I.

Members' Names

Jemarey I. Asube
Karella Kiehl M. Balahay
Therese Jubillee O. Lamela
Christine Mae S. Roldan
Dorothy Lin T. Tagapulot

II. Title of previous Needs analysis:

Assessing the Prevalence of Balanced Diet Intake Among College Students Residing at
New Rose Dorm of Central Mindanao University

III. Proposed group thesis statement:

1. In ONE sentence, state the research gap/ problem:
The problems identified are difficulty budgeting, limited food choices, food
insecurity, busy schedules, skipping, and limited intake of food.

2. In ONE sentence, state your proposed solution

The students should plan their meals ahead of time, choose healthy foods, and
apply proper budgeting and time management.

3. In ONE sentence, combine sentences 1 and 2.

The problems identified are difficulty budgeting, limited food choices, food
insecurity, busy schedules, skipping, and limited intake of food. Thus, students should
plan their meals ahead of time, choose healthy foods, and apply proper budgeting and
time management.

IV. Based on your answer for no. 3, the proposed Research Proposal Title:
Effectiveness of Meal Planning and Time Management in Balanced diet Intake
among Students Residing in New Rose Dormitory, Central Mindanao University

V. Rationale:
The study will assess the effectiveness of meal planning and time management
in balanced diet intake among college students residing at New Rose Dorm in Central
Mindanao University.

VI. Objectives of your proposed research title

The main purpose of this proposed study is:
1. To determine the effectiveness of weekly meal planning in the students’ balanced
diet intake.
 2. To determine the effectiveness of proper time management in the students’
balanced diet intake
3. To find out the student's knowledge, attitude, and beliefs on balanced diet intake.

VII. Related Studies that support your proposed topic

Each member should Gather 2-3 Research studies or scientific articles in relation to your
proposed topic. Follow the format below.

Name of Member 1: Jemarey I. Asube

Title of article/ study #1: Food Insecurity and Dietary Intake among College Students
with Unlimited Meal Plans at a Large, Midwestern University
Author: Jeannie Mei, Aarohei P. Fulay, MPH, Julia A. Wolfson, PhD, MPP, & Cindy W.
Leung, ScD, MPH,
Year published: 2021
Publishing house (if applicable): N/A
Source: PubMed
page no. (if applicable): 2267-2274
1 paragraph Summary of the article/study #1:

The study examined the relationship between food insecurity and dietary intake
among undergraduate students with unlimited meal plans and dining hall access at a
large, public Midwestern university. The participants of the study were recruited from
three different campus dining halls. The study design used was cross-sectional and
generalized linear regression models were used to examine differences in dietary intake
by students’ food security status, adjusting for students’ sociodemographic
characteristics. According to this study, even among college students with the same
meal plans and access to campus dining halls, food insecurity was attributed to aspects
of poor dietary intake. College students' diets varied significantly depending on their level
of food security, despite the dining halls' equal food options.

Title of article/ study #2: Cooking and Meal Planning as Predictors of Fruit and
Vegetable Intake and BMI in First-Year College Students

Author: Andrea J. Hanson, Kendra K. Kattelmann, Lacey A. McCormack, Wenjun Zhou,

Onikia N. Brown, Tanya Horacek, Karla P. Shelnutt, Tandalayo Kidd, Audrey Opoku-
Acheampong, Lisa D Franzen-Castle, Melissa D Olfert, & Sarah E Colby
Year published: 2019
Publishing house (if applicable): N/A
Source: PubMed
page no. (if applicable): N/A
1 paragraph Summary of the article/study #2
 The study aims to determine if cooking skills and meal-planning behaviors are
associated with greater fruit and vegetable intake and lower body mass index (BMI) in
first-year college students who are at risk for excessive weight gain. A cross-sectional
analysis was used based on the baseline data obtained from a multi-state research
project aimed at preventing weight gain in first-year college students. Validated surveys
were used to measure cup equivalents of fruits and vegetables, cooking style, regularity,
confidence, self-instruction for healthy mealtime behavior aim, and self-regulation of
healthy mealtime behavior. By measuring height and weight, the Body Mass Index (BMI)
was determined. Within the first month of entering college, first-year students from eight
colleges who were at risk for weight gain completed baseline assessments. Multiple
linear regression was used to find correlations between the independent variables of
cooking habits and meal planning behaviors and the dependent variables of fruit and
vegetable intake and Body Mass Index (BMI), after adjusting for sex. First-year college
students who cook more frequently, and proficiently, and use meal planning habits
consume more fruits and vegetables and have lower BMIs. Therefore, including cooking
and meal planning components may strengthen interventions meant to improve the
health of college students.

