Nutrition Students Research Articles

Reflective and Cooperative Learning for Understanding Sustainability through an Eco-Innovation Strategy in Rural Travel and Hospitality: A STEAM Case Study

Eco-innovation denotes developing green practices using environmentally friendly innovative approaches or technologies. Although eco-innovation has been broadly applied in different industries, such as low-carbon production and manufacturing, how to implement such innovation in education for sustainable development (ESD) has rarely been studied. Therefore, this research considered a reflective and cooperative learning approach to science, technology, engineering, arts, and math (STEAM) education. A case study examined Wanluan Township of Pingtung County in southern Taiwan. Four departments’ students and lecturers at Meiho University were involved in situated learning. Hospitality management students played farm owners who engaged in organic agriculture to produce food and beverages. These agricultural products were farm-to-table, cooked, and served to customers in a natural dining setting through the students’ teamwork. Tourism, sports and leisure management, and food science and nutrition students played tourists in a self-guided travel context, who engaged in acts such as visiting buildings to understand heritage while observing that the houses were still in use as dwellings. This encouraged reflection on the importance of cultural preservation. The results showed that eco-innovation can represent a sustainable marketing strategy for improving the local community economy and can be implemented in a practical situation in STEAM. The ESD goal for 2030—societal transformation—is to foster students’ responsible behavior and attitudes in a personally authentic manner, thereby fostering sustainable learning and understanding.

Evaluation of eating attitudes and healthy life behavior of nutrition vs. Non-nutrition college students

College students are frequently regarded as having a higher risk of developing eating problems. Students frequently exhibit disordered eating patterns, which may have an impact on their performance and health an individual's health status as an adult depends on their early-life habits. The present study assessed the prevalence of eating disorders and also evaluated the healthy life behaviors of students of nutrition and non-nutrition backgrounds, which aimed to provide information about their lifestyles, seek the prevalence of eating disorders, and determine whether it's different with their education. Tools used were EAT-40, HPLP-II scales and anthropometric parameters. The study was conducted with 100 postgraduate students, and a descriptive cross-sectional research design was followed. The study showed that the prevalence of eating disorders was low in students related to nutrition when compared to other majors. The HPLP-II scale scores of nutrition-related students were comparatively higher in each and every subscale, including health responsibility, physical activity, nutrition, self-actualization, interpersonal relations, and stress management, when compared to non-nutrition students.

“The Other Person Does Not Deserve to be Remembered for the Amount of Fat They Have in Their Bodies”: Representations of Weight Stigma by Overweight Nutrition Students

“The Other Person Does Not Deserve to be Remembered for the Amount of Fat They Have in Their Bodies”: Representations of Weight Stigma by Overweight Nutrition Students

Comparison of The Concept of Halal Products in Unusa Nutrition Students and Unusa Outside Nutrition Students in Surabaya

Indonesia is a country with the largest Muslim population, so the majority of Muslims are very concerned about the halal food they consume. However, the existing halal food is not necessarily in line with the Muslim population. Therefore, there is significant data in research on consumer behavior in consuming halal food. Related studies or literature especially regarding the role of religion on consumer behavior is still minimal. Thus, this research is expected to be useful for students, both consumers and producers, as well as the government and other related parties as a reference in formulating policies related to halal industrial production, especially processed food products. This paper mainly aims to examine the comparison of Muslim consumer behavior towards halal products that are in the majority and Muslim minorities, in terms of determinant factors. Data processing techniques include quantitative and qualitative analysis data obtained in 2020 from UNUSA Nutrition Students and Non-UNUSA Nutrition Students.

