Business Analytical Report
How technology can help improve the nutrition of college students
Prepared for
Dr. Verhulsdonck
Prepared by
xxxxxxx
November 8, 2018
Table of Contents Introduction ....................................................................................................................................1
Methods ...........................................................................................................................................2
Results and Discussion ..................................................................................................................4
Conclusions ...................................................................................................................................11
Recommendations ........................................................................................................................11 References .....................................................................................................................................13
Appendix-A ...................................................................................................................................14
Executive Summary College students have poor nutritional habits that can be detrimental if continued into adulthood. The purpose of this study was to find out how technology can be used to educate and improve the health habits of Central Michigan University students. The purpose of research was as follows:
1. To understand what habits contribute to poor nutrition 2. Find ways that technology can be used to educate college student about dietary nutrition 3. Find out how technology could make it easier for college students to track and improve
dietary nutrition
Data for research was found by conducting a survey, researching library articles, and the use of educational databases. Qualitative analysis was conducted in order to come up with solutions and recommendations.
Conclusions
1. Poor nutrition come from a lack of nutritional knowledge. What came from the analysis of research was that college students that had poor nutritional knowledge displayed bad nutritional habits. Bad nutritional habits included not regulate meal schedules lack of nutritional knowledge, and not eat the proper food groups needed. These findings helped to establish how nutritional education could be implicated using technology.
2. The best use of technology for nutritional information is web-based. Web-based nutritional information is the best way to teach college students how to maintain a proper diet because it can provide a multitude of information in and easy and accessible way.
3. Technology could improve nutrition by implementing changes to the dining services website. Technological advances such as apps, point to purchase marketing, and nutrition labels could be added in order to promote better nutrition for students.
Recommendation
1. web-based nutrition should be used to educate college students about nutrition. Web-based nutritional information would provide resources from health educators that could help improve the nutrition of college students. This recommendation would be relatively inexpensive and would be accessible for all Central Michigan University Students.
2. Point to Purchase marketing could be used to influence college students to eat healthier. This marketing strategy is already implemented by Central Michigan University; However, this method could be used to tag items that are high in sodium, low in grain, or so on.
3. Application partnered with dining services. Having an application partnered with dining services would make nutritional information more accessible and easier to maintain meal planning.
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Introduction Having a well-balanced diet is managing a meal plan with a wide variety of food groups that provide the nutrients to maintain good health, a sense of well-being, and energy the body needs to function properly. However, when nutrition is not balanced properly, it can lead to terrible habits that could destroy the health of young adults in later years of life. In numerous colleges and universities, it has become predominantly common for students to have problems maintaining a healthy diet. Thus, college students have problems maintaining a good nutrition. The purpose of this analytical report is to find technological ways to help students to have better nutrition. The main points of my report are what is dietary nutrition, how technology can help to educate college students, and what technology can do to improve nutrition information provided by dining services.
The Central Michigan University dining services provides great information about the variety of food options, dining schedules, allergy information, and menus of all available locations. However, none of this information provides an explanation on what options can help to provide good nutrition. Therefore, students do not have the tools necessary to make informed decisions based on dietary nutrition. This is important because many Central Michigan University students struggle to maintain a healthy nutrition and would benefit greatly from proper dietary nutrition. Thus, technology would be successful at targeting college students because it provides relatively fast information that can be easily accessed at any time. In this analytical report, the organization includes methods of obtaining information, the results and discussion from acquired information, the conclusion based on the results and discussion, the recommendations based on research, references for where information was found, and an appendix for first-hand survey data.
Problem
The problem is finding technological solutions to fix poor nutrition habits of Central Michigan University students.
Cause and Effect
The cause of having poor nutritional habits is that college students do not have enough time to plan meals, lack nutritional knowledge, do not choose healthier options for food, and choosing unhealthy meal options instead. The effects of having a poor nutrition are lack of energy, weight gain, increased stress, risk of illness, and high blood pressure.
Stakeholders
The stakeholders of poor nutrition are college students because they are the ones that are affected by poor nutritional habits. However, professors are also stakeholders of this problem because students that have poor nutrition habits may not perform as well as students who have healthy nutritional habits.
