Objective: To determine whether differences in nutrition knowledge affected how women (a high-involvement group) interpreted intrinsic cues (ingredient list) and extrinsic cues ("all natural" label) on food labels. Methods: A 2 (intrinsic cue) x 2 (extrinsic cue) x 2 (nutrition knowledge expert vs novice) within-subject factorial design…

Objective: To develop and test the validity of the Behavior, Environment, and Changeability Survey (BECS) for identifying the importance and changeability of nutrition, exercise, and stress management behavior and related aspects of the environment. Design: A cross-sectional, online survey of the BECS and selected validated instruments. Setting:…

Objective: To characterize associations between perceived time constraints for healthy eating and work, school, and family responsibilities among young adults. Design: Cross-sectional survey. Setting: A large, Midwestern metropolitan region. Participants: A diverse sample of community college (n = 598) and public university (n = 603) students.…

Objective: Explore the feasibility of an online behavioral weight management program for college students. Methods: The program focused on behavioral strategies to modify eating and exercise behaviors of students interested in losing weight and/or developing a healthy lifestyle. Specific tools included weekly chat meetings with a facilitator,…

Objective: To evaluate a nutrition curriculum and explore the influence of medical students' own nutrition practices on its impact. Methods: An anonymous survey was given to first-year medical students attending a required course immediately prior to and 2 weeks after a 2-hour interactive nutrition curriculum intervention in a large private urban…

This GEM describes the "Freshman 15 Jeopardy" workshop, a 30-minute nutrition education session aimed to expose incoming college freshmen to the college food environment, to increase their awareness of factors that cause weight gain, and to instruct them on lifestyle choices they could employ to prevent weight gain. This short workshop has not…

Objective: To identify whether university students who have both food-safety knowledge and beliefs perform risk-reduction behaviors. Design: Cross-sectional research using a questionnaire that included food-safety knowledge, perceptions, risk-reduction behavior, stages for the selection of safer food based on the Transtheoretical Model, and…

Objectives: To examine the correlates of trans fat knowledge and trans fat label use; to examine the influence of trans fat knowledge, trans fat label use, and dietary attitudes on intake of high trans fat food. Design: Cross-sectional survey. Setting: An urban commuter college. Subjects: Two hundred twenty-two college students. Variables…

Objective: To assess factors important to college baseball players regarding intention to eat a healthful diet within the Theory of Planned Behavior. Design: A survey based on the Theory of Planned Behavior was administered during the 2006 summer league season from 5 of the Northern Division teams of the Coastal Plain League. Participants: Male…

Objective: To determine if a series of 4 15-minute, theory-driven (Social Cognitive Theory) cooking programs aimed at college students living off campus improved cooking self-efficacy, knowledge, attitudes, and behaviors regarding fruit and vegetable intake. Design: A randomized controlled trial with pre-, post- and follow-up tests. Setting:…

Objective: To assess weight changes, exercise and diet behaviors among college students from the beginning of freshman year until the end of senior year. Design: Longitudinal observational study. Setting: Private university in St. Louis, Missouri. Participants: College students (138 females, 66 males). Main Outcome Measures: Weight and height were…