Masters Theses

Date of Award

3-1983

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science

Major Professor

Jean D. Skinner

Committee Members

Marjorie P. Penfield, Hugh O. Jaynes, Frances E. Andrews

Abstract

Food consumption patterns, nutrient intakes, and food and nutrition knowledge and attitudes were investigated in a sample of college students enrolled in an introductory nutrition course at The University of Tennessee, Knoxville. The sample was divided into subgroups according to responses to questions concerning gender, area of home residence, subscription to a meal plan, year in college, and college major.

Data on food consumption patterns for three days were collected on food record forms, and were based on consumption of foods from 18 food groups during five time periods each day. Food consumption patterns of this college student sample varied among time periods and between genders and were influenced by other independent variables. Percentages of students who did not eat during different time periods varied among these time periods. Percentages of males and females who chose not to eat during each of these time periods were generally similar. Foods from the meat and eggs group, bread group, and fluid milk group were popular choices among both males and females, but foods from all food groups were consumed. Some food groups were chosen more frequently during certain time periods than during other time periods, while consumption from some groups was consistent through-out the day. Percentages of males and females consuming foods from most food groups during specific time periods were similar. But, a higher percentage of males than females consumed food from the fluid milk group during four time periods. Also, differences were found between percentages of males and females who consumed foods from the meat and eggs, bread, cooked starchy vegetable, and alcoholic beverage groups during at least one time period. For the total day, males consumed at least one more serving from the meat and eggs group and fluid milk group than did females. The following independent variables: area of home residence, subscription to a meal plan, and year in college were related to the number of servings consumed from at least one of five composite food groups, similar to the USDA's Five Food Groups.

The diets of the college students in this sample were generally adequate, with a few exceptions. Males and females recorded mean kilocalorie intakes of 95% and 80% of the Recommended Dietary Allowances (RDA), respectively. Many female college students reported iron intakes below 2/3's of the RDA. The mean intake of calcium for female college students also was below the RDA. Males consumed larger amounts and higher percentages of the RDA for energy and most nutrients than did females. Similar percentages of the RDA were consumed for vitamin A. Males had a higher dietary score than did females, indicating the greater adequacy of their diets.

Food and nutrition knowledge scores of the college student sample denoted a low level of nutrition knowledge. A positive relationship was found between food and nutrition knowledge scores and food and nutrition attitude scores. No relationship between knowledge or attitude scores and dietary score was found.

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