge scores and HEI scores (P = 0.001). Students who had completed a nutrition course had a mean knowledge score of 49.5 and a mean HEI score of 68.3, while students who had not completed a nutrition course had a mean knowledge score of 39.2 and a mean HEI score of 55.4. This study demonstrated that nutritional knowledge contributes to better food choices and more adequate nutritional intake among college students. Future nutrition interventions to improve dietary quality in college students should focus on improving nutrition knowledge.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251306354
Category : Medical
Languages : en
Pages : 172
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Book Description
FAO provides countries with technical support to conduct nutrition assessments, in particular to build the evidence base required for countries to achieve commitments made at the Second International Conference on Nutrition (ICN2) and under the 2016-2025 UN Decade of Action on Nutrition. Such concrete evidence can only derive from precise and valid measures of what people eat and drink. There is a wide range of dietary assessment methods available to measure food and nutrient intakes (expressed as energy insufficiency, diet quality and food patterns etc.) in diet and nutrition surveys, in impact surveys, and in monitoring and evaluation. Differenct indicators can be selected according to a study's objectives, sample population, costs and required precision. In low capacity settings, a number of other issues should be considered (e.g. availability of food composition tables, cultural and community specific issues, such as intra-household distribution of foods and eating from shared plates, etc.). This manual aims to signpost for the users the best way to measure food and nutrient intakes and to enhance their understanding of the key features, strengths and limitations of various methods. It also highlights a number of common methodological considerations involved in the selection process. Target audience comprises of individuals (policy-makers, programme managers, educators, health professionals including dietitians and nutritionists, field workers and researchers) involved in national surveys, programme planning and monitoring and evaluation in low capacity settings, as well as those in charge of knowledge brokering for policy-making.
Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category :
Languages : en
Pages : 180
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Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 616
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Author: Jennifer Fields
Publisher:
ISBN: 9781339669519
Category : College students
Languages : en
Pages : 66
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Book Description
College students have poor dietary habits and lack proper nutrition education and skills to allow them to make healthy choices; yet, health promotion efforts on campuses are limited and have failed to address appropriate programs to improve nutrition behaviors and education. The purpose of this study was to determine the impact of a nutrition education intervention on dietary intake, nutrition knowledge, and stage of change in college students. Students enrolled in an exercise class received eight educational lessons focused on basic nutrition science principles, health implications and benefits, and specific behavioral skills to improve their food choices. Paired t-tests revealed no significant changes in dietary intake or nutrition knowledge. However, positive significant improvements were seen in stages of change towards healthy eating. There were several limitations of this study, but future interventions should focus on a more structured educational setting with interactive activities to improve dietary behaviors.
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages :
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Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 300
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Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 348
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