Nutrition promotion in a university foodservice: reduced fat, sodium, and energy content of menus
1988
Kubena, K.S. | Carson, D.E.
Fitness- and weight-conscious students might be more interested in participating in feeding plans in colleges and universities if menus providing lower levels of energy, fat, and sodium, as well as nutrition information about the menus, were available. This study was done to determine the feasibility of developing a program that incorporated modified menus and nutrition information and that was based upon selections from existing menus. The modified menus planned for each day of the 5-week cycle provided approximately 1,200 kcal, 30% energy from fat, 250 mg cholesterol, and 3 gm sodium, as compared with 2,600 kcal, 35% energy from fat, 400 mg cholesterol, and 6 gm sodium in the original foodservice menus. Student response to the programs was assessed. Of the 97 students who responded, 35% reported regularly referring to information on the menus and displays, and 18% stated that they had followed the menus. Of the latter group, five (30%) attributed a weight loss to use of the program. Women were much more likely to use the program than were men. The prevalence of women who wanted to lose weight did not differ between those who were greater than 10% above desirable weight and those who were not. Three-fourths of the students wanted the program to continue. A nutrition program such as the one described might encouragestudents to eat in university foodservices.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library