Publications by authors named "Mariana A Jurss"

2 Publications

  • Page 1 of 1

Impact of Intervention on College Students' Vending Selections.

J Am Coll Health 2021 Apr 2:1-7. Epub 2021 Apr 2.

Department of Nutrition and Hospitality Management, The University of Mississippi, University, Oxford, Mississippi, USA.

Objectives: To place in vending machines and determine if different sales strategies affect selection.

Participants: University students living in resident halls.

Methods: Vending machines included 50% and 50% non compliant snacks. Three sales strategies targeted student selection of : Reduced price, signage, and nutrition education activities. Three-way ANOVA was used for analysis.

Results: There was a statistically significant three-way interaction on snack selection between sales strategy, study period, and snack type, (4, 77) = 3.33, = .01. There were no statistically significant simple two-way interaction between study period and sales strategy for either , (1, 77) = 1.62,  = 0.18, or NC snack types, (1, 77) = 2.02,  = 0.07.

Conclusions: Sales strategies did not affect selections. Advocates for healthier snacks in vending machines can align with
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http://dx.doi.org/10.1080/07448481.2021.1909048DOI Listing
April 2021

Measuring university students' beliefs toward healthy snack selection.

J Am Coll Health 2020 Mar 24:1-8. Epub 2020 Mar 24.

Department of Nutrition and Hospitality Management, Student Health Services, University of Mississippi, Oxford, Mississippi, USA.

Understanding university students' beliefs toward selecting healthy snacks is important in developing effective programs targeting healthy eating behaviors. The purpose of this research was to assess students' beliefs toward healthy snack selection and consumption. In November 2017, a convenience sample of 779 undergraduate students living on campus completed an online survey. A survey was developed to measure students' beliefs about eating healthy snacks. Paired t-tests were used to compare differences in beliefs and their importance. Independent t-tests were used to compare differences in belief responses by gender. Students believed that healthy snacks were good for health and assisting with weight management. However, time management, motivation, preparation needs, and poor taste were reported as barriers to selection and consumption of healthy snacks. Increasing students' awareness of available food preparation facilities, developing food preparation skills, and motivation for consumption of healthy-good tasting snacks may increase healthier snacking.
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http://dx.doi.org/10.1080/07448481.2020.1732987DOI Listing
March 2020