Project 2: Annotated Bibliography

Freedman, Marjorie R. "Point-Of-Selection Nutrition Information Influences Choice of Portion Size in an All-You-Can-Eat University Dining Hall." Journal of Foodservice Business Research, vol. 14, no. 1, Jan/Mar2014, pp. 86-98.

This article is a description of an observational study conducted in a San Jose State University all you can eat dining hall. The study aimed to find whether displaying nutritional information and images of portion sizes would affect students’ decisions when serving their meals. The results showed that after intervening with calorie signs and healthy slogans, students were less likely to serve large portions and admitted in a survey to being influenced by the signs. This is relevant to my research topic because it demonstrates the effect of nutritional information on college students’ health choices. With my paper specifically addressing the need for more available information on calories, fat content, allergens, etc., this source will offer at least some data on how this would benefit university dining halls. While this article attempts to use statistics to prove the importance of nutritional information in dining halls, it lacks credibility in its small sample size. The study lasted only one month and was only conducted in one university. It also only measures changes in French fries and salad dressing, items not chosen by EVERY student. I do however, still intend to use this information to describe ways in which Florida State can determine the health needs of its students and how to meet them.

Peterson, Sharon. ”Positive Changes in Perceptions and Selections of Healthful Foods by College Students After a Short-Term Point-Of-Selection Intervention at a Dining Hall." Journal of American College Health, vol. 58, no. 5, Mar/Apr2010, pp. 425-431.

Found in the journal of American College Health, this study also uses intervention in dining halls to determine the effect of point-of-selection nutritional information on students. It was written by 3 doctors with a PhD in nutrition. The article begins with their professional opinion on how students need guidance when it comes to “healthful food choices.” Then, they suggest successful marketing techniques in dining halls are the way to achieve a more nutritionally aware student body. In an experiment very similar to the San Jose University one, results proved that signs had a positive influence on food choice.

Relevancy to my article is clear as this study further emphasizes the benefit of readily available nutritional charts on healthy meal decisions. The only criticisms of this source would be the small sample size, again, but in pairing with the other source I am using, credibility of the results increases. This article in particular I find more useful because it includes comments from the experts and educated suggestions on other ways to improve the dining hall experience for health conscious students.

Martinez, Olivia D., Christina A. Roberto, Jane H. Kim, Marlene B. Schwartz, and Kelly D. Brownell. "A Survey of Undergraduate Student Perceptions and Use of Nutrition Information Labels in a University Dining Hall." Health Education Journal, vol. 72, no. 3, 2013, pp. 319-325.

Another statistical study examines, through a survey, how students respond to the prevalence of nutritional labels in dining halls. The results showed that the vast majority of students surveyed believe they should be given the nutritional information both online and in the dining halls. This article is heavily related to my research because it also mentions the necessity of having this kind of information available online as well. This article is just a short survey of students that I can use to incorporate some more relevant data and numbers into my paper. This information will be used to demonstrate that students truly are interested in access to the nutritional information regarding what they're putting in their bodies. This build both credibility and importance in my argument.

Terry T.-K. Huang PhD, MPH , Kari Jo Harris PhD, MPH , Rebecca E. Lee PhD , Niaman Nazir MBBS, MPH , Wendi Born PhD & Harsohena Kaur MD, MPH.“Assessing Overweight, Obesity, Diet, and Physical Activity in College Students.” Journal of American College Health, vol. 52, no. 2, 2013, pp. 83-86.

This article researches the pattern of obesity and dietary habits of university students. The results demonstrated that a high percentage of students surveyed failed to reach fruit and vegetable recommendations each day and that students, although not obese, were mostly overweight. Although it doesn't directly mention nutritional labeling in this study I believe it will still prove to be useful in my research. I can draw from this piece that university student health is correlated to a lack of meeting dietary needs and suggestions. This creates urgency for the inclusion of nutritional information to give students the opportunity to make well informed nutritional decisions.

Ellison, R. Curtis. "The Environmental Component: Changing School Food Service to Promote Cardiovascular Health." Health Education Quarterly, vol. 16, no. 2, 1989, pp. 285-297.

Although this is a study of a high school boarding school, it still applies to the concept of mandatory meal plans of universities in my research. This study monitors these students for 4 years by changing their dining plans to contain foods lower in sodium and fat. The results prove that by making an internal change within the food service company, student health improved with a decreased sodium and fat intake. The study makes a correlation between sodium/fat consumption and the decreased risk these students will have of cardiovascular disease if they continue such eating habits. I would like to use the conclusion of this extensive research to encourage the dining halls to take measures into their own hands by not only providing nutritional information but also making positive changes to the food they serve.

Knoblaugh, Karen N. "Prevalence of Exposure to Hidden/Undeclared Wheat." Journal of Foodservice Business Research, vol. 12, no. 2, Apr2009, pp. 120-133.

As the current FSU dining hall menus do not state allergen presence in their food, this study highlights the danger of undeclared gluten to diners with celiac disease. The study concluded that there was a decent enough amount of cross-contamination and undeclared gluten content in foods in public dining areas to raise the issue. With tens of thousands of students, Florida State is sure to have at least a small population of students with gluten sensitivity. This, and the article, draws the need for allergen information in dining halls which the current food supplier of FSU refuses to provide.

Freedman, Marjorie R. "Development, Evaluation, and Validation of Environmental Assessment Tools to Evaluate the College Nutrition Environment." Journal of American College Health, vol. 58, no. 6, May/Jun2010, pp. 565-568.

This innovative experiment tested the efficiency of a tool used to assess university food service nutrition. This survey attempted to give insight to the healthy options available in dining halls and allow the university to determine if it was really meeting dietary needs of students. A tool like this creates pressure among the food suppliers to take a second look at what they are serving students in order to meet recommended guidelines. This study and method of nutritional assessment relates to my research as it shows an interest among students and faculty in improving the health at these dining facilities. This article in particular gives a sample of the survey, which I can use and quote in my paper.

"Seminole Dining - FloridaState." Seminole Dining - FloridaState. Web. 26Feb2017.

The Seminole Dining website will play a large role in my paper. The website features my text, the dining hall menus, along with a page on nutrition, available meal plans, and other on campus dining locations. I will be focused on the menu as it is what I am analyzing in my community. The menu on the website features a list of items along with nutritional information like calorie, fat, and sodium content. The labels, however, include a disclaimer that allergy information can not be provided because it is not guaranteed that their foods are free of allergens. This will be the main point of my research paper as it demonstrates the lack of consideration for sensitive or ill students.

Schnittker, Dennis. “Florida State University Announces Innovative New Dining Services Contract.” Florida State University News. 22Feb2017.

This article written on the FSU news site announces the school’s initiative to change dining hall providers. Although the new company, Sodexo, has not taken over the current supplier, Aramark, yet, it is clear that they offer more locally sourced, nutritional options for students. I believe FSU’s decision to change food suppliers makes it obvious that the current dining situation is not ideal. In regards to my research, it furthers the idea that the food students are being served as of now does not meet dietary standards suggested by health officials and can be improved drastically. Hopefully, the new company intends to incorporate more gluten free, dairy free, healthy, etc. options for all the students to enjoy.

Marzano, Katie. “Why College Food Is Actually Ruining Your Life.” Thought Catalog. 14Apr2015.

This article gives the insight of a current student with a mandatory dining plan. She describes the issue with the lack of healthy options and how it is not access to junk food that causes freshman weight gain but rather misrepresentation of what is healthy. I think this article will give great personal opinion on dining hall nutrition and how it affects the average student. It is also notable how she mentions that while meal plans are mandatory, they are not “monetarily beneficial or healthy for students.”