Cooking and Meal Planning as Predictors of Fruit and Vegetable Intake and BMI in First-Year College Students

International Journal of Environmental Research and Public Health
Andrea J HansonSarah E Colby

Abstract

The objective was to determine if cooking skills and meal planning behaviors are associated with greater fruit and vegetable intake and lower body mass index (BMI) in first-year college students who are at risk for excessive weight gain. A cross-sectional analysis was conducted using baseline data from a multi-state research project aimed at preventing weight gain in first-year college students. Cooking type, frequency and confidence, self-instruction for healthful mealtime behavior intention, self-regulation of healthful mealtime behavior, and cup equivalents of fruits and vegetables (FV) were measured using validated surveys. BMI was calculated from measured height and weight. First-year students (n = 1108) considered at risk for weight gain from eight universities completed baseline assessments within the first month of entering college. Multiple linear regression was used to determine associations among independent variables of cooking patterns, meal planning behaviors, and dependent variables of fruit and vegetable intake and BMI, after controlling for the influence of sex. Cooking more frequently, cooking with greater skills, and practicing meal planning behaviors are associated with greater fruit and vegetable intake and...Continue Reading

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Citations

Mar 22, 2021·Journal of Nutrition Education and Behavior·Susana L MatiasMikelle McCoin
Aug 28, 2021·Journal of American College Health : J of ACH·Rachel A WattickMelissa D Olfert
Sep 10, 2021·International Journal of Food Sciences and Nutrition·Patrice R JonesEmma L Beckett

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