Effect of an intervention mapping approach to promote the consumption of fruits and vegetables among young adults in junior college: A quasi-experimental study

Boucher, Dominique; Gagné, Camille; Côté, Françoise

doi:10.1080/08870446.2015.1050393

Cited by 14 publications

(9 citation statements)

References 38 publications

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“…Less than half of the students consider plant sources, nutrient value, or follow a healthy diet when they choose food. These results agree with the findings of several studies [32][33][34][35].…”

Section: Discussionsupporting

confidence: 93%

Dietary Practices and Barriers to Adherence to Healthy Eating among King Faisal University Students

Abdelhafez

Akhter

Al-Sultan

et al. 2020

IJERPH

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Proper dietary practices should be developed during the student years that will continue into the future. This study aimed to identify the eating habits and dietary practices among King Faisal University (KFU) students, explore the barriers to adherence to healthy eating, associate the understanding of healthy diets with students’ characteristics, and determine the association between body mass index (BMI) and awareness of the concept of healthy diets, academic discipline, and enrollment in a nutrition course. In this cross-sectional study, students were selected randomly and a questionnaire was distributed using an electronic platform through KFU email. Out of 564 students, nearly half (45.7%) reported eating snacks as their main food, and some (38.3%) reported eating with their family twice daily. The students rarely reported eating with friends (73%) or eating dates (48.8%). Furthermore, many reported that they were not consuming a balanced diet (42.6%). Some students (46.3%) reported taking breakfast daily, and 49.1% reported eating meals regularly. There was low consumption of vegetables (29.3%) and fruits (26.2%) among the students. The barriers to adherence to healthy eating were the availability of fast food (73.2%), high cost of healthy food (72.7%), limited time (59%), and laziness (57.1%). Statistically significant data indicated that the students with a normal BMI were more aware of the concept of healthy diets, studied medical and applied sciences, and were enrolled in KFU nutrition courses.

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Section: Discussionsupporting

confidence: 93%

Dietary Practices and Barriers to Adherence to Healthy Eating among King Faisal University Students

Abdelhafez

Akhter

Al-Sultan

et al. 2020

IJERPH

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“…The researchers found that the intervention increased the number of college students eating at least five servings of fruits and vegetables. They emphasized the importance of developing interventions tailored to college students to promote healthy behaviors [8].…”

Section: Health Promotion and Healthy Behaviorsmentioning

confidence: 99%

College students eating habits and knowledge of nutritional requirements

Abraham¹,

Noriega²,

Shin³

2018

nutrition-human-health

126

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Method: This was a quantitative, cross-sectional study, with a descriptive design.Results: The students are knowledgeable that consuming fast food, soda, and processed food are unhealthy and they contain additives. They indicated strong agreement to keep themselves hydrated and choosing food because of taste preference. Even though majority admitted eating fresh fruits, a significant number consume processed food such as chips, cookies, and cereal based on convenience. Smartphone resources, vending machine use, and drinking soda were their least frequently used habits. Conclusion:Students have a fair knowledge of nutritional requirements for health; however, food choices they make are not necessarily healthy. Convenience and taste of food were priority.

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“…Some researchers have investigated various ways to promote the consumption of fruits and vegetables among students, and their interventions showed positive results [34,35], especially when combining educational aspects with environmental ones [36].…”

Section: Introductionmentioning

confidence: 99%

Sustainable vs. Unsustainable Food Consumption Behaviour: A Study among Students from Romania, Bulgaria and Moldova

et al. 2020

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The importance of studying the aspects related to the sustainable food consumption behaviour of students lies in the fact that, at this age, they begin to develop certain consumption patterns that will have long-term effects. The study aimed to identify the type of eating behaviour—sustainable vs. unsustainable—and the socio-demographic factors that influence it, among students in Romania, Bulgaria, and Moldova. The research method was a survey based on a questionnaire administered to a sample of 2378 subjects in the 2017–2018 period. The ANOVA test and simple linear regression were used to identify the correlation between the various variables analysed. The results indicate both positive aspects, which characterise a sustainable diet—high consumption of fruits and vegetables, and negative—the adoption of a mixed diet, which will have a long-term impact on the environment. Age is a good predictor of unhealthy eating habits among students, as this behaviour leads to weight gain. Gender, number of household members, rural/urban and country residence are also influencing factors for food consumption behaviour. Eating while standing and having the last meal of the day after 23:00 are practices that also have negative consequences for health. Conducting campaigns to educate students on the adoption of sustainable food consumption is necessary for all three countries to empower them to choose a healthy lifestyle.

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Effect of an intervention mapping approach to promote the consumption of fruits and vegetables among young adults in junior college: A quasi-experimental study

Abstract: These results may be used to guide health promoters working with college students.

Cited by 14 publications

References 38 publications

Dietary Practices and Barriers to Adherence to Healthy Eating among King Faisal University Students

Dietary Practices and Barriers to Adherence to Healthy Eating among King Faisal University Students

College students eating habits and knowledge of nutritional requirements

Sustainable vs. Unsustainable Food Consumption Behaviour: A Study among Students from Romania, Bulgaria and Moldova

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