How Long Does it Take College Students to Cook Healthy Meals?

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Lora Beth Brown, EdD, RD, lorabeth_brown@byu.edu;to search for the recipe, 16.1 minutes to shop for ingredients, 26.2 minutes to prepare the entree, and 11.4 minutesto clean up. Main entree ingredients included chickentaining foods; fast foods; sweetened and/or high-fat foods;Journal of Nutrition Education and Behavior Volume 41, Number 4S, 2009 Oral Abstracts S9-Amy C. Mitchell, BS, amy_mitchell@live.com, S-245 ESC;Rickelle Richards, PhD, MPH, RD, rrichards@byu.edu, S-233ESC, Department of Nutrition Dietetics and Food Science;Dennis L. Eggett, PhD, theegg@byu.edu, 223A TMCB,Department of Statistics, Brigham Young University,Provo, UT 84602Objective: To identify what entrees students cooked andto compare times required for their preparation.Use of Theory or Research: Social Cognitive Theoryrecognizes situational constructs that inuence behavior.This research examined time required to cook an entreesince perception of time likely inuences decisions aboutcooking.Target Audience: Students in an introductory collegenutrition course who completed a cook-an-entree assign-ment (n580, 67% females).Description: Students entrees were required to havea protein, a starch, and a non-starchy fruit/vegetable ingre-dient. No boxed helper mixes or frozen entrees could beused. Students completed the assignment by online report-ing of the times required for each step: searching for therecipe, shopping for ingredients, preparing the entree,and cleaning up.Evaluation:Average times for each step were 6.1 minutesinternal regulation, contextual skills). Physical activity(minutes/day) was self-reported. Anthropometrics weremeasured by trained personnel using standardized proto-col. Complete data were available for 92% of subjects(N1035).Intervention: Online nutrition/physical tness course.Outcome,Measures andAnalysis: Eating behavior wasthe outcome and sleep quality was the independent factor.Adequate sleep PSQI score #5; poor sleep >5. TFEQ andecSI were compared between sleep quality categories.Models controlled for age, gender, physical activity andBMI.Results: Poor sleepers (39%) had signicantly higher un-controlled eating (mean48.3, 19.9) compared to ade-quate sleepers (mean41.3 18.5, P0.0001). ecSI scorewas lower (P