A Comparative Study to Analyze the Perspectives, Interests, and Barriers Towards Research Project Among Undergraduate Students in The Universities of Faisalabad

Research plays a vital role in evaluating a nation's scientific progress, especially in the field of medical science. The purpose of the study was to analyze and compare the perspectives, interests, and barriers encountered by undergraduate students in Physical Therapy and Human Nutrition and Dietetics concerning research. It was a cross-sectional study. Study settings included GCUF, UAF and TUF. The study was conducted from September 2019 to February 2020. 148 participants were recruited according to the defined selection criteria. Employing a simple random sampling methodology, data was gathered exclusively from final-year undergraduate students pursuing DPT and HND, using a modified questionnaire. From 148 students (66 HND, 82 DPT), 38.5% of participants acknowledged the constructive and beneficial nature of research. Additionally, 36.49% strongly expressed their desire to delve into the intricacies of research. The Chi-square test demonstrated no statistically significant differences in perspectives, interests, and barriers toward research projects between HND and DPT students (p>0.05). The students' perspectives and interests in research were predominantly positive, reflecting their enthusiasm and curiosity. However, they also faced notable barriers and challenges including inadequate time and monetary support, insufficient training for research, and lack of supervision that hindered their engagement in research projects.

Gambaran Pola Makan Mahasiswa Jurusan Ilmu Gizi di Kepulauan Riau

Diet is information that defines eating patterns as well as the types of food consumed on a daily basis. Individual health status will be influenced by the use of a healthy diet. Inaccuracy in establishing regular meal routines also adds to imbalanced nutritional intake. The objective of this research is to describe dietary habits of nutritional students in Kepulauan Riau. This study was cross sectional study approach in October – November 2022. The population in this study is nutritional students (17 – 24 years old) in Kepulauan Riau as amount 50 subject. Data collection using a questionnaire by google form. The result of this study showed that the most frequently consumed rice every day (94%), eggs 3-4x/week (40%), tempeh 3-4x/week (40%), spinach 1-2x/week (64%), and bananas consumed 2-3x/day (2%) and 1-2x/week (54%). It can be concluded that the dietary habits of students majoring in nutrition in the Kepulauan Riau is still not diverse. Suggestions for nutrition students to improve their dietary habits by paying attention to the frequency, amount and type of food consumed.

Effect of Knowledge and Food Culture on Food Choices in Nutrition Students

Effect of Knowledge and Food Culture on Food Choices in Nutrition Students

The effectiveness of teaching complementary and alternative medicine based on the components of theory of planned behavior on nutrition students: multicenter research study

ObjectiveSafe and beneficial use of complementary and alternative medicine (CAM) modalities results from integrating CAM education into curricula and increasing CAM knowledge. We sought how much teaching CAM procedures in a virtual environment can influence the components of the theory of planned behavior (TPB), including knowledge, attitude, behavioral intention, and behavior of nutrition students.MethodsThis cross-sectional descriptive-analytic study was conducted on 162 undergraduate nutrition students were selected through convenience sampling based on inclusion criteria in 2021–2022. Data were collected through a validated researcher-made CAM questionnaire that was designed based on TPB questionnaire that consisted of four constructs (knowledge, attitude, behavioral intention, and behavior). The content validity index and content validity ratio of the questionnaire were evaluated.ResultsOur results revealed that students who significantly scored the highest scores in attitude, behavioral intention, and behavior constructs were the students who claimed that “teaching two credits of CAM for nutrition students is not enough” (p. value = < 0.001, < 0.001, and 0.005, respectively). In addition, these students used treatment methods of CAM for themselves, suggested treatment methods of CAM to others, and followed the recommendations of the CAM specialists (for three pairwise comparisons: p. value = < 0.001, < 0.001, and < 0.001, respectively). The attitude could predict 70% of behavioral intention. However, attitude and behavioral intention could predict 90% of behavior.ConclusionAttitude was the most critical determinant influencing behavioral intention and behavior. CAM teaching using evidence-based CAM-ITM principles with a succinct, concerted, and collaborative curriculum, integration of CAM into continuing education, and integration of educational CAM programs continuously for several years into the academic curriculum in the actual setting influence the success of the educational CAM program.

