Publications by authors named "Megan Partacz"

3 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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April 2021

Smart snacks in universities: possibilities for university vending.

Health Promot Perspect 2020 7;10(4):393-400. Epub 2020 Nov 7.

University of Memphis Dining, University of Memphis, TN, 38152, United States.

The study goal was to evaluate the nutritional impact of a healthy snack intervention on a southern university campus. This quasi-experimental study was conducted during the fall 2017 semester weekly for 14 weeks in a large southern U.S. university. For the intervention, half of vending snacks in four campus residential halls (housing from 216 to 361 students) were substituted with snacks complying with federal Smart Snacks in School nutrition standards for K-12 schools. For analysis, data from the Nutrition Facts labels of 14 vending machines or from manufacturer's websites was collected by trained graduate and undergraduate researchers. On average, for each Smart Snack sold, there was a statistically significant reduction of 99.38 calories (CI=42.32, 156.43), 4 g saturated fat (CI = 2.23, 5.75), and 10.06 g of sugar(CI=2.92, 17.20). An average reduction of 41.88 mg in sodium and an increase of 0.81g in fiber was also found, but was not statistically significant. There was a significant difference (t(16)=3.02, P < 0.025, 95% CI = 10.77, 55.79) between the Quality Score of Smart Snacks (M=59.13,SD= ± 36.50) and that of non-compliant snacks (M=25.85, SD= ± 24.72). The nutritional impact with even a 50% Smart Snack replacement is promising. Many available comparable snacks mimic the mouthfeel, taste, and appearance of their original full-fat, full-sodium, and full-sugar counterparts. Including healthier snack choices in vending machines may be a viable option for universities to transform the campus eating environment.
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November 2020

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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March 2020