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Cooking Meals More Frequently, Eating More Fruits and Vegetables, and Less Fast‐Foods among Students in Nutritional Sciences Majors than Non‐majors
Author(s) -
Taylor Brittney R.,
Pope Benjamin T.,
Franklin Alexandra M.,
Harris Preston R.,
Wyatt Bobby,
Hongu Nobuko
Publication year - 2016
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.30.1_supplement.675.7
Subject(s) - meal , seasoning , demographics , food science , meal preparation , cooking methods , psychology , medicine , chemistry , demography , raw material , organic chemistry , sociology
Background Research shows that cooking meals improves diet quality among students. However, there is no evidence that undergraduate students in nutrition or dietetics programs cook more meals while they are learning about foods and its impacts on human health. The purpose of this study was to examine the types and frequency of meal preparations among undergraduate students in the nutritional sciences department and other departments in a University. Methods An 11‐question survey was completed by 238 nutritional science majors (NS‐majors) and 91 non‐nutritional science majors (non‐majors). Questions included demographics, the consumptions of fruits and vegetables and fast‐foods (ready‐to‐eat foods), and number of prepared meals per week. They were asked to specify whether each meal was prepared using one of two techniques. These were: 1) cooking techniques, including meal‐preparation activities such as washing, chopping, mixing, roasting, and seasoning, and 2) preparing techniques, including simple meal preparation, involving a microwave or making a bowl of cereal. Descriptive statistics and multiple linear regression were used to analyze data. Results NS‐majors cooked meals more often using cooking techniques than non‐majors (p=0.059). When comparing the students in freshman and senior NS‐majors, senior NS‐majors cooked more meals than freshman NS‐majors (p=0.023). The senior NS‐majors also consumed more vegetables compared to freshman NS‐majors (p=0.001). The students in both NS‐majors and non‐majors who are living in apartments, houses, or condos, or with parents, relatives, or spouses cooked more meals using cooking techniques than students living in dorms (p=0.006). NS‐majors consumed significantly less fast‐foods than non‐majors (p=0.022). Conclusions There were significant associations between the level of NS‐majors and numbers of cooked meals, eating more fruits and vegetables, and less consumption of fast food. We are planning to have focus group meetings with NS‐majors to determine factors influencing the increased numbers of cooking meals and improving eating habits, such as increasing consumption of fruits and vegetables.