"It is really just brilliant to get credits for something that is so important to you!" Skills for Life: University students' perceptions of a planned dietary life skills course
Universities have a role in educating and empowering students to become healthy and literate citizens of the 21st century society. The aim of this study was to explore university students' perceptions regarding the relevance and utility of a planned dietary life skills course. Qualitative desig...
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| Veröffentlicht in: | PloS one 2022-04, Vol.17 (4), p.e0260890 |
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| creator | Valand, Ida Ulrikke Øverby, Nina C Strömmer, Sofia Barker, Mary Bjornes, Camilla Nordli, Julie Pettersen, Line Bjørkkjær, Tormod Vik, Frøydis N Kiland, Charlotte Hillesund, Elisabet R |
| description | Universities have a role in educating and empowering students to become healthy and literate citizens of the 21st century society. The aim of this study was to explore university students' perceptions regarding the relevance and utility of a planned dietary life skills course.
Qualitative design including focus group discussions.
A Norwegian university with participating undergraduate students from seven different disciplines.
Data collection included 13 semi-structured focus group discussions involving 57 university students (35 women and 22 men aged 18-38 years). The focus group discussions were recorded and transcribed verbatim. To ensure in-depth knowledge of the research participants' thoughts and reflections, thematic analysis strategy was undertaken by a team of researchers.
When presented to the idea of a dietary life skills course as a university course, the students were mostly positive regarding its relevance and utility, however both motivators and barriers for attending were put forward. Some mentioned potential academic course benefits, such as enhanced CV, and a few mentioned potential societal benefits such as a healthy population and sustainable food consumption. Several motivators for attending the course were launched, such as increased knowledge and cooking skills, having dinner and expanded network. The students wanted to learn about food, nutrients and health, and how to cook simple, affordable, healthy and sustainable meals. Potential barriers for attending were mostly related to practicalities, such as potential lack of alignment with ordinary study programme or too demanding lectures.
Most students acknowledged the value of a dietary life skills course and thought that such a course could benefit their personal life. This encourages the offering of such courses at university level, tailored to consider both motivators and barriers for attending. |
| doi_str_mv | 10.1371/journal.pone.0260890 |
| format | Article |
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Qualitative design including focus group discussions.
A Norwegian university with participating undergraduate students from seven different disciplines.
Data collection included 13 semi-structured focus group discussions involving 57 university students (35 women and 22 men aged 18-38 years). The focus group discussions were recorded and transcribed verbatim. To ensure in-depth knowledge of the research participants' thoughts and reflections, thematic analysis strategy was undertaken by a team of researchers.
When presented to the idea of a dietary life skills course as a university course, the students were mostly positive regarding its relevance and utility, however both motivators and barriers for attending were put forward. Some mentioned potential academic course benefits, such as enhanced CV, and a few mentioned potential societal benefits such as a healthy population and sustainable food consumption. Several motivators for attending the course were launched, such as increased knowledge and cooking skills, having dinner and expanded network. The students wanted to learn about food, nutrients and health, and how to cook simple, affordable, healthy and sustainable meals. Potential barriers for attending were mostly related to practicalities, such as potential lack of alignment with ordinary study programme or too demanding lectures.
