Lunchtime Beverage Consumption among Students who Attend a Large Co-educational University - Essay Example

PROJECT PROPOSAL FOR FINANCIAL ASSISTANCE Lunchtime Beverage Consumption among who attend a large co educational Proponent: (Please supply name) Project Duration: 1 month Total Project Cost: (Please supply) Proposed Funding Agencies: Government National Level State Foundations Non-Profit Department of Health and Human Services National Institute of Health National Science Foundation Florida Department of Education Department of Human Services Ford Foundation Rockefeller Foundation Spenser Foundation American Dietetic Association Beverage Associations Restaurant Associations Rationale and Background Health is an important aspect for human survival. A healthy citezenryWith the advent of greater awareness and better education on health and fitness, there is no reason why every individual should not strive to be well. Despite the presence of health information campaigns around the world, there are still alarming reports of improper food choices across every age brackets. Obesity is one common health problems among high school and university students. These problems are dictated by the presence of non healthy food in the school canteens and the choice of students as influenced by fancy advertisements and good packaging strategies by food manufacturers. Among the foods commonly consumed by students in a university are beverages of varying types. Information on how students select their beverage is important in order to devise strategies to improve their eating habits. The information is also a useful tool for beverage manufacturers to make those products preferred by students to be more healthful; it can help universities to identify the products they should sell in their canteens. For health agencies it can be a good input to creating health programs to further improve the health conditions of students. Since food preferences of students could vary across age groups, income brackets, nationality and race, and even between sexes, a study to determine the beverage preferences of students in a university based on these classification is a good area for research, hence this proposal. Objectives General Objectives The proposed study is generally aimed to understand the beverage consumption habits of students in a large co-educational university. Specific Objectives 1. To determine the type of beverages that are consumed at lunchtime by students 2. To determine the difference of preferences across age brackets, economic profile, and sex of students. 3. To determine the common factors associated to their choices of foods. Literature Review Health Problems associated to food preferences The World Health Organization reported that “Chronic, non-communicable diseases (NCDs) – including cardiovascular disease, diabetes, cancers and other obesity-related conditions – constituted 60% of global deaths and almost half of the global burden of disease in 2005” (WHO, 2005 as cited in WHO 2006, 3). This trend is so alarming since obesity is associated with food consumption (Peng, 2004). Decision News Media (2004) reported that “study of 9,000 US citizens by the USDAs Agricultural Research Service (ARS) shows that, every day, around a quarter of US adults over the age of 20 eat fast food and drink twice as many sugary, carbonated soft drinks as those who do not, and that fast food eaters consumed substantially higher amounts of calories, fats, carbohydrates, added sugars and proteins than their non-fast food-eating counterparts.” A study by Hsu, J. L., Hung, W. H., Chaing, S. Y., & Hung L. J. (2003) in Taiwan, that evaluated the purchasing trends of carbonated drinks, juice, and canned coffee among young adults from five universities, show that Coca Cola is the highest preference. This obviously shows that the choice is not influenced by the nutritional values of the food but by the extensive promotions on the delight and social impact of drinking the product. Variation in choices as brought by other factors The influence however on the selection of food varies with other factors including age and sex. Studies also proved that food preferences are influences by social affective behaviors (cited in Wansink, B., Cheney, M, & Chan, N. (2003).. Studies have shown that food and beverage preferences among male and females vary for several reasons as reported by Engs & Hanson (1990). In the choice for alcoholic beverages the common reasons reported by Siegel (1952) Windham and Aldridge (1965) as cited by Engs & Hanson (1990) is that “the use and abuse of alcohol was a male prerogative.” The study of Wansink et. al (2003) showed that male preferences vary with that of females as females tend to choose comfort foods that are more snack related than men. Across ages the younger people tend to select more of the snack types than older ones. Study also has shown that preferences of individuals are affected by their preferences during normative years at ages 2-3 (Nicklaus, Boggio, Chabanet, and Issanchou , 2004). In a study by Cooke & Wardle (2005) to determine preference differences among children ages 4-16 results show that “across ages and genders, children rated fatty and sugary foods most highly.” The study further showed that their food preferences are not related to the nutritional importance of the food. These can be associated with the lack of appreciation of the subjects on the nutritional values associated with the foods chosen. Information therefore is necessary to enhance their food preferences. Methodology Selection of Respondents The target respondents of the proposed study are students from a large co-educational university. A total of 50 students consisting 50% female and 50% male will be the sample. To avoid privacy issues, volunteer students are highly preferred for the survey. To be accepted as respondent, the student must be at least 17 years of age. EMU approval will be obtained to formally conduct the study in the university. Survey Instrument and Process A survey questionnaire will be developed through the expertise of a Nutritionist and Dietitian. For record purposes, such data as socio-economic profile, ethnicity and race, and other related information can be obtained by the Research Team. For privacy, however, the respondents will not be forced to provide this information. Sample questionnaire to be used for the study is presented in Figure 1 subject for further modification. Each volunteer student will be interviewed personally one at a time by trained survey staff and each question will be read clearly and responses will be recorded. Proper identification of respondents