Exploring University of Leicester Students Perception of Healthy Eating and Food Consumption - Research Proposal Example

Exploring of Leicester Perception of Healthy Eating and Food Consumption Table of Contents Background Literature and Research Problem 3 Research Problem 3 Literature Review 3 Research Question and Objectives 5 Conclusion and Recommendations 6 Reflection 8 Research Limitations 8 Validity 8 References 10 Bibliography 13 Background Literature and Research Problem Research Problem Healthy eating patterns are regarded as one of the key concerns amid young individuals particularly students who are experiencing university life. In university, students are exposed to considerable stress and lack of time which generate acceptance of unhealthy eating behaviour. Although these unhealthy eating practices are considered as short-term in nature but the food preferences students choose in this period can have certain negative impacts throughout their future life. University students tend to select their individual food preferences on the basis of several factors. It is assumed that most of university students desire to practice healthy eating habits, but due to certain reasons they fail to continue this behaviour in their regular life (Ganasegeran & et. al., 2012). Based on this aspect, the research intends to understand daily habits of students while shopping and preparing food. University of Leicester has been selected for evaluating the food habit of students. Literature Review According to Eliassen (2011), eating habit is an active process which begins at an early stage for an individual and endures throughout his/her life. Savage & et. al. (2007) also stated that food preferences are established in childhood times and youth tend to persist such preferences during adulthood. There is also an indication which suggests that dietary quality reduces from childhood to youth. As students shift from elementary school to high school, their consumption of breakfast, fruits, vegetables and milk reduces and consumption of fast foods and soft drinks increases (Fitzgerald & et. al., 2010). The study of Deshpande & et. al. (2009) highlighted that the most important factors which determine the food selection of students are taste, expenses, nourishment, accessibility, desire and weight control. Their studies also exemplified that students generally establish these tastes and preferences for food selection while they are reasonably young. In accordance with the study of Stevenson & et. al. (2007), eating behaviour of students is influenced by several individual, social, physical and environmental aspects. There are also vital developmental aspects which are related with selection of foods for adolescents. The research of Waqa & Mavoa (2006) also demonstrated that social and cultural factors can have an influence on the eating preferences of students. The high school or college environment concerning availability of food, expenses along with influence of peers can determine the food selection for students. Furthermore, weak management of time and access to junk food result in various unhealthy behaviours among students (Story & Resnick, 1986). The study of Amos & et. al. (2012) demonstrated that there is a positive association between the influence of peers and eating behaviours of students. Additionally, they had also described that several individuals eat or do not eat certain foods on the basis of religious or social beliefs. Apart from these factors, environmental consciousness and moral responsibilities can also have an impact on food purchasing behaviours of individuals. The food values such as approaches towards local foods also motivate the food choices of individuals (Gerson & et. al., 2013). The research of Cefai & Camilleri (2011) revealed that there is a strong relationship between socio-demographic and psychological nature of eating behaviour among university students. University life is a vital time for the development of food preferences because in this phase individuals step out independently and start to make decisions regarding their food consumption (Hallstrom & et. al., 2011). Research Question and Objectives In recent times, the quality of foods consumed by college and university students has become a growing topic of interest for health professionals. Increasingly, diets of individuals are also marked by the consumption of high calorie, sugar and salty foods which can increase the risk of obesity and other chronic diseases. Thus, in order to deal with the health issues of students, it is essential to understand the aspects which determine the food choices. Besides, how the students observe dietary and healthy eating behaviour is also a facet of interest for maintaining healthy food practices (Macera, 2010). Hence, the key research question for this study is “what are the major factors for determining healthy eating and food consumption behaviour among students of University of Leicester?” The objectives of the research are: To examine the key factors which influence