Title of article/ study #3: Predictors of Food Skills in University Students

Author: Jamie A Seabrook, Paula D N Dworatzek, June I Matthews

Year published: 2019
Publishing house (if applicable): N/A
Source: PubMed
page no. (if applicable): 205-208
1 paragraph Summary of the article/study #3:

The study aims to determine predictors of food skills in university students,

specifically, the relative effects of a food and nutrition course; sex, age, and body mass
index; food-related behaviors in the parental home; and food-related behaviors in the
university. Western University undergraduate students took part in the study. They were
asked to participate in an online cross-sectional survey that evaluated seven different
aspects of their food abilities, ranging from the mechanical (such as peeling and
chopping) to the conceptual (e.g., weekly meal planning). The total Food Skills Score
was used as the main outcome indicator (TFSS). Higher food skills were demonstrated
by students who had completed food and nutrition courses compared to those who had
not, and this association lasted in all subsequent models. Meal preparation as a
teenager was the best indicator of future cooking abilities. Food skills were positively
correlated with the frequency of using a grocery list, packing a lunch, and time spent
cooking on the weekends, but negatively correlated with the frequency of purchasing
pre-prepared meals. In conclusion, food skills should be developed long before young
adults begin to live life independently.
______________________________________________________________________
________
Name of Member 2: Karella Kiehl M. Balahay
Title of article/ study #1: College Students and Eating Habits: A Study Using an
Ecological Model for Healthy Behavior
Author: Giovanni Sogari, Catalina Velez-Argumedo, Miguel I. Gómez, and Cristina Mora
Year published: 2018
Publishing house (if applicable): N/A
Source: PubMed
page no. (if applicable): N/A
1 paragraph Summary of the article/study #1:

This study aimed to identify factors driving healthy lifestyle behaviors among US
college students. Opinions and recommendations for effective and tailored-made
intervention programs or environmental modifications that support healthy eating were
presented, using an ecological framework that combined psychological, social, and
environmental strategies. Consumer behavior scientists typically do not contribute to the
scientific debate about what is best to eat from a nutritional point of view or give
recommendations about dietary components for the specific amounts and limits for food
groups. In this study, we instead tried to understand the individual, social, and
environmental factors that influenced students’ healthy eating choices. Our results
suggest that participants were influenced by individual, social, and university
environmental factors. The Ecological Model can help university communities to gain
more insights into how and why students make certain food choices and support them in
staying healthy. Colleges and dining halls on campuses should acknowledge their
crucial role in guiding healthy eating behaviors, and be the first subjects to be interested
in creating a healthy environment for the students. Unless they start understanding the
reasons behind the unhealthy eating behaviors of young adults, effective policies and
managerial strategies to fight malnutrition (obesity, anorexia, micro-deficiency) cannot be
developed.

Title of article/ study #2: Meal planning is associated with food variety, diet quality, and
body weight status in a large sample of French adults
Author: Pauline Ducrot, Caroline Méjean, Vani Aroumougame, Gladys Ibanez, Benjamin
Allès,Emmanuelle Kesse-Guyot, Serge Hercberg,and Sandrine Péneau
Year published: 2017
Publishing house (if applicable): N/A
Source: PubMed
Page no. (if applicable): N/A
1 paragraph Summary of the article/study #2:
 The results highlighted that individuals planning their meals were more likely to
have better dietary quality, including a higher adherence to nutritional guidelines as well
as an increased food variety. Additionally, meal planning was associated with lower odds
of being obese in men and women and overweight in women only. Although
interventional or prospective research should be conducted to infer causality, these data
suggest the potential interest in promoting meal planning to improve dietary quality and
prevent overweight. Such a tool could partly address the issue of time scarcity reported
by consumers for meal preparation and, might therefore encourage home cooking.
Given the potential benefits of meal planning identified in this study, it would be
interesting that future research evaluates the appropriation and the impact of
applications designed to help individuals plan their meals.

