To begin with, I would like to thank Dr. Georgianna Mann for agreeing to work with me on this project as my consultant. In addition, I would like to thank Dr. Kathy Knight for all their input on this project and for my second and third readings. And thanks to her assistant Natalie Williams for helping with this crisis as well.
I also want to thank the Sally McDonnell Barksdale Honors College for challenging me to be a citizen scientist and providing valuable opportunities and memories, such as Junior Quest and SMBHC Ambassadors. Thanks to my family and friends, who have had to listen to me more times than I can count. Thanks also to Kaleigh and Wallis, without whom I would have lost my mind writing this.
This study can inform future campus policies that reflect the needs and desires of staff members. By applying SEM, researchers hope to be able to identify opportunities and barriers to healthy eating on a large southeastern university campus, as well as proposed solutions offered by staff members, hopefully to create healthier lifestyles.
LITERATURE REVIEW
As seen in Figure 1, the outermost circle of the model includes social/environmental factors, and going inwards, the levels reflect institutional, interpersonal and ultimately individual factors (Meador, 2016). Unlike the Food Pyramid, MyPlate focuses on the relative proportions of food on the plate for each of the food groups rather than the amount of each group that should be consumed in a day. Processed foods and unnecessarily large portion sizes, which are commonly found as a normal part of the daily American diet, are not the only problem when it comes to healthy eating (Martínez Steele et al., 2016).
Another study published by the Journal of Physical Activity and Health used pedometers to track the activity of 121 university employees and observed increases in steps in all BMI categories after implementing the program; however diet was not considered (Butler, Clark, Burlis, Castillo, & Racette, 2015). Forty-two percent of respondents were not satisfied with food choices on campus and 71% requested more food choices and places to eat on campus (Freedman & Rubinstein, 2010). In order to raise health standards on campus for University employees and staff members, the University seeks a better understanding of expected accommodations and food purchasing options.
It is intended for employees and students of the university and for members of the. This program offers wellness-focused events, activities, challenges, demonstrations, courses and lecture programs; individual suitability assessments; and screening programs for specific health risks, with many of the programs offered for free or at low cost.
METHODS
Water bottle incentives were provided to all participants, as well as incentives for a $60 Blue Apron gift card or RebelWell promotional pack of equal value, both sponsored and funded by RebelWell, the University's wellness program. A structured question guide was developed by the researchers to go along with the recommended focus group methodology (Krueger, 1998). (SEM) model to provide a more comprehensive perspective of the factors that contribute to staff members' opinions (Boyle, 2017).
Focus group recordings were transcribed verbatim into Google Docs using Express Scribe (version 7.01) by the moderator (see Appendix D). Both the moderator and one of the co-moderators were the two investigators who independently analyzed, scored, and coded the data in the NVivo program. A combination of a deductive and inductive thematic approach was used to examine quotes from each of the focus group transcripts to determine common themes.
Results from each of the three focus groups conducted were combined and jointly reported to identify barriers noted by staff and propose solutions to create a healthier dining environment on campus. Advertising the healthy food available on campus (on vending machines, posters, etc.).
RESULTS
Staff members reported that personal desire and the desire to make healthy choices played a large role in influencing their food and beverage choices on campus. Staff members reported feeling impacted when healthy food options on campus were well advertised and advertised in common and convenient places. With some of the menus, they are colorful in their choices, it's always hot, fresh, it's not stale when you, when I go to Rebel Market to get the food.
Employees felt like they were not aware of the healthy options and variety of foods on campus. So we go to Raising Canes because that's the closest place to us, where our office is, and then we both eat this unhealthy food...”. I usually take my lunch with me because at the Jackson Avenue Center there's the vending machine or the bookstore, which has a lot of processed, over-processed microwave stuff...'.
Staff requested additional dining halls and POD locations, particularly off-campus (eg, at the Jackson Avenue Center). Staff suggested several options for more convenient shopping for healthy foods on campus.
DISCUSSION
Umm, with some of the menus, they're colorful in their selections, they're always hot, fresh, it's not old when you, when I, go to the Rebel Market to get the food, so. But I think almost everywhere there are healthy options, but it's just choosing the healthy options all the time [laughs]. So, I like to know that it's not sitting in butter, or you know the choices are good choices.
You know if you, like at Rebel Market, it's kind of hidden off to the side and they walk in and they see burgers and pizza and they're like,. It's something I look for, so I like the Asian cuisine at Rebel Market, but don't eat much of it because of the salt content. This, you know, I get grape oatmeal cookies, which is a little better, but it's not.
And so, to help people, I mean, it's kind of educating them as they consume, I think in a way. I know I went there and it's like 'oh man, I didn't even know it was here!'. And above, for that same perspective, it's a ten dollar door fee, you know, to get in there.
Well, I've been to Rebel Market ー yeah, either the card on the sneeze guard or the digital displays that aren't updated at all. It's like JC, except it's for athletes, but apparently everyone can go. If you notice, all the counters have a place where you can put a cash register, so the long term planning was at the end, you know, it's probably going there.
Uhh, when you look at the price per meal that Aramark spends, you realize that it's not fresh and not great.
