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Purpose: Recruiting college students for research studies can be challenging. The purpose of this paper is to describe the lessons learned in the various recruitment strategies used for enrolling college students in a theory-based, tailored, and web-delivered health intervention at 13 US universities. Design/methodology/approach: The community-based participatory research (CBPR) model was used to develop a staged-tailored, web-based, randomized control trial, focusing on eating behavior, physical activity, and stress management. Participant feedback during baseline assessments was used to evaluate recruitment strategies. Findings: Findings from this feedback suggest that traditional recruitment strategies, such as newspaper ads and flyers, may not be the best approach for recruiting college students; instead, web-based efforts proved to be a better recruitment strategy. Research limitations/implications: This project included results from 13 US universities and thus may not be generalizable: more research is needed to determine successful recruitment methods for 18-24 years old college students. Originality/value: This paper lessens the gap regarding successful recruitment strategies for 18-24 years old college students.

Objective: Examine how maternal parenting behaviors in childhood, both general and feeding specific, relate to weight status and fruit and vegetable consumption in college students. Design: Retrospective surveys on maternal behaviors and assessments on the college-aged child's current anthropometric measures and dietary intakes. Participants: College students (n = 424; 66% women). Main Outcome Measures: Students' weight, height, waist circumference, fruit and vegetable intakes, students' reports on mothers' general and feeding-specific parenting behaviors during childhood. Analysis: Correlation and regression analyses tested how maternal behaviors in childhood related to students' body mass index, waist circumference, and fruit and vegetable intake. Results: Mothers' psychological control during childhood was associated with higher body mass index and waist circumference in students, and behavioral control was associated with lower waist circumference. Parent-centered feeding behaviors related to lower fruit and vegetable intakes of students, whereas child-centered feeding behaviors related to higher fruit and vegetable intakes. Conclusions and Implications: Findings suggest that parental use of behavioral control and child-centered feeding practices and minimal use of psychological control and parent-centered feeding practices during childhood may promote a child's healthful weight status and fruit and vegetable consumption in young adulthood, specifically during college. (Contains 4 tables.)

This article advances the literature on assessment of EFNEP's effectiveness. Factor analysis of Behavior Checklist items were performed to arrive at a parsimonious set of constructs used to assess the effects of program attributes on participants' behavior change. Based on the data from Michigan EFNEP, the use of constructs demonstrated a robust method of assessing program effectiveness. The greatest behavior changes were with participants taught by program assistants with fewer than 2, 2-5, or more than 15 years of experience. Hispanic participants reported higher levels of behavior changes, as did participants who received EFNEP curriculum in a one-on-one setting. (Contains 1 figure and 5 tables.)

Background: Competitive foods/beverages are those in school vending machines, school stores, snack bars, special sales, and items sold a la carte in the school cafeteria that compete with United States Department of Agriculture (USDA) meal program offerings. Grouping a la carte items with less nutritious items allowed in less regulated venues may obfuscate analysis of the school competitive food environment. Excluding a la carte items from competitive foods, the objectives were to: (1) assess competitive food use by gender, ethnicity, eligibility for free or reduced-price meals, and participation in school meals programs, (2) determine differences between grade levels in energy intakes obtained from food sources, (3) determine the nutrient intake derived from competitive foods for students who consumed them, and (4) determine energy-adjusted differences in 24-hour nutrient intakes of protein, calcium, iron, and other selected nutrients between competitive food consumer and nonconsumers. Methods: Competitive foods/beverages use, excluding a la carte items, was examined using the third School Nutrition Dietary Assessment Study (SNDA III), a nationally representative sample of 2309 schoolchildren in grades 1 to 12. Mean nutrient intakes were adjusted for energy intake and other covariates, and differences between consumers and nonconsumers of competitive items were determined using analysis of variance and SUDAAN. Results: Excluding a la carte items, 22% of schoolchildren consumed competitive items in a representative school day and use was highest in high school. Consumers of competitive items other than a la carte had significantly higher mean energy, sugar intakes, and lower sodium, dietary fiber, B vitamins, and iron intakes than nonconsumers. Conclusions: Use of competitive foods/beverages, excluding a la carte, was detrimental to children's diet quality. (Contains 3 tables.)