Title of article/ study #3: Balancing healthy meals and busy lives: Associations between
work, school and family responsibilities and perceived time constraints among young
adults
Author: Jennifer E. Pelletier, and Melissa N. Laska
Year published: 2012
Publishing house (if applicable): N/A
Source: PubMed
page no. (if applicable): N/A
1 paragraph Summary of the article/study #3:

Given the sizeable share of young adults who perceive having limited time to
perform healthy dietary behaviors, this age group may benefit from nutrition-related
messaging and programming that emphasizes how to maintain healthy dietary practices
while limiting the time spent purchasing and preparing food. These could include
promoting healthy meals with short preparation time and shared meals and preparation
responsibilities with friends or roommates. In addition, improved coping and stress
management strategies may assist young adults in balancing multiple demands on their
time and reduce perceived time barriers to healthy dietary and other health practices.
While other age groups may also benefit from this type of messaging, young adulthood
may be a unique life stage due to competing responsibilities to work, education, and
personal relationships and an age at which many individuals may lack prior experience
and skills in time management and developing healthy dietary practices.1 Intervention
that address the sources of perceived time constraints among young adults may be
more successful if tailored to men and women separately, with those targeting men
focusing on managing work and school commitments and those targeting women
focusing on managing commitments to the important people in their life

Name of Member 3: Therese Jubillee O. Lamela

Title of article/ study #1: Assessing food insecurity prevalence and associated factors
among college students enrolled in a university in the Southeast USA
Author: Ruth Wooten, Marsha Spence, Sarah Colby, and Elizabeth Anderson Steeves
Publishing house (if applicable): NA
Source: PubMed
page no. (if applicable): NA
1 paragraph Summary of the article/study #1:

The study aims to assess rates of food insecurity (FI) among college students
enrolled at a large public university system across one US state and identify factors
associated with experiencing FI. A cross-sectional online survey was sent to eligible,
enrolled students (n = 38 614) on three campuses of the university system, and 5593 of
them responded (12.5% response rate; 4824 made up the final sample when exclusion
criteria were applied). The Adult Food Security Survey Module of the US Department of
Agriculture was used to evaluate FI. To determine the FI status and determine the
characteristics of the sample, descriptive statistics were used. enrolled college students
(apart from first-years, who must be at least 18 years old). There was no discernible link
between FI and meal plan use, and there were no significant variations in FI between
graduate students and those with sophomore or junior standing. The study identifies a
high prevalence of FI among college students enrolled in a significant network of public
universities in the Southeast of the United States, as well as a few risk variables for FI.
There is a need to design and evaluate programs to help college students who are
experiencing FI.

Name of Member 3: Therese Jubillee O. Lamela

Title of article/ study #2: Food Insecure College Students and Objective Measurements
of Their Unused Meal Plans
Author: Irene van Woerden, Daniel Hruschka, Sonia Vega-Lόpez, David R. Schaefer,
Marc Adams and Meg Bruening
Year published: 2019
Publishing house (if applicable): NA
Source: PubMed
page no. (if applicable): NA
1 paragraph Summary of the article/study #2

The study aims to examine college students’ food security status and meal plans.
This study lays the groundwork for future research to evaluate unequal food intake by
differential meal plan use because the use of meal plans is a dietary-related activity.
First, the relationship between the type of meal plan (weekly, semester, limitless)
purchased and the students' food security status was looked at. The next step was to
use objective data to ascertain whether students who acquire meal plans that include
fewer meals and students who use their meal plans less frequently are more likely to
report food insecurity. Finally, several potential causes (anxiety, depression, working a
job, perceived meal plan inadequacy, and alternative food supply) that might lead to
lower meal plan use were looked at. The next objective was to use objective data to
ascertain whether students who acquire meal plans that include fewer meals and
students who use their meal plans less frequently are more likely to report food
insecurity. Finally, several potential causes (anxiety, depression, working a job,
perceived meal plan inadequacy, and alternative food supply) that might lead to lower
meal plan use were looked at. The SPARC survey included measures of the prior
month’s food security status, mental health, employment status, alternative food
supplies, and meal plan adequacy. It was predicted that students who were food
insecure, anxious, or depressed, had jobs, thought their meal plans provided insufficient
food and had access to alternative food sources would use the meal plans less
frequently.

