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Green eating and dietary quality in ...

Brown, Garrick.

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Green eating and dietary quality in university students.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Green eating and dietary quality in university students./
作者:	Brown, Garrick.
面頁冊數:	114 p.
附註:	Source: Masters Abstracts International, Volume: 51-05.
Contained By:	Masters Abstracts International51-05(E).
標題:	Health Sciences, Nutrition. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1535953
ISBN:	9781303032301

Green eating and dietary quality in university students.
Brown, Garrick.

Green eating and dietary quality in university students. - 114 p.

Source: Masters Abstracts International, Volume: 51-05.

Thesis (M.S.)--University of Rhode Island, 2013.

Objective: To determine if environmentally conscious eating, also known as Green Eating (GE), was associated with dietary quality among university students.

ISBN: 9781303032301Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

Green eating and dietary quality in university students.
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100 1 $a Brown, Garrick. $3 2091888
245 1 0 $a Green eating and dietary quality in university students.
300 $a 114 p.
500 $a Source: Masters Abstracts International, Volume: 51-05.
500 $a Adviser: Geoffrey Greene.
502 $a Thesis (M.S.)--University of Rhode Island, 2013.
520 $a Objective: To determine if environmentally conscious eating, also known as Green Eating (GE), was associated with dietary quality among university students.
520 $a Design: Non-randomized cross-sectional analysis at baseline.
520 $a Setting: A northeastern university.
520 $a Participants: University students (n=26) aged 18-24 years, with a campus meal plan, and a body mass index (BMI) greater than 18.5 kg/m2.
520 $a Main Outcome Measures: Healthy Eating Index (HEI) - 2005 score.
520 $a Analysis: GE Stage of Change (SOC) was assessed by an online survey administered to first and second year students. Subjects were eligible if they were in the precontemplation SOC (PC) (n=18) or the action/maintenance SOC (AM) (n=8). Three 24-hour food recalls were collected using the 2012 Nutrition Data System for Research (NDSR) program and HEI scores were calculated.
520 $a Results: Mean BMI was 24.4±4.3 kg/m2, mean age was 18.3±0.5 y, and the majority were female (65%). The groups did not differ by HEI (PC=55.9±12.3; AM = 59.1±13.0). AM consumed significantly more dietary fiber per day than PC (PC = 13.6±4.7 g; AM = 18.8±7.7 g) and consumed significantly less processed meats compared to PC (p < 0.01). There were no differences between groups for intake of saturated fat, sodium, fruits, or vegetables.
520 $a Conclusion and Implications: Findings suggest better dietary quality among those practicing GE. Future research with larger sample sizes is needed as the promotion of GE may provide an opportunity to improve dietary quality in US university students.
520 $a KEYWORDS: Organic food, Local food, Sustainable agriculture, Young adult, University.
590 $a School code: 0186.
650 4 $a Health Sciences, Nutrition. $3 1017801
650 4 $a Sustainability. $3 1029978
690 $a 0570
690 $a 0640
710 2 $a University of Rhode Island. $b Nutrition and Food Sciences. $3 2091889
773 0 $t Masters Abstracts International $g 51-05(E).
790 1 0 $a Greene, Geoffrey, $e advisor
790 1 0 $a Lofgren, Ingrid E. $e committee member
790 1 0 $a Hatfield, Disa L. $e committee member
790 $a 0186
791 $a M.S.
792 $a 2013
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1535953