Background: The greatest increase in obesity rates have been seen with young adults in college due to their unhealthy dietary habits and behaviors. Interventions at this life stage may reduce the development of obesity related health concerns. There is an evident need for nutrition and lifestyle interventions yet there is limited research on the implementation of comprehensive nutrition programs for college students. Objective: This research study has a dual focus. We aim (1) to describe nutrition services offered through the Georgia State University Student Recreation Center to include nutrition assessment in a college population. Specifically, measured energy needs (Korr ReeVue™ Portable Indirect Calorimeter) were compared with estimated energy needs (predictive equations) and nutrition software (BioEx Nutrition Maker Software© Plus 2.0). In addition, this study aims (2) to survey what types of nutrition services are offered by campus recreation centers that are part of the Urban 13 research-sharing institutions. Methods: (1) Twenty-three healthy weight (n=8) and overweight/obese (n=15) 18 -37 year old males (n=11) and females (n=12) that were members of the Georgia State University student recreation center and had undergone indirect calorimetry. Paired samples t-tests were used to compare the means of measured resting metabolic rate (RMR) with RMR estimated from the Harris-Benedict and Mifflin-St. Jeor equations. Measured and estimated RMR were used to calculate total energy expenditure (TEE). Paired sample t-tests were also used to compare the means of each calculated TEE. A p-value ≤ 0.05 defined significance. (2) The 21 campus recreation centers of the Urban 13 were asked to complete a five-question survey by email or phone. Survey results were tabulated based on result frequencies. Results: (1) A statistical significance (p < 0.003) was found when comparing the means of measured RMR (1627 ± 393 kcal/day) with RMR estimated with the Harris Benedict equation (1781 ± 321 kcal/day). Significant differences (p < 0.001) were found between TEE calculated via measured RMR (2153 ± 534 kcal/day) and TEE calculated with estimated RMR via the Harris-Benedict equation (2354 ± 420 kcal/day) and Nutrition Maker© Plus 2.0 (2623 ± 582 kcal/day). Results were not statistically significant when comparing the means (p=0.308) of measured RMR (1626 ± 393 kcal/day) with RMR estimated with the Mifflin-St. Jeor equation (1677 ± 287 kcal/day), or between the means (p=0.317) of calculated TEE from measured RMR (2153 ± 534 kcal/day) and the Mifflin St-Jeor equation (2218 ± 381 kcal/day). (2) Of the 21 schools evaluated, seven stated nutrition services were provided through the campus recreation center. Of the seven schools, five staff an RD at the recreation center, and two schools, including Georgia State University, staff an RD and offer indirect calorimetry. Conclusions: To our knowledge, this is the first study to describe nutrition services offered at a campus recreation center. In the absence of indirect calorimetry, the Mifflin-St. Jeor equation is the best method to estimate energy needs for a college population. Nutrition services provided by an RD are limited at campus recreation centers of the Urban 13. Furthermore, only two campuses, including Georgia State University, provide nutrition assessment via indirect calorimetry.