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Methods This section provides information about the methods to obtain data about how technology can help college students to maintain better nutrition. The purpose is to show the process of how all information was obtained chronologically. the organization of the methods section will first state the research questions, and then will state the steps taken to make this analytical report.
My research questions are as follows,
1. What are the dietary nutritional habits of college students? 2. How could technology help Central Michigan University student’s education based on a
healthy dietary nutrition? 3. What could Central Michigan University do better in terms of their technological
nutritional information provided through dining services? These research questions led me to find scholarly data from the Central Michigan University library, databases, and primary data from a self-created survey. All the research questions are qualitative, which means that the questions are open ending and up to interpretation. These research questions helped to structure the methodology of the research collected because the questions were created to build on each other. Knowledge about nutritional habits of college students can help to find education that can teach students how to prevent these behaviors. By implementing nutrition education for students, college dining plans can provide tools for students that can help them track nutrition facts and personalized information.
Step 1
The first stage of my research was to find library resources that could be helpful for research. Finding information was tricky because the Central Michigan University Library has four floors. However, carefully examining each floor, I found the information that I was looking for. Although it was harder the search for relevant information, finding library resources was informative to my research. However, none of the resources found at the library provided relevant information for my topic. This is because the information was either outdated or was not precise enough to be used in my report. Despite these setbacks, looking for library resources helped me to understand the topic of my report in more depth.
Step 2
The second stage of my research was to find scholarly information from creditable sources. These sources would help to make informed decisions about how technology can help college students make better decisions about their nutrition. Most of my data was found from scholarly databases that were provided by Central Michigan University. In finding this data, the first question that needed to be addressed was what made for proper dietary nutrition? Understanding what proper nutrition is was important to this report because it provided the general information needed to continue research. Also, it was important to find out how technological education could help to improve nutrition. This could be in the form of applications or websites.
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Additionally, it was also important to find out what makes technology the most effective when conveying dining plan information. This is imperative because the nutritional information provided by using websites and applications should be easy for college students to use and should have the information that is relevant to readers. Some information was also found on Google Scholar using key words such as nutrition, health problems, web-based nutrition information, and point to purchase marketing. All this secondary data helped to conclude on what credible scholars suggested based on research and informative studies.
Step 3
In the next step, a survey was made to understand the opinions of Central Michigan University Students. The service used to conduct the survey was called SurveyMonkey, which provided many options for questions to ask research participants. This was helpful in the pursuit of answers because it provided me with the tools to conduct a survey at little to no cost. This data was then recorded and analyzed to see if the survey matched what research was found from secondary sources. Each result was then categorized by which research question it was used to answer. This was helpful when organizing the data because it made it easier to understand which data correlated with what research I was looking to examine.
Step 4
By analyzing the data found in the primary survey, I made an excel worksheet to organize the results. The results reported in this report show what data I found based on the research questions asked. The survey had a small sample size of fifteen participants. All the participants were Central Michigan University students at various points in their education. The survey was also conducted as a convenience survey.
Step 5
This step focused on relating all the data back to the research question asked, by doing so, the problem and best solutions based on that problem would become clearer.
Step 6
The last step was to summarize all the data collected into an analysis report. This process can be tedious but must be done in order to best relate the information found.
Limitations
With this report, there are limitations in the data because not all Central Michigan University students were surveyed when collecting the data. Also, whether students will use the technology to help balance nutrition is up to debate. Even if the resources and information are provided to students, they may not be influenced to use what is provided. This is because research is focused on whether technological advancements can help to improve nutritional information. So, whether students use the information provided would have to be a different study. Limitations
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based on the survey conducted as a primary resource were that the sample size was relatively small. Also, the survey was done out of convenience rather than asking random Central Michigan University students. A random survey with more participants would have provided more data which would have given a clearer answer to all questions asked.