Relationship Patterns, Stress Factors and Index the Time of the Teenage Women's Body to the Event Dysmenorrhea in Nutrition Students of Poltekkes Kaltim

The high incidence of dysmenorrhea in adolescents has received less attention from themselves and the community, because adolescents only accept the pain as a natural thing. This study was to determine the relationship between diet, stress factors and body mass index of adolescent girls on the incidence of dysmenorrhea in students of nutrition study program at Poltekkes Kaltim 2022. The study used the Analytical Observational method with a cross sectional design study. Location on campus nutrition room 3. The results showed that there was a relationship between diet and the incidence of dysmenorrhea with a p-value of 0.010. The absence of a stress factor relationship obtained a p-value of 0.126. There is no relationship between BMI and the incidence of dysmenorrhea with a p-value of 0.408. In this study, there is a relationship between diet and the incidence of dysmenorrhea, and there is no relationship between stress factors and BMI on the incidence of dysmenorrhea in students of nutrition study program at Poltekkes Kaltim.

An Exploratory Research to Assess Total Nutritional Knowledge of Students at the University of Lahore, Pakistan

Background: Good nutrition is imperative to achieve a better health status. The rate of obesity and related comorbidities is increasing all over the world. The main reasons behind this worse situation are the overconsumption of food groups or exceeding the recommended portion sizes. University life is a period when students are independent in making their food choices. The chances of adopting unhealthy eating behaviors are increased during this tenure. Nutritional knowledge is an important tool in assessing the nutritional status of an individual, group, and community. Objectives: The main objective of the current study was to assess the nutritional knowledge of university-going students. Methods: The pre-tested questionnaire was used to collect the data from the students of the University of Lahore, Pakistan. A total of 300 students participated in this study (150 from the Nutrition Department and 150 from the non-nutrition departments). Demographic data, anthropometric measurements, and total nutritional knowledge (TNK) scores were measured during the 4-month study duration. Additionally, gender-and department-based comparisons of various parameters were performed. The mean TNK of the Nutrition Department students was higher (34.89 ± 0.95/58) than non-nutrition departments (24.05 ± 1.00/58) (P = 0.01). Additionally, the mean TNK of female students was higher (28.53 ± 1.28/58) than male students (27.05 ± 1.27/58) (P = 0.03). Moreover, 61% and 63% of nutrition students were familiar with the relationship between high intake of salt and fats with chronic diseases, respectively. Results: A statistically significant relationship was not observed between gender (P = 0.78) and departments (P = 0.10) with body mass index (BMI). This finding shows that nutritional knowledge alone is not a predictor of the nutritional status (BMI) of an individual. Students, even from the Nutrition Department, failed to transform their knowledge about nutrition into healthy food choices and eating practices. Conclusions: It is necessary to initiate nutrition education programs emphasizing making healthy food choices. Moreover, nutritional knowledge related to dietary guidelines should be incorporated into daily life to remove the disease burden associated with obesity.

Evaluation of a Media Training Workshop for Nutrition Students and Trainees in Nova Scotia.

Gaps in communication training have been identified in Canadian and international academic and practicum dietetics programs. A workshop was developed to pilot supplementary media training to nutrition students/trainees studying in Nova Scotia. Students, interns, and faculty from two universities participated in the workshop. Data on perceived learning, media knowledge/skill use, and workshop feedback were collected immediately post-workshop using a mixed-form questionnaire. A modified questionnaire was administered eight months post-workshop to obtain information on utility of the perceived acquired knowledge/skills. Closed-ended responses underwent descriptive analysis, while open-ended responses underwent thematic analysis. Twenty-eight participants completed the questionnaire post-workshop, and six completed it at follow-up. All participants rated the workshop positively (7-point Likert scale) and reported learning something new (perceived). Perceived learning emphasized general media knowledge/skills and communication skills. Follow-up data suggested participants had applied perceived media knowledge/skills in message development and media and job interviews. These data suggest that nutrition students/trainees may benefit from supplementary communications and media training and provide a stimulus for ongoing curriculum review and discussion.

