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Factors affecting college students' regulation of food and non‐alcoholic beverage consumption
Author(s) -
Lee SeungYeon,
Greaney Mary L.,
Lees Faith D.,
Norsworthy Breanna L.,
Hoerr Sharon L.,
Dayton Sarah F.,
Roy Jennifer L.,
White Adrienne A.,
Greene Geoffrey W.
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.5.a675-b
Subject(s) - limiting , competence (human resources) , active listening , psychology , consumption (sociology) , serving size , thirst , environmental health , medicine , food science , social psychology , communication , biology , physiology , engineering , mechanical engineering , social science , sociology
The purpose of this study was to explore factors affecting college students' regulation of food and non‐alcohol beverage consumption using online focus groups. Participants (n=115; 18–24 years old), from eight different states, were mostly white and within the healthy weight range. Signals to eat, both external and internal, were identified. Many students reported that they regulated food consumption by limiting and/or avoiding specific foods, limiting portion size, and listening to physiological cues. Beverage consumption was also regulated by limiting and/or substituting caloric with non‐caloric beverages. Physiological cues such as quenched thirst and fullness were used as signals to stop drinking. To promote regulation that results in eating competence, not restriction, college students should be encouraged to listen to physiological cues and encouraged to eat for enjoyment and variety, as well as, to build skills in planning meals and snacks. Funding: National Research Initiative of the USDA Cooperative State Research, Education and Extension Service, grant number #2005‐35215‐15412