Results and discussion The purpose of this section is to provide the results from scholarly data collected and from primary data found in the survey results. The purpose was to state what results were found based on the research questions presented. The main point is to assess the results in terms of research questions, and how that will affect my recommendation. The results will answer the research questions in order with the headers provided for each question. Under each research heading there will be placeholders for primary source and secondary sources. The general flow will provide the results for each research question and support results with discussion on why the results are important for the research question.
RQ1
To know why college students have poor nutrition, it is important to understand what factors contribute to this question. The purpose of this research question is to examine the habits that contribute to the dietary nutrition of college students. The main points of this research question were to understand what habits that are practiced by college students based on nutrition, and how nutrition knowledge can affect dietary habits.
Primary data
In a survey titled Can Technology improve Central Michigan University Nutrition, respondents were given a question that asked about the reasons why college students have poor nutrition. The option given for this question were lack of time, cost, limited healthy options, more convenient unhealthy options, lack of nutritional knowledge, or none of the above. The results of this question are stated below.
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Figure 1 shows the percentage of how the fifteen respondents chose based on a collection of options that were predetermined. Note that respondents were able to choose more than one option.
Students were also asked whether they agreed or disagreed with the statement that college students have poor nutrition. From the fifteen responders surveyed, ten percent neither agreed or disagreed with the statement, forty percent agreed with the statement, and fifty percent strongly agreed with this statement. The responses to this part of the survey state that college students have bad habits that contribute to unhealthy dietary nutrition, and that most students agree that college students have poor nutrition. Lastly, when asked whether poor nutrition had negative effects on college students, eighty percent of respondent strongly agreed with this statement and twenty percent generally agreed. These results are crucial to research question one because the answers demonstrate that Central Michigan University students do have problems maintaining a healthy nutrition. More research can now be conducted because poor nutrition has been defined to be a problem for college students based on survey responses.
Secondary data
The meal routine of young adults most correlates with negative and positive dietary behaviors. These behaviors may seem insignificant daily, but overtime, these habits can contribute to healthy or unhealthy habits. A research survey was conducted on the negative and positive behaviors that contribute to meal planning. The research was conducted in the Twin Cities metropolitan area of Minnesota in the spring of 2010. The study found that positive attitudes included eating at home and meal regularity; while negative behaviors were associated with eating on the run, using media while eating, and purchasing meals and beverages on campus (Laska, Hearst, Lust, Lytle, & Story, 2015). The study also examined what types of foods are associated with negative and positive meal routines. What researchers found was that negative meal planning had meals that included fast food and sugary beverages; while positive meal planning included fruits and vegetables (Laska et. al., 2015). These habits can contribute to long
0% 10% 20% 30% 40% 50% 60% 70% 80% 90%
100%
Lack of Time Cost Limited Healthy Options
More Convenient Unhealthy
options
Lack of knowledge on
nutrition
None of the above
what are some reasons why college students have poor nutrition?
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term health problems for young adults as they age. By becoming knowledgeable on the habits that are associated with unhealthy and healthy meal planning, research can be conducted on how to combat and find a solution to poor nutrition.
The diet of college students can be best represented as a spectrum of results. However, what is known is that the average college student has trouble maintaining a healthy diet that contains all the food groups. Having a diet that contains all the food groups is essential for a healthy nutrition because different food groups provide a variety of nutritional benefits. In a study done by the US Department of Health and Human Services of Pittsburgh, three hundred and two students were surveyed on their body mass index and the average serving portion of each food group daily. The results found that eight-percent of college students were found to be overweight based on body mass index measures. Also, when looking at the results of daily servings of each food group daily, on average, students were not getting the required amount needed for dietary nutrition (Haberman & Luffey, 1998). The chart below summarizes the data collected by the survey about the average number of servings consumed of each food group daily compared to the recommended amount.
food group Recommended number of servings
Students who reported less than the minimum number of servings
Grain 6-11 serving 80.30% Fruits and vegetables
5-9 servings 81.70%
Dairy 3(less than age 25) 83.30% Dairy 2 more or equal to age 25 44.30% Meat, Fish and Beans
2-3 servings 35.50%
Figure 2 shows information from two hundred and ninety-eight Pittsburgh students based on daily serving portions of all food groups (Haberman & Luffey, 1998).