Name of Member 3: Therese Jubillee O. Lamela

Title of article/ study #3: Food consumption on campus is associated with meal eating
patterns among college students
Author: L. B. Fonseca, L. P. Pereira, P. R. M. Rodrigues, A. C. de S. Andrade , A. P.
Muraro , B. M. Gorgulho , R. A. Pereira and M. G. Ferreira
Year published: 2020
Publishing house (if applicable): NA
Source: PubMed
page no. (if applicable): NA
1 paragraph Summary of the article/study #3

This study aimed to identify a posteriori ( dietary patterns) DP for the main meals of
the day and to analyze the lifestyle and socio-demographic factors among college
students participating in the Longitudinal Study on the Lifestyle and Health of University
Students (ELESEU). This study is a cross-sectional analysis of data from the baseline of
a longitudinal study on university students' lifestyles and health (n 685) conducted at a
public institution in Brazil. A 24-hour dietary recall was used to gauge caloric intake.
Using principal component analysis, dietary patterns (DP) for breakfast, lunch, and
dinner were discovered. This study of university students' meal patterns revealed that
this population has distinct mealtime eating behaviors. Determine particular objectives
for nutrition and health intervention. The identification of meal DP may help to improve
the understanding of college students eating patterns. The study's discovery of the
variables linked to college students' food patterns for each meal is another addition. The
dining facilities on campus may have an impact on students' DP. To assist campus
initiatives to promote healthy eating, it's critical to understand meal-eating behaviors.
Changes to the University Canteen's menu may encourage students to eat more
healthfully.

Name of Member 4: Christine Mae S. Roldan

Title of article/ study #1: Impact of Stress Levels on Eating Behaviors among
College Students
Author: Jiknkyung Choi
Year Published: April 27, 2020
Publishing house (if applicable): N/A
Source: Pubmed
page no. (if applicable): 1241
1 paragraph Summary of the article/study #1

This research examined college students' physical activities, dietary habits, and
perceived stress levels to make recommendations for a healthy lifestyle for college
students, who were most deficient in nutritional intake and were most susceptible to
stress. Initially, based on the demographic characteristics of respondents, this study
evaluated and contrasted physical activities and dietary behaviors. Moreover, each
participant's stress level and its relationship to physical activities and dietary behaviors
were examined. College students in this study had a variety of dietary habits that differed
between males and females. Furthermore, differences in dietary habits were discovered
based on the student's academic year and residence type. It is critical to investigate and
comprehend the environments that influence college students' dietary behaviors
because eating habits at this stage of life can influence health and food behaviors
throughout adulthood. Thus, college students' stress should be properly managed to
avoid unhealthy dietary behaviors associated with stress. Stress management should
begin before college because stress should not impair college students' ability to engage
in healthy dietary behaviors.

Title of article/ study #2: Relationship Between Meal Plan, Dietary Intake, Body Mass
Index, and Appetitive Responsiveness in College Students
Author: Robyn Gonzales, Jennifer S Laurent, Rachel K Johnson
Year Published: November 07, 2016
Publishing house (if applicable): N/A
Source: Pubmed
page no. (if applicable): 320–326
1 paragraph Summary of the article/study #2

This study had two objectives. First, researchers looked at the relationship
between BMI and dietary intake among students on various university meal plans.
Second, they wanted to see if appetitive responsiveness influenced dietary intake,
specifically added sugar and fat intake according to the meal plan. The researchers'
priori hypothesis was that students with unlimited-access meal plans (UAPs) consume
more fats and added sugars than students with limited point plans or no meal plan (NP).
Furthermore, researchers hypothesized that students with higher appetitive
responsiveness would consume more fat-rich foods and, in particular, sugars. This study
adds to the evidence that college meal plans have a significant impact on dietary intake
in college students and may encourage overconsumption, which leads to weight gain.
Prospective studies with larger sample sizes and more comprehensive dietary and
physical activity assessments are needed to back up the findings. These findings are
used to determine the relationship between dietary intake, appetitive responsiveness,
and BMI over time.

