Poster AbstractAn Evaluation of the Relationship Between Physical Activity, Cooking, Dietary Behavior and Wellness Indicators in College Students: GetFRUVED Study

Determine the influence of modifiable lifestyle factors on college students’ fruit and vegetable (FV) intake and body mass index (BMI). First-year students (n=1,153) considered at risk for unwanted weight gain based on factors of diet, socio-economic status, weight and ethnicity from eight universities were assessed for physical activity (PA), cooking (skills, frequency and confidence), intention for meal planning (MP), mealtime behaviors, cups of FV, height and weight. Multiple linear regression (Stata 13.1) was used to assess the ability of lifestyle factors to predict FV intake and BMI after controlling for sex. Significance was p≤0.05. FV intake was predicted by PA, cooking frequency, cooking type, intention for MP and mealtime behaviors. Highly active individuals reported significantly greater FV intake (2.7±.1) than moderately active (2.1±.1) or inactive (1.6±.3). FV intake was greater in those reporting meal preparation 4-7 times weekly (3.1±.2) compared to 1-3 (2.4±.1) or zero times weekly (2.3±.1). Cooking mostly convenience and ready-made meals was associated with significantly lower FV intake (2.1±.1) compared to preparing meals from basic ingredients (2.6±.2) or not cooking (2.5±.1). Intention for MP and mealtime behaviors were positively associated with FV intake. Preparing meals from basic ingredients was associated with a lower BMI (23.8±.3) than consuming mostly convenience and ready-made meals (24.6±.3) or not cooking (24.6±.2). Positive mealtime behaviors were inversely related to BMI. FV intake and BMI are influenced by PA, cooking, and dietary behaviors. Although many interventions for college students focus on PA and diet, programs should consider including a cooking focus.