Graduate Thesis Or Dissertation
 

Compliance with food category consumption guidelines based on student characteristics, family characteristics, and decision-making factors

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https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/jw827f060

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  • Dietary excesses and imbalances play a prominent role in five of the ten leading causes of death in the U.S. Recognizing that many Americans tend to have poor dietary habits, the government has implemented several nutrition education strategies. Although these efforts have attempted to improve the nutritional status of Americans, they do so without sufficient analysis of factors that influence dietary behaviors. The purpose of this study was to examine factors that influence dietary practices through an assessment of university students' nutrition knowledge, current and previous eating behaviors. In addition, this study was designed to determine whether university students complied with the U.S. Food Guide Pyramid recommendations. Eight hundred ninety students from three public universities were asked to provide information concerning their nutrition knowledge, previous dietary behaviors, current attitudes toward food choices, current eating behaviors. The overall students' nutrition knowledge mean score was 51.8%. The students' summative score for family eating behaviors during their formative years was 42.28. The students' current eating behavior summative score was 38.39. Although women were more likely than men to comply with the Food Guide Pyramid, the majority of both sexes were not in compliance. Significant sex differences in consumption guidelines were shown in the milk (x²(df=1)=37.5, p<.01) ; vegetables (x²(df=1)=8.4, p<.01) fruit (x²(df=1)=32.4, p<.01) and meat (x²(df=1)=6.5, p<.01) categories. More females met the guidelines for vegetables, fruit and meat than males, while, males met the milk consumption guidelines more often than females. Younger students (x age=19.95) met the milk consumption guidelines more often than older students (x age=20.4), (t(881)=2.19, p<.05). Overall, the results showed that students who lived where food service was provided had better reported rates of compliance than students who lived in a house or apartment. Analysis revealed that the following variables influenced students' dietary practices: the primary meal preparer; level of parental concern about nutrition and health; and student's skills, resources, and values in preparing and choosing healthful foods.
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