Title of article/ study #3: Addressing Food Insecurity: A Qualitative Study of

Undergraduate Students' Perceptions of Food Access Resources

Author: Amanda G Conrad, Terezie Tolar-Peterson , Antonio J Gardner , Tianlan Wei ,

Marion W Evans Jr
Year Published: August 26, 2022
Publishing house (if applicable): NA
Source: Pubmed
page no. (if applicable): 3517
1 paragraph Summary of the article/study #3

The results of this study add to the body of knowledge on the prevalence of food
insecurity among college students and offer insight from a student's point of view. The
results could contribute to the creation of pertinent interventions that meet students'
needs, enhancing the use of available resources and raising the level of food security
among college students. The study gives the issue of food insecurity a voice. Knowing
how common food insecurity is on their campus is crucial information for university
administrators. Knowing about the local issue will help determine goals and plans for
detection and connecting students to the resources they need to succeed both
academically and beyond. Although students are frequently seen as a general
demographic, it is crucial for individual campuses to comprehend the difficulties that their
students face and to hear their perspectives on the situation because they are the ones
who go through it. Universities have the chance to listen and carry on the conversation
with students when they raise the issue of food insecurity. This study gives a solid
understanding of how student experiences affect their level of food security, and it can
be used to guide future research on effective intervention strategies that universities can
use to create resources that students will find useful.

Name of Member 5: Dorothy Lin T. Tagapulot

Title of article/ study #1: Food insecurity prevalence among college students at
University of Hawai’i at Manoa
Author: M Pia Chaparro, Sahar S Zaghloul, Peter Holck and Joannie Dobbs
Year published: 2009
Publishing house: Cambridge University Press
Source: https://doi.org/10.1017/S1368980009990735
page no. (if applicable): pp. 2097 - 2103
1 paragraph Summary of the article/study #1
 The study aims to assess the prevalence and identify possible predictors of food
insecurity among college students at the University of Hawai’i at Manoa. The study
found that students living off-campus and those who reported living on campus were
more likely to experience food insecurity. Food insecurity is a serious issue among
college students at the University of Hawaii at Manoa. Those who identified as
Hawaiians and Pacific Islanders, Filipinos, and mixed were also at an increased risk.
According to the researcher, student gardens and on-campus food banks should be
established to increase these students’ access to and availability of food.

Title of article/ study #2: Factors related to the number of fast food meals obtained by
college meal plan students.
Author: Deirdre A. Dingman, DrPH, Mark R. Schulz, PhD, David L. Wyrick, PhD, Daniel
L. Bibeau, PhD & Sat N. Gupta, PhD
Year published: 2014
Publishing house: N/A
Source: https://doi.org/10.1080/07448481.2014.945456
page no. (if applicable): pp. 562- 569
1 paragraph Summary of the article/study #2

The purpose of the study is to determine whether the number of meals that
college students consumed from fast food restaurants was related to the number of days
spent on campus, financial access provided by a meal plan, and health consciousness.
An online survey was made available to all students currently enrolled in the meal plan
(N= 1,246). The number of meals consumed over the previous week and their source
was both requested of the students. According to the study’s findings, eating at fast food
restaurants frequently was inversely related to health consciousness and positively
correlated with financial access. There was no correlation between the number of fast
food meals consumed and the number of days spent on campus. The consumption and
the number of days spent on campus. The consumption of fast foods by college students
may be decreased by raising health consciousness levels and limiting access to fast
food outlets through flex spending accounts.

Title of article/ study #3: A qualitative Investigation of College student perceptions of

their nutrition environment: Recommendation for improvement

Author: Kara R. Skelton & Retta R. Evans

Year published: 2019
Publishing house (if applicable): N/A
Source: https://doi.org/10.1080/19325037.2019.1687367
page no. (if applicable): pp. 50-58
1 paragraph Summary of the article/study #3
 The research examined how college students perceived gastronomy on campus.
33 undergraduate college students, a convenience sample (15 males and 18 females),
took part in focus groups and key informant interviews on issues in the college nutrition
environment. The findings revealed that accessibility, finances, food, education, and
student opinions were among the major themes. Students claim that processed,
unhealthy foods were easier to find on campus than nutritious foods. They also
mentioned several obstacles to eating well on campus. Participants cited the availability
of healthy foods as a significant barrier. This obstacle included problems with ongoing
construction restricting access to food establishments, a lack of healthy food options, a
lack of a market-style store, time, and a surplus of vending machines. The campus’
overall nutrition environment would be enhanced by removing these obstacles.

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