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1

Lusi Marcia Martin

California State University,

Sacramento

Department of Family and

Consumer Science

Faculty Mentor: Dr. Dianne Hyson.

Assessment of eating habits

attitudes and knowledge of

African American females in

relation to Coronary Heart

Disease.

FACT:

Coronary Heart Disease (CHD) is

the number one killer of African

American women in the U.S

(American Heart Association,

2005).

Purpose of Research

To assess the eating habits and attitudes of African American women ages 18-24 who were attending Sac State to find out:

1. If the completion of a nutrition course positively influences the attitude towards eating habits and food choices?

2.Does the knowledge of family history of health

conditions related to CHD affect eating habits and

food choices?

3.Is there a common barrier that keeps these students

from eating healthy?

4.Are current eating habits and food choices shown

to be associated with increased risk for CHD?

5. How much knowledge does this group have on

coronary heart disease and risk factors?

Literature Review

Huang et al., (2003)- Need for intervention in college population.

Matvienko et al., (2001)- Nutrition course helpful in preventing weight gain.

Debate et al., (2001)- Racial and gender differences in weight status and dietary practices among college students.

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2

Risk Factors for Coronary Heart

Disease (CHD).

High Cholesterol

Hypertension

Smoking

Obesity

Diabetes

MethodologyDATA COLLECTION

Survey instrument: Total of 26 questions.

• Questions 1-6: Demographics

• Questions 7-8: Completion of Nutrition Course

• Questions 9-13: Knowledge of Family History

Conditions

• Questions 14-23: Current Eating Habits.

• Question 24: Common Barriers

• Question 25-26: Knowledge on CHD and their

risk for CHD.

Methodology cont’

PARTICIPANTS

• 20 African American females who were

attending Sacramento State University

• Ages 18-24

• No incentives

• Release form

• 15-20 minutes to complete surveys and

distributed over a period of 1 week.

Findings...

1. Did those who took a nutrition course

report positive changes to eating

habits?

• 30% had took a nutrition course. Only

10% said it changed eating habits.

• 70% did not take a nutrition course.

Nutriton Course

0

2

4

6

8

10

12

14

16

1

Nutrition courses taken

# of s

tuden

ts Nutrition

course

No nutrition

course

2. Did the knowledge of family history

of health conditions affect eating

habits and food choices?

70% said that family members history

conditions did not affect eating habits

and food choices.

30% said that family members history

conditions did affect eating habits and

food choices, and lifestyles.

3. Were current eating habits

shown to be associated with

increased risk for CHD?

High number of students (41%)

reported to never cook breakfast

lunch or dinner at home.

75% reported to most likely eat out

at a fast food restaurant.

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3

The most frequent consumption of fruits was 2x per week (40%)

The most frequent consumption of vegetables was:1x per week (25%), 2x per week (10%), 3x per week (15%)

4. Were there any common barriers

reported that kept students from eating

healthy?

• 55% were dissatisfied with eating habits

and stated that finding time (school &

work) and money kept them from eating

healthy.

5. Did this group have knowledge on

CHD and its risk factors?

35% reported that they did not know any

risk factors for CHD.

65% reported at least 2 or more risk

factors for CHD.Risk Factors Reported

0

1

2

3

4

5

6

7

1

Risk Factors

# of

peo

ple

High Blood Pressure

(HBP)

High Cholesterol

Obesity

Smoking

Family History

Exercise

Limitations

Time Constraints

Only one Ethnic Group

Only women

Sample Size

Self-reported data

Conclusion

The findings in this study concur

with past studies that the college

population in particular African

Americans continue to need attention

in health promotion.

Special Thanks to:

Dr. Sue Heredia

Dr. Suzanne Gerbasi

Faculty Mentor- Dr. Dianne Hyson.

2006-2007 McNair cohort

Family