Title:
		Eating Competence in First-Generation Students at a Large, Northeastern, Public University
	
	
		
	
		
		
		
			
                
                    
                        
                    
                
                
                    
                        
                    
                
				
					
Slideshow Presentation
					
				
				
					
						
							
								
								Best viewed by downloading
								Preview Converted Images may contain errors
								
							
						
					 
				 
				
				
			 
		 
	
 
	 
	
	
	Abstract
	 Objectives
To assess differences in eating competence (EC) between first-generation students (FG) and students with one or more parents who graduated from college, in students 18-24 years old. 
Methods
Data were collected between 2015-2020, from the College Health and Nutrition Assessment Survey, an ongoing, cross-sectional study at a Northeastern university. Participants (n=1974) completed the Eating Competence Satter Inventory (ecSI 2.0TM) and self-reported education status of both parents through an online survey. EC scores range from 0-48, with EC defined as ≥32. Subgroups were Eating Attitudes, Food Acceptance, Food Regulation and Contextual Skills. FG status was determined if both parents did not obtain a college degree. An ANCOVA was used to evaluate mean EC between FG students (n=496) and non-FG students (n=1478). Age, gender, race, Pell Grant status, dining hall usage, athlete status and kitchen availability were covariates. 
Results
FG students had a lower mean EC score than non-FG students (32.7±8.96 vs. 34.0±8.71, p=0.03), although both were considered EC. Mean subscale scores for Food Acceptance (0–9), Food Regulation (0–9) and Contextual Skills (0–12) were lower in FG students (5.1±2.5 vs. 5.4±2.5, p=0.03, 6.3±2.1 vs. 6.6±2.1, p=0.05, and 10.4±3.4 vs. 11.0±3.2, p=0.003 respectively). 
Conclusions
Results suggest FG students have lower EC than their non-FG counterparts, however, neither groups had low EC. Subscores identify where FG students may need more support to achieve higher EC in order to gain more favorable weight and health outcomes throughout life. This research is preliminary, and more research should be conducted in more diverse communities. 
Funding Sources
New Hampshire Agriculture Experiment Stations and the USDA National Institute of Food and Agriculture Hatch Project 1010738. 
Topic: eating competence, eating attitudes, food regulation, food acceptance, contextual skills, first-generation student, college student. 
	
	
Authors
	
		
		  
			
			  | First Name | 
			  Last Name | 
			
		  
		  
			
			
				| 
					Jesse
				 | 
				
					Stabile Morrell
				 | 
			
			
			
				| 
					Erica
				 | 
				
					Jones
				 | 
			
			
		  
		
	 
 
	
	
	
	
Leave a comment
	
	
	
	
	
Submission Details
	
		
			
				
					
					Conference GRC
					
				
				
					
					Event Graduate Research Conference
					
				
				
					
					Department Nutritional Sciences (GRC)
					
				
				
					
					Group Poster Presentation
					
				
			 
			
			
				
					Added April 17, 2021, 12:27 p.m.
				
				
				
					Updated April 17, 2021, 12:31 p.m.
				
				
			 
		 
		
			See More Department Presentations Here