Objective: Develop, implement, and evaluate an intervention (a guided experiential assignment) to improve nutrition students' attitudes toward working with older adults. Design: A quasi-experimental design with an additional qualitative component (mixed methods). Setting: A North Central land-grant university. Participants: 100 college students from an upper-level community nutrition course. Intervention: Students were randomly assigned to conduct a guided experiential assignment (dietary behavior change project) working with either an older adult (intervention, n = 52) or a younger adult (comparison, n = 48). Each student conducted 3 client interviews and completed a project report by responding to reflective questions about changes in beliefs, values, and self-efficacy in working with older adults. Main outcome: The primary outcome was attitudes toward older adults as changed in reference to students' beliefs, values, and self-efficacy in working with other adults. Additional outcomes were knowledge of aging and interest in working with older adults. Analysis: General linear model multivariate/univariate analysis and content analysis were conducted on the quantitative and qualitative data, respectively. Results: The intervention group had significantly increased scores on attitudes toward older adults relative to the comparison group. This finding appeared as a result of changes in beliefs about older adults and the increased value and self-efficacy in working with this group by most students in the intervention group. Conclusion and implications: Completion of a guided experiential assignment with older adults in the community was an effective method to improve students' attitudes. Used in the curriculum for nutrition students, this technique might help to improve both attitudes toward and self-efficacy in working with older adults. (Contains 3 figures and 2 tables.)

Assessed readiness to be or stay physically active among 5th and 6th graders using the Stage of Change paradigm. Student surveys indicated that 40% were in the precontemplation stage and 60% were in post-action stages. Significantly more boys than girls were in maintenance, and more girls than boys were in contemplation. Attitudes toward physical activity were generally positive. (SM)

Abstract Aim: The objectives of the present study are to examine prevalence of overweight, underweight, and overfat and underfat in Japanese college women and to determine if and how living [...]

Objectives: To explore: (1) dietetic and nutritional science students' attitudes toward working with older adults and the factors affecting those attitudes; (2) the differences in attitudes between students who preferred to work with older adults and those who did not; (3) factors affecting self-efficacy to work with them; and (4) factors influencing current preference to work with older adults. Design: Triangulated qualitative research methods (focus groups and in-depth interviews). Setting: Department of Food Science and Human Nutrition at a land grant university in the north central United States. Participants: Upper-level dietetics and nutritional sciences students (N=27), half of whom preferred to work with older adults and half who did not. Main Outcomes: Attitudes and preference for working with older adults and influencing factors. Analysis: Transcripts from audiotapes and field notes were analyzed using open and axial coding methods. Results: Students who preferred working with older adults had more positive attitudes toward working with older adults compared to those who did not. Previous experience with older adults was strongly associated with comfort level, self-efficacy to work with them, attitudes toward this age group, and preference for working with them. Implications for Research and Practice: Direct and positive interaction with older adults is likely a key intervention to improving students' attitudes toward working with this age group. Key Words: aging, nutrition students, attitudes, self-efficacy

To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.jada.2006.08.017 Byline: Sharon L. Hoerr, Mildred A. Horodynski, Seung-Yeon Lee, Michelle Henry Abstract: To predict the mean adequacy ratio (MAR) scores of mothers and toddlers from intakes of fruits, vegetables, and dairy group foods and being seated during mealtimes.

Objective: To describe parents' perceived feeding practices of their Head Start children as related to 6 feeding constructs based on the literature about the division of mealtime responsibilities. Design: A qualitative study involving 45-minute audiotaped and transcribed discussion groups with items that probed constructs of interest. Setting: Five discussion groups were conducted in local, urban Head Start sites in a north central state. Participants: Head Start staff recruited 29 limited-income parents. Phenomena of interest: Parental comments were coded into categories related to the 6 feeding constructs and perceived barriers to their implementation. Analysis: Researchers independently coded the discussion group transcripts based on common themes and feeding constructs. Codes were discussed until consensus was reached and data analyzed using Ethnograph 5.0. Results: Parents frequently reported that their children decided which foods were offered for meals and snacks. Most parents reported such child control of foods to be a barrier to pleasant mealtimes. Implications: Nutrition educators can suggest solutions to improve parental self-efficacy for practicing mealtime responsibilities, such as offering a choice of several healthy foods from which a child might choose. The importance of planned meal and snack times might be promoted based on aiding children's appetites at meals and reducing mealtime conflicts. KEY WORDS: children, mealtimes, families

