Assessment methods are continually updated to adequately measure dietary intakes. Rapid Assessment Methodologies, or RAMs, are being developed to quickly measure specific nutrients. Although no perfect measure of an individual’s diet exists, diet records (DRs) are considered the most accurate assessment technique. The goal of this research was to design a short form using the frequency of consumption to detect clientele with high dietary fat intake. A food frequency questionnaire (FFQ) of 24 foods was developed based on data from national sources and on data on college students. College student FFQ ratings were compared with three-day DRs to determine the foods predicting the fat in their diet. Two RAMs, Fat Factor Short (FF Short) and Fat Factor Long (FF Long) were designed: FF Short (a shortlist of six foods) and FF Long (a longer list of 12 foods). FF Short was the preferred predictor of students consuming a high-fat diet. Short food lists should be useful in predicting dietary fat intake and assist in detecting individuals requiring further educational programs on reducing dietary fat. / Master of Science

Submitted in fulfillment of the requirements of the Masters in Food and Nutrition, Durban University of Technology, 2017. / Introduction: Many studies have attempted to establish the association between the academic performance of university students and various factors that impact on academic performance. Students’ socio-economic backgrounds have been cited as a significant predictor of academic success among university students, with first generation students (FG) reporting a lower retention and graduation rate compared to non-first generation (NFG) students. First generation students are those that are the first in a family to enroll in institutions of higher learning, whether college or university, while NFG students, are students whose parents or siblings have attended an institution of higher learning. The low academic success rate among FG students is mainly attributed to unpreparedness for college/university, financial challenges and lack of support from family. Aim: The aim of the study was to determine the relationship between diet quality, nutrition status and academic performance of first generation and non-first generation university students in Durban. Methodology: A total of 270 randomly selected students (135 FG and 135 NFG) between the ages of 18 and 30 years participated voluntarily in the study. The study was descriptive in nature with a cross-sectional design. Trained fieldworkers administered the questionnaires in an interview setting. A socio-demographic questionnaire measured the socio-economic characteristics of the students; anthropometric measurements were used to determine the nutritional status against the WHO cut-off points; three 24 hour recall questionnaires and a food frequency questionnaire determined their diet quality and nutrition adequacy, and the students’ matric and first year results were used to measure academic performance. The socio-demographic questionnaire, anthropometric measurements and the academic results were captured on Microsoft Excel® and analyzed using the Statistical Package for Social Sciences® (SPSS) version 21.0. A trained nutrition professional captured and analyzed the 24 hour data using the Food Finder® version 3 computer programme. Results: The sample was fairly representative of both groups of students and genders with 20% (n=52) FG men, (17%; n=44) NFG men, (30%; n=78) FG women, and 33% (n=86) NFG women. The majority of FG (63.1%; n=82) and NFG (59.2%; n=77) students came from townships, and the highest number of students (FG 60.7%; n=79 and NFG 49.3%; n=64) depended on student loans to pay for university fees. Furthermore, most of the FG (76.8%; n=100) and NFG (81.5%; n=106) students lived in university residences. Although the highest number of FG students (38.5%; n=50) had a household income of between R0–R500 compared to the highest number of NFG students having a household income of R501–R1000 per month, the highest number of both groups of students (FG=25.4%; n=33 and NFG=26.2%; n=34) spent R401–R500 per month on food, and almost 50% of both groups of students indicated that they sometimes lacked money to buy food. Non-first generation students were affected by obesity more so than FG students, with one (2.27%) NFG man and 13.92% (n=12) affected by obesity class I (BMI 30-34.99), and 4.65% (n=4) NFG women falling within the obesity class II range (BMI of 35-39.99), compared to none of the FG men affected by obesity, and only 3.85% (n=3). Furthermore, a higher number of NFG students exceeded the WC cut-off points for men (102cm) and women (88cm) compared to FG students, with none of the FG men exceeding the cut-off points for men, compared to 1.82% of NFG men, and only 20.51% of FG women exceeding the cut-off points for women compared to 32.61%. The waist-to-height ratio also indicated that a higher percentage (63.74%) of NFG women exceeded the cut-off point (˃0.5) compared to 60.25% of FG women. Refined carbohydrate based foods made up the majority of the students’ diet, with the top 3 foods among FG and NFG men being carbohydrate based (maize meal pap, bread/rolls, and rice), and the top two foods being rice and bread/rolls among FG and NFG women. All the students (FG and NFG), failed to meet the WHO’s recommendation of consuming ≥400g of fruits and vegetables. Furthermore, between 80-100% of men and women (FG and NFG) failed to meet the RDI’s for calcium, magnesium, and vitamins C, D, E and K. Although both FG and NFG students reported few protein rich sources on the top 20 foods lists, all the students exceeded the DRI for protein with mean (SD) intakes of (62.62g±21.984) by FG men, 70.98g±25.534 (NFG men), 57.97g±23.248 (FG women), and 55.94g±18.397 (NFG women). Carbonated drinks were ranked 6th for both FG and NFG men, and 8th among FG and NFG women, with NFG men reporting a higher per capita intake per day (142.52g) compared to FG men (115.67g) and among women, a per capita intake of 106.07g (FG) 96.95g (NFG). Both FG and NFG students reported low food variety scores (<30 individual foods), with FG men reporting a slightly higher mean (SD) FVS (28.56±10.079) compared to 27.41±10.342 of NFG men, and NFG women reported a higher mean (SD) FVS (29.92±8.549) compared to 28.67±10.775 (FG women). The majority of the students (FG and NFG) reported high food group diversity scores (FGDS), with the majority of men (FG=98.08%; n=51 and NFG=93.18%; n=41) and women (FG=94.9%; n= 74 and NFG=100%; n=86) reporting a high FGDS (6-9 food groups). The matric results of the participants indicated that 100% (n=260) of all the students (FG and NFG) passed matric with a pass rating of 3-6, and the first year academic results indicated that the highest number of FG and NFG students passed the first year of university with a percentage range of 51-74% [FG men=92.31(n=48); NFG men=86.36 (n=38); FG women=93.59% (n=73); and NFG women=84.88 (n=73)]. The first year results also showed that a higher number of NFG (11.36%; n=5) men and women (10.47%; n=9) failed the first year of university compared to the FG men (5.77%; n=3) and women (5.13%; n=4). Conclusion: Although there are some statistically significant correlations between some of the variables, it does not prove conclusively that diet and nutrition status had an impact on the academic performance of this group of students. Due to the lack of diversity with regard to socio-demographic factors, including socio-economic profile and race, no notable differences were observed except in the case of nutrition status, where a higher incident of obesity was observed among NFG students compared to FG students. Inter-gender differences were more apparent compared to inter-generation differences. / M

