1. Assessment of Whole Grain Intake in a Population of College Students Sarah Flinn Faculty Sponsor: Dr. Nancy Fey-Yensan Department of Nutrition and Food Sciences

2. Research Overview May potentially decrease risk of certain cancers, GI diseases, obesity “Make Half Your Grains Whole” Majority of population does not consume enough whole grains Defined as having the bran, germ, and endosperm intact (entire grain) Assessment of Whole Grain Intake in a Population of College Students

3. Research Overview General Nutrition (NFS 207) TA Spring 2007; observed uncharacteristic trends in reported whole grain intake Original undergraduate research Previously worked in several research and outreach teams within NFS department Assessment of Whole Grain Intake in a Population of College Students

4. Research Questions Do college students consume the recommended amount of whole grain foods? Are college students knowledgeable about whole grains and their benefits? Can change in whole grain intake occur following a newsletter intervention? Assessment of Whole Grain Intake in a Population of College Students

5. Research Goals Profile whole grain intake Document knowledge, attitude and behaviors related to whole grains Increase whole grain intake and knowledge Promote positive attitudes and behaviors related to whole grains Assessment of Whole Grain Intake in a Population of College Students

6. Data Collection: Survey NFS 207 Fall 2007 courses Kingston campus – 2 sections –Traditional students (ages 18-24) Providence campus – 1 section –Non-traditional students (ages 25+) Assessment of Whole Grain Intake in a Population of College Students

7. Data Collection: Survey Revised a survey instrument and protocol designed for older adults; tailored for college population Pre-Survey: n=186 Post-Survey: n=145 78% completion rate Assessment of Whole Grain Intake in a Population of College Students

8. Intervention: Student Tailored Newsletters 3 newsletters were developed and distributed to students throughout the semester Whole Grain Basics Well Known Whole Grains Lesser Known Whole Grains Assessment of Whole Grain Intake in a Population of College Students

9. Intervention: Student Tailored Newsletters Assessment of Whole Grain Intake in a Population of College Students

10. Demographic Data Pre-Survey (n=186)Post-Survey (n=145) Male24.7%19.3% Female74.2%78.0% Gender Pre-Survey (n=186)Post-Survey (n=145) 18-24 years90.1%91.7% >25 years9.9%8.3% Age Assessment of Whole Grain Intake in a Population of College Students

11. Demographic Data Pre-Survey (n=186)Post-Survey (n=145) White, non-Hispanic87.1%86.9% Black, non-Hispanic2.7%4.1% Hispanic8.1%6.2% Native American0.5%1.4% Asian/Pacific Islander0.5%0.7% Other0.5%0.7% Ethnicity Assessment of Whole Grain Intake in a Population of College Students

12. Demographic Data Pre-Survey (n=186)Post-Survey (n=145) On Campus43.0%49.0% Off Campus56.5%51.0% Pre-Survey (n=186)Post-Survey (n=145) Health Sciences45.6%46.2% Arts/Literature36.0%39.3% Undecided8.6%4.8% Business6.9%6.2% Sciences2.6%3.4% Residence Major Assessment of Whole Grain Intake in a Population of College Students

13. Results Self Reported Whole Grain Intake* Pre-Survey (n=186)Post-Survey (n=145) <3 servings/day23.1%18.6% 4-7 servings/day43.0%49.7% >8 servings/day32.7%31.7% * It has been observed that gross overestimation is common because subjects do not possess basic knowledge about how whole grains are accurately defined. Assessment of Whole Grain Intake in a Population of College Students

14. Results Whole Grain Identification Pre-Survey (n=186)Post-Survey (n=145) Accurate1.6%9.7% Not Accurate98.4%90.3% 25 grain products were asked to be identified as either “whole grain” or “refined grain.” 12 whole grain products, 13 refined grain products Assessment of Whole Grain Intake in a Population of College Students

15. Results Provided Correct Whole Grain Definition Pre-Survey (n=186)Post-Survey (n=145) Yes1.1%34.5% No98.9%65.5% “How would you describe what a whole grain food is?” Assessment of Whole Grain Intake in a Population of College Students

16. Results Read Newsletters YesNo Whole Grain Basics75.9%24.1% Well Known Whole Grains49.0%51.0% Lesser Known Whole Grains44.8%55.2% Assessment of Whole Grain Intake in a Population of College Students

17. Discussion Behavior and knowledge change occurred Newsletters were an effective supplemental source of information for students Research design would have been enhanced by including a control study group of students not taking NFS 207 (i.e. business); reduces bias Overestimation by subjects prior to education is not exclusive to older adults Assessment of Whole Grain Intake in a Population of College Students

18. Designing original research project was labor intensive but rewarding First-hand experience with data management and analysis using SPSS Learned how to work closely with subject gatekeepers (professors) Feel well prepared to engage in graduate research Conclusion Assessment of Whole Grain Intake in a Population of College Students

19. Any questions?