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Article
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 Hanson, South Dakota State University
  • Kendra K. Kattelmann, South Dakota State University
  • Lacey A. McCormack, South Dakota State University
  • Wenjun Zhou, University of Tennessee, Knoxville
  • Onika N. Brown, Auburn University
  • Tanya M. Horacek, Syracuse University
  • Karla P. Shelnutt, University of Florida
  • Tandalayo Kidd, Kansas State University
  • Audrey Opoku-Acheampong, Kansas State University
  • Lisa Franzen-Castle, University of Nebraska-Lincoln
  • Melissa D. Olfert, West Virginia University
  • Sarah E. Colby, University of Tennessee, Knoxville
Document Type
Article
Publication Date
7-1-2019
Keywords
  • fruit and vegetable intake,
  • Body Mass Index,
  • cooking,
  • dietary behaviors,
  • meal-planning behaviors
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 lower BMI in first-year college students. Interventions aimed at improving health in college students may be enhanced by incorporating cooking and meal planning components.

Format
application/pdf
Language
en
DOI of Published Version
10.3390/ijerph16142462
Publisher
MDPI
Rights
© 2019 the Authors
Creative Commons License
Creative Commons Attribution 4.0
Comments

This article was published in (2019) Int. J. Environ. Res. Public Health, 16, 2462. https://doi.org/10.3390/ijerph16142462

Citation Information
Andrea Hanson, Kendra K. Kattelmann, Lacey A. McCormack, Wenjun Zhou, et al.. "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 Vol. 16 Iss. 14 (2019) p. Article number: 2462
Available at: http://works.bepress.com/lacey-arneson-mccormack/26/