Intention of Nutrition Students in Implementing General Guidelines for Balanced Nutrition

General Guidelines for Balanced Nutrition is a daily food composition based on the type and amount of nutrients, all of which have been adapted to the body’s daily needs. Nutrition students have practical experience in educating balanced nutrition, which they have learned during their learning. Even so, they still experience nutritional problems and still need to comply: General Guidelines for Balanced Nutrition in their daily lives. The purpose of this study was to determine the intention of nutrition students in implementing general guidelines for balanced nutrition. This study uses a combination of quantitative and qualitative methods. The population of this study is nutrition students, Instagram application users, and the subject nutrition Instagram account followers who have the content of the General Guidelines for Balanced Nutrition. Study 1 was quantitative from a survey of 114 respondents who got the results of good intentions in the 82% and behaviour 83%. The results of the Pearson statistical test between the relationship between intention and behavior in the application of general guidelines for balanced nutrition with a p-value of 0.000, this result can be concluded that the value is smaller than 0.05 with a correlation coefficient value or r table 0.424. Study 2 conducted in-depth interviews with 6 respondents selected by purposive sampling from 114 respondents with the results of the interviews showed that these six have a strong intention to implement and educate the General Guidelines for Balanced Nutrition. The author’s observations visited respondents to see diving activities a day, and the respondents found that they carried out two messages from the ten messages of balanced nutrition contained in the General Guidelines for Balanced Nutrition. Nutrition students need real action in implementing the General Guidelines for Balanced Nutrition in their daily lives. However, nutrition students have a good intention category in writing and verbally but not with what they practice daily.

Gambaran sikap terhadap kesehatan dan label produk pangan pada mahasiswa jenjang sarjana program studi gizi di Kepualauan Riau

Obesity in adolescents and adults is a phenomenon of particular concern from a health perspective. There have been several attempts to reduce obesity, one of which is by controlling food calorie intake. Food calories can be informed through food labels on food products. Food labels are a source of information or media knowledge about food for consideration in buying a product. Consumer awareness in reading food labels before buying or consuming a food product is still very low. This study aims to describe the awareness or attitude of nutrition students towards health and food product labels. The research method is observational with a cross sectional design. The results of the study 53.1% of respondents have a negative attitude towards health and food product labels.

Use of Ripple Effects Mapping to assess student-perceived benefits of undergraduate research and learning objective attainment with Irish nutrition students.

Ripple Effects Mapping (REM) is a qualitative data analysis approach that combines mind mapping with inductive analysis to condense data obtained from group interviews. One benefit of REM is the ability to identify unintended outcomes, or "ripples," of the intervention of interest. Ripples are visually represented by a mind map created during the REM session. Mind maps connect related concepts, typically with the main concept in the center of the map and supporting ideas radiating from a central node. This project applied REM to undergraduate course evaluation. The purpose of this study was threefold: to use REM to identify undergraduate student-perceived benefits of research projects, to assess whether REM could be used to confirm achievement of course learning objectives, and to compare the themes identified from the mind mapping component of REM to those identified by inductive analysis. Mind maps were generated with Xmind (Xmind Ltd., Hong Kong) during online sessions by two groups of students, those who completed a "mandatory" research project (n = 11) and those who chose to participate in an additional "optional" research project (n = 9). There was considerable overlap in identified themes between mind mapping and inductive analysis, with skills, relationships, career direction, and unexpected benefits identified by both techniques. Mind mapping identified several additional themes. Findings from both approaches were compared to course learning objectives, and both confirmed that all objectives were met. In situations where time is a limiting factor, mind mapping could be superior to the complete REM approach for course learning objective assessments.NEW & NOTEWORTHY This study used Ripple Effects Mapping (REM) to identify undergraduate student-perceived benefits of research projects, to assess whether REM could confirm achievement of course learning objectives for a research project-based course, and to compare themes identified from the mind mapping component of REM to those identified by inductive analysis. Mind mapping confirmed achievement of course objectives and may be a better choice compared to inductive reasoning when time is limited.