What can be concluded from this data is that numerous college students are not getting enough serving portions of each food group. In fact, students in categories like grains, fruit and vegetables, and dairy are report having below minimum serving portions at a percent of eighty- percent or higher. These results are troublesome because it concludes that college students are inadequate when it comes to planning meals that offer all the food groups. This is important when looking at the research question because having proper meal planning can lead to better nutritional habits. With education and resources, college students would have a better understanding on how to have better nutritional habits.
When looking at dietary habits of college students, it is also important to look at nutritional knowledge. Nutritional knowledge is an important factor to dietary habits because the amount of knowledge an individual has can improve their diet. When making informative nutritional choices on the food eaten daily, having knowledge on what is healthy and unhealthy can lead to better decisions. The research published by the American Dietetic Association looked to answer how informed college students were based on what food groups they ate. The study found that
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students who ate more than the recommended amount of fruits and vegetables had the best knowledge on nutrition guidelines. However, the results also showed that college students that ate more than the recommended amount of protein had the lowest knowledge of nutrition guidelines (Kolodinsky, Harvey-Berino, Berlin, Johnson, & Reynolds, 2007). Despite this survey having a small sample size of one hundred and ninety-three participants, the research suggests that students who made the healthier decision to eat more fruits and vegetables were more knowledgeable compared to college students that ate more protein. The research therefore correlates making healthy decisions with having better nutritional knowledge. Consequently, the research proposes that if students were provided the tools to better their nutritional education, it would help students to make more informed decisions based on nutritional guidelines.
RQ2
Technology is a tool that makes daily activities easier. In this research question, the purpose was to find out whether technology could help educate Central Michigan University students in order to maintain a healthy nutrition. The main point of this research question was to find technological advancements that are already available that could be implemented to help college students have better dietary nutrition education.
Primary data
When conducting the survey titled Can Technology improve Central Michigan University Nutrition, respondents were asked a series of questions that determined whether nutritional information was beneficial for college students. The first question asked whether web-based nutrition would be helpful for college students. The results of this question were that one- hundred percent of respondents agreed that web-based nutrition would be helpful. The second question that was asked was what Central Michigan University could do better in terms of the nutritional information offered for students. The response was to have a one credit education class, flyers and brochures, planned events, online courses, and nutrition awareness. The last question asked about nutritional education was what information is already available for college students. The results of this question were the dining website, food pantry, little to no information, and I am not so sure. From all these questions, research concludes that there is a need for nutritional education. Nutrition education could be implicated in a multitude of ways. However, what is known is that any form of nutritional education could help students. This is important to research question two because technological tools could be used to provide nutritional information to students. This is because there is a need for nutritional information because little to no resources are available for college students.
Secondary data
Technology is an instrument that has become apart of daily living. Technology provides college students with the tools to access limitless information and is essential for future job success. Thus, the use of technology could also provide nutrition information that could be crucial for maintaining a healthy dietary nutrition. One statement found on multiple scholarly reports was that web-based nutrition showed positive results in college student’s dietary nutrition. One research report studied the feasibility of implementing a website that would provide nutrition
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facts, eating healthy based on college life, and weight management (Cousineau, Franko, Ciccazzo, Goldstein, Rosenthal, 2004). The results concluded that “students found the web-based format to be informative, appropriate in tone and language, graphically appealing, and easy to navigate”( Cousineau et. al., 2004). What can be inferred from this study is that college students web-based nutrition could be implemented to students if the information provided was informative and presented in a graphically pleasing format. Another research study published by the Journal of American College Health found similar results concluding that nutrition information that catered to the realities of college life combined with the information of health educators provided the most effective implication of web-based nutrition (Cousineau, Goldstein, Franko, 2006). Below is a diagram that best represents how concept mapping was used to create a web-based nutrition website that best represented both college students and health educators.
Figure 3 shows that health educators and college students both had identical ideas about what a web-based nutrition website should include.
