PROPOSAL FOR A STUDY TITLED:

TIME OF TRANSITION: AN EXPLORATORY STUDY OF UNIVERSITY STUDENTS,

CULINARY SELF-EFFICACY, DIETARY HABITS, AND HEALTH OUTCOMES
Alison Halpern, B.S., Douglas Murray, Ph.D., Meena Mahadevan, Ph.D.
Department of Health and Nutrition Sciences, Montclair State University, Montclair, NJ

A IMS

AND

O BJECTIVES

Examine the existing perceptions among young adults on their

eating habits and the mediating factors (model) they perceive to
taking active control of their food intake.
Develop a demographic profile to examine the influencing effects
of factors such as gender, age, year of matriculation, and time
living independently.
Identify the resources or interventions needed to help students
gain the locus of control necessary to take personal responsibility
over their diets and ultimate health outcomes.
Use Body Mass Index (BMI) measurement and reported dietary
practices to determine if there is a measurable relationship
between food decisions and health outcomes.

M ETHODS
The study will employ a mixed methods research design.
Quantitative
Analysis of survey to include demographics and food
purchasing and preparation habits
Analysis of Body Mass Index (BMI) weight to height analysis
Qualitative
Focus group interviews with study participants
Analysis of focus group transcripts to reveal the underlying
dimensions and emergent themes.

R ESEARCH S TATEMENT
The purpose of this study will be to explore the existing perceptions
among university students who live off-campus, independent of their
parents, on their eating habits and the individual, interpersonal, and
environmental barriers they perceive to taking active control
of their food intake.

C ONCEPTUAL M ODEL

E XPECTED O UTCOMES
Confirm that the three mediating factors (model) will directly effect
students nutrition related health outcomes, including BMI and diet
quality.

Covariance will be observed among the three mediating factors,

allowing for a direct and indirect effect on each other.
Data generated from this research will help identify specific
strategies and potential interventions that can improve nutritional
outcomes for students transitioning to independence.
Development of community-based interventions targeted to
address the barriers and deficiencies revealed in the study while
increasing personal efficacy and locus of control.

R EFERENCES
Food preparation by young adults is associated with better diet
quality. (2006). Journal of the American Dietetic Association. Nicole
Larson, Cheryl Perry, Mary Story, Dianne Neumark-Stainer.
Perceived facilitators of and barriers to healthful eating among
university students. (2010). Canadian Journal Of Dietetic Practice and
Research. Alicia C. Garcia, Beverly Leipert, Noelle Martin, June Matthews,
Lesley Sykes.
The relationship between lifestyle and campus eating behaviors in
male and female university students. (2009). College Student Journal.
Tanya R. Berry, Rebecca A. Jackson, Michael D. Kennedy.
Translating social theory into guidelines for community health
promotion. (1998). American Journal of Health Promotion. Daniel Stokols.