Does body concern, food desire and academic variables associated with anxiety symptoms in women Nutrition students?

PurposeThis study aims to assess the relationship between anxiety with body concern, academic variables and food desire in undergraduate Nutrition students.Design/methodology/approachThis was a cross-sectional study conducted with 173 students from the undergraduate course of Nutrition in the Midwest region of Brazil. Socioeconomic, academic and behavioral data (Beck Anxiety Inventory, Body Shape Questionnaire and Food Desires Questionnaire) were collected.FindingsOne-third of the students had moderate or severe anxiety symptoms. There were no differences between socioeconomic characteristics in terms of the intensity of anxiety symptoms. Students with minimal symptoms of anxiety had a higher average grade in the course, when compared to those with mild or moderate symptoms and those with severe symptoms (p = 0.001). It was observed that 46.2% had some concerns about their bodies and 11% had severe body concerns. The average grade was associated with anxiety so that 1 point in the global grade is associated to 54% (p < 0,001) less chance of having moderate; severe anxiety. In conclusion, average grade was associated with anxiety in undergraduate Nutrition students.Originality/valueAverage grade was a protection factor for anxiety in undergraduate Nutrition students.

Enteral Nutrition Simulation Workshop Enhances Knowledge and Skills of Graduate Nutrition Students

Registered dietitian nutritionists are integral to the health care team, especially in delivering and managing parenteral or enteral nutrition (EN). 1 Corrigan ML Bobo E Rollins C Mogensen KM. Academy of Nutrition and Dietetics and American Society for Parenteral and Enteral Nutrition: revised 2021 standards of practice and standards of professional performance for registered dietitian nutritionists (competent, proficient, and expert) in nutrition support. Nutr Clin Pract. 2021; 36: 1126-1143 Google Scholar The training and education of future registered dietitian nutritionists are necessary to promote and advance the skill set of the practitioner. The Accreditation Council for Education in Nutrition and Dietetics (ACEND) is the accrediting agency for nutrition and dietetics education programs which provides the required standards and learning elements that train students to become dietitians. 2 ACEND. Future Education Model Standards and Templates v2022.https://www.eatrightpro.org/acend/accreditation-standards-fees-and-policies/future-education-model-standards-and-templates-v2022. Accessed December 22, 2022. Google Scholar The ACEND standards require learning activities in the curriculum to ensure the full scope of the competencies is met. 2 ACEND. Future Education Model Standards and Templates v2022.https://www.eatrightpro.org/acend/accreditation-standards-fees-and-policies/future-education-model-standards-and-templates-v2022. Accessed December 22, 2022. Google Scholar In 2022, ACEND added required elements and learning experiences for all nutrition and dietetics programs. The ACEND Accreditation Standards for Nutrition and Dietetics Graduate Degree Programs (Future Education Model) 2 ACEND. Future Education Model Standards and Templates v2022.https://www.eatrightpro.org/acend/accreditation-standards-fees-and-policies/future-education-model-standards-and-templates-v2022. Accessed December 22, 2022. Google Scholar specify faculty must prepare students to become competent in this skill: “Element 3.2e-3: Explain the steps involved and observe the placement of nasogastric (NG) or nasoenteric feeding tubes; if available, assist in the process of placing NG or nasoenteric feeding tubes.” 2 ACEND. Future Education Model Standards and Templates v2022.https://www.eatrightpro.org/acend/accreditation-standards-fees-and-policies/future-education-model-standards-and-templates-v2022. Accessed December 22, 2022. Google Scholar

Team-based Learning Impact: A Comparative Study of Student and Faculty Facilitators.