Este trabalho de conclusão aborda a satisfação de clientes em uma organização sem fins lucrativos. Através de um estudo de caso, procedeu-se uma avaliação qualitativa por meio de observação participante do pesquisador, percepções dos professores e acadêmicos envolvidos no atendimento prestado pelo Serviço de Nutrição do Centro Universitário Franciscano- UNIFRA, e também dos usuários finais do serviço. Objetivou-se, assim, avaliar como a satisfação de clientes é gerenciada neste serviço, usando-se as variáveis de pesquisa: estratégia, sistemas e pessoas como norteadoras das investigações efetuadas. Com o intuito de atingir os propósitos do estudo, o público envolvido no atendimento, composto por coordenador do serviço e professores, foi ouvido por meio de entrevistas semi-estruturadas. No público constituído de acadêmicos que prestam o atendimento e usuários do serviço foi utilizada a técnica de entrevista de grupos focalizados. Para o tratamento dos dados coletados procedeu-se a sua descrição, análise e interpretação. A análise dos resultados foi apresentada em blocos que contemplam: estratégia, sistemas e pessoas. As opiniões emitidas pelos públicos consultados e a observação do pesquisador apontaram acertos e oportunidades de melhoria no serviço prestado, dando indicativos de dimensões importantes para o gerenciamento da satisfação de clientes deste serviço. / This work deals with consumer satisfaction in a non-profitable organization. Through a case study, a qualitative assessment was developed based on participating observation of the researcher, perceptions of professors and academics evolved on Nutrition Service of “Centro Universitário Franciscano – UNIFRA”, and also of the service final users. The main goal was evaluate how the consumer satisfaction is managed on this service using the research variables: strategy, systems and person as starting points of the effectuated research. Intending to reach the study’s purpose, the public evolved on the service, compound by the service coordinators and professors, was heard through individual interview technique. In the public compound by academics that provide the service and service users the technique used was the focus group interview technique. For the treatment of the data collected it’s description, analysis and interpretation was made. The analysis of the results was divided in blocks that include: strategy, systems and persons. The opinions given by the consulted public and researcher observation pointed some things right and opportunities of making the service better, giving important indicatives for the management of the client satisfaction of this service.

Este trabalho de conclusão aborda a satisfação de clientes em uma organização sem fins lucrativos. Através de um estudo de caso, procedeu-se uma avaliação qualitativa por meio de observação participante do pesquisador, percepções dos professores e acadêmicos envolvidos no atendimento prestado pelo Serviço de Nutrição do Centro Universitário Franciscano- UNIFRA, e também dos usuários finais do serviço. Objetivou-se, assim, avaliar como a satisfação de clientes é gerenciada neste serviço, usando-se as variáveis de pesquisa: estratégia, sistemas e pessoas como norteadoras das investigações efetuadas. Com o intuito de atingir os propósitos do estudo, o público envolvido no atendimento, composto por coordenador do serviço e professores, foi ouvido por meio de entrevistas semi-estruturadas. No público constituído de acadêmicos que prestam o atendimento e usuários do serviço foi utilizada a técnica de entrevista de grupos focalizados. Para o tratamento dos dados coletados procedeu-se a sua descrição, análise e interpretação. A análise dos resultados foi apresentada em blocos que contemplam: estratégia, sistemas e pessoas. As opiniões emitidas pelos públicos consultados e a observação do pesquisador apontaram acertos e oportunidades de melhoria no serviço prestado, dando indicativos de dimensões importantes para o gerenciamento da satisfação de clientes deste serviço. / This work deals with consumer satisfaction in a non-profitable organization. Through a case study, a qualitative assessment was developed based on participating observation of the researcher, perceptions of professors and academics evolved on Nutrition Service of “Centro Universitário Franciscano – UNIFRA”, and also of the service final users. The main goal was evaluate how the consumer satisfaction is managed on this service using the research variables: strategy, systems and person as starting points of the effectuated research. Intending to reach the study’s purpose, the public evolved on the service, compound by the service coordinators and professors, was heard through individual interview technique. In the public compound by academics that provide the service and service users the technique used was the focus group interview technique. For the treatment of the data collected it’s description, analysis and interpretation was made. The analysis of the results was divided in blocks that include: strategy, systems and persons. The opinions given by the consulted public and researcher observation pointed some things right and opportunities of making the service better, giving important indicatives for the management of the client satisfaction of this service.