the students of University of Leicester in taking decisions about food purchasing and preparation To examine if there are any barriers which influence the selection and preparation of healthy foods To evaluate the pattern of eating habits of University of Leicester’s students To comprehend the perception of the students of University of Leicester regarding healthy eating and, To understand how University of Leicester can inspire the students to adopt healthy eating practices Conclusion and Recommendations The study purposed to investigate the perception of the students of University of Leicester regarding healthy eating and food consumption. In general, most of students in this study had healthy eating behaviour. Fruit juice and milk as food intakes have been observed frequently among the students surveyed. In most of the students, the psychological factors were found to be a key determinant for maintaining a healthy food habit. According to the findings, although the perceptions regarding healthy foods are different in students, the key reason identified that encourages healthy food consumption is to control the weight and to maintain a good shape. Apart from this, physical aspects such as avoiding health related problems also have been found as another factor which results in taking healthy food intake among students of University of Leicester. The selection of food has also found to be influenced by media such as magazines which provide a considerable set of information regarding different food ingredients and their impacts on health. The other objective of the research was to recognise if there are any barriers for undertaking healthy eating behaviour. The research findings suggested that convenience and lack of time are two vital barriers which at times have an impact on healthy food choices among students. The research also intended to evaluate the pattern of eating habits among the students. The findings suggest that most of the foods consumed by the students of University of Leicester are manly driven by accessibility and ready to eat nature, as very few respondents were found to cook food by themselves. The students are found to avoid such foods which have high level of carbohydrates and fat. Besides, to a certain extent the students are also found to avoid foods which contain high level of sugar ingredients. The other objective of the research was to understand the perception of the students of the University of Leicester about healthy eating. In this context, it can be stated that the students consider healthy eating as consumption of non-fatty, high nutrition and low calorie food products which are beneficial for their health. Furthermore, for them avoiding junk foods comprising oily foods and fatty foods are also a part of healthy eating. According to the students, healthy foods must provide important nutrients such as carbohydrates, protein and vitamins. Finally, the reserch also intended to understand how to inspire students to undertake healthy eating practices. In this context, it is recommended that social campaigns can be employed in order to encourage healthy eating behaviour within the university students. Proper education can be given to the students so that they can understand the impact of their food selection. It is also recommended that young individuals can be directed by eating habits with the support of direction coordinators in schools such as teachers or dieticians. In the university, they can provide support to students by planning meals and structuring eating practices in their regular life. The teachers are also recommended to assist the students by obtaining proper information regarding healthy eating. Nutritional foods such as vegetables, health drinks and fruits among others must be available in the university so that the students can eat them instead of junk foods, sweets, fast foods and soft drinks among others (Brown & Ogden, 2004). It is also recommended that nutritional education program can be organised by the university in order to encourage guidance and support in the promotion of healthy lifestyle which is a vital influencing factor in maintaining a healthy eating habit. Additionally, since the university life is characterised by stress due to educational as well as career pressures, a stress management program can also be initiated. During stress students are more likely to consume foods which can provide comfort and thus, it has a negative impact on their health. Hence, stress management program comprising regular exercises and sports are also suggested in order to inspire the students to adopt healthy eating practices (Goudoever & et. al., 2011). Reflection Research Limitations The key limitation of the research is that sample drawn in the study was collected with respect to convenience, i.e. the data do not signify an extensive variety of students from different universities. In addition, only few participants from the University of Leicester have been selected for undertaking the study. Thus, future research can be conducted