Transcript B. Results from a University Healthy Eating Assessment

• Adults 20 years of age or older
• 69% overweight or obese
• College Students
• 30% overweight or obese
• Children and Adolescents
• 17% obese
Ogden et al., 2012; Healthy People Healthy Campus 2010
Background Information
• Overweight and obesity associated
with type II diabetes, cardiovascular
disease, hypertension, and several
types of cancer
Boynton Health Service
• Annual medical costs of obesity
– $147 billion
– 10% of all medical spending
• Compared to those of normal weight:
– Obese individuals spend $1,429 more in annual
medical spending
Hammond and Levine, 2010; Finkelstein et al., 2009;
• Studies of college campuses have focused on
overweight and obesity among college students
• BUT—Few studies have examined all members on college
campuses
• Our study: survey healthy eating behaviors of all
campus members
• Student, Staff, Faculty, and Administration
• to generate strategies to promote a
campus-wide culture of healthy eating
Purpose of our Study
• Look at similarities and differences between
faculty/staff and students:
• eating behaviors
• barriers to healthy eating
• strategies to support healthy eating
Methods
• Spring 2010 cross-sectional survey
• Students faculty and staff from University
Minnesota Morris
• Snapshot of current eating behaviors and
perspectives
• Survey development
• Selected questions from validated surveys
• Tested and finalized survey
• Disseminated web based survey through email
Survey PR and
Marketing Techniques
•
•
•
•
•
•
E-mails
Posters
Table tents
Facebook group page
Tabling at student center
Word of mouth
Categories of Questions
•
•
•
•
Eating behaviors
Food purchasing behaviors
Barriers to healthy eating
Support for policies and interventions to
encourage healthy eating
• Background information
– Age, sex, race, employment, etc.
Respondents
• 441 respondents
• 67% students
• 22% staff
• 11% from faculty
• Response rate of 20%
Who is eating healthy foods?
Who is eating healthy foods?
Who is eating unhealthy foods?
Who is eating unhealthy foods?
Who is eating unhealthy foods?
Who is eating unhealthy foods?
What is preventing healthy eating?
What is preventing healthy eating?
What can we do?
Summary of findings
• Our study indicated significant differences in
eating behaviors and policy preferences
between faculty/staff and students
• A significantly greater proportion of students:
• Consume lower quantities of some healthy foods
than faculty/staff
• Consume higher quantities of some unhealthy
foods than faculty/staff
Summary of findings
• Barriers to healthy eating:
• Students indicated a lack of access to better
tasting, less costly healthy foods
• Faculty/staff indicated being too tried to prepare
healthy foods
Summary of findings
• Policies to encourage healthy eating:
• A significantly higher number of students
supported policies that would increase access to
nutrition information and healthy foods that are
better tasting.
• Other strategies may be needed to address faculty
concerns about fatigue such as providing timesaving or advanced preparation tips for healthy
foods.
Study limitations
• Representative but small sample size
• Self reported data
• No physical activity data collected
Future Endeavors
• Complete analyses of data
• Prepare manuscript for submission to a peer
reviewed journal
• Conduct follow up survey to access whether
healthy eating interventions are successful
A special thanks to
• Wisconsin Economics' Association
• Watershed Institute for Collaborative
Environmental Studies
• Sandy Olson-Loy, Vice Chancellor of Student
Affairs, University of Minnesota Morris
• Students, faculty, and staff of the University of
Minnesota Morris
• A Special thanks to Dr. Karen Mumford for
supporting me in this research