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Stage of Change for Green Eating Is Positively Related to Diet Quality in College Students

Obesity (Silver Spring, Md.), 2021-12, Vol.29, p.165-165 [Peer Reviewed Journal]

Copyright Blackwell Publishing Ltd. Dec 2021 ;ISSN: 1930-7381 ;EISSN: 1930-739X

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  • Title:
    Stage of Change for Green Eating Is Positively Related to Diet Quality in College Students
  • Author: Greene, Geoffrey ; Jadhav, Ajita ; Carlton, Beth ; Melanson, Kathleen
  • Subjects: College students
  • Is Part Of: Obesity (Silver Spring, Md.), 2021-12, Vol.29, p.165-165
  • Description: Background: Although a Stage of Change (SOC) algorithm for environmentally conscious food choice behavior (green eating [GE]) has been validated, the impact of GE SOC on dietary quality and anthropometric outcomes has not been assessed. College students are increasingly interested in GE. This study compared dietary quality (Health Eating Index [HEI2015]) and anthropometrics by GE SOC in college students. Methods: A sample of 551 students enrolled in introductory nutrition classes in a university in the northeastern region of the USA with complete SOC and dietary data were included. Measures, conducted by trained assessors, followed standard protocols and calibrated instruments; height (digital stadiometer), weight (digital scale), waist circumference (WC) (non-stretch tape), body fat percent (BF%) (InBody 770 bioelectric impedance). Participants completed the Dietary History Questionnaire II food frequency instrument and HEI2015 was calculated using National Cancer Institute protocol. Stages, assessed by the GE SOC measure, were compared by ANOVA (total HEI2015) or MANOVA (HEI2015 component scores; anthropometrics). Results: Participants were predominantly white (83%) and female (79%), with the following mean ± SD: age = 19 ± 3 years, BMI = 24 ± 3 kg/m2, BF% = 26 ± 9, WC = 80 ± 12 cm, Total HEI2015 = 64 ± 11. There was a linear increase in HEI2015 total score (F = 14.3, p < .001) from precontemplation (61 ± 11) to maintenance (69 ± 11) by SOC. There was a multivariate effect of SOC on components scores (Wilks' Lambda F = 2.4, p < .001) with all components significant p < .004 except sodium, refined grain, and added sugar. There were no differences in anthropometric measures by GE SOC. Conclusions: This study provided evidence that SOC for GE was positively associated with dietary quality but not with anthropometric values in healthy college students. Total HEI and most component scores improved by stage. Findings suggest that interventions to increase GE in college students have potential to improve dietary quality which, over the long run, may improve health outcomes.
  • Publisher: Silver Spring: Blackwell Publishing Ltd
  • Language: English
  • Identifier: ISSN: 1930-7381
    EISSN: 1930-739X
  • Source: AUTh Library subscriptions: ProQuest Central
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