Campus Wide Healthy Eating Initiative

1. Campus Wide Healthy Eating Initiative By Amanda Mortensen & Dr. Karen Mumford

2. Overweight and Obesity in US • Adults 20 years of age or older • 69% overweight or obese • College Students • 30% overweight or obese • Children and Adolescents • 17% obese Ogden et al., 2012; Healthy People Healthy Campus 2010

3. Background Information • Overweight and obesity associated with type II diabetes, cardiovascular disease, hypertension, and several types of cancer Boynton Health Service

4. Economic Costs • Annual medical costs of obesity • $147 billion • 10% of all medical spending • Compared to those of normal weight: • Obese individuals spend $1,429 more in annual medical spending Hammond and Levine, 2010; Finkelstein et al., 2009;

5. Campus Culture of Health • Studies of college campuses have focused on overweight and obesity among college students • BUT—Few studies have examined all members on college campuses • Our study: survey healthy eating behaviors of all campus members • Student, Staff, Faculty, and Administration • to generate strategies to promote a campus-wide culture of healthy eating

6. Purpose of our Study • Look at similarities and differences between faculty/staff and students: • eating behaviors • barriers tohealthy eating • strategies to support healthy eating

7. Methods • Spring 2010 cross-sectional survey • Students faculty and staff from University Minnesota Morris • Snapshot of current eating behaviors and perspectives • Survey development • Selected questions from validated surveys • Tested and finalized survey • Disseminated web based survey through email

8. Survey PR and Marketing Techniques • E-mails • Posters • Table tents • Facebook group page • Tabling at student center • Word of mouth

9. Categories of Questions • Eating behaviors • Food purchasing behaviors • Barriers to healthy eating • Support for policies and interventions to encourage healthy eating • Background information • Age, sex, race, employment, etc.

10. Results

11. Respondents • 441 respondents • 67% students • 22% staff • 11% from faculty • Response rate of 20%

12. Who is eating healthy foods?

13. Who is eating healthy foods?

14. Who is eating unhealthy foods?

15. Who is eating unhealthy foods?

16. Who is eating unhealthy foods?

17. Who is eating unhealthy foods?

18. What is preventing healthy eating?

19. What is preventing healthy eating?

20. What can we do?

21. Summary of findings • Our study indicated significant differences in eating behaviors and policy preferences between faculty/staff and students • A significantly greater proportion of students: • Consume lower quantities of some healthy foods than faculty/staff • Consume higher quantities of some unhealthy foods than faculty/staff

22. Summary of findings • Barriers to healthy eating: • Students indicated a lack of access to better tasting, less costly healthy foods • Faculty/staff indicated being too tried to prepare healthy foods

23. Summary of findings • Policies to encourage healthy eating: • A significantly higher number of students supported policies that would increase access to nutrition information and healthy foods that are better tasting. • Other strategies may be needed to address faculty concerns about fatigue such as providing time-saving or advanced preparation tips for healthy foods.

24. Study limitations • Representative but small sample size • Self reported data • No physical activity data collected

25. Future Endeavors • Complete analyses of data • Prepare manuscript for submission to a peer reviewed journal • Conduct follow up survey to access whether healthy eating interventions are successful

26. A special thanks to • Wisconsin Economics' Association • Watershed Institute for Collaborative Environmental Studies • Sandy Olson-Loy, Vice Chancellor of Student Affairs, University of Minnesota Morris • Students, faculty, and staff of the University of Minnesota Morris • A Special thanks to Dr. Karen Mumford for supporting me in this research