Scientific conference where the work was recently presented: 2024 Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo
Date on which the work was previously presented at the scientific conference listed: October 8, 2024
Objectives: The 2020-2025 Dietary Guidelines for Americans recommends that adults consume three cup-equivalents of nutrient dense dairy-based foods daily and highlights that 90% of Americans do not consume enough dairy. One major life stage in which eating habits are formed is during college. With limited research regarding dairy consumption among college students, the study objective was to measure consumption of dairy-based foods among college students in the dining space.
Methods: Undergraduate students at the University of Georgia enrolled in a dining services meal plan were asked to complete a survey while physically inside a dining hall. Participants were first asked to take an aerial photograph of their plate prior to consumption. Participants were then asked questions about dairy regarding dietary habits, knowledge of recommended servings of food groups, and perceptions of health.
Results: A total of 836 plate pictures were collected. From the total pictures, 75% (629) contained a dairy-based food source. Of the 629 plates, 85% (535) contained a MyPlate approved dairy source (cheese, milk, yogurt). Cheese was the most common dairy-based food item on the plate pictures (80%, 506), followed by yogurt (10%, 63). Liquid cow’s milk was shown in less than 3% (17) of the plate pictures.
Conclusions: Study findings highlight low consumption of liquid cow’s milk and limited yogurt consumption. Future interventions that utilize nutrition education in college dining services are needed to increase knowledge of the health benefits of MyPlate approved dairy sources and consequently increase student intake of recommended nutrient dense dairy sources.