Call number: LD2668 .T4 1986 M32 / Master of Science / Human Nutrition

Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2016. / Objective: To determine the association between the dietary fat knowledge and consumption of foods rich in fat among first-year students in self-catering residence at a university of technology, Cape Town, South Africa. Design: The two concepts – the dietary fat knowledge (represented by dietary fat food knowledge and dietary fat nutrition knowledge) and the consumption of foods rich in fat – were assessed separately. Two norm-referenced, valid and reliable knowledge tests and an intake screening questionnaire were used for the assessments (as subsidiary objectives), before the associations between the concepts were determined (main objective). The dietary fat food and nutrition knowledge as assessed was categorised in the range poor or below average, average and good or above average, and the consumption of foods rich in fat as high, quite high, the typical Western diet, approaching low or desirable. The Pearson‟s chi-square test was applied to these categorical findings to determine if associations (five percent significance) existed between the concepts. Results: The stratified sample included 225 first-year students. Nearly half (48.4%) of them achieved an average fat food knowledge score, while the majority (80.9%) achieved a poor fat nutrition knowledge score. More than half (52.5%) either followed a typical Western diet, a diet quite high in fat or high in fat. While no significant (p > 0.05) association was found between the students‟ dietary fat food knowledge and consumption of foods rich in fat, significant results were found in the association between the students‟ dietary fat nutrition knowledge and consumption of foods rich in fat (p < 0.05) and between their fat food knowledge and fat nutrition knowledge (p < 0.001). Conclusions: An inverse association was found between the students‟ dietary fat nutrition knowledge and fat consumption, a positive association between their dietary fat food knowledge and dietary fat nutrition knowledge, and no association between their dietary fat food knowledge and fat consumption.

Graduation date: 1995

The purpose of this study was to determine what relationship exists between the degree of an eating disorder or "disordered eating" pattern and athletic performance. The subjects were 30 female collegiate swimmers, between the ages of 18 and 22 years, at Ball State University, Muncie, Indiana. The subjects completed the Eating Disorder Inventory (EDI) questionnaire, which assesses several psychological and behavioral traits associated with bulimia nervosa and anorexia nervosa, and the Bulimia Test-Revised (BULIT-R) questionnaire which measures symptoms of bulimia in adolescents and adults. A performance score was calculated from each swimmer's best event.The results of this study supported the research hypothesis that there would be a negative relationship between the swimming performance of athletes and degree of eating disorder or "disordered eating" pattern as measured by the two questionnaires. "Disordered eating" patterns predicted 20 percent of the variance in athletic performance. / School of Physical Education

The purpose of this study was to determine the relationship between physical self-efficacy and personal dietary habits among students living in the wellness residence halls of Ball State University. This was a correlational study using previously collected data from six wellness residence halls. Residents from these halls were voluntary participants in the wellness screening, which included the testing instruments used for this study. Fifty-four subjects completed the Lifestyle Assessment Questionnaire (LSAQ) which included both the Physical Self-Efficacy Scale (PSES) and the Dietary Habits Questions (DHQ). The relationship between physical self-efficacy and dietary habits was tested using the Pearson r as the correlation coefficient. It appears that there is a significant linear relationship between the physical self-efficacy and dietary habits among participants examined in this study. This linear relationship should be interpretated with caution, however, because the strength of the relationship between PSES and DHQ scores (r2=.1099) indicates that less than 11% of the variance within the DHQ scores is shared with the variance within the PSES scores. Those who had good physical self-efficacy also had good dietary habits. Further study is recommended. / Institute for Wellness

No description available.

The purpose of this research was to determine the level of nutrition knowledge of students in four-year hospitality programs; their attitudes toward nutrition in general (general attitudes); and their attitudes toward its role in commercial foodservice (restaurant attitudes). Correlations between knowledge and attitudes and differences based on gender, age, college classification, and completion of a college nutrition course were also examined. Hospitality management majors in baccalaureate programs at three Texas universities completed 454 usable questionnaires. Although knowledge was not extensive, general and restaurant attitudes were positive. Knowledge was influenced by all factors except gender. General attitudes were influenced by gender, age, and classification. Only gender influenced restaurant attitudes. Knowledge was positively correlated with favorable attitudes.

The purpose of this study is to determine the thiamine values of college women using Najjar and Holt's "fasting hour test."