This study determined whether psychosocial, weight satisfaction, and dietary pattern variables discriminate between the Stages of Change for fruit and vegetable intakes among young men and women. A random sample of 18 to 24 year-olds, from 10 states returned 1438 surveys. Discriminant analyses for fruit intake conveyed that between precontemplation and contemplation/preparation, pro-scores and sell-efficacy predicted the men's but not women's stages. Between contemplation/preparation and action/maintenance, self-efficacy and breakfast consumption best predicted stage for women, whereas men were discriminated only by self-efficacy. Discriminant analyses for vegetable intake were similar by gender. Precontemplation and contemplation/preparation were discriminated by pro-score and staging into contemplation/preparation versus action/maintenance was best predicted by self-efficacy and weight satisfaction. Young men and women are at different places in the Stages of Change process and few are meeting the vegetable guidelines. Dietary interventions can be most effective if specifically tailored to food group, stage, and gender., Young adults are at risk for developing chronic diseases because their diets are low in fruits and vegetables (1-4). Their dietary patterns, often influenced by breakfast skipping, fast food consumption, [...]

Breakfast consumption and the contribution of breakfast foods to the daily fat and fiber intakes of young adults were evaluated in a sample of 2628 young adults (mean [+ or -] SD age = 19.6 [+ or -] 3.0 years). The subjects (males = 817, females = 1811) completed 24-hour dietary records for a college introductory nutrition class. The 1-day dietary intake data were analyzed for the following: (1) differences in daily fat and fiber intake between breakfast eaters (80%) and skippers (20%) by gender; (2) fat and fiber content of breakfast compared to other meals; and (3) foods most frequently consumed for breakfast by gender. More women who ate breakfast had daily fat intakes [less than or equal to]30% energy from fat compared to the women who skipped breakfast (40% vs. 28%, p < .001). For both genders, the breakfast meal contained the lowest mean percent energy from fat compared to other eating occasions (p < .05). The ratio of fat to fiber was lowest for the breakfast meal, although fiber intakes were low overall. For men, the major sources of fat for breakfast were milk, eggs, sausage/ham, cream cheese, and butter/margarine; cereal, bread, and bagels were the major sources of fiber for both genders. Eating breakfast, especially breads and cereals and skim and 1% fat milk, can reduce fat intake and help increase fiber intakes of young adults.

Objectives Health-related characteristics and habits and food choices of young adults were compared for three groups: college students, college graduates, and nonstudents. Design Subjects completed a mailed survey that included questions about demographics, attitudes, and behaviors and a food frequency questionnaire. Main outcome measures were health-related characteristics and habits and food choices. Subjects Female (n=758) and male (n=580) 18- to 24-year-olds in nine states who were selected randomly by zip code in each state. The response rate averaged 43% for all states. Statistical analyses performed Analysis of variance or [Χ.sup.2] tests were applied to health-related personal characteristic variables and the Kruskal-Wallis analysis of variance was applied to food consumption variables for women and men separately. Results According to self-reported heights and weights, female nonstudents were more often overweight than female students or graduates. Nonstudents of both genders reported smoking more often than students or graduates. College students and graduates ate more gram foods high in dietary fiber, more fruits and dark-green vegetables, and more lower-fat milk and meats than nonstudents. Conclusions/applications Nonstudents were at greater health risk for some chronic illnesses, because of poorer health habits and food choices, than were college students and graduates. The behavior of nonstudents implies weaker response to messages promoting weight control, smoking cessation, and observance of the Dietary Guidelines for Americans than behavior exhibited by students or college graduates. Health promotion efforts could be enhanced by identifying demographic, educational, situational, and formative influences on positive health and dietary behaviors of young adults., Today's young adults are the first generation to have grown up with the benefit of the current dietary recommendations to reduce fat intake and increase complex carbohydrate and fiber intake [...]

Completed mail surveys were used to determine the presence of inappropriate dieting behaviors, which included use of diet pills, powders, or restrictive diets, induced vomiting, or laxative use to get rid of food eaten. The subjects were a random sample of young adults in Michigan, 18 to 24 years, divided into subgroups of male and female college students, nonstudents, and college graduates. Fifty men and 51 women completed mail surveys after an initial telephone contact. The findings showed that 33.3% of women and 8% of men reported use of inappropriate dieting behaviors. College men and women reported the greatest use of inappropriate dieting behaviors (9.7% and 43.3%, respectively) but were the most physically active. Young adults who had never been to college were the heaviest (body mass index [kg/[m.sup.2]] = 25.0 and 27.6, for men and women, respectively). The study findings led to the question whether the collegiate environment combines with stage of development to precipitate use of inappropriate dieting behaviors. Overweight and smoking were health risks for young adults who had not attended college. Thus, there is a need to target health education efforts to young adults outside the college environment as well as on college campuses.

