Diet Quality and GPA among Undergraduate Students at a Public University

1. Diet quality and Grade point average (GPA) among undergraduate students at a public university By: Tracy Tenesaca An Honors Thesis Submitted to the Department of Public Health and the Honors College at Southern Connecticut State University

2. Introduction • As college students, it is necessary to eat properly to develop optimal potential for success in a University environment. Nutrition is needed for both physical and mental function and growth. • The U.S. Department of Agriculture (USDA) has created national guidelines that are distributed using MyPlate, which is an easy-to-follow food guide to help the public regulate what is adequate nutrition to support the body.

3. introduction • These guidelines have been integrated into most school curriculums, as well as food and wellness policies. • MyPlate Goal

4. introduction • *A study was done on Prince Edward Island adolescents’ food use conducted by Dr. Debbie MacLelun, Jennifer Taylor, and Kyla Wood, to investigate if there was a possible association between food use, grades, and academic performance. • A major study showed that nutrition knowledge is significantly associated with healthy eating, where more knowledgeable participants were 25 times more likely to consume adequate amounts of fruits and vegetables daily (Worsley, 2002, p. s583).

5. Choosemyplate.gov • The standard intake amount for the food groups for both men and women between the ages of 18-30:

6. Research questions • Which food groups are undergraduate college students eating from the most during their school days? • Is there an association between specific food groups and GPA among SCSU undergraduate students?

7. Purpose • To understand the link between nutrition choices and academic success as measured through GPA. • To contribute to the SCSU community by identifying what can be done to make a difference in student health and education.

8. Methods Data Sources • Nutrition confidence, health beliefs, perceived beliefs survey (Kim, Ahn, and No 2012) • “Rate Your Plate (2005).” Inclusion Criteria (Participants) • Undergraduate college students • Age ≥ 18 • Enrolled in Fall 2017 and Spring 2018

9. Methods Data Analysis • Descriptive analyses (SPSS Statistical Package for the Social Sciences, version 24) • Correlations, multivariable linear regression and ANOVA. Sample Size • Participants: 133 • Removed: 10

10. USDA Categories of food and Percent of Diet quality Food categories

11. results

12. Diet quality’s relationship with gpa

13. Additional variables

14. Multiple linear regression the relationship between diet score, number of credits, food insecurity and GPA Additional variables Regression Coefficients between Diet score, Credits, Food insecurity and GPA **p < 0.05

15. Additional variables

16. food CATEGORIES

17. Food insecurity

21. Discussion • The majority of students have had an inadequate amount of fruits. These findings are consistent with previous research on the quality of college students’ diets (ACHA, 2013). • Nutrition knowledge, as measured in this study by nutrition confidence, was related to a higher overall diet quality. • There was a relationship between GPA and diet quality. There was an increase in GPA as students ate better quality of foods. • However, when running an ANOVA for specific food categories and GPA, there was no overall pattern observed.

22. discussion • Overall diet quality score was poor for students • Food insecure students have lower GPA’s than students who are food secure • Insecure students have barriers • These foods that have nutritious value are expensive to obtain therefore, may be unable for college students to access

23. Limitations • All subjects were voluntary participants in the study • Instrumentation required students to self-report information • Intentional or unintentional misreporting for both their GPA and diet quality. • The “Rate Your Plate” tool did not include questions regarding consumption of alcohol, soft drinks, sports drinks or coffee beverages containing cream and sweeteners. • The study was conducted at one Connecticut university • The university where this study was conducted is largely a commuter campus

24. summary • The results demonstrated a relationship between students’ diet score through the food categories chosen from rate your plate tool and students GPA influenced by diet quality choices. • Nutrition knowledge, as measured in this study by nutrition confidence, was related to a higher overall quality of diet. • The results from diet score and food insecurity were correlated with GPA outcome. • As a result of Food insecurity being a factor in GPA it later determined that food insecurity is associated with GPA. • Although my intention was not to find the association of GPA and food insecurity this study determined that food insecurity has a stronger association with GPA among college students.

25. What can be done? • Providing more education to students • Universities might disseminate information about healthy and most beneficial food choices. • Universities might work to improve the nutrition quality of foods offered on campus • Better access to food on campus

27. resources • LaCaille, L. J., Dauner, K. N., Krambeer, R. J., & Pedersen, J. (2011). Psychosocial and Environmental determinants of eating behaviors, physical activity, and weight change 60 among college students: A qualitative analysis. Journal of American College Health, 59(6), 531- 538.
 • Silva, M. R., Kleinert, W. L., Sheppard, A. V., Cantrell., K. A., Freeman-Coppadge, D. J., Tsoy, E., Roberts, T., Pearrow, M., (2015). The Relationship Between Food Security, Housing Stability, and School Performance Among College Students in an Urban University. Journal of College Student Retention: Research, Theory & Practice, 0(0) 1-16. doi:10.1177/1521025115621918 • U.S. Department of Health and Human Services, Healthy People 2020. (2013). Nutrition and • weight status. Retrieved from http://www.healthypeople.gov/2020/topicsobjectives2020/overview.aspx?topicid=29