Team-based learning (TBL) refers to the application of an active-learning method that has gained popularity across all health-care disciplines. This study aimed to assess nutrition students' perceptions of the roles of student versus faculty facilitators. Participants in the study included, 117 2nd-year nutrition students registered in the "Introduction to Medicine" course in the 2022 academic year at a Japanese university. The first TBL session was faculty-led, whereas three students served as facilitators in the second. Upon completion of the course, learners and student facilitators completed a questionnaire on the student-led TBL. Responses to close-ended questions were analyzed using descriptive statistics, and those to open-ended questions were categorized into common themes. A total of 114 learners and 3 student facilitators responded to the questions. Learners found student-led TBL to be just as or more effective than faculty-led TBL in three respects: comprehension (93.0%), active participation (96.5%), and expectation of academic performance improvement (93.9%). According to student facilitators, it improved their knowledge, confidence, communication skills, and leadership abilities. Learners and facilitators indicated that student-led TBL was significantly more effective than faculty-led TBL. Thus, student-led TBL can enhance the ability of all students at different academic levels. Student-led TBL appears to be an effective learning strategy in higher education and further shifts toward student-centered learning in the course curriculum.

Are nutrition students equipped for the future? The knowledge and barriers of using sustainable diets

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Anxiety and Depression Symptoms among Nutrition Students: Associated Factors

Introduction: The university population is vulnerable to the development of psychological distress, given changes in lifestyle and demands. And with regard to health courses, there are other variables such as psychological pressure and coping with psycho-emotional situations, evidenced by their performance in the health-disease process. Objective: To identify signs and symptoms of anxiety and depression and their associated factors among Nutrition students. Method: Cross-sectional study conducted with 158 students enrolled in the Nutrition course in 2018. Were used questionnaires from the I National Survey on Alcohol and Other Drug Use among University Students in the 27 Brazilian Capitals and the Hospital Anxiety and Depression Scale. For statistical analysis used the chi-square test and Fisher's exact test. Results and Discussion: The majority presented signs and symptoms for anxiety (41.1%), while 20.2% portrayed for depression. The associated factors found with statistical significance were academic behavior, leisure, spirituality and sexual abuse. Conclusion: The study demonstrates the need for the development of strategies for the prevention, diagnosis and treatment to improve the mental health of these students, contributing to a better academic and professional performance and success in their lives. Keywords: Anxiety, Depression, Mental Health, Student Health.

PERCEPTIONS AND READINESS OF THE HEALTH POLYTECHNIC OF THE MINISTRY OF HEALTH RIAU STUDENTS IN IMPLEMENTING IPE-BASED OF INTEGRATED REAL WORK PRACTICE

Interprofessional Education (IPE) emphasizes collaborative practice between two or more health professions. The Integrated Real Work Practice of the Health Polytechnic of the Ministry of Health Riau applies the IPE concept, among students of nutrition, midwifery, and nursing. Core competencies for IPE are roles and responsibilities; ethical practice; conflict resolution; communication; and collaboration and teamwork. The purpose of this study was to analyze the relationship between students' perceptions and readiness in implementing the IPE-based of integrated real work practice of the Health Polytechnic of the Ministry of Health Riau. This research is a descriptive study using a cross sectional design in which the measurement of variables was only done once at a time. The sample collection technique was accidental sampling of final year students who attended the integrated real work practice of the Health Polytechnic of the Ministry of Health Riau. The total sample of the study was 230 students, consisting of 76 nutrition students, 63 midwifery students, and 91 nursing students. The instruments used in this study were the Interdisciplinary Education Perception Scale (IEPS) to measure student perceptions and the Readiness for Interprofessional learning Scale (RIPLS) to measure student readiness. The data was carried out in May 2022 and then been analyzed using the Chi Square method to mesure the relationship between the perception and the readiness of the students. The results showed that there was a statistically significant relationship (p = 0.000 or p &lt;0.05) between perceptions and readiness of the Health Polytechnic of the Ministry of Health Riau students in the implementation of IPE-based integrated real work practice. IPE can be implemented successfully and benefits students in real community problems. The program should be evaluated and improved to assure all students from different schools to get equal benefits.&#x0D; &#x0D;