- Email: [email protected]
Effects of Sleep on the Dietary Choices of College Students
TUESDAY, OCTOBER 21
Poster Session: Wellness and Public Health Effects of Sleep on the Dietary Choices of College Students
Recruiting and Retaining Participants in a School-Based Texting Program
Author(s): W.M. Koszewski, K. Phelps, J. Roehrdanz, P. Scherer, L. Slaathaug; Nutrition and Dietetics, Univ. of North Dakota, Grand Forks, ND
Author(s): L. Worthington, E. Braunscheidel Duru, L. Lachenmayr, S. Grutzmacher; University of Maryland, Columbia, MD
Learning Outcome: Identify the factors that sleep may have on influencing dietary choices of college students.
Learning Outcome: Participants will learn how one program has been successful in recruiting and retaining individuals in a school-based textmessaging program focusing on nutrition and physical activity.
Many studies have found significance between hours of sleep and dietary choices. Insufficient amount of sleep impacts food quality and increases calorie-dense food choices. The present study investigated the relationship between food choices and amount of sleep obtained by college students. Data was collected through surveys covering frequency of foods based on MyPlate, meal patterns, sleeping habits, and demographic information which were randomly distributed across a medium size university campus. Frequency distributions and chi square analysis were used to analyze the data. Chi square analysis was used to determine relationships between food choices and amount of sleep on weekdays. One hundred fifteen male and female students with an age range of 18 to 25+ (majority being 18-21 years) participated in this study. Chi squared analysis showed that there was no significant relationship between hours of sleep per night and dietary choices within the study group. Participants that received six hours or less of sleep per night did not show a tendency to consume high calorie foods more frequently than those who received seven to eight plus hours per night. The present study suggests that no statistically significant relationship exists between the amount of hours college students sleep and their meal patterns and food choices. Other studies support a link between sleep and dietary choices, however research is lacking in regard to college students. This warrants more investigation and may encourage sleepless college students to get more rest in the future in order to maintain good health. Funding Disclosure: None
While direct nutrition education easily reaches children in schools, audiences of parents are less accessible. Maryland SNAP-Ed program developed a school-based texting program, Text2BHealthy, to reach parents of students receiving classroom-based nutrition education. Text-based programs have shown to struggle meeting recruitment goals (Whittaker et al., 2012) As a result, Text2BHealthy has explored several unique methods to enroll and retain parents throughout the school year. Methods of recruitment include in-person school events, pre and post-test surveys, posters in schools, flyers in backpacks, and incentive items printed with enrollment information. Individuals may have opted in by texting a short code or by providing their number to a staff person. These methods were evaluated using administrative data collected through the online platform used to send text messages. We utilized a self-enrollment strategy during the first of three program years, which yielded 203 participants, a 14% enrollment rate. During the second and third program years, we also collected phone numbers at events and through parent surveys, increasing enrollment to 1149 participants (25 %) in year 2 and 2470 participants (33%) in year 3 to date. More eligible parents enrolled with staff enrollment, and fewer errors in enrollment occurred. Ninety-three percent of parents have stayed enrolled to date (n¼2470). When parents opt out, phone interviews are conducted (n¼168) to collect program feedback. Thirty percent of those who opt-out ask to re-enroll. The examined adaptations provide practical information for organizations planning and implementing text-based programs. Funding Disclosure: Funding for the SNAP-Ed program is provided by USDA in cooperation with the Maryland Department of Human Resources and the University of Maryland Extension
Determining Social Media Methods that College Students Would Prefer to Receive Nutritional Messages Author(s): W.M. Koszewski, C. Monroe, C. Faiman, D. Whitman; Nutrition and Dietetics, University of North Dakota, Grand Forks, ND Learning Outcome: Participants will be able to describe the type of social media to use to deliver nutrition messages to college age young adults. Previous studies have shown that social media use is becoming increasingly more common in our society and that it is being utilized by adults and adolescents for health and information. The purpose of this study was to learn more about what the preferences are for college students in regard to the most effective way of receiving nutritional messages via social media. The survey which contained questions such as; what forms of social media they use, topics that they were interested in and which types of social media they would prefer to receive nutritional information with. The mean age of the 184 subjects who completed the survey was 21 years. The gender of the participants was 58% female and 42% male. The majority of the students were sophomores and Caucasian. The results of the study found that Facebook (92%) was the most preferred type of social media to be used followed by Twitter (51%) and Pinterest (42%). The study showed that 56% of the participants stated that they actively seek out or read nutrition information with a frequency of at least one time per week. For the students who said that they actively seek out and read nutrition information, the main form that they preferred was online/internet. The information they would like to receive was fun facts on nutrition (64%), sports nutrition (64%) and weight loss (54.3%). From the results of this study, it was found to be beneficial to display nutrition messages using social media for college age young adults. Funding Disclosure: None
