Annotated Bib:Weight and Weight-Related Behaviors Among 2-Year College Students

Nanney, Lytle,  Farbakhsh, Moe, Linde. Gardner, and  Laska, community college professor, wanted to prove that risky health behaviors caused  increased rates of obesity and overweight participants.Participants completed self-assessment survey about their eating and activity patterns, sleep,stress, and body measurements.  The purpose of this article is to describe weight indicators and weight-related behaviors of students enrolled in 2-year colleges, including sex differences.( Nanney  et al., 2015) Journal of American College Health will be the intended audience.  Researchers interested in long term  student health will found this information useful,  because this article spanned a research period of over two years with detailed participant information.

In-Text Citation:

Nanney, M. S., Lytle, L. A., Farbakhsh, K., Moe, S. G., Linde, J. A., Gardner, J. K., & Laska, M. N. (2015). Weight and Weight-Related Behaviors Among 2-Year College Students. Journal Of American College Health, 63(4), 221-229.

Photo Credit:

Nanney, M. S., Lytle, L. A., Farbakhsh, K., Moe, S. G., Linde, J. A., Gardner, J. K., & Laska, M. N. (2015). Weight and Weight-Related Behaviors Among 2-Year College Students.Chart. Journal Of American College Health, 63(4), 221-229.

Annotated Bib:A Traffic-Light Label Intervention and Dietary Choices in College Cafeterias

Seward, Block, and Chatterjee , professors at Harvard University, observed that  traffic-light labeling and choice architecture interventions did not improve dietary quality  among college students.  Professor conducted a 7-week  week intervention with traffic-light labeling and ‘healthy-plate” tray stickers to conduct their survey.  The professor wanted to examine whether traffic-light labeling and choice architecture interventions improved dietary choices. The intended audience will be readers of the American Journal of Public Health. Researchers interested in studying  labeling with food choices will found this article interesting, because it include detailed equations and statistics about labeling.

Citation:

Seward, M. m., Block, J. P., & Chatterjee, A. (2016). A Traffic-Light Label Intervention and Dietary Choices in College Cafeterias. American Journal Of Public Health, 106(10), 1808-1814. doi:10.2105/AJPH.2016.303301

Photo Credit:

https://www.flickr.com/photos/johnmarchan/562116408/in/photolist-REZCd-dhdxnb-rdrczo-qN2Vqy-avo6ZM-4DfEdr-haJ7Vx-6biiq9-7EcsSu-m4Fasg-5kmyDQ-6biiAd-pVxFwT-e1kahk-RxM8qh-5aLf3M-RFuQv9-n542oh-q7mt8Q-HXJyhV-92hBd9-7xy5V4-e3VCUF-aHfnmc-qFbTDe-H75xW-bsPNoy-7EcsSs-mUooav-8WJ2F4-8WYyUs-bSMY6P-5X1kJb-4DfzRr-4DfEKg-6V89Hh-neYJUL-4DfBQH-c4Ttfy-4DfCwP-fFFURd-bG7yPr-dbbiCV-btcJaq-rtUB8y-5QVjGc-5kYPFu-4URyqA-aLv7Mi-dNB6ES

 

Annotated Bib:College Students’ Intentions to Use Calorie Information on a Restaurant Menu: Application of the Theory of Planned Behavior

Stran, Knol, Severt,  and Lawrence, professors at the University of Alabama,  discovered college students ordered fewer amount of calories when labels and calorie information were posted. These professor conduced research among their students to study their Theory of Planned Behavior(TPB). The purpose of this study was to determine the predictors of intention to use calorie labels among college students using constructs of the Theory of Planned Behavior (TPB). (Stran et al. ,2016). American Journal of Health Education readers interested in Human Behavioral Theory will be the intended audience.  Researchers interested in Theory of Planned Behavior(TPB)  will found this information useful, because it concluded a detail observation on how planned behavior influenced college students’  choices.

In-Text Citation:

Stran, K. A., Knol, L. L., Severt, K., & Lawrence, J. C. (2016). College Students’ Intentions to Use Calorie Information on a Restaurant Menu: Application of the Theory of Planned Behavior. American Journal Of Health Education, 47(4), 215-223.

Annotated Bib:Positive changes in perceptions and selections of healthful foods by college students after a short-term point-of-selection intervention at a dining hall.

Peterson,Duncan, Null, Roth, and Gill, researchers at the Southern Illinois University Carbondale, discussed how improving college student perceptions and selections of healthier food improved their eating behaviors. For three weeks, researchers conducted pre and post surveys with 104 college students. Researchers wanted to highlight how changes int their eating behaviors only lasted a short period before reverting back in the long run. Journal of American College Health readers will be the intended audience. Researchers interested in college health, because they will be able to further study the reasoning behind college students’ relapses.

