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

1
Department of Health and Nutritional Sciences, South Dakota State University, Box 2203, Wagner 425, Brookings, SD 57007, USA
2
Business Analytics and Statistics, University of Tennessee, 916 Volunteer Boulevard, SMC 247, Knoxville, TN 37996-0532, USA
3
Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Poultry Science Building 102A, Auburn, AL 36849, USA
4
Department of Public Health, Food Studies and Nutrition, Syracuse University, 588 White Hall, Syracuse, NY 13244-3240, USA
5
Family, Youth and Community Sciences, University of Florida, Box 110310, McCarty Hall 3038A, Gainesville, FL 32611-0310, USA
6
Department of Food, Nutrition, Dietetics and Health, Kansas State University, 1324 Lovers Lane, Justin Hall 203, Manhattan, KS 66506, USA
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Nutrition and Health Sciences Department, University of Nebraska-Lincoln, Ruth Leverton Hall 110, Lincoln, NE 68583-0806, USA
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Human Nutrition and Foods, Division of Animal and Nutritional Sciences, School of Agriculture, West Virginia University, 333 Agriculture Science Building, G028, Morgantown, WV 26506, USA
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Department of Nutrition, University of Tennessee, 1215 W. Cumberland Ave, 229 Jessie Harris Building, Knoxville, TN 37996, USA
*
Author to whom correspondence should be addressed.
Int. J. Environ. Res. Public Health 2019, 16(14), 2462; https://doi.org/10.3390/ijerph16142462
Received: 23 May 2019 / Revised: 3 July 2019 / Accepted: 9 July 2019 / Published: 11 July 2019
(This article belongs to the Section Health Behavior, Chronic Disease and Health Promotion)
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PDF [314 KB, uploaded 11 July 2019]

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. View Full-Text
Keywords: fruit and vegetable intake; Body Mass Index; cooking; dietary behaviors; meal-planning behaviors fruit and vegetable intake; Body Mass Index; cooking; dietary behaviors; meal-planning behaviors
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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MDPI and ACS Style

Hanson, A.J.; Kattelmann, K.K.; McCormack, L.A.; Zhou, W.; Brown, O.N.; Horacek, T.M.; Shelnutt, K.P.; Kidd, T.; Opoku-Acheampong, A.; Franzen-Castle, L.D.; Olfert, M.D.; Colby, S.E. Cooking and Meal Planning as Predictors of Fruit and Vegetable Intake and BMI in First-Year College Students. Int. J. Environ. Res. Public Health 2019, 16, 2462.

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