Ardith Brunt1, Yeong Rhee, Li Zhong. 1. Department of Health Nutrition and Exercise Sciences, North Dakota State University, Fargo, ND 58105, USA. ardith.brunt@ndsu.edu
Abstract
OBJECTIVE AND PARTICIPANTS: The authors surveyed 557 undergraduate students aged 18-56 years to assess weight status, health behaviors, and dietary variety. METHODS: They used body mass index (BMI) to divide students into 4 weight categories: underweight (BMI < 19 kg/m2), healthy weight (19 kg/m2 to 24.99 kg/m2), over-weight (25 kg/m2 to 29.99 kg/m2), and obese (> 30 kg/m2). RESULTS: Approximately 33% of respondents were overweight or obese, and 8% were underweight. Among the weight categories, the authors observed significant differences in diet (eg, cheese, pork, lamb, veal and game, fish, green leafy vegetables, other vegetables, and the cumulative total of all meats). Overall, 33% of the students consumed 1 fruit in 3 days. The authors found no differences among the weight categories related to eating fatty, sugary snacks. CONCLUSIONS: College administrators should create health promotion and skill-building programs to improve students' diet variety.
OBJECTIVE AND PARTICIPANTS: The authors surveyed 557 undergraduate students aged 18-56 years to assess weight status, health behaviors, and dietary variety. METHODS: They used body mass index (BMI) to divide students into 4 weight categories: underweight (BMI < 19 kg/m2), healthy weight (19 kg/m2 to 24.99 kg/m2), over-weight (25 kg/m2 to 29.99 kg/m2), and obese (> 30 kg/m2). RESULTS: Approximately 33% of respondents were overweight or obese, and 8% were underweight. Among the weight categories, the authors observed significant differences in diet (eg, cheese, pork, lamb, veal and game, fish, green leafy vegetables, other vegetables, and the cumulative total of all meats). Overall, 33% of the students consumed 1 fruit in 3 days. The authors found no differences among the weight categories related to eating fatty, sugary snacks. CONCLUSIONS: College administrators should create health promotion and skill-building programs to improve students' diet variety.
Authors: Silvia J Santos; Maria T Hurtado-Ortiz; Marina Armendariz; Victoria vanTwist; Yessenia Castillo Journal: J Hispanic High Educ Date: 2016-06-09
Authors: Manan A Alhakbany; Hana A Alzamil; Wajude A Alabdullatif; Shahad N Aldekhyyel; Munirah N Alsuhaibani; Hazzaa M Al-Hazzaa Journal: J Epidemiol Glob Health Date: 2018-12