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An Evaluation of the Relationship between Cooking and Wellness Behaviors in College Students.

Record Type:	Language materials, manuscript : Monograph/item
Title/Author:	An Evaluation of the Relationship between Cooking and Wellness Behaviors in College Students./
Author:	Hanson, Andrea.
Description:	1 online resource (61 pages)
Notes:	Source: Masters Abstracts International, Volume: 56-04.
Subject:	Nutrition. -
Online resource:	click for full text (PQDT)
ISBN:	9781369850406

An Evaluation of the Relationship between Cooking and Wellness Behaviors in College Students.
Hanson, Andrea.

An Evaluation of the Relationship between Cooking and Wellness Behaviors in College Students. - 1 online resource (61 pages)

Source: Masters Abstracts International, Volume: 56-04.

Thesis (M.S.)--South Dakota State University, 2018.

Includes bibliographical references

Background: Few studies have examined the relationship between cooking and wellness behaviors in college students.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2018

Mode of access: World Wide Web

ISBN: 9781369850406Subjects--Topical Terms:

581367
Nutrition.
Index Terms--Genre/Form:

554714
Electronic books.

An Evaluation of the Relationship between Cooking and Wellness Behaviors in College Students.
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100 1 $a Hanson, Andrea. $3 1188832
245 1 3 $a An Evaluation of the Relationship between Cooking and Wellness Behaviors in College Students.
264 0 $c 2018
300 $a 1 online resource (61 pages)
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
500 $a Source: Masters Abstracts International, Volume: 56-04.
500 $a Adviser: Kendra K. Kattelmann.
502 $a Thesis (M.S.)--South Dakota State University, 2018.
504 $a Includes bibliographical references
520 $a Background: Few studies have examined the relationship between cooking and wellness behaviors in college students.
520 $a Objective: Determine the association between cooking, wellness behaviors, fruit and vegetable (FV) intake and body mass index (BMI) in college students.
520 $a Design and Participants: A cross-sectional analysis was conducted using baseline data a multi-state, Community-Based Participatory Research project aimed at preventing weight gain in first-year college students. Physical activity (PA), cooking (type, frequency and confidence), intention for meal planning (MP), mealtime behaviors, and cups of FV, were measured using validated survey tools. BMI was calculated from measured height and weight. Study participants were first-year students (n=1,108) considered at-risk for weight gain from eight universities completed baseline assessments.
520 $a Statistical Analysis: Multiple linear regression assessed the ability of lifestyle behaviors to predict FV intake and BMI after controlling for sex; significance was p≤0.05. Stata 13.1 was used for data analyses.
520 $a Results: Highly active individuals reported significantly greater FV intake (2.7+/-.1) than moderately active (2.1+/-.1, p=.000) or inactive (1.7+/-.3, p=.000). FV intake was greater in those reporting meal preparation 4-7 times weekly (3.0+/-.2) compared to 1-3 (2.4+/-.1, p=.018) or zero (2.3+/-.1, p=.002). Cooking mostly convenience and ready-made meals was associated with significantly lower FV intake (2.1+/-.1) compared to cooking from basic ingredients (2.6+/-.1, p=.000) or not cooking (2.4+/-.1, p=.013). Intention for MP and mealtime behaviors were positively associated with FV intake (p=.000 and p=.000, respectively). Preparing meals from basic ingredients was associated with a lower BMI (23.8+/-.3) than consuming mostly convenience and ready-made meals (24.6+/-.3, p=.035) or not cooking (24.6+/-.2, p=.032). Positive mealtime behaviors were inversely related to BMI (p=.009).
520 $a Conclusions: FV intake and BMI are associated with PA, cooking, and dietary behaviors supporting previous research that healthy behaviors cluster together. Interventions aimed at improving dietary intake or weight status in college students could benefit from incorporating PA, cooking, and MP components.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2018
538 $a Mode of access: World Wide Web
650 4 $a Nutrition. $3 581367
650 4 $a Higher education. $3 1148448
650 4 $a Behavioral psychology. $3 1179418
655 7 $a Electronic books. $2 local $3 554714
690 $a 0570
690 $a 0745
690 $a 0384
710 2 $a ProQuest Information and Learning Co. $3 1178819
710 2 $a South Dakota State University. $b Health & Nutritional Sciences. $3 1188833
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10278415 $z click for full text (PQDT)