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Feasibility and Effects of a Combination Online and Lab-based Nutrition Education and Cooking Course on Nutrition Related Knowledge, Self-Efficacy and Behaviors of First-Generation College Students – The Gen-1 Cooking Initiative

Hannah, Haylee M
http://rave.ohiolink.edu/etdc/view?acc_num=ucin1552386953980886

Abstract Details

2019, MS, University of Cincinnati, Allied Health Sciences: Nutrition.
Abstract Dietary patterns are modifiable risk factors for the development of several diseases, such as obesity, heart disease, stroke and cancer. College years have been described as a time in which young adults begin to establish autonomous decision making in terms of lifestyle choices, and these behaviors can affect long term health and chronic disease risk.1 Numerous studies have evaluated the dietary patterns of college students, and various forms of nutrition interventions and education programs have been designed to improved eating habits of students in college. The majority of research in this area has targeted traditional students. There is limited data, however, about non-traditional groups such as first-generation students. First-generation college student populations differ from traditional college students in several ways. They are more likely to be ethnic minorities, working while attending school, taking care of other family members, and come from a lower socioeconomic background.2 These unique characteristics position first-generation students to be at risk for nutrition compromise. The goal of this study was to evaluate the dietary habits of first generation college students, as well as determining effective interventions that are feasible within the constraints of finances and time. The design of this intervention was a pre-test/post-test. All participants were first-year students residing in the Gen-1 Theme House at the University of Cincinnati. After screening and consent for the study was completed, students completed questionnaires covering topics such as self-efficacy in meal planning, shopping and cooking, as well as food safety practices, eating patterns and food choices. Participants then completed the intervention, which consisted of both online and hands-on learning experiences. The online component involved completing seven self-paced modules related to nutrition, meal planning and food preparation. Participants completed two hands-on cooking experiences, preparing nutritious and cost-effective meals. Following the intervention, participants were re-surveyed to assess for changes in the aforementioned concepts. Paired t-tests were run on each section of the questionnaire. Similar to previous studies, intake of fruits and vegetables were below standard recommendations, which did not improve post intervention. Students’ confidence related to meal planning, shopping and cooking did significantly improve from pre-intervention to post-intervention. Signficant changes were also seen in where participants obtain food, with less from home and more on campus. Considering the timing of this intervention, this is likely at least in part related to the participants moving from home to college and gaining access to University Food Services. Future interventions should consider holding the intervention at a different time of year to avoid recent change in routine, enhancing cooking experiences, and including second and third-year students, as they have less access to campus dining and are more self-reliant on shopping and preparing meals. In conclusion, this study has shown that it is both feasible and cost-effective to conduct a brief nutrition intervention with college students that addresses multiple determinants of food choices and utilizes both hands-on and online learning. Adjustments in the design and implementation of the protocol should result in more positive outcomes in future interventions.
Sarah Couch, Ph.D. (Committee Chair)
Abigail Peairs, Ph.D. (Committee Member)
37 p.
Nutrition
first generation college; nutrition intervention college; blackboard nutrition; college student diet intervention; cooking college students; diet college students

Recommended Citations

Citations

  • Hannah, H. M. (2019). Feasibility and Effects of a Combination Online and Lab-based Nutrition Education and Cooking Course on Nutrition Related Knowledge, Self-Efficacy and Behaviors of First-Generation College Students – The Gen-1 Cooking Initiative [Master's thesis, University of Cincinnati]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1552386953980886

    APA Style (7th edition)

  • Hannah, Haylee. Feasibility and Effects of a Combination Online and Lab-based Nutrition Education and Cooking Course on Nutrition Related Knowledge, Self-Efficacy and Behaviors of First-Generation College Students – The Gen-1 Cooking Initiative. 2019. University of Cincinnati, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ucin1552386953980886.

    MLA Style (8th edition)

  • Hannah, Haylee. "Feasibility and Effects of a Combination Online and Lab-based Nutrition Education and Cooking Course on Nutrition Related Knowledge, Self-Efficacy and Behaviors of First-Generation College Students – The Gen-1 Cooking Initiative." Master's thesis, University of Cincinnati, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1552386953980886

    Chicago Manual of Style (17th edition)

ucin1552386953980886
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This open access ETD is published by University of Cincinnati and OhioLINK.