Este trabalho de conclusão aborda a satisfação de clientes em uma organização sem fins lucrativos. Através de um estudo de caso, procedeu-se uma avaliação qualitativa por meio de observação participante do pesquisador, percepções dos professores e acadêmicos envolvidos no atendimento prestado pelo Serviço de Nutrição do Centro Universitário Franciscano- UNIFRA, e também dos usuários finais do serviço. Objetivou-se, assim, avaliar como a satisfação de clientes é gerenciada neste serviço, usando-se as variáveis de pesquisa: estratégia, sistemas e pessoas como norteadoras das investigações efetuadas. Com o intuito de atingir os propósitos do estudo, o público envolvido no atendimento, composto por coordenador do serviço e professores, foi ouvido por meio de entrevistas semi-estruturadas. No público constituído de acadêmicos que prestam o atendimento e usuários do serviço foi utilizada a técnica de entrevista de grupos focalizados. Para o tratamento dos dados coletados procedeu-se a sua descrição, análise e interpretação. A análise dos resultados foi apresentada em blocos que contemplam: estratégia, sistemas e pessoas. As opiniões emitidas pelos públicos consultados e a observação do pesquisador apontaram acertos e oportunidades de melhoria no serviço prestado, dando indicativos de dimensões importantes para o gerenciamento da satisfação de clientes deste serviço. / This work deals with consumer satisfaction in a non-profitable organization. Through a case study, a qualitative assessment was developed based on participating observation of the researcher, perceptions of professors and academics evolved on Nutrition Service of “Centro Universitário Franciscano – UNIFRA”, and also of the service final users. The main goal was evaluate how the consumer satisfaction is managed on this service using the research variables: strategy, systems and person as starting points of the effectuated research. Intending to reach the study’s purpose, the public evolved on the service, compound by the service coordinators and professors, was heard through individual interview technique. In the public compound by academics that provide the service and service users the technique used was the focus group interview technique. For the treatment of the data collected it’s description, analysis and interpretation was made. The analysis of the results was divided in blocks that include: strategy, systems and persons. The opinions given by the consulted public and researcher observation pointed some things right and opportunities of making the service better, giving important indicatives for the management of the client satisfaction of this service.

BACKGROUND School‐based interventions hold promise for child obesity prevention. Implemented as a part of the Winning With Wellness obesity prevention project, the “Go Slow Whoa” meal pattern (GSW) was designed to promote healthier foods in school cafeterias. This investigation determined perceived program effectiveness and impact on student's food purchases. METHODS A mixed method design was used, including focus groups with cafeteria staff (CS), quantitative analysis of CS and teacher surveys, and pre‐post analysis of cafeteria sales. A total of 37 CS and 131 teachers from 7 schools in northeast Tennessee participated. RESULTS CS recognized the important role of school nutrition services in influencing student choices, yet perceived lack of administrative support for cafeteria‐based interventions and minimal interaction with teachers were barriers. CS also believed that students choose less nutritious options due to family influence. Cafeteria sales indicated that changes were made in menu planning and production, yet students' choices improved minimally. Teachers expressed moderate levels of confidence in GSW as influential in children's dietary habits. CONCLUSIONS Successful implementation of school‐based nutrition programs requires supportive policies, administrators, and teachers. CS should be included in program implementation efforts and the role of school nutrition services should be maximized.

Childhood obesity rates have increased nationwide, but rates of childhood obesity are higher in Tennessee (TN). The Coordinated School Health (CSH) Program is a multicomponent approach designed to improve academics and health in children in Tennessee; however, researchers have not evaluated the 8 components of the plan and the impact it has on weight in children. The purpose of the study was to determine if a relationship existed between the Coordinated School Health Program and obesity in children. The conceptual framework for this study was Bandura's social cognitive theory. One hundred forty CSH coordinators in TN were surveyed and the results were analyzed using multiple regression to determine the relationship between the 8 components of the CSH program and obesity rates in children in TN. Nutrition service was the only component that was statistically significant. According to study results, many districts had been exposed to the coordinated school health program and had some components in place, but the program was not seen as a priority by school administration, which affected the successful implementation of the program. The findings from this research can be used to help school officials determine how to better integrate the components of the Coordinated School Health program into the existing curriculum, allot time and resources for implementation strategies, hire the appropriate staff, and/or determine which component needs more focus. Determining which component(s) should have more emphasis creates potential for social change by reducing obesity in children, which will likely reduce the chance of those children becoming obese adults.