Most students acknowledged the value of a dietary life skills course and thought that such a course could benefit their personal life. This encourages the offering of such courses at university level, tailored to consider both motivators and barriers for attending.</description><identifier>ISSN: 1932-6203</identifier><identifier>EISSN: 1932-6203</identifier><identifier>DOI: 10.1371/journal.pone.0260890</identifier><identifier>PMID: 35389990</identifier><language>eng</language><publisher>United States: Public Library of Science</publisher><subject>Biology and Life Sciences ; Biomedical research ; College students ; Colleges & universities ; Cooking ; Data collection ; Demographic aspects ; Diet ; Diet therapy ; Disease ; Educational aspects ; Epidemiology ; Female ; Food ; Food and nutrition ; Food consumption ; Health care ; Higher education ; Hospitals ; Humans ; Life skills ; Literacy ; Male ; Meals ; Medicine and Health Sciences ; Nutrients ; Nutrition research ; Parents & parenting ; Public health ; Qualitative research ; Skills ; Social aspects ; Social Sciences ; Students ; Sustainable consumption ; Undergraduate study ; Universities ; University students ; Young adults</subject><ispartof>PloS one, 2022-04, Vol.17 (4), p.e0260890</ispartof><rights>COPYRIGHT 2022 Public Library of Science</rights><rights>2022 Valand et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2022 Valand et al 2022 Valand et al</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c641t-724532e27d312096b7cb66edeb5e4a4f65ac75c2a105a0f9cea0a9cde5def9363</cites><orcidid>0000-0003-0926-3600 ; 0000-0003-2337-055X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8989186/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8989186/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,864,885,2100,2926,23865,27923,27924,53790,53792,79371,79372</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35389990$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><contributor>Grammatikopoulou, Maria G</contributor><creatorcontrib>Valand, Ida Ulrikke</creatorcontrib><creatorcontrib>Øverby, Nina C</creatorcontrib><creatorcontrib>Strömmer, Sofia</creatorcontrib><creatorcontrib>Barker, Mary</creatorcontrib><creatorcontrib>Bjornes, Camilla</creatorcontrib><creatorcontrib>Nordli, Julie</creatorcontrib><creatorcontrib>Pettersen, Line</creatorcontrib><creatorcontrib>Bjørkkjær, Tormod</creatorcontrib><creatorcontrib>Vik, Frøydis N</creatorcontrib><creatorcontrib>Kiland, Charlotte</creatorcontrib><creatorcontrib>Hillesund, Elisabet R</creatorcontrib><title>"It is really just brilliant to get credits for something that is so important to you!" Skills for Life: University students' perceptions of a planned dietary life skills course</title><title>PloS one</title><addtitle>PLoS One</addtitle><description>Universities have a role in educating and empowering students to become healthy and literate citizens of the 21st century society. The aim of this study was to explore university students' perceptions regarding the relevance and utility of a planned dietary life skills course.
Qualitative design including focus group discussions.
A Norwegian university with participating undergraduate students from seven different disciplines.
Data collection included 13 semi-structured focus group discussions involving 57 university students (35 women and 22 men aged 18-38 years). The focus group discussions were recorded and transcribed verbatim. To ensure in-depth knowledge of the research participants' thoughts and reflections, thematic analysis strategy was undertaken by a team of researchers.
When presented to the idea of a dietary life skills course as a university course, the students were mostly positive regarding its relevance and utility, however both motivators and barriers for attending were put forward. Some mentioned potential academic course benefits, such as enhanced CV, and a few mentioned potential societal benefits such as a healthy population and sustainable food consumption. Several motivators for attending the course were launched, such as increased knowledge and cooking skills, having dinner and expanded network. The students wanted to learn about food, nutrients and health, and how to cook simple, affordable, healthy and sustainable meals. Potential barriers for attending were mostly related to practicalities, such as potential lack of alignment with ordinary study programme or too demanding lectures.
Most students acknowledged the value of a dietary life skills course and thought that such a course could benefit their personal life. 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Skills for Life: University students' perceptions of a planned dietary life skills course</title><author>Valand, Ida Ulrikke ; Øverby, Nina C ; Strömmer, Sofia ; Barker, Mary ; Bjornes, Camilla ; Nordli, Julie ; Pettersen, Line ; Bjørkkjær, Tormod ; Vik, Frøydis N ; Kiland, Charlotte ; Hillesund, Elisabet R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c641t-724532e27d312096b7cb66edeb5e4a4f65ac75c2a105a0f9cea0a9cde5def9363</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Biology and Life Sciences</topic><topic>Biomedical research</topic><topic>College students</topic><topic>Colleges & universities</topic><topic>Cooking</topic><topic>Data collection</topic><topic>Demographic aspects</topic><topic>Diet</topic><topic>Diet therapy</topic><topic>Disease</topic><topic>Educational aspects</topic><topic>Epidemiology</topic><topic>Female</topic><topic>Food</topic><topic>Food and 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Skills for Life: University students' perceptions of a planned dietary life skills course</atitle><jtitle>PloS one</jtitle><addtitle>PLoS One</addtitle><date>2022-04-07</date><risdate>2022</risdate><volume>17</volume><issue>4</issue><spage>e0260890</spage><pages>e0260890-</pages><issn>1932-6203</issn><eissn>1932-6203</eissn><abstract>Universities have a role in educating and empowering students to become healthy and literate citizens of the 21st century society. The aim of this study was to explore university students' perceptions regarding the relevance and utility of a planned dietary life skills course.
