Eating behaviors and characteristics of healthy foods as perceived by college students

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dc.contributor.committeeChair Fowler , Deborah
dc.contributor.committeeMember Yuan , Jessica
dc.degree.department Nutrition , Hospitality , and Retailing
dc.degree.discipline Restaurant , Hotel and Institutional Management
dc.degree.grantor Texas Tech University
dc.degree.level Masters
dc.degree.name Master of Science
dc.rights.availability Unrestricted .
dc.creator Lee , Sangmook
dc.date.accessioned 2014 -06 -06T20 :11 :56Z
dc.date.available 2011 -01 -11T15 :54 :09Z
dc.date.available 2014 -06 -06T20 :11 :56Z
dc.date.issued 2010 -12
dc.identifier.uri http : / /hdl .handle .net /2346 /ETD -TTU -2010 -12 -1204
dc.description.abstract The rate for obesity has increased steadily in the United States , and approximately two -thirds of U .S . adults over the age of 20 now face the challenge of being overweight or obese . Therefore , the need for dietary changes and eating healthy foods has become crucial . This study was designed to determine the healthy eating behavior of college students and the characteristics of healthy foods as report by college students at a university in the southwestern United States . Out of two hundred questionnaires distributed , one -hundred -sixty -one questionnaires were collected and analyzed in this study ; the response rate was 80 .5 % . Every informant was asked which factors were important when they chose a healthy food . The results of this study validated the premise that healthy foods could be identified by classifying several features common to them , and that healthy food could then be defined using these characteristics : “low calorie food” (α= .869 ) , “low greasy food & healthy drink” (α= .764 ) , and “low cholesterol food “ (α= .734 ) . In addition , the results showed the perception of healthy foods was significantly different based upon the demographic characteristics . But , this study found few differing factors for “healthy food choice” decisions as compared to other types of foods among this population of college students . Even though the correlation was not considered to be a strong one , there was a significantly positive correlation between knowledge of healthy foods and health concern (γ = 0 .172 , p = 0 .029 ) . This study helped to classify the characteristics of healthy food and , therefore , this information could be used to develop healthy menus in university foodservice settings and related marketplaces .
dc.format.mimetype application /pdf
dc.language.iso eng
dc.subject Healthy Food
dc.subject College Student
dc.subject Eating Behavior
dc.title Eating behaviors and characteristics of healthy foods as perceived by college students
dc.type Thesis

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Eating behaviors and characteristics of healthy foods as perceived by college students. Master's thesis, Texas Tech University. Available electronically from http : / /hdl .handle .net /2346 /ETD -TTU -2010 -12 -1204 .

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