Differences in Nutrient Intakes in U.S. Adults by Vegetarian Dietary Patterns Author(s): J. Gilis, C.A. Taylor; Health and Rehabilitation Sciences, The Ohio State Univ., Columbus, OH Learning Outcome: To identify patterns in meeting nutrient intake recommendations in US adults by vegetarian status. Background: Vegetarian diets can be more healthful and provide related health benefits when compared with omnivore diets; however, nutrient deficiencies may exist that warrant further analysis. Methods: Dietary intakes from the 2003-2010 National Health and Nutrition Examination Survey was used to evaluate the nutrient intake profiles of adults (18 years, n¼21,787) Vegetarians (n¼1,504) were defined as consuming less than 0.25 oz. meat (i.e. beef, poultry, and seafood) from 24-hour recall data. Nutrient intakes were compared for raw and proportion of recommended intake levels (percent EAR/AI) for vegetarian vs. omnivore diets, as well as the proportion of recommended intake level. Results: Vegetarians presented with lower mean total energy (1703 vs. 2205 kcal), total fat (58 vs. 83 g), and saturated fat (19 vs. 28 g) intakes than omnivores. Mean intakes of key nutrients were generally lower in those eating a vegetarian diet with the exception of folate (419 vs. 407 mcg), fiber (18.4 vs. 15.9 g), vitamin C (90 vs. 87 mg), and calcium (952 vs. 950 mg). The proportion of adults meeting key nutrient intake recommendations was higher among omnivores, especially for iron (91% vs. 79.5%) selenium (93% vs. 65%), niacin (91% vs. 62%), vitamin B12 (82% vs. 55%), vitamin B6 (74% vs. 54%), zinc (72% vs. 46%), and protein (79% vs. 43%). Conclusion: Vegetarian diets, although providing less energy, total fat, and saturated fat intakes, may increase the likelihood of deficiencies of key nutrients. Further analysis of nutrient intake discrepancies between vegetarians and omnivores is needed for additional support. Funding Disclosure: None
A-98
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2014 Suppl 2—Abstracts Volume 114 Number 9
Poster Session: Wellness and Public Health Effects of Sleep on the Dietary Choices of College Students
Recruiting and Retaining Participants in a School-Based Texting Program
Author(s): W.M. Koszewski, K. Phelps, J. Roehrdanz, P. Scherer, L. Slaathaug; Nutrition and Dietetics, Univ. of North Dakota, Grand Forks, ND
Author(s): L. Worthington, E. Braunscheidel Duru, L. Lachenmayr, S. Grutzmacher; University of Maryland, Columbia, MD
Learning Outcome: Identify the factors that sleep may have on influencing dietary choices of college students.
Learning Outcome: Participants will learn how one program has been successful in recruiting and retaining individuals in a school-based textmessaging program focusing on nutrition and physical activity.
Many studies have found significance between hours of sleep and dietary choices. Insufficient amount of sleep impacts food quality and increases calorie-dense food choices. The present study investigated the relationship between food choices and amount of sleep obtained by college students. Data was collected through surveys covering frequency of foods based on MyPlate, meal patterns, sleeping habits, and demographic information which were randomly distributed across a medium size university campus. Frequency distributions and chi square analysis were used to analyze the data. Chi square analysis was used to determine relationships between food choices and amount of sleep on weekdays. One hundred fifteen male and female students with an age range of 18 to 25+ (majority being 18-21 years) participated in this study. Chi squared analysis showed that there was no significant relationship between hours of sleep per night and dietary choices within the study group. Participants that received six hours or less of sleep per night did not show a tendency to consume high calorie foods more frequently than those who received seven to eight plus hours per night. The present study suggests that no statistically significant relationship exists between the amount of hours college students sleep and their meal patterns and food choices. Other studies support a link between sleep and dietary choices, however research is lacking in regard to college students. This warrants more investigation and may encourage sleepless college students to get more rest in the future in order to maintain good health. Funding Disclosure: None
