On top of this, many students were unaware of the need to maintain a healthier diet. Researchers wrote, “Our sample of participants were young and is in their peak physical stage; therefore, the effect of bad eating habits might not be visible at present, but will emerge later in their lives.” The students questioned also had poor “food education,” including knowledge of prices and cooking skills, especially among freshmen.

Researchers and students in the study made suggestions for possible solutions. These included encouraging parents to teach kids more about food ingredients and cooking, middle and high school classes, and off-campus social groups to share information.

Taylor, who has worked in both junior high and college settings, felt that college classes were more effective. “It seems like when you pay for your education, you own this education.” When she worked in junior high schools, she had to “almost do a song and dance to keep kids engaged.” She says attention spans in college make the most significant difference in teaching this age group.

The study also suggested that college courses could make a significant difference. A lack of nutritional knowledge was the second largest barrier to freshmen. For non-freshmen students, however, it dropped to sixth place. This may be because participants in the study had completed at least one nutrition course during or after their freshman year. They knew more about nutrition.

Macey learned about the importance of nutrition and how to choose a healthy diet from her college courses. She isn’t a nutrition major, but her general education requirements covered the topic. In her first semester, she took a class called “Sustaining Human Life” as part of her general education requirements. This class has a short section on human nutrition, which helped her take a better look at her eating habits and the long-term consequences. She realized, “I want to be really old when I die, but I don’t want to suffer pain. I want to know my grandkids really well.”

Now she is in the last week of the class, “Essentials of Human Nutrition”, one option for a general science requirement. “I feel like it helped because it gave off a good warning,” Macey says. “If you make a change now, you can prevent problems later.”

Nutrition classes also have resources that wouldn’t otherwise be available to students. Taylor’s class and others at BYU-Idaho use a program called“NutriCalc Plus.” It helps students track personal nutrition recommendations, food intake, and the nutrients they may be getting too little or too much of. Taylor said these tools and the knowledge they gain from using them empower the students.

“I’ve definitely seen a big difference,” she says. “It’s something you’ll use the rest of your life.”

Macey learned more about her specific dietary needs through the NutriCalc Plus tool. “I noticed after working out I need to get a pot more protein. That’s one change I’m trying to work on.” She holds out her arms and explains that she wants to bulk up more for water polo, and now she knows what she needs to do. “I want stronger arms so I can really throw the water polo ball. I noticed I’m a little below the recommendation.” She’s recently added more eggs and lunch meats to her diet.

Students in the study suggested options they would find helpful, such as seminars on nutrition, cooking, budgeting, and time management; using social media to promote nutritional knowledge and information; and healthier food options at the university. Macey recalled the educational posters in her elementary school’s cafeteria, saying that the university could do something similar to remind students to eat healthily.