Objectives To evaluate the usefulness of the Food Guide Pyramid as a quantitative tool for assessing nutritional adequacy and quality. Design One-day food records (n = 2,489) were assigned food group scores (1 through 5) by two systems. System 1 recorded the number of food groups on a given record that included the minimum number of servings suggested by the Food Guide Pyramid. System 2 recorded the number of food groups in the Food Guide Pyramid for which at least one serving was included. The food records were further evaluated by mean adequacy ratio (MAR) for iron, calcium, magnesium, vitamin A, and vitamin B-6 (MAR-5 score) and percentage of energy contributed by fat and sugar. Sensitivity and specificity of the food group scores to predict nutritional inadequacy were determined. Subjects College students (n = 2,489) attending introductory nutrition, foods, and health-related courses at a midwestern university. Statistical analyses Student's t test, [Χ.sup.2] test, Dunnett's multiple mean comparison test. Results A food group score of 5 was given to 11% and 35% of the diet records by systems 1 and 2, respectively; MAR-5 scores of 75 or greater were given to 70% of the records. Only 4% of the diets contained both 30% or less and 10% or less of energy from fat and sugar, respectively. Both scoring systems can be used as a quantitative tool for screening nutritional inadequacy with high sensitivity (correctly classifying nutritionally inadequate diets) but with a moderate to low specificity (correctly classifying nutritionally adequate diets). J Am Diet Assoc. 1996; 96:453-457., The Food Guide Pyramid was developed to assist healthy Americans make food choices for total diets to maintain good health (1). Both nutritional adequacy and overnutrition are addressed in relation [...]

Objective To examine the relationship of total fat, saturated fat, carbohydrate and energy intake, leisure-time activity, waist-to-hip ratio (WHR), and body mass index to the prevalence of atherogenic plasma triglyceride (TG) and high-density lipoprotein cholesterol (HDL-C) levels in Asian Indians living in the United States. High plasma TG and low HDL-C levels have been documented in Asian Indians worldwide. Design This exploratory study examined medical history, demographics, anthropometrics, plasma lipids levels, food intake frequency, and self-reported leisure-time activity. Subjects 153 Asian Indian male physicians (mean age=47 years) were recruited at two annual national conferences of the American Association of Physicians from India, with free medical assessments as incentives. Statistical analyses performed Correlational and multiple regression analyses were performed. Results Subjects' diets averaged 56% energy from carbohydrate, 32% from total fat, and 8% from saturated fat. High total fat intake was associated with high WHR (r=.21, P, Asian Indians are the fastest growing group of immigrants in the United States according to the 1990 census report (1). At present, the population of India exceeds 886 million people, [...]

The importance of nutrition education for students has been identified in several publications: Healthy People 2000 (1), Healthy Children 2000 (2), The Strategic Plan for Nutrition Education: Promoting Healthy Eating [...]

An assessment of nutrition education needs and learning preferences of students in grades 5, 8, and 11 was conducted to target instruction toward areas of highest need and strongest interest of students using teaching methods they prefer. This research evaluated students' knowledge, attitudes, and practices related to the Dietary Guidelines for Americans, including knowledge of the new Food Guide Pyramid; attitudes about school lunches and learning about nutrition; nutrition topics of interest; and preferred methods for learning about nutrition. Although results varied across grade level, generally students need to learn about the Food Guide Pyramid; the relationship between dietary fat, weight status, and health; and food sources of fat, salt, and fiber. They want to learn about personal health -- how to control weight, improve diet, and prevent disease -- using instructional methods that actively involve them. Results provide information relative to students' interest, understanding, and application of the Dietary Guidelines., National objectives for nutrition education of children have been identified by the US Dept. of Health and Human Services,[1] the US Dept. of Education,[2] and the Nutrition Education and Training [...]

There is little agreement among researchers about the specific factors involved in the high recidivism rate in weight loss. Initial weight, past dieting history, personality, locus of control, and social [...]