Determining attitudinal and behavioral factors concerning milk and dairy intake and their association with calcium intake in college students

Abstract

BACKGROUND/OBJECTIVESAverage intake of calcium among college students is below the recommended intake, and knowledge surrounding the attitudinal and behavioral factors that influence milk and dairy intake, a primary food source of calcium, is limited. The purpose of this study was to evaluate college students' attitudes and behaviors concerning milk and dairy consumption and their association with calcium intake.SUBJECTS/METHODSParticipants were 1,730 undergraduate students who completed an online survey (SurveyMonkey) as part of baseline data collection for a social marketing dairy campaign. The online survey assessed attitudes and behaviors concerning milk and dairy intake, and calcium intake. Questions about milk- and dairy-related attitudes and behaviors were grouped into 14 factors using factor analysis. Predictors of calcium intake were then evaluated.RESULTSMedian calcium intake across all participants was 928.6 mg/day, with males consuming higher calcium intakes than females (P < 0.001). Adjusted for gender, calcium intakes were most strongly (and positively) correlated with associating milk with specific eating occasions and availability (i.e., storing calcium-rich foods in one's dorm or apartment) (both P < 0.001). Other correlates of calcium intake included: positive-viewing milk as healthy (P = 0.039), having family members who drink milk) (P = 0.039), and taking calcium supplements (P = 0.056); and negative-parent rules concerning milk (P = 0.031) and viewing milk in dining halls negatively (P = 0.05).CONCLUSIONSCalcium intakes among college students enrolled in the current study was below the recommended dietary allowance of 1,000 mg/day, reinforcing the need for dietary interventions in this target population, especially females. Practitioners and researchers should consider the factors found here to impact calcium intake, particularly associating milk with specific eating occasions (e.g., milk with breakfast) and having calcium-rich foods available in the dorm room or apartment, as intervention strategies in future efforts aimed at promoting milk and dairy foods and beverages for improved calcium intake in college students.

Nutritional and health benefit knowledge of milk and dairy products consumption among medical students at Benghazi university

“…Sakamaki and et al, in China and reported that only 7% of the university students follow the concept of healthy eating while selecting food [13]. According to what have been mentioned above for poor knowledge of health benefit of dairy and dairy products there were a number of studies found similar results [29,30].…”

Attitudes, subjective norms and perceived behavioural control factors influencing Canadian secondary school students’ milk and milk alternatives consumption

“…Racey et al also identified parents as predominant social influences on young Canadians’ dairy consumption ( 14 ) . Similarly, having family members who drink milk and parents’ rules concerning milk have been correlated with dairy consumption and Ca intake among undergraduate students ( 15 ) . While the present study found that cost was a predominant factor among control beliefs influencing MMA consumption, previous research offers inconsistent evidence on which control factors are most relevant to dairy and Ca consumption ( 11 – 15 ) .…”

“…Among adolescents, factors such as ethnicity, activity level, weekly spending money and meeting Canada's Food Guide recommendations for other food groups have been associated with meeting MMA guidelines (1) . Various modifiable factors have been associated with Ca and dairy consumption among other age groups, such as knowledge, outcome expectations related to health and immediate other benefits, taste, confidence in the product, perceptions about animal welfare, and beliefs about hormones or antibiotics (11)(12)(13)(14)(15) . Additional facilitators and barriers to Ca and dairy consumption have been identified among other age groups, including convenience, reinforcement, cost, habits, cultural values, favourable food and drink combinations, skipping meals, and availability (11)(12)(13)(14)(15) .…”

Kontribusi Produk Susu Terhadap Asupan Kalsium Pada Mahasiswi

“…Salah satu mineral penting yang dibutuhkan untuk proses pembentukan masa tulang adalah J.Gipas, Mei 2019, Volume 3 Nomor 1 ISSN 2599-0152 eISSN 2599-2465 http://jos.unsoed.ac.id/index.php/jgps kalsium (Lesli, 1999). Sumber kalsium yang baik dengan avalailabilitas tinggi adalah produk susu seperti keju, mntega, dan yogurt (Lesli, 1999;Drewnowski, 2015 (Rose, 2018;Vatanparast, 2006;Ueno, 2005…”