Assignment Two Works Cited - Summaries Works Cited

Andrew Lay

Driskell, Judy, Young-Nam Kim, and Kelly Goebel. "Few Differences Found in the Typical Eating and Physical Activity Habits of Lower-Level and Upper-Level University Students." Journal of the American Dietetic Association. no. 5 (2005): 798-801. http://www.sciencedirect.com/science/article/pii/S0002822305001483 (accessed October 1, 2013). Driskell et al. conclude that there is not a significant difference between the eating habits of lower- and upper- level college students. This information suggests that eating habits are unlikely to change as students progress through their education. It is also stated that convenience is one of the major factors influencing students decisions as to where and thus what to eat; as such, students who develop more healthful and diversified eating habits early on (such as eating at the Crown Commons) would be more likely to maintain these habits.

Florence, Michelle, Mark Asbridge, and Paul Veugelers. "Diet Quality and Academic Performance." Journal of School Health. no. 4 (2008): 209-215. http://onlinelibrary.wiley.com/doi/10.1111/j.1746-1561.2008.00288.x/full (accessed October 1, 2013). This study focused on the association between overall diet quality and academic performance. After the study, it was concluded that students with an overall decreased diet quality are significantly more likely to perform poorly on academic assessments. With this knowledge, it is no far reach to extrapolate that students with more dietary choice would be more apt to make healthy decisions, and thus more statistically likely to perform at a higher level academically than those students lacking as much variety.

Georgiou, Constance C., Nancy M. Betts, Sharon L. Hoerr, Kathryn Keim, Paula K. Peters, Beth Stewart, and Jane Voichick. "Among young adults, college students and graduates practiced more healthful habits and made more healthful food choices than did nonstudents." Journal of the American Dietetic Association 97, no. 7 (1997): 754-759. In a similar vein to the concept Florence et al. were writing toward, this studys objective was to examine the health-related characteristics and habits and food choices among three groups, including college graduates, college students, and nonstudents. It was found that college students and graduates were more likely to choose dark-green vegetables, fruits, and foods high in dietary fiber. As such, this implies a tangential correlation between the topic of study though food variety exists outside of the university world, it is still more likely that students and alumni will be making the healthy choices that are correlated with better academic performance.

Hudd, Suzanne, Jennifer Dumlao, Diane Erdmann-Sager, Daniel Murray, Emily Phan, Nicholas Soukas, and Nori Yokozuka. "Stress at college: Effects on health habits, health status and selfesteem." College Student Journal (2000). It was found in this study that at colleges, females and non-athletes were found to be more likely to be stressed. It was also noted that stressed students not only tend to perceive both their self-worth and health status as less than they are in reality, but that health habits tend to drop as worse habits, such as eating junk food, set in. Given this, it is reasonably likely that a more varied eating environment such as Crown Commons would attract students toward more healthful choices simply due to availability despite their stress levels.

Larson, Nicole I., Cheryl L. Perry, Mary Story, and Dianne Neumark-Sztainer. "Food preparation by young adults is associated with better diet quality." Journal of the American Dietetic Association 106, no. 12 (2006): 2001-2007. This study was intended to draw associations between food-preparation behavior of young adults and overall diet quality. After the research, it was found that [f]oodpreparation behaviors were not performed by the majority of young adults even weekly. It was then concluded that interventions between young adults should improve the quality of dietary intake. Given this behavior, it of interest to consider that a similar phenomenon takes place among word-of-mouth knowledge of food being served daily at the Commons, and that the above conclusions regarding variety in choice and health apply here as well.

Lay, Andrew. "Assignment One." working paper, University of North Carolina at Charlotte, https://moodle2.uncc.edu/mod/assignment/view.php?id=123015. In this observation, I noted a multitude of different aspects of general behavior at Crown Commons. Specifically, toward this topic of interest, I noted that safe and efficient food preparation was always the number-one priority of Chartwells employees. Overall, the conclusions drawn from the observation were toward the note that this behavior only contributes to the best experiences for patrons, and thus more and better food is consumed.

Lowry, Richard, Deborah A. Galuska, Janet E. Fulton, Howell Wechsler, Laura Kann, and Janet L. Collins. "Physical activity, food choice, and weight management goals and practices among US college students." American Journal of Preventive Medicine 18, no. 1 (2000): 18-27. As the abstract states, [p]hysical activity and a healthy diet have been recommended to help reverse the increasing prevalence of overweight among adolescents and adults in the United States. This study reaffirms the strong association between the triangle of physical activity, eating habits, and overall health. The conclusion states that universities should utilize programs to promote awareness of diet quality and thus intrinsically food variety and choice. Advertisements for establishments such as the Commons as found

around the University of North Carolina at Charlotte could fall under this category, as healthful choices can always be found there. Nelson, MC, and M Story. Division of Epidemiology and Community Health, University of Minnesota, "Food environments in university dorms: 20,000 calories per dorm room and counting." Last modified April 8, 2009. Accessed October 2, 2013. http://www.ncbi.nlm.nih.gov/pubmed/?term="college student" nutrition choice. The average food profile for a college dormitory is a direct indicator to the relationship between student access to a variety of foods and student health. In this study, over seventy percent of students at a large public university primarily had salty snacks, cereal or granola bars, main dishes, desserts or candy, and sugarsweetened beverages as opposed to healthier options such as fruit/vegetable juice or low-calorie beverages. Nelson and Story concluded that improving the various facets of campus food environments may mark an important component of such strategies [as obesity prevention.]

Magaraggia, C., JA Dimmock, and B. Jackson. Elsevier Ltd., "The effect of learning climate on snack consumption and ego depletion among undergraduate students." Last modified June 14, 2013. Accessed October 2, 2013. http://www.ncbi.nlm.nih.gov/pubmed/23770206. It has been shown in this study that university students with less autonomous choice over their food consumption tend to have more unhealthy diets overall than students with more freedom to choose their diet. Additionally, there is evidence to suggest that the students with more autonomy in their daily food selection typically perform at a higher level in regard to self-regulation tasks than those with more restrictive diet choices. Thus, students with an extremely wide range of food choices would likely choose with more autonomy and thus perform better in tasks involving voluntary work.

Peterson, S, DP Duncan, DB Null, SL Roth, and L Gill. Department of Animal Science, Food and Nutrition, Southern Illinois University Carbondale, "Positive changes in perceptions and selections of healthful foods by college students after a short-term point-of-selection intervention at a dining hall." Last modified April 2010. Accessed October 2, 2013. http://www.ncbi.nlm.nih.gov/pubmed/20304754. This study examined the effects of advertising healthful foods with beneficial messages to college students at a dining hall. It was found that Significantly more participants reported that healthful choices were clearly identified in the dining hall after the intervention. As this study was conducted in an environment very similar to that found at the Crown Commons, it is of special interest to consider the hypothetical effects of these point-of-selection interventions in facilities similar to these and how their efforts would likely synergize with the overt effects of healthful food being an invariable staple each and every day.