While direct nutrition education easily reaches children in schools, audiences of parents are less accessible. Maryland SNAP-Ed program developed a school-based texting program, Text2BHealthy, to reach parents of students receiving classroom-based nutrition education. Text-based programs have shown to struggle meeting recruitment goals (Whittaker et al., 2012) As a result, Text2BHealthy has explored several unique methods to enroll and retain parents throughout the school year. Methods of recruitment include in-person school events, pre and post-test surveys, posters in schools, flyers in backpacks, and incentive items printed with enrollment information. Individuals may have opted in by texting a short code or by providing their number to a staff person. These methods were evaluated using administrative data collected through the online platform used to send text messages. We utilized a self-enrollment strategy during the first of three program years, which yielded 203 participants, a 14% enrollment rate. During the second and third program years, we also collected phone numbers at events and through parent surveys, increasing enrollment to 1149 participants (25 %) in year 2 and 2470 participants (33%) in year 3 to date. More eligible parents enrolled with staff enrollment, and fewer errors in enrollment occurred. Ninety-three percent of parents have stayed enrolled to date (n¼2470). When parents opt out, phone interviews are conducted (n¼168) to collect program feedback. Thirty percent of those who opt-out ask to re-enroll. The examined adaptations provide practical information for organizations planning and implementing text-based programs. Funding Disclosure: Funding for the SNAP-Ed program is provided by USDA in cooperation with the Maryland Department of Human Resources and the University of Maryland Extension
Determining Social Media Methods that College Students Would Prefer to Receive Nutritional Messages Author(s): W.M. Koszewski, C. Monroe, C. Faiman, D. Whitman; Nutrition and Dietetics, University of North Dakota, Grand Forks, ND Learning Outcome: Participants will be able to describe the type of social media to use to deliver nutrition messages to college age young adults. Previous studies have shown that social media use is becoming increasingly more common in our society and that it is being utilized by adults and adolescents for health and information. The purpose of this study was to learn more about what the preferences are for college students in regard to the most effective way of receiving nutritional messages via social media. The survey which contained questions such as; what forms of social media they use, topics that they were interested in and which types of social media they would prefer to receive nutritional information with. The mean age of the 184 subjects who completed the survey was 21 years. The gender of the participants was 58% female and 42% male. The majority of the students were sophomores and Caucasian. The results of the study found that Facebook (92%) was the most preferred type of social media to be used followed by Twitter (51%) and Pinterest (42%). The study showed that 56% of the participants stated that they actively seek out or read nutrition information with a frequency of at least one time per week. For the students who said that they actively seek out and read nutrition information, the main form that they preferred was online/internet. The information they would like to receive was fun facts on nutrition (64%), sports nutrition (64%) and weight loss (54.3%). From the results of this study, it was found to be beneficial to display nutrition messages using social media for college age young adults. Funding Disclosure: None
Differences in Nutrient Intakes in U.S. Adults by Vegetarian Dietary Patterns Author(s): J. Gilis, C.A. Taylor; Health and Rehabilitation Sciences, The Ohio State Univ., Columbus, OH Learning Outcome: To identify patterns in meeting nutrient intake recommendations in US adults by vegetarian status. Background: Vegetarian diets can be more healthful and provide related health benefits when compared with omnivore diets; however, nutrient deficiencies may exist that warrant further analysis. Methods: Dietary intakes from the 2003-2010 National Health and Nutrition Examination Survey was used to evaluate the nutrient intake profiles of adults (18 years, n¼21,787) Vegetarians (n¼1,504) were defined as consuming less than 0.25 oz. meat (i.e. beef, poultry, and seafood) from 24-hour recall data. Nutrient intakes were compared for raw and proportion of recommended intake levels (percent EAR/AI) for vegetarian vs. omnivore diets, as well as the proportion of recommended intake level. Results: Vegetarians presented with lower mean total energy (1703 vs. 2205 kcal), total fat (58 vs. 83 g), and saturated fat (19 vs. 28 g) intakes than omnivores. Mean intakes of key nutrients were generally lower in those eating a vegetarian diet with the exception of folate (419 vs. 407 mcg), fiber (18.4 vs. 15.9 g), vitamin C (90 vs. 87 mg), and calcium (952 vs. 950 mg). The proportion of adults meeting key nutrient intake recommendations was higher among omnivores, especially for iron (91% vs. 79.5%) selenium (93% vs. 65%), niacin (91% vs. 62%), vitamin B12 (82% vs. 55%), vitamin B6 (74% vs. 54%), zinc (72% vs. 46%), and protein (79% vs. 43%). Conclusion: Vegetarian diets, although providing less energy, total fat, and saturated fat intakes, may increase the likelihood of deficiencies of key nutrients. Further analysis of nutrient intake discrepancies between vegetarians and omnivores is needed for additional support. Funding Disclosure: None
A-98
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2014 Suppl 2—Abstracts Volume 114 Number 9