Developing a Questionnaire to Evaluate College Students' Knowledge, Attitude, Behavior, Self-efficacy, and Environmental Factors Related to Canned Foods

Sustainable household capability of young adults: Role of parental norms

This paper aims to investigate the influence of two types of parental norms, descriptive and injunctive, on young adults' sustainable attitudes and sustainable household capability through the application of the Knowledge-Attitude-Behaviour (KAB) theory. Empirical research was conducted by an online questionnaire on a sample of 356 young adults in Croatia aged 18 to 28. The results confirmed that young adults had high levels of sustainable knowledge and attitudes. They exhibited a high tendency towards saving water and energy, and a low tendency towards sustainable and green household purchases and recycling and reusing as integral practices of sustainable household capability. The results proved the adequacy of the KAB theory in the context of sustainable knowledge, attitudes, and behaviour, affirming the theory's assumptions in terms of sustainable household capability among young adults. The results also confirmed that young adults' sustainable knowledge had a strong significant positive impact on sustainable attitudes, that sustainable attitudes had a significant positive impact on sustainable behaviour in the context of sustainable household capability, and that sustainable knowledge had an indirect significant positive impact on sustainable behaviour in the context of sustainable household capability. Considering parental norms, the results confirmed a significant positive impact of descriptive parental norms related to sustainable parental behaviour on the practices constituting sustainable household capability of young adults. At the same time, injunctive parental norms were shown to have a limited impact on both attitudes and behaviours in the context of capability. Given that previous research brought contradictory and inconclusive findings that lead to misinterpretation in the research field, the results bring a comprehensive and transparent understanding and an overview of sustainable behaviour among young adults in the context of their sustainable household capability.

Effects of COVID-19 on University Student Food Security

During COVID-19 restrictions in spring 2020, college students experienced closed dormitories and increased unemployment and many students moved in with their families. College students were vulnerable to food insecurity pre-pandemic and this study examined how the living situations and food security status changed for Midwestern university students due to COVID-19 restrictions. An email survey administered to Iowa State University students between the ages of 18 and 30 who physically attended campus prior to its closure produced 1434 responses. Students living with a parent or guardian increased by 44% and were less likely to experience food insecurity or less likely to work. They had lower stress and ate more home-cooked meals. Students living on their own had higher rates of food insecurity, greater stress, poorer health status, higher cooking self-efficacy, and worked more hours. Seventeen percent of all students were food insecure; related factors were non-White ethnicity, lower cooking self-efficacy, undergraduate status, receipt of financial aid, employment, stress, living in the same situation as before the campus closure, and consumption of more take-out or fast food. These individuals had more barriers to food access. Knowledge of these factors provide useful information to inform future support services for this population in similar conditions.

Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students

Many American college students fail to meet dietary guideline recommendations for fruits, vegetables, and fiber. Pulses are a subgroup of legumes, harvested solely for dry grain seeds within a pod. Commonly consumed pulses include dry beans, dry peas, lentils, and chickpeas. Pulses are high in shortfall nutrients and could fill some nutritional gaps of college students. However, little is known about pulse intakes among young adults. The study aims were: (1) to identify knowledge, attitudes, and practices regarding pulse consumption; and (2) to describe experiences of preparing dry pulses among college students. A convenience sample of 1433 students aged 18–30 enrolled at a Midwestern university in the United States completed an online survey in April 2020. Demographic and attitude variables were compared by the monthly count of pulse types eaten using chi-square, analysis of variance, and logistic regression modeling to predict pulse type intakes. Higher numbers of pulse types eaten was associated with being White, vegetarian/vegan, higher cooking self-efficacy, positive attitudes toward pulses, and greater daily intake of fruits, vegetables, and fiber. Knowledge and experience of cooking dry pulses was low, with canned pulses purchased more often. College students may not be consuming pulses due to unfamiliarity with them, low knowledge of nutrition benefits, and a general lack of cooking self-efficacy. Increased familiarization and promotion surrounding pulses may increase their consumption.

Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?

A ready-to-eat meal is a prepared meal within a container or package that requires little preparation or heating before consumption. Despite ready-to-eat meals being widely consumed, to date, little information is available on the consumers’ perceptions of such products in comparison to a homemade meal. Thus, three groups of eighty participants took part in the present study; each group evaluated five ready-to-eat meals (Pasta, Meatballs, Salad, Beans, and a Sandwich) using one of the following conditions: (i) observation of the packaging, (ii) observation of the meal on a plate (photographs), and (iii) tasting the ready-to-eat product with the packaging being presented alongside the meal. Consumers were asked about their liking, satiety, and healthiness perception. The results showed that both the ready-to-eat pack and sensory quality of the product highly impact liking and healthiness perceptions. Being a ready-to-eat meal in a pack has a negative impact on liking expectations of the meal; however, the sensory quality can either counteract these effects or increase them. Expected satiety of meals depends on the type of meal and varies slightly according to the evaluation condition.

Development and assessment of an instrument measuring environmental health perception and behavior toward reproductive health of female adolescents

AIM

This study is aimed to develop and test the measurement of environmental health perceptions and behavior concerning female adolescents' reproductive health.

METHODS

The scales constructed through literature review, in -depth interview, and factor analysis based on the protection motivation theory. The sample comprised 384 female adolescents for exploratory factor analysis, aged 18-22 years, and recruited in September-November 2019 in South Korea. The construct was validated using factor analysis, convergent validity, and known-group comparisons. Reliability was examined using Cronbach's alpha for internal consistency and half-split reliability.

RESULTS

The environmental health perception for female adolescents (EHP-FA) comprises "Sensitivity," "Susceptibility," "Response efficacy," and "Self-efficacy." The environmental health behavior for female adolescents (EHB-FA), based on principal component analysis, yielded 19 items with five factors, including "Chemical reduction," "Electromagnetic reduction," "Food selection," "Cosmetic selection," "Dust & Gas reduction," and explained 62.6% of the variance (Cronbach's α = .93).

CONCLUSION

The utility of EHP-FA and EHB-FA recommend assessment of female youth's environmental attention and health behavior in the community. Nursing professionals can use the scales to promote female adolescents' reproductive health.

Teacher Perceptions and Preferences for 5 School Breakfast Program Models

OBJECTIVE

Identify differences in teacher perceptions of benefits, challenges, and preferences to different School Breakfast Program (SBP) service models.

DESIGN

A cross-sectional study design was used and an electronic survey was distributed to teachers throughout the state of Utah.

SETTING

Kindergarten through 12th-grade schools throughout Utah.

PARTICIPANTS

A convenience sample of 369 kindergarten through 12th-grade teachers in Utah.

VARIABLES MEASURED

Demographics, benefits and challenges, and teacher preference for SBP models in Utah.

ANALYSIS

Frequencies and multiple comparison analysis tests were performed. A level of significance of <.001 was chosen to protect for multiple comparisons.

RESULTS

Traditional breakfast was the most preferred model, with a mean score of 2.8; Breakfast in the Classroom was the least preferred model by teachers, with a mean of -1.3 (scale used = -5 to 0 to 5). Children not going hungry was the greatest benefit (95.4%; n = 352) to SBP and food waste was the greatest challenge (45.8%; n = 168).

CONCLUSIONS AND IMPLICATIONS

Teachers prefer traditional SBP model over BIC and other nontraditional models. Increased awareness and education regarding benefits and challenges of SBP models may increase teacher preference for nontraditional SBP models, especially BIC.