Drzal Nicholas, Kerver Jean M, Strakovsky Rita S, Weatherspoon Lorraine, Alaimo Katherine
Department of Food Science and Human Nutrition, G.M. Trout FSHN Building, College of Agriculture & Natural Resources, Michigan State University, East Lansing, MI, USA.
Department of Food Science and Human Nutrition, G.M. Trout FSHN Building, College of Agriculture & Natural Resources, Michigan State University, East Lansing, MI, USA; Department of Epidemiology and Biostatistics, College of Human Medicine, Michigan State University, East Lansing, MI, USA.
Nutr Res. 2025 Jan;133:161-171. doi: 10.1016/j.nutres.2024.06.001. Epub 2024 Jun 6.
Young adulthood is an influential life stage for developing lifelong eating patterns, yet limited research characterizes dietary intake among young adults. This cross-sectional study assessed dietary intake and characteristics associated with nutrition knowledge and healthy food consumption among college students. We hypothesized that healthy food intake would be lower than United States (U.S.) dietary guidelines and that perceived healthy eating barriers would be negatively associated with diet quality. Participants were undergraduate college students enrolled in an introductory human nutrition course (N = 762), with surveys administered during the first week of class. Survey instruments included the Dietary Screener Questionnaire developed by the National Cancer Institute and the Jones Nutrition Knowledge questionnaire. Perceived encouragement, cost, taste, and ease of eating healthier foods were assessed with questions from the National Health Interview Survey. College student daily mean intakes of fiber (15.46 ± 3.06 grams), whole grains (0.63 ± 0.29 ounce equivalents), combined fruits and vegetables (2.38 ± 0.73 cup equivalents), and dairy (1.49 ± 0.53 cup equivalents) were lower than U.S. recommended dietary guidelines, while mean intakes of added sugars (14.65 ± 4.01 teaspoon equivalents) were greater than recommendations. As hypothesized, dietary intakes of young adult college students were sub-optimal, not meeting the U.S. dietary guidelines for fiber, whole grains, fruits, vegetables, dairy, and added sugars. Additionally, perceived ease of eating healthier foods, cost, and nutrition knowledge were significantly associated with increased consumption of healthier foods. Results highlight the need to reduce barriers to improve healthy eating among young adults.
青年时期是形成终身饮食习惯的一个重要生命阶段，但针对青年成年人饮食摄入情况的研究却很有限。这项横断面研究评估了大学生的饮食摄入情况以及与营养知识和健康食品消费相关的特征。我们假设，健康食品摄入量会低于美国饮食指南，并且感知到的健康饮食障碍会与饮食质量呈负相关。研究参与者为参加基础人类营养学课程的本科大学生（N = 762），在课程第一周进行了调查。调查工具包括美国国立癌症研究所开发的饮食筛查问卷和琼斯营养知识问卷。通过来自国家健康访谈调查的问题评估了对食用更健康食品的感知鼓励、成本、口味和便利性。大学生每日纤维平均摄入量（15.46 ± 3.06克）、全谷物（0.63 ± 0.29盎司当量）、水果和蔬菜合计（2.38 ± 0.73杯当量）以及乳制品（1.49 ± 0.53杯当量）均低于美国推荐饮食指南，而添加糖的平均摄入量（14.65 ± 4.01茶匙当量）则高于推荐量。正如所假设的那样，青年成年大学生的饮食摄入量不理想，未达到美国在纤维、全谷物、水果、蔬菜、乳制品和添加糖方面的饮食指南标准。此外，感知到的食用更健康食品的便利性、成本和营养知识与更健康食品的摄入量增加显著相关。研究结果凸显了减少障碍以改善青年成年人健康饮食的必要性。
