University Students Intend to Eat Better but Lack Coping Self-Efficacy and Knowledge of Dietary Recommendations

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• 作者：June I. Matthews ; PhD ; RD ; PHEc¹ ; Lisa Doerr ; MScFN ; RD¹ ; Paula D.N. Dworatzek ; PhD ; RD¹ ; ² ; ^{pdworatz@uwo.ca" class="auth_mail" title="E-mail the corresponding author}
• 关键词：university students ; dietary recommendations ; knowledge ; intentions ; self-efficacy
• 刊名：Journal of Nutrition Education and Behavior
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：48
• 期：1
• 页码：12-19.e1
• 全文大小：910 K

文摘

To assess university students’ knowledge, intentions, and coping self-efficacy related to dietary recommendations.

Design

The study used a cross-sectional online survey.

Setting

Large university campus.

Participants

Students (n = 6,638; 22% response).

Variables Measured

Self-efficacy and intentions were measured using 11-point scales. Students’ perceived dietary recommendations were evaluated as correct or incorrect.

Analysis

Categorical variables were analyzed using chi-square and continuous variables by t tests or ANOVAs. Significance was set at P ≤ .05 and multiple comparisons at P ≤ .01.

Results

Respondents believed that they need fewer vegetables and fruit and more milk or alternatives servings/d than recommended; eg, males aged ≥ 19 years perceived milk or alternatives recommendations to be 4.3 ± 2.1 servings/d, significantly more than the 2 servings/d recommended (P < .001). Students in health sciences or with a food or nutrition course were significantly more likely to claim that they met recommendations (eg, 56% with vs 47% without a food or nutrition course for vegetables and fruit; P < .001); however, they were no more likely to identify them correctly. Males aged < 19 years had higher coping self-efficacy than females aged < 19 years to consume vegetables (68.3 ± 24.2 vs 64.0 ± 24.7; P < .01) and avoid high-calorie foods and beverages (HCFB) (56.2 ± 27.2 vs 49.0 ± 25.2; P < .01) when under stress; however, they had significantly lower intentions to consume vegetables (72.1 ± 24.5 vs 80.9 ± 20.3; P < .01) and avoid HCFB (60.5 ± 30.3 vs 77.7 ± 22.8; P < .01).

Conclusions and Implications

Students do not have adequate knowledge of age- and sex-specific food guide recommendations. Simpler food guide recommendations or age- and sex-targeted campaigns may enhance knowledge. Students intend to consume more vegetables and less HCFB; however, they have low coping self-efficacy, all of which could be targeted in nutrition interventions.