Research Article
Volume 16 Issue 9 - 2021
A Survey of HBCU Nutritional Habits and Attitudes about Health
Jennifer J Brown1* and Resa M Chandler2
1Elizabeth City State University, Elizabeth City, North Carolina, United States
2Western Carolina University, Cullowhee, North Carolina, United States
*Corresponding Author: Jennifer J Brown, Elizabeth City State University, Elizabeth City, North Carolina, United States.
Received: July 27, 2021; Published: August 28, 2021


Objective: Examine nutrition behavior and health risk perceptions in an HBCU population.

Design: Cross over comparison survey research utilizing the REAP-S and RPS-DD.

Setting: Rural North Carolina public university.

Participants: 262 university students (N = 262, M = 126, F = 136), 18-37 yrs., Mean = 20.92 yrs., SD = 2.725 yrs. Included all ethnicities, sex/gender and activity levels.

Main Outcome Measures: DVs: RPS-DD personal control and optimistic bias; IVs: REAP-S eating behaviors.

Analysis: Multiple regression and ANOVA analyses via SPSS version 27.

Results: Eating sweets, using processed meals, low protein diet, low grain consumption, shopping and cooking, and an unwillingness to change eating habits were predictors of “…if I am going to get diabetes there isn’t much I can do about it.” Grain consumption and eating sweets predicted “I feel that I have little control over my health.” Males ate more meat, while females more often skipped breakfast, and added fatty oils to meals. Females “worried more about getting diabetes,” and believed they were “more likely to get diabetes…more likely to get a serious disease…”.

Conclusion and Implications: Dietary behaviors are strong predictors of perceived control over health and engagement in management behaviors. Interventions should center around healthy exercise and nutrition practices, with an emphasis on internal locus of control.

Keywords: HBCU; Nutritional Habits; Attitudes; Health


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Citation: Jennifer J Brown and Resa M Chandler. “A Survey of HBCU Nutritional Habits and Attitudes about Health”. EC Nutrition 16.9 (2021): 07-16.

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