by undertaking more samples and exploring the role of various key factors that determine food preferences among students. The other vital limitation of the research is that no statistical analysis has been conducted in order to define the relationship between different factors and their impact on healthy eating preferences of university students. Therefore in future, the study can be undertaken by using quantitative method by demonstrating statistical association between different dependent and independent variables. Validity Validity is a vital aspect for any research as it determines the effectiveness of measurement tools used in the study in order to solve research problem. There are multiple methods to determine the validity of any research namely face validity, construct validity, criterion validity and formative validity among others. The validity of this research has been evaluated by face validity method. The research methods such as interview and focus group have successfully evaluated the eating behaviours among the students of University of Leicester. The initial concept of the research also validates the construction of the investigation undertaken by the utilisation of both primary and secondary information in order to fulfil the research objectives and solve the research question (Phelan & Wren, 2006; Golafshani, 2003). References Amos, P. M. & et. al., 2012. Factors That Were Found to Influence Ghanaian Adolescents’ Eating Habits. SAGE Open, pp. 1-6. Brown, R. & Ogden, J., 2004. Childrens Eating Attitudes and Behaviour: A Study of the Modelling and Control Theories of Parental Influence. Health Education Research, Vol. 19, No. 3, pp. 261-271. Cefai, C. & Camilleri, L., 2011. The Dietary Habits of Maltese University Students. Malta Medical Journal, Vol. 23, Iss. 2, pp. 7-12. Deshpande, S. & et. al., 2009. Factors Influencing Healthy Eating Habits among College Students: An Application of the Health Belief Model. Health Marketing Quarterly, Vol. 26, pp. 145-164. Eliassen, E. K., 2011. The Impact of Teachers and Families on Young Children’s Eating Behaviours. Young Children, pp. 84-89. Fitzgerald, A. & et. al., 2010. Factors Influencing the Food Choices of Irish Children and Adolescents: A Qualitative Investigation. Health Promotion International, Vol. 25, No. 3, pp. 289-298. Ganasegeran, K. & et. al., 2012. Social and Psychological Factors Affecting Eating Habits among University Students in a Malaysian Medical School: A Cross-Sectional Study. Nutrition Journal, Vol. 11, No. 48, pp. 1-7. Gerson, A. & et. al., 2013. Food, Health and Values: The Effects of Attitudes and Behaviors Regarding Sustainable Food Practices on Overall Diet Quality among College Students. Californian Journal of Health Promotion, Vol. 11, Iss. 2, pp. 53-60. Golafshani, N., 2003. Understanding Reliability and Validity in Qualitative Research. The Qualitative Report, Vol. 8, No. 4, pp. 597-607. Goudoever, H. V. & et. al., 2011. Early Nutrition: Impact on Short- and Long-Term Health. Nestlé Nutrition Institute Workshop Series Pediatric Program, Vol. 68, pp. 1-16. Hallstrom, L. & et. al., 2011. Breakfast Habits and Factors Influencing Food Choices at Breakfast In Relation To Socio-Demographic and Family Factors among European Adolescents. Appetite, Vol. 56, pp. 649-657. Macera, C. A., 2010. Promoting Healthy Eating and Physical Activity for a Healthier Nation. National Center for Chronic Disease Prevention and Health Promotion. [Online] Available at: http://www.cdc.gov/healthyyouth/publications/pdf/pp-ch7.pdf [Accessed January 20, 2014]. Phelan, C. & Wren, J., 2006. Exploring Reliability in Academic Assessment. University of Northernlowa. [Online] Available at: http://www.uni.edu/chfasoa/reliabilityandvalidity.htm [Accessed January 20, 2014]. Savage, J. S. & et. al., 2007. Parental Influence on Eating Behaviour. The Journal of Law, Medicine & Ethics, Vol. 35, No. 1, pp. 22-34. Story, I. M. & Resnick, M. D., 1986. Adolescents’ Views on Food and Nutrition. Journal of Nutrition Education, Vol. 18, No. 4, pp. 188–192. Stevenson, C. & et. al., 2007. Adolescents’ Views of Food and Eating: Identifying Barriers to Healthy Eating. Journal of Adolescence, Vol. 30, pp. 417–434. Waqa, G. & Mavoa, H., 2006. Sociocultural Factors Influencing the Food Choices of 16-18 Years-Old Indigenous Fijian Females at School. Pacific Public Health 3, Vol. 13, No. 2, pp. 57-64. Bibliography Bester, G. & Schnell, N. D., 2004. Endogenous Factors That Relate to the Eating Habits of Adolescents. South African Journal of Education, Vol. 24, pp. 189-193. Buscher, L. A. & et. al., 2001. Point-of-Purchase Messages Framed in Terms of Cost, Convenience, Taste, and Energy Improve Healthful Snack Healthy Eating Habits among College Students. Journal of the American Dietetic Association, Vol. 101, pp. 909–913. Gan, W. Y. & et. al., 2011. Differences in Eating Behaviours, Dietary Intake and Body Weight Status between Male and Female Malaysian University Students. Malaysian Journal of Nutrition, Vol. 17, No. 2, pp. 213–228. Read More