Based on the research presented by this survey, it is concluded that web-based nutrition should include the information provided by nutrition educators and should provide relevant information that support the daily lives of college students. The last study about the benefits of web-based nutrition was a study about promoting dairy intake with online nutritional information. This study was conducted because the dairy intake of many college students is lower than the recommended amount. In the study, researchers found that web-based nutrition can positively influence behavioral patterns of college students. This is supported by the data showing that dairy consumption increased by two tablespoons (Poddar, Hosig, Anderson-Bill, Nickols- Richardson, Duncan, 2010). This research suggests that behavioral patterns can be changed in a positive way based with web-based education. What can be concurred from web-based education is that improvement in nutritional information can make an impact the dietary nutrition of college students because in all research reports the level of nutrition improved better knowledge on nutrition.
Health Educators
-Healthy eating on a budget -Healthy meal planning
-Students personalization features -basic nutrition facts
-Expert nutrition infomation -Body image and weight concerns
College Students
-Healthy eating on a budget -Healthy meal planning
-student personlized features -Basic nutrition facts
-Body image and weight concern -Expert nutrition information
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RQ3
This question looks to understand what Central Michigan University provides to students in terms of nutrition and find ways that technology could improve these programs. This is important because to change the nutrition of Central Michigan University students, change needs to be made. The main point of this research question is to find out what programs could be implemented based on what Central Michigan University currently offers.
Primary data
When conducting the survey titled Can Technology improve Central Michigan University Nutrition, respondents were asked a of question about whether an application could be helpful for tracking nutrition. The answer to this question was that one hundred percent of respondents agreed that this would be helpful. This question supports that technology such as applications can be helpful for students to find to track information. Thus, technology such as applications can help students to track nutrition facts and personal nutrition information.
Secondary data
Point and purchase is a marketing technique that influences the purchasing decisions of buyers. The trick is to provide customers with a need for a product once they are in store. However, This strategy could also serve to influence students purchasing decisions based on nutritional value. In a study done by Marjorie Freedman and Rachel Conners (2011), point and purchase marketing was used to get college students to buy products based on how each nutritious each food item was. The categories chosen for this study were cereal, soup, crackers, and bread. A handful of healthy items were chosen from each category based at random and tagged to indicating the item had nutritional value. The results of the study indicated that sales for all tagged items except bread increased about four percent (Freedman & Conner, 2011). This research supports the notion that tagging nutritious food based on set criteria can influence the purchasing habits of college students. Point and purchase marketing could be used at all Central Michigan University dining areas to encourage nutritious meal choices. Point and purchase marketing could best be implemented on Central Michigan University dining services website where all nutrition facts are located. Items that have beneficial nutrition value could be marked with a flag or highlighted so college students would be more influenced to purchase those foods. Influencing students to buy healthy foods would influence students to make better dietary decisions. Some of these features are already implicated on the website, however, implication of these tags could be advanced further by including tags such as low in saturated fat, high in sodium, rich in protein, and so on. These labels would provide more information to consumers that influences them to make better health decisions.
Apps are application that can be downloaded on mobile devices. Apps can be relatively helpful because they can provide information about a variety of topics. Health and fitness app provide a service that can easily track an maintain performance in both areas. A study published by the American Journal of Health Education examined how health and fitness app changed college students’ behaviors. The study went of what college student already used to track health and fitness, then found out what factors made these apps the most effective. The study concluded that
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apps were most effective at changing college students’ behaviors when the application was free to use, easy to use, visual and auditory cues, goal settings, varied methods of use ( Gowin, Cheney, Gwin, & Wann, 2015). The implication of this research suggest that applications can encourage students to make better health decisions if used effectively. An application could be used with Central Michigan University dining services to support healthy dietary decisions. Students could use the app to track nutrition information based on items chosen for each meal. The app also could include visual and auditory cues when college students were not maintaining a healthy or unhealthy nutrition. This tool could be effective for students who are looking track daily meals or dietary nutrition over time. The second study that focused on application use was focused on the how students choose a health app. The research looked to find what apps was to establish the purpose of each type of health app used and how college students choose a health app. based on the results of fifty participants, fifty four percent used calorie and daily activity counter and eight percent used apps that provided health information (Choi & Stvilia, 2014). . The below line graph that represents the college students that use each app type.
