Community-Based Designed Pilot Cooking and Texting Intervention on Health-Related Quality of Life among College Students
Abstract
1. Introduction
2. Materials and Methods
2.1. Study Design
2.2. Participants and Recruitment
2.3. Intervention
- “February is American Heart month! The American Heart Association recommends 150 min of moderate-intensity aerobic activity or 75 min per week of vigorous aerobic activity to support heart health. Head down to the campus rec center to take part in a fitness class. Class sessions are linked here: LINK HERE”
- “Did you know the counseling center offers free and confidential counseling sessions for students living in [state]? To schedule an initial consultation appointment, call the center at [contact information]. For more information visit: LINK HERE”
- “This Wednesday March 1st kicks off nutrition month! Did you know [Campus Dietitian] offers free and confidential nutrition counseling to any student who holds a meal plan on campus? She is available by appointment [dates] in person or via Zoom. For more information and to set up your consultation visit: LINK HERE”
- “Need to decompress? Check out the Spa located in room [Location on Campus]. The Spa offers programs to promote mindfulness and ease anxiety, as well as comfy seating, Yogibos, tea, activities, and even a Nintendo switch that can be used [dates/times]!”
- “Looking to save money, support local businesses, and enjoy the freshest of ingredients? Check out the Farmer’s Market located [Location] every [date/time]! To check out the dates and calendar here: LINK HERE”
- “As the semester comes to an end, budgeting money for groceries can be more of a challenge. Here’s a reminder that the [Name of Campus Food Pantry] is a campus food pantry, available to all students and staff members! Find the hours and location here: LINK HERE”
2.4. Instruments, Measures, Procedures, and Data Analysis
3. Results
4. Discussion
4.1. Limitations
4.2. Implications for Research and Practice
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Lesson No. | Lesson Topic |
---|---|
1 | MyPlate, parts of the knife, knife skills |
2 | Gut–brain connection, nutrients for supporting mental health |
3 | Budgeting, tips for saving money at the grocery store |
4 | Meal planning |
Variable | Total Participants |
---|---|
Age (years), mean (SD) | 20.00 (1.4) |
Sex, female, n (%) | 47 (71.2) |
Race/ethnicity, n (%) | |
White | 53 (80.3) |
African American | 2 (3.0) |
Hispanic or Latino | 1 (1.5) |
Native American | 8 (12.1) |
Other | 2 (3.0) |
Sexual Identity, n (%) | |
Heterosexual | 40 (60.6) |
Homosexual | 5 (7.6) |
Bisexual | 13 (19.7) |
Other | 3 (4.5) |
Year in School, n (%) | |
Freshman | 18 (27.3) |
Sophomore | 15 (22.7) |
Junior | 17 (25.8) |
Senior | 16 (24.2) |
General Health Status, n (%) | |
Excellent | 4 (6.1) |
Very good | 22 (33.3) |
Good | 28 (42.4) |
Fair | 10 (15.2) |
Poor | 2 (3.0) |
Variable | Baseline | Post-intervention | p-Value | Cohen’s D |
---|---|---|---|---|
Mental health not good (days/month), mean (SD) | 11.57 (8.51) | 10.11 (8.38) | 0.024 * | 0.253 |
Sad, Blue, or Depressed (days/month), mean (SD) | 8.52 (7.79) | 7.86 (8.22) | 0.213 | 0.101 |
Worried, Tense, or Anxious (days/month), mean (SD) | 13.65 (9.81) | 11.71 (9.47) | 0.018 * | 0.272 |
Very Health and Full of Energy (days/month), mean (SD) | 9.86 (8.11) | 10.31 (8.32) | 0.304 | 0.064 |
Total sHEI (SD) | 47.98 (9.83) | 49.93 (10.29) | 0.033 * | 0.248 |
Total fruit (SD) | 3.33 (1.42) | 3.99 (1.51) | 0.062 | 0.21 |
Total vegetable (SD) | 2.66 (.75) | 2.85 (.58) | 0.016 * | 0.287 |
Added Sugar (SD) | 3.36 (3.30) | 3.10 (3.22) | 0.227 | 0.078 |
Sodium (SD) | 3.57 (2.02) | 3.64 (1.97) | 0.404 | 0.032 |
Whole grains (SD) | 3.59 (2.40) | 3.85 (2.40) | 0.166 | 0.13 |
Food security score (n, (%)) | ||||
High or marginal | 41 (63.1) | 46 (70.8) | 0.17 | |
Low and very low | 24 (36.9) | 19 (29.2) |
Timepoint | Food Secure | Food Insecure | p-Value |
---|---|---|---|
Baseline (n (%)) | 0 (0%) | 23 (100%) | <0.01 |
Post (n(%)) | 9 (39.1%) | 14 (60.9%) |
Variable | Baseline | Post | p-Value | Cohen’s D |
---|---|---|---|---|
Total sHEI | 40.6 (6.7) | 44.6 (9.8) | 0.012 * | 0.444 |
Total fruits | 2.8 (1.5) | 3.5 (1.7) | 0.034 * | 0.351 |
Total vegetables | 2.2 (.74) | 2.6 (.64) | 0.011 * | 0.452 |
Added Sugar | 2.24 (3.1) | 1.9 (2.8) | 0.301 | 0.098 |
Sodium | 3.2 (2.15) | 3.2 (2.04) | 0.483 | 0.008 |
Whole Grains | 2.7 (2.3) | 3.1 (2.2) | 0.136 | 0.209 |
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Share and Cite
Barr-Porter, M.; Sullivan, A.; Watras, E.; Winn, C.; McNamara, J. Community-Based Designed Pilot Cooking and Texting Intervention on Health-Related Quality of Life among College Students. Int. J. Environ. Res. Public Health 2024, 21, 293. https://doi.org/10.3390/ijerph21030293
Barr-Porter M, Sullivan A, Watras E, Winn C, McNamara J. Community-Based Designed Pilot Cooking and Texting Intervention on Health-Related Quality of Life among College Students. International Journal of Environmental Research and Public Health. 2024; 21(3):293. https://doi.org/10.3390/ijerph21030293
Chicago/Turabian StyleBarr-Porter, Makenzie, Amelia Sullivan, Emma Watras, Caitlyn Winn, and Jade McNamara. 2024. "Community-Based Designed Pilot Cooking and Texting Intervention on Health-Related Quality of Life among College Students" International Journal of Environmental Research and Public Health 21, no. 3: 293. https://doi.org/10.3390/ijerph21030293
APA StyleBarr-Porter, M., Sullivan, A., Watras, E., Winn, C., & McNamara, J. (2024). Community-Based Designed Pilot Cooking and Texting Intervention on Health-Related Quality of Life among College Students. International Journal of Environmental Research and Public Health, 21(3), 293. https://doi.org/10.3390/ijerph21030293