Department of Health and Nutritional Sciences, South Dakota State University, Box 2203, Wagner 425, Brookings, SD 57007, USA.
Business Analytics and Statistics, University of Tennessee, 916 Volunteer Boulevard, SMC 247, Knoxville, TN 37996-0532, USA.
Int J Environ Res Public Health. 2019 Jul 11;16(14):2462. doi: 10.3390/ijerph16142462.
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 ( = 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.
目的在于确定在有超重风险的大一学生中，烹饪技巧和膳食计划行为是否与更多的水果和蔬菜摄入以及更低的体重指数（BMI）有关。这是一项使用多州研究项目的基线数据进行的横断面分析，该项目旨在预防大一学生体重增加。使用经过验证的调查来测量烹饪类型、频率和信心、健康用餐行为意图的自我指导、健康用餐行为的自我调节以及水果和蔬菜（FV）的杯当量。BMI 是根据测量的身高和体重计算得出的。来自八所大学的被认为有体重增加风险的大一学生在进入大学的第一个月内完成了基线评估。在控制了性别的影响后，使用多元线性回归来确定烹饪模式、膳食计划行为等自变量与水果和蔬菜摄入以及 BMI 等因变量之间的关联。在大一学生中，更频繁地烹饪、烹饪技巧更高、以及实践膳食计划行为与更多的水果和蔬菜摄入以及更低的 BMI 有关。通过纳入烹饪和膳食计划的内容，可能会增强旨在改善大学生健康的干预措施。