Figure 4 shows how many college students based on a sample size of fifty use different types of health and wellness apps. Note that some students may use more than one type of app. (Choi & Stvilia, 2014).
The research also showed that students chose apps based on high rating, free to use, design, top listed result, credibility, easy to navigate, diverse functionalities, and in-depth information (Choi & Stvilia, 2014). These factors should be considered when making an app that correlates with dining services provided by Central Michigan University. This information is important when implementing an app for nutrition tracking because all these features would make the information more informative and helpful for college students. Also, when combined with dining services, nutrition tracker apps could help students have healthier meal plans.
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4
4
2
2
0 5 10 15 20 25 30
CALORIE AND DAILY ACTIVITY COUNTERS
RUNNING TRACKERS
EXERCISE/WORKOUT TRACKERS
HEALTH INFORMATION DATABASES
SLEEP PATTERN TRACKERS
WOMEN'S HEALTH
MICELLANEOUS
App Types Used by College Students
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Nutrition labels can be used to determine the nutrition value of an item of food based on numerical criteria. Nutrition labels are already implemented on the Central Michigan University dining website. However, not all dining areas listed on the website have nutrition labels. This is problematic because students would benefit more from having nutrition labels listed for all available dining options. In a study published by the Journal of American College Health, research concluded that listing labels in dining areas influenced college students to have healthier purchasing habits (Koldinsky, Green, Michahelles, & Harvey-Berino, 2008). This research supports the use of nutritional labels to influence positive purchasing behaviors. If all the dining options listed on the dining website included nutrition labels, students would have the information needed to make better nutritional decisions. Additionally, this data suggests that posting nutrition labels at dining areas also brings about healthy meal planning. This is mainly because students will see the nutrition facts of the food as they are choosing their meal.
Conclusion To conclude the results and discussion, dietary habits that provide negative effects include eating junk food, none regulating meals, not eating the recommended serving portions, and lack of nutritional knowledge. Positive dietary habits included eating fruits and vegetables, food regulation, eating the recommended serving portions, and informed nutritional knowledge. Also,. When looking at what technology could do to improve college student’s education on nutrition, many secondary resources found that web-based nutrition was most effective.. Lastly, when examining how technology could be used to improve nutritional information, point of purchase marketing was effective at influencing buyers’ decisions. Additionally, apps were also found to be an effect tool that could be combined with the dining services website.
Recommendations Based on the research collected, one recommendation would be to implement education for college students that would be web-based nutrition. Web-based nutrition would be an effective solution for providing nutritional information for Central Michigan University students because it is relatively inexpensive. Also, the information would be easily accessible to college students because of the use of the world wide web. My second recommendation would to use point to purchase marketing on the Central Michigan University dining website. This would also be an effective solution to influence students to improve their nutrition because it would provide information that would identify which food items served in dining halls provide the best nutritional information. another reason why this solution is feasible is because the implication of point to purchase marketing is relatively inexpensive and easy to configure. Some labels are already used to assess nutrition information. however, flags that indicated labels like high in sodium, low in saturated fat, high in protein, and so on would provide more information for college students using dining services. The last recommendation is to provide a dining service app that students can use. This would be helpful for students because information on the app could help provide calorie trackers for food consumed and daily food tracking. The app would be
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easy to implicate because it would be relatively inexpensive and would work on all cellular devices. The benefit of using an app in corporation with dining service would be that information providing on the dining service website would be more accessible for college students.
The importance of this study was to find informative technological ways that students could get educated on nutrition and how technology could be used to provide more nutritional information about dining services. Nutrition is an important topic for college students because countless students have terrible nutritional habits. These habits may seem unimportant in the moment, but excessive bad nutritional habits can lead to life-long behaviors. In the future, Central Michigan University should consider providing nutritional information to college students because it could provide life long benefits. In conclusion, I would like to thank you for reading my analytical report. To contact me either call xxx-xxx-xxxx or email me at x@cmich.edu
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References
Choi, W., & Stvilia, B. (2014). How do college students choose mobile health/wellness applications?. Proceedings of the American Society for Information Science and Technology, 51(1), 1-4.
