Bass, Keathley Study Portion Size Perception
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Martha Bass, left,
Rosanne Keathley |
When students go away to college they often gain weight,
sometimes referred to as the "freshman 15." Two
health researchers at Sam Houston State University think they
know the reason why, and it's not that students don't know
a "super size" portion when they see it.
"The transition into college life poses a significant
challenge for young adults," said Martha Bass. "Limited
budgets and irregular schedules pose the potential for the
establishment of lifelong unhealthy eating patterns."
Data from the National Health and Nutrition Examination Survey
indicated that 64 percent of U. S. adults are considered overweight,
with 30 percent classified as obese. Figures show that obesity-related
diseases, which include heart disease, stroke, hypertension,
cancer, and type II diabetes cost the nation an estimated
$117 billion in 2001.
"The prevalence of overweight and obesity is increasing
at an alarming rate," said Keathley.
The U. S. Department of Agriculture and American Dietetic
Association say that consumption of over-sized food portions,
combined with sedentary lifestyle and diets high in fat, are
the leading contributors to obesity and related diseases.
Research regarding the dietary habits of college students
was limited, so Bass and Keathley set out to determine college
age student awareness of healthy portion sizes and the influence
this knowledge has on their eating habits.
The students surveyed completed an "Awareness of Portion
Sizes Among College Students" survey. The survey also
included questions regarding nutrition and exercise. Recognition
of appropriate portion sizes was determined by using the American
Dietetic Association's "Portion Photos of Popular Foods"
book.
Keathley and Bass surveyed 780 students attending Sam Houston
State during the fall 2003 and spring 2004 semesters. They
found that most students know "super size" when
they see it.
"The results of our study showed that a majority of college
students could identify the correct portion size of individual
foods, yet they still choose to consume more than the recommended
amount," said Bass.
Foods typically consumed by college students that were reported
as being eaten in over-sized portions included baked potatoes
(50.5%), cereal (52.3%), cheese (49.9%), chicken nuggets (53.9%),
French fries (40.5%), macaroni and cheese (76.6%), salad dressing
(67.7%), spaghetti (37.9%), and beer (10.6%).
In addition, 47 percent of the participants reported not meeting
the American College of Sports Medicine's exercise guidelines
of at least 20-30 minutes, three to four times per week.
They also found that foods consumed in over-sized portions
were typically high in fat and calories while low in fiber,
which they say may lead to obesity and related diseases if
continued throughout adulthood.
Bass and Keathley analyzed their data in the summer of 2004
and presented it at the American Alliance for Health, Physical
Education, Recreation and Dance annual convention in Chicago
in April 2005. They are now planning similar studies on elementary
and high school-aged students and the elderly.
By the time a student reaches college age and becomes concerned
about that extra 15 pounds, it is probably too late to prevent
what could become a difficult problem to overcome.
"Education regarding correct portion size selection needs
to begin at the elementary school level and be reinforced
throughout high school," said Bass. They are also suggesting
the addition of nutritional components to the SAM 136 elective
freshman orientation course at SHSU and Kinesiology 215.
Bass and Keathley both teach in the Department of Health and
Kinesiology in the College of Education at Sam Houston State
University.
- END -
SHSU Media Contact: Frank
Krystyniak
June 22, 2005
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