Green Eating and dietary quality in university students
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Summary
Findings suggest better dietary quality among those practicing GE, and the promotion of GE may provide an opportunity to improve dietary quality in US university students.
- Type
- article
- Published
- 2013-04-01
- Cited by
- 6
- References
- 119
- Access
- Open access
- OpenAlex
- https://openalex.org/W26177363
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:68184401
Keywords
Body mass index, Dietary fiber, Healthy eating, Medicine, Promotion (chess)
References
- Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity.
- Changes in beverage intake between 1977 and 2001.
- Acceptance of GM food—an experiment in six countries
- Renewable energy in the United States
- Position of the American Dietetic Association: food and nutrition professionals can implement practices to conserve natural resources and support ecological sustainability.
- Conceptualising community consumption: Farmers’ markets and the older consumer
- Chewing on the Food Chain
- Experiences and perspectives of farmers from Upstate New York farmers' markets
- Livestock's long shadow: environmental issues and options.
- Bringing the Food Economy Home: Local Alternatives to Global Agribusiness
- Community Supported Agriculture on the Central Coast: The CSA Grower Experience
- The power of food
- World Agriculture: Towards 2015/2030: An Fao Perspective
- Characteristics of Organic Food Shoppers
- SMOKING CESSATION AND STRESS MANAGEMENT : APPLICATIONS OF THE TRANSTHEORETICAL MODEL OF BEHAVIOR CHANGE
- Convergence of plant-rich and plant-only diets.
- Impact of Population Growth on Food Supplies and Environment
- The art of translating nutritional science into dietary guidance: history and evolution of the Dietary Guidelines for Americans.
- Fruit and vegetable intake and risk of cardiovascular disease in US adults: the first National Health and Nutrition Examination Survey Epidemiologic Follow-up Study.
- Whole-grain and fiber intake and the incidence of type 2 diabetes.
Cited by
- Effect of high- and low-FODMAP diet instruction on FODMAP intake and dietary quality in healthy young adults
- The Green Eating Project: web-based intervention to promote environmentally conscious eating behaviours in US university students
- Acceptability, short term impacts, and relationships of variables of a processed foods module
- Eating for Environmental and Personal Health: Green Eating, Health Behavior and Environmental Perceptions at the University of Maine
- PROMOTION VS. EDUCATION IN CHOOSING “REAL FOOD”
- Development and Validation of a Food Systems Knowledge and Attitudes Survey for College Students
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