Eating competence in college students nominates a non‐dieting approach to weight management

Developing eating competence (EC) is one approach to obesity prevention. EC was explored in college students to inform designers of an online nutrition curriculum about a non‐dieting approach to weight management. Self‐reported data from 164 students (mean age=20 y; males=70) attending 9 geo‐dispersed colleges were obtained from web‐based surveys completed by students participating in online focus groups. EC was measured with the ecSatter Inventory (EC ≥ 32); total, tertile, and subscale scores were compared to outcomes from the Three‐Factor Eating Questionnaire‐R18, International Physical Activity Questionnaire, body mass index (BMI), and fruit and vegetable intake. Students were physically active (87.8%) and mostly normal weight (72.4% had a BMI 18.5 to 24.9), but only 40.9% were EC. Compared to males not EC, EC males showed higher cognitive restraint (p=0.024) and were more likely to eat recommended fruit servings (66.7% vs. 24.3%; p=0.001) and to engage in regular vigorous physical activity (57.6% vs. 29.7%; p=0.059). EC females had lower cognitive restraint (p=0.002), uncontrolled eating (p=0.007), and emotional eating (p=0.005) than females not EC. Findings suggest a rationale to enhance EC in young adults and promote resource management favoring EC curricular development. Supported by the National Research Initiative of the USDA CSREES, grant #2005‐ 35215‐15412, PSU Dept Nutritional Sciences.