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El Khoury, Dalia; Tabakos, Madelyn; Dwyer, John J. M.; Mountjoy, Margo – Journal of American College Health, 2023
Objective: The purpose of this study was to identify the psychosocial determinants of (1) intention to use dietary supplements (DS) and (2) the behavior of engaging in supplementation by testing the fit of the Theory of Planned Behavior (TPB). Methods: A total of 778 students at a Canadian university in Ontario completed a cross-sectional survey…
Descriptors: Foreign Countries, Intention, Nutrition, Dietetics
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Sylvie Ngopya Djiki; Marie-Claude Rivard; François Trudeau – Journal of American College Health, 2023
Objective: In this study, we investigate university students to learn about their barriers to improving and/or maintaining a healthy lifestyle and their needs and interests regarding the development of a tailored intervention to promote physical activity and a healthy diet. Participants: The qualitative research included three focus groups…
Descriptors: Foreign Countries, College Students, Life Style, Physical Activity Level
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Gurfinkel, Debbie M.; Wolever, Thomas M. S. – Journal of Food Science Education, 2017
The completion of a 3-d food record, using commonly available nutrient analysis software, is a typical assignment for students in nutrition and food science programs. While these assignments help students evaluate their personal diets, it is insufficient to teach students about surveys of large population cohorts. This paper shows how the Test,…
Descriptors: Food, Diaries, Nutrition Instruction, Assignments
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Willows, Noreen D.; Strawson-Fawcett, Cynthia; Downs, Shauna M. – Journal of Food Science Education, 2008
Problem-based learning (PBL) can provide an enhanced appreciation of the relationship between culture and food for students who aspire to become dietitians or nutrition educators; however, large university classes often inhibit the use of PBL. A professor who specializes in research documenting the relationships among food and culture took 17…
Descriptors: Problem Based Learning, Foods Instruction, Dietetics, Nutrition
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Kolodinsky, Jane; Labrecque, JoAnne; Doyon, Maurice; Reynolds, Travis; Oble, Frederic; Bellavance, Francois; Marquis, Marie – Journal of American College Health, 2008
Objective: "Functional foods" (FF)--foods containing nutritional supplements in addition to natural nutrients--have an increasing presence in the marketplace. Expanding on previous research, the authors investigated college students' acceptance of FF. Participants: In September-March 2004, 811 undergraduates in Canada, the United States,…
Descriptors: Undergraduate Students, Cultural Differences, Foreign Countries, Food
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Stich, Christine; Knauper, Barbel; Tint, Ami – Assessment, 2009
The article discusses a scenario-based dieting self-efficacy scale, the DIET-SE, developed from dieter's inventory of eating temptations (DIET). The DIET-SE consists of items that describe scenarios of eating temptations for a range of dieting situations, including high-caloric food temptations. Four studies assessed the psychometric properties of…
Descriptors: Self Efficacy, Test Validity, Predictive Validity, Dietetics
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George, Darren; Dixon, Sinikka; Stansal, Emory; Gelb, Shannon Lund; Pheri, Tabitha – Journal of American College Health, 2008
Objective and Participants: A sample of 231 students attending a private liberal arts university in central Alberta, Canada, completed a 5-day time diary and a 71-item questionnaire assessing the influence of personal, cognitive, and attitudinal factors on success. Methods: The authors used 3 success measures: cumulative grade point average (GPA),…
Descriptors: Grade Point Average, Questionnaires, Academic Achievement, Dietetics