Author: Lori B. Stolz
Publisher:
ISBN:
Category : Choaches
Languages : en
Pages : 164

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Author: Elyse M. Homan
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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This study examined the use, knowledge, and perception of dietary supplements of college students (n=231). This cross-sectional, retrospective, comparative study was part of a larger study examining data from students enrolled in a general sophomore-level nutrition course during the spring semester of 2017. Data examined for the current study included demographic and dietary supplement questionnaires. The demographic survey asked students their age, class standing, gender, ethnicity, field of study, and grade point average. Students were also asked about dietary supplement use and provided pictures of product labels and ingredients of supplements taken by them at the time the survey was completed. Users and non-users of dietary supplements answered questions regarding their knowledge of products including regulation, proven effectiveness, and safety. Perception of dietary supplements was assessed by asking users and non-users how strongly they agreed with statements regarding product effectiveness, safety, and sources of information. Descriptive statistics were used to analyze demographic information and sources of dietary supplement information. Independent-t-tests were used to test for significant differences with dietary supplement knowledge and perception responses for users and non-users. Chi-square (x2) tests of independence and Fisher's exact tests were used to test for significant differences between gender and the type of dietary supplement product used. Nearly one-half (47.6%) of students reported consuming dietary supplements. The majority of students in this sample were female, Caucasian, and in their freshman year of college. Students' use of MVM single nutrient, herbal, weight loss, fish oil, fiber, and other did not significantly differ by gender. Protein supplement use in males, however, was significantly higher than in females (p

Author:
Publisher:
ISBN:
Category : Dietary supplements
Languages : en
Pages : 8

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"This report provides estimates of dietary supplement use for specific population groups over time. In addition to overall use of dietary supplements, this report focuses on estimates for specific nutrients consumed through dietary supplement use."--Cover.

Author: Olafur G. Saemundsson
Publisher:
ISBN:
Category : College students
Languages : en
Pages : 166

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Author: Mercy O. Nani
Publisher:
ISBN:
Category : College students
Languages : en
Pages : 122

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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: Randa Dunya
Publisher:
ISBN:
Category : College students
Languages : en
Pages : 128

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Nutrition education should be introduced to college students in order to encourage development of lifelong eating habits to decrease the risks of diet-related disorders. A study of the effects of two methods by which a short term nutrition education program on nutrition knowledge of the American University of Beirut students was developed and undertaken. Students of both sexes and of the three different majors, i.e., arts, sciences, and engineering who live at the AUB dormitories were the target group. These students represented the experimental groups, which included the lecture and the pamphlet groups, and the control group. The lecture group was given a twenty-minute lecture which provided nutrition instruction including information about the four food groups, the relation between good nutrition and the lowering of the incidences of obesity, hypertension, diabetes, and heart diseases, as well as suggestions for food choices consistent with good health. The other experimental groups received two pamphlets containing the same nutrition information. Other two groups served as control groups. Pre- and post-tests were administered to all students before and after the instruction. Concerning the nutrition knowledge, the program was found to be effective. This was confirmed because the experimental groups showed higher mean post-scores than the control groups indicating a significant improvement in nutritional knowledge. The effect of the different techniques varied in the experimental groups who were of different sexes. In other words, there was an interaction between the sexes and the different treatments. However, the lecture technique proved to be more effective than the pamphlets. The difference between the two methods was significant.

Author: Diane Kay Schoon
Publisher:
ISBN:
Category :
Languages : en
Pages : 172

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Author: Joan Malchione Pisano
Publisher:
ISBN:
Category : College students
Languages : en
Pages : 96

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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.