Perceived Stress and Diet Quality in College Females. (7th June 2021)

• Record Type: Journal Article
• Authors: Culligan, Nicole; Morrell, Jesse Stabile
• Is Part Of: Current developments in nutrition. Volume 5(2021)Supplement 2
• Page Start: 398
• Page End: 398
• Publication Date: 2021-06-07
• Subjects: Nutrition -- Periodicals; Nutritional Physiological Phenomena; Nutrition; Periodicals; Periodicals; Fulltext; Internet Resources; Periodicals; 612.3
• DOI: 10.1093/cdn/nzab038_010
• Languages: English
• ISSNs: 2475-2991

Abstract

Abstract: Objectives: To explore the relationship between perceived stress on the diet quality of college females, age 18–24. Methods: Cross-sectional data from female students ( n = 3113) were collected between 2012- 2020 from the College Health and Nutrition Assessment Survey (CHANAS), an ongoing study at a public New England university. Perceived stress was measured via online questionnaire using Cohen's 10-item Perceived Stress Scale (PSS) during the 3 rd or 4 th week of the semester; scores were used to create quartiles (low to high stress). Self-reported three-day food records were collected and analyzed to assess diet quality (DietAnalysis+). Calcium, fiber, potassium, and saturated fat intake were used to create diet quality scores ranging from 4–20; scores ≥ 13 were characterized as a healthy diet. The differences in diet quality between level of perceived stress was examined using ANCOVA with anxiety medication, BMI, major, and living arrangement as covariates. Results: Participants had a mean age of 18.8 ± 0.2 years; 59% were first-year students and 94% were white. Thirty-four % of students in the final sample were classified as having a healthy diet. Mean PSS was 16.8 ± 0.1. Diet scores were higher among students in the lowest vs. highest and moderate/high PSS quartiles (12.3 ± 0.1 vs. 11.8 ± 0.1 and 11.8 ± 0.1, respectively, P < .01). Conclusions: Our data show lower diet quality scores among college women with the highest perceived stress. Research in this area supports the role of wellness and nutrition education for young adults as they navigate the college environment. Funding Sources: New Hampshire Agriculture Experiment Station and USDA National Institute of Food and Agriculture Hatch Project.