Qualitative design including focus group discussions.
A Norwegian university with participating undergraduate students from seven different disciplines.
Data collection included 13 semi-structured focus group discussions involving 57 university students (35 women and 22 men aged 18-38 years). The focus group discussions were recorded and transcribed verbatim. To ensure in-depth knowledge of the research participants' thoughts and reflections, thematic analysis strategy was undertaken by a team of researchers.
When presented to the idea of a dietary life skills course as a university course, the students were mostly positive regarding its relevance and utility, however both motivators and barriers for attending were put forward. Some mentioned potential academic course benefits, such as enhanced CV, and a few mentioned potential societal benefits such as a healthy population and sustainable food consumption. Several motivators for attending the course were launched, such as increased knowledge and cooking skills, having dinner and expanded network. The students wanted to learn about food, nutrients and health, and how to cook simple, affordable, healthy and sustainable meals. Potential barriers for attending were mostly related to practicalities, such as potential lack of alignment with ordinary study programme or too demanding lectures.
Most students acknowledged the value of a dietary life skills course and thought that such a course could benefit their personal life. This encourages the offering of such courses at university level, tailored to consider both motivators and barriers for attending.</abstract><cop>United States</cop><pub>Public Library of Science</pub><pmid>35389990</pmid><doi>10.1371/journal.pone.0260890</doi><tpages>e0260890</tpages><orcidid>https://orcid.org/0000-0003-0926-3600</orcidid><orcidid>https://orcid.org/0000-0003-2337-055X</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1932-6203 |
| ispartof | PloS one, 2022-04, Vol.17 (4), p.e0260890 |
| issn | 1932-6203 1932-6203 |
| language | eng |
| recordid | cdi_plos_journals_2648290887 |
| source | MEDLINE; DOAJ Directory of Open Access Journals; Public Library of Science (PLoS); EZB-FREE-00999 freely available EZB journals; PubMed Central; Free Full-Text Journals in Chemistry |
| subjects | Biology and Life Sciences Biomedical research College students Colleges & universities Cooking Data collection Demographic aspects Diet Diet therapy Disease Educational aspects Epidemiology Female Food Food and nutrition Food consumption Health care Higher education Hospitals Humans Life skills Literacy Male Meals Medicine and Health Sciences Nutrients Nutrition research Parents & parenting Public health Qualitative research Skills Social aspects Social Sciences Students Sustainable consumption Undergraduate study Universities University students Young adults |
| title | "It is really just brilliant to get credits for something that is so important to you!" Skills for Life: University students' perceptions of a planned dietary life skills course |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-12T21%3A54%3A20IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_plos_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=%22It%20is%20really%20just%20brilliant%20to%20get%20credits%20for%20something%20that%20is%20so%20important%20to%20you!%22%20Skills%20for%20Life:%20University%20students'%20perceptions%20of%20a%20planned%20dietary%20life%20skills%20course&rft.jtitle=PloS%20one&rft.au=Valand,%20Ida%20Ulrikke&rft.date=2022-04-07&rft.volume=17&rft.issue=4&rft.spage=e0260890&rft.pages=e0260890-&rft.issn=1932-6203&rft.eissn=1932-6203&rft_id=info:doi/10.1371/journal.pone.0260890&rft_dat=%3Cgale_plos_%3EA699719868%3C/gale_plos_%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2648290887&rft_id=info:pmid/35389990&rft_galeid=A699719868&rft_doaj_id=oai_doaj_org_article_88b5be96e9e5481cb87a51a42c5c1864&rfr_iscdi=true |