Cousineau, T. M., Franko, D. L., Ciccazzo, M., Goldstein, M., & Rosenthal, E. (2006). Web- based nutrition education for college students: Is it feasible?. Evaluation and Program Planning, 29(1), 23-33.
Cousineau, T. M., Goldstein, M., & Franko, D. L. (2004). A collaborative approach to nutrition education for college students. Journal of American College Health, 53(2), 79-84.
Freedman, M. R., & Connors, R. (2011). Point-of-purchase nutrition information influences food-purchasing behaviors of college students: a pilot study. Journal of the American Dietetic Association, 111(5), S42-S46.
Gowin, M., Cheney, M., Gwin, S., & Franklin Wann, T. (2015). Health and fitness app use in college students: a qualitative study. American Journal of Health Education, 46(4), 223- 230
Haberman, S., & Luffey, D. (1998). Weighing in college students' diet and exercise behaviors. Journal of American College Health, 46(4), 189-191.
Kolodinsky, J., Green, J., Michahelles, M., & Harvey-Berino, J. R. (2008). The use of nutritional labels by college students in a food-court setting. Journal of American College Health, 57(3), 297-302.
Kolodinsky, J., Harvey-Berino, J. R., Berlin, L., Johnson, R. K., & Reynolds, T. W. (2007). Knowledge of current dietary guidelines and food choice by college students: better eaters have higher knowledge of dietary guidance. Journal of the american Dietetic Association, 107(8), 1409-1413.
Laska, M. N., Hearst, M. O., Lust, K., Lytle, L. A., & Story, M. (2015). How we eat what we eat: identifying meal routines and practices most strongly associated with healthy and unhealthy dietary factors among young adults. Public health nutrition, 18(12), 2135-2145.
Poddar, K. H., Hosig, K. W., Anderson, E. S., Nickols-Richardson, S. M., & Duncan, S. E. (2010). Web-based nutrition education intervention improves self-efficacy and self- regulation related to increased dairy intake in college students. Journal of the American Dietetic Association, 110(11), 1723-1727.
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Appendix A-Survey Data Analytics
0% 20% 40% 60% 80%
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Yes No
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lt Pe
rc en
ta ge
Answers
Do You Agree to Participate in this survey?
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20% 40% 60%
80% 100%
Yes Nore sp
on se
p er
ce nt
ag e
Answers
Are You A Central Michigan University Student?
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female male
N um
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al R
ep on
se s
Answers
What is your Gender?
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What could CMU do better in terms of the nutritional information offered for students? Response Number of people who responded this way One credit nutrition education class 5 Flyers and brochures 3 Online course 4 Scheduled events 2 Nutrition awareness 1
0% 10% 20% 30% 40% 50% 60%
Strongly Disagree
Disagree
Neither Agree or Disagree
Agree
Strongly Agree
Would you agree that college students have poor nutrition?
0% 10% 20% 30% 40% 50% 60% 70% 80% 90%
100%
Lack of Time Cost Limited Healthy Options
More Convenient Unhealthy
options
Lack of knowledge on
nutrition
None of the above
what are some reasons why college students have poor nutrition?
0% 10% 20% 30% 40% 50% 60% 70% 80% 90%
Strongly Disagree
Neither Agree or Disagree
Strongly Agree
Do you think that poor nutrition can have negative effects on students?
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What information is offered by Central Michigan University about student nutrition? Dining website 6 Food pantry 2 Little to no information 3 I am not sure 4
0% 10% 20% 30% 40% 50% 60% 70% 80% 90%
100%
Yes no
Do you think that having web-based nutritional information available for students would be
helpful?
0% 10% 20% 30% 40% 50% 60% 70% 80% 90%
100%
Yes no
Would it be helpful for Central Michigan University students to have an application that
helps them track their nutrition?