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APHA Scientific Session and Event Listing

Rebecca L. Chambers, MPH, CHES and Michael E. Young, PhD. Program in Health Science, University of Arkansas, HPER 308I, Fayetteville, AR 72701, 479-575-2899, rlchamb@uark.edu

In 2004, nearly 66% of Americans were overweight or obese. Weight and diet-related chronic diseases are recognized as functions of caloric intake, physical activity and, to a growing extent, types of foods consumed. Several health behavior models include attitudes as a contributor to people's potential to change behaviors. Knowing the attitudes college students hold toward recommended eating patterns may aid us in understanding this piece of the chronic disease puzzle. Literature suggests the importance of “moral” judgments and desirable personality characteristics associated with eating patterns. The current study is designed to replicate and extend a 1993 study, adding the more recent “good-fat” foods concept, meaning foods rich in monounsaturated fats, found in so-called “Mediterranean” diets. Participants will be approximately 225 undergraduates currently enrolled in University of Arkansas health classes, who will be asked to judge a hypothetical male or female peer on positive and negative personality and behavioral traits, based on a description including high-fat, low-fat, “good-fat,” or unspecified eating habits. Multivariate analyses will be used to determine associations between gender-diet condition and student attitudes. Given changing environments, current findings may or may not confirm those of the prior study; additionally, incorporating the “good-fat” component may provide insight into how today's young adults perceive this critical new aspect of nutrition information and advice. Results may help health educators tailor healthy eating messages to contemporary target audiences. Importantly, college students' eating patterns may be recently adopted and in flux. Helping this group improve eating habits may better their long-term health outcomes.

Learning Objectives: At the conclusion of the session, the participant (learner) in this session will be able to

• List three attitudes or stereotypes that have been associated with different eating patterns.
• List four foods associated with a “good-fat” diet.
• Discuss at least one theoretically-based intervention strategy having the potential to capitalize on or counteract young adults’ attitudes toward various eating patterns.

Keywords: Food and Nutrition, College Students

Presenting author's disclosure statement:

Not Answered