Ebook Whole Grain Intake in College Students and its Association with Body Mass Index
It is estimated that over half of the adult American population is either overweight or obese, placing these individuals at an increased risk for health complications. The prevalence of overweight and obesity has steadily increased in recent years in adults, children, and adolescents leading to a variety of dietary strategies by both health professionals as well as the popular press, in an attempt to help individuals maintain their body weight. It is important to focus on dietary strategies that help to prevent weight gain at an early age; because once an individual gains weight it can be very difficult to lose it later in life.
Recent research has suggested a protective effect from whole grain foods against weight gain in adults, and an inverse association between whole grain intake and body mass index (BMI), an indirect measure of body fat has been found in both children and adults. The protective effect of whole grains against weight gain may be related to a) the fiber content of whole grain foods which enhance satiety, a feeling of fullness in between meals, or b) the effect of whole grain on improvements in blood glucose and insulin levels.
In addition to helping with weight maintenance, whole grain intake is associated with a reduced risk for developing cardiovascular disease and type 2 diabetes. Less than ten percent of the American public consumes the recommended minimum three servings of whole grain foods per day, indicating the potential for increasing whole grain consumption for most Americans. If there is evidence that whole grain foods can help with weight maintenance, then this fact can be incorporated into educational messages to motivate the general public to increase their consumption of whole grain foods.
The purpose of this study was to determine how many daily servings of whole grain foods college students at Virginia Tech typically consume, and if there is an association between whole grain intake and BMI in this population. In addition, this study determined the primary sources of whole grains in college students, as well as the reasons students choose to consume either whole or refined grain foods. This information can be used to design educational interventions in college students that attempt to improve the dietary habits of students, including increasing whole grain intake.
Contents
Abstract
Dedication
Acknowledgements
Table of Contents
List of Tables
List of Figures
Chapter 1: Introduction
- References Cited
Chapter 2: Literature Review
Whole grain foods
Defining whole grains
Whole grain intake
Whole grains and health
Whole grains and mortality
- Whole grains and cardiovascular disease
Whole grains and type 2 diabetes
Whole grains and the metabolic syndrome
Whole grains and cancer
Whole grains and body weight
- Diet and body weight
Epidemiological data
College students’ dietary practices
Summary
- Aims of the present study
References Cited
Chapter 3: Whole Grain Intake in College Students and its Association with Body Mass Index
Abstract
Introduction
Methods
Results
Discussion
References Cited
Chapter 4: Summary
Implications for research and practice
Appendices
Appendix A: Informed consent form
Appendix B: Survey Instrument
Appendix C: Whole grain survey instrument
Appendix D: Instructions for completing food records
Appendix E: Sample food record
Appendix F: IRB Approval
Vita
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