Cooking and Meal Planning as Predictors of Fruit and Vegetable Intake and BMI in First-Year College Students.

Clicks: 384
ID: 45368
2019
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Ranked #102 of 862 articles by views in International journal of environmental research and public health

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Abstract
The objective was to determine if cooking skills and meal planning behaviors are associated with greater fruit and vegetable intake and lower body mass index (BMI) in first-year college students who are at risk for excessive weight gain. A cross-sectional analysis was conducted using baseline data from a multi-state research project aimed at preventing weight gain in first-year college students. Cooking type, frequency and confidence, self-instruction for healthful mealtime behavior intention, self-regulation of healthful mealtime behavior, and cup equivalents of fruits and vegetables (FV) were measured using validated surveys. BMI was calculated from measured height and weight. First-year students ( = 1108) considered at risk for weight gain from eight universities completed baseline assessments within the first month of entering college. Multiple linear regression was used to determine associations among independent variables of cooking patterns, meal planning behaviors, and dependent variables of fruit and vegetable intake and BMI, after controlling for the influence of sex. Cooking more frequently, cooking with greater skills, and practicing meal planning behaviors are associated with greater fruit and vegetable intake and lower BMI in first-year college students. Interventions aimed at improving health in college students may be enhanced by incorporating cooking and meal planning components.
Reference Key
hanson2019cookinginternational Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Hanson, Andrea J;Kattelmann, Kendra K;McCormack, Lacey A;Zhou, Wenjun;Brown, Onikia N;Horacek, Tanya M;Shelnutt, Karla P;Kidd, Tandalayo;Opoku-Acheampong, Audrey;Franzen-Castle, Lisa D;Olfert, Melissa D;Colby, Sarah E;
Journal International journal of environmental research and public health
Year 2019
DOI
E2462
URL
Keywords
body mass index cooking dietary behaviors fruit and vegetable intake meal-planning behaviors

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