will be recorded to avoid repetition of respondents. The beverage choices will be categorized based on nutrient density as either high density or low density. Classification will be based on the amount of nutrients present in the beverage as reflected in the product labels and will be supported by laboratory analysis on calories, sugar content, nutrient and non-nutrient ingredients (ex. non-nutrient sweeteners), macronutrients, vitamins and minerals, and the daily values. Initial analysis from the cafeteria of a target university resulted to a list of available lunchtime beverages as presented in Table 1. These products are typically present in most university canteens. However, in actual conduct of the survey, the Survey Team will further evaluate the existing products sold in the market and record both the product classification and their brand names. These beverages will be classified based on their nutrient values as specified in the product labels. This information will be further verified by the Nutritionist before classifying them as high or low nutrient density. Table 1. Available beverages in the university canteen Soy Milk Whole Milk 2 % Milk Skim Milk Chocolate Milk Orange Juice Regular Pepsi Root Beer Caffeine Free Coffee Cranberry Juice Apple Juice Guava Juice Tropicana Fruit punch Tropicana Lemonade Cherry Cola Pepsi Lipton Unsweetened Iced Tea Hot Tea Sunkist Orange Soda Dr Pepper Lemon Lime Sierra Mist Soda Mountain Dew Diet Pepsi Lipton Sweetened Raspberry Iced Tea Water Data Collection and Analysis All available information from the respondents shall be recorded for reference purposes. For statistical purposes three important parameters will be considered. These are the age of the respondents, the sex, and the lunchtime beverage preferences. A frequency data based on the classification of the beverage will be obtained from the 50 respondents. The data collected will be summarizes and arranged using Table 2. The independent variables based on the data are the age brackets, the nutrient classification of the beverage choice, and the sex of the while the dependent variable is the frequency of response choice. Table 2. Pivot table for frequency of responses Gender Choice Age Female High Nutrient density Low Nutrient density Male High Nutrient density Low Nutrient density The data will be inputted into an excel document and analyzed using SPSS or other statistical analysis software. Analyses of variance will be conducted to determine if there are differences among the choices of males and females and to determine the effects of students’ age on their choices of lunchtime beverages. T-tests will also be conducted to determine which treatment differs if significant differences will be observed in the analysis of variance. Further statistical analysis will be conducted through the assistance of qualified Statistician. The data obtained and the statistical tests would answer the following questions: As university female ages, does she make more nutritious beverage choices? As university male ages, does he make more nutritious beverage choices? Overall, do females make better nutritional choices than males? These would in turn satisfy the specific and general objectives of the study. The study will prove the hypothesis that there is no significant difference between the preferences of university students as far as nutritional value is concerned. Furthermore, it is also hypothesized that students tend to choose more nutritious beverage as they mature. Project Timetable Activities Time Duration Final Output Persons Responsible 1. Design and development of questionnaire 2 days Complete Questionnaire 60 copies (add extra provision) Nutritionist/project Director/Survey Staff/Computer Specialist 2. University identification and EMU securing permit and approval for conduct of survey 1-2 days Permit secured Project Director 3. Beverages identification in university canteen and classification as to nutrient density 2-3 days List of beverages classified into high or low nutrient density Nutritionist/Dietitian Project Staff 4. Actual survey 1-2 days Completed 50 verified survey questionnaire Survey Director and Staff 5. Tabulation of data and analysis 2-3 days Data analyses and result summaries Statistician/ survey staff 6. Preparation of Report 15 days Completed report ready for distribution or publication Project Director/Satff Financial Requirements Item of Expenditures No. of hours Rate per hour Total Cost Professional Services 1 Nutritionist Dietitian 50 1 Statistician 40 1 Computer Specialist 80 3 Survey Staff 240 1 Project Director 240 Fuel Expenses Supplies and Materials (papers, pens, films, voice tapes, etc) 1 unit Computer Communications Expenses Book publishing Licenses, permits Miscellaneous Costs (I have no idea on the cost in your area, so please supply the values) References Cooke, L. J. and Wardle, J. (2005). Age and gender differences in children’s food preferences. British Journal of Nutrition (2005), 93, 741–746 Decision News Media (2004, May 24). Fast food consumption increases obesity risk. Retrieved June 28, 2008 from http://www.foodnavigator.com/news/ng.asp?id=52305-fast-food-consumption Engs, R. C. &. Hanson, D. J (1990) Gender Differences in Drinking Patterns and Problems Among College Students: A Review of the Literature. Journal of Alcohol and Drug Education 35(2):36-47, 1990. Hsu, J. L., Hung, W. H., Chaing, S. Y., & Hung L. J. (2003). Purchasing Patterns of Non-Alcoholic Beverages Among Young Adults in Taiwan. Journal of Food Products Marketing 10(2), Abstract, Retrieved June 28, 2008 from http://www.haworthpress.com/store/ArticleAbstract.asp?sid=K600J3FD5BNC9G593AL2KEDTM2XVETHA&ID=35081 Nicklaus, S., Boggio, V., Chabanet, C, and Issanchou S. (2004). A prospective study of food preferences in childhood. Food Quality and Preference 15:7-8, October-December 2004, Abstract, Retrieved on June 28, 2008 from http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6T-4C56NS6-1&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=3bc6c0a662301ec1e3971a8301219e77 Peng, Y. (2004, February). Canadian Consumer Trends In Obesity And Food Consumption. Alberta Agriculture, Food, & Rural Development. pp. 1-9 Wansink, B., Cheney, M, & Chan, N. (2003). Exploring comfort food preferences across age and gender. Physiology & Behavior 79 (2003) 739– 747 World Health Organization (2006). Marketing of Food and Non-Alcoholic Beverages to Children Report of a Who Forum and Technical Meeting, Oslo, Norway, 2-5 May 2006. Retrieved on June 28, 2008 from http://www.who.int/dietphysicalactivity/publications/Oslo%20meeting%20layout%2027%20NOVEMBER.pdf Read More