Photo Credit:

Peterson, S., Duncan, D., Null, D., Roth, S., & Gill, L. (2010). Positive changes in perceptions and selections of healthful foods by college students after a short-term point-of-selection intervention at a dining hall. Chart.Journal Of American College Health, 58(5), 425-431. doi:10.1080/07448480903540457

Annotated Bibs:The Influence of Nutrition Label Placement on Awareness and Use among College Students in a Dining Hall Setting

Christoph, Ellison, and Meador, professor at the University of Illinois, discussed the placement of nutritional labels in college dining halls. The professors conducted three 1-week surveys over three months. Professor concluded that  lack of knowledge reading labels and not placement caused poor nutritional choices. Journal of the Academy of Nutrition and Dietetics readers will be the article’s intended audience.  Nutritionists especially at colleges will found this informational, because they will be able to assist their clients more on nutritional labels and how to use them.

Annotated Bib:Obesity and the College Dining Commons

Holmes and Mason,professors at Georgia Gwinnett College discovered membership in certain meal plans caused decreasing BMI in college students. The professors conducted several experiments at Georgia Gwinnett College to help test their scientific theory. Holmes and Mason wanted to see the association between  students’ mental health, exercise habits, nutrition, and consumption of meal plans on students’ BMI. Journal of Applied Economics & Policy readers and subscribers will be the intended audience.  Nutritionist will found this article informational, because it studied students’ dietary habits, exercise routines,and their food consumption.

Photo Credit:

https://www.flickr.com/photos/144794495@N05/28178999436/in/photolist-JW5JMS-dtAD7F-aWeEPZ-6oagYd-e3dWbA-amycUv-8VfiNC-8VcdZ2-8Vce2z-8VcdYp-8VfiR9-8VfiGE-ny2u8G-8VfiB9-8VcdWk-8VfiDG-8VfiS3-8VfiH3-8Vce5T-8Vceat-8VfiEE-gg9Wo-8VfiAA-amB355-amB38E-amB3c5-amB2HC-amB2S9-amycMt-amB31s-njqPb1-ojDUB9-7NhH7Y-61BDr7-64dPpq-nmtJ5x-9mPM5X-kfU9Cg-nzet9k-nxtKd9-aas7ft-muKHkX-x1rV7-8MNonB-hxmMNA-ebAWWq-5QgDz1-7Zu89-7evwmx-9mSQdC

Annotated Bib: Georgia State embraces Veggies

Graces Huseth, writer for Creative Loafing, wrote about Georgia State University transition from a menu filled with processed food to a  more health-conscious, plant based menu . Huseth included her interview with Lenore Musick, director of GSU’s PantherDining and Sustainability Initiatives, in her article. She wrote about Georgia State partnership with dining hall world chef Wanda White in developing healthier menu items. Creative Loafing readers will be the intended audience. Colleges developing and renovating their dining halls will found this article interesting, because it discussed Georgia Sate transition process into a  healthier and substantial food environment.   

Photo Credit:

Galonczyk, N. (2017, January 13). Georgia State embraces veggies. Photograph.Retrieved April 07, 2017, from http://www.clatl.com/food-drink/article/20848970/georgia-state-embraces-veggies

 

Annotated Bib:Freshman Fifteen Depends on Student Choice

Emma Palatnik, staff writer of The Daily Illini, wrote about increased weight gain among freshman college students. Emma conducted interviews among University of Illinois students to gather  information. The article wanted to debunk the myth of the freshmen fifteen. University of Illinois students and professors were the intended audience. Researchers interested in  weight gain among college students will found this article useful, because it discussed the reasoning behind their weight gain and include personal testimony.

Photo Credit:

Palatnik, E. (2017, February 08). Freshman fifteen depends on student choice. Illustration.Retrieved April 07, 2017, from http://dailyillini.com/features/2017/02/08/freshman-fifteen-depends-student-choice/

Annotated Bib:Factors Related to the Number of Fast Food Meals Obtained by College Meal Plan Students

Dingman, Schulz, Wyrick, Bibeau, and Gupta, professor at University  of North Carolina at Greensboro,e  wrote “Factors Related to the Number of Fast Food Meals Obtained by College Meal Plan Students” to prove the negative association between fast food meals, financial access, and health. Professors conducted an online survey among  North Carolina University students and created a three separate surveys to display their scientific findings.  The article demonstrated the negative affects of fast food on college students health and finical access association with it. Journal of American College Health readers will be interested in this article. Researchers interested in college students health will found this article informational,  because it goes into detail about how a fast food diet declines a college student health.

Photos Attribution:

Dingman, D. A., Schulz, M. R., Wyrick, D. L., Bibeau, D. L., & Gupta, S. N. (2014). Factors Related to the Number of Fast Food Meals Obtained by College Meal Plan Students. Chart.Journal Of American College Health, 62(8), 562-569.

Annotated Bib:Georgia State University Piedmont North Dining Hall

Question: Who designed the culinary built environment at Georgia State University

Richard Wittschiebe Hands Architects wrote an article in the Design Cost Data (DCD) journal to discuss the design process of Georgia State University Piedmont North Dining Hall.  Architects included production information to help us understand the deign process more. The article purpose is to inform readers on how architects transformed an empty space into a dynamic and vibrant college dining hall.  Intended audience will be architects interested in college dining halls, colleges located in cities, and substantial dining. An architects interested in designing substantial and attractive design halls, because the article details their process in building this structure and different materials constructors used.