Time Scarcity and Food Agency: The Effect on the Student Athlete Diet
Conference Year
January 2019
Abstract
The purpose of this study was to evaluate relationships between time poverty, cooking skills, food agency, and nutrition of student athletes. In addition, this study looked into how student athlete’s food stipend is used during competition travel.
The participants completed a 3-day dietary recall, with one day during travel and competition and the other two days as “normal” days of eating. Dietary quality was then computed using the Healthy Eating Index (HEI), of the athletes. The athletes then completed Cooking and Food Provisioning Action Scale (CAFPAS): which measures cooking and food preparation practices or the degree to which individuals can set and achieve cooking and food provisioning goals. Participants also completed The Cooking Perceptions and Behaviors Questionnaire. This questionnaire is a 53-item survey designed to assess three factors: Perceptions of Cooking, Cooking Confidence and Attitudes, and Cooking Behaviors. Participants were asked to provide a weekly schedule, the details of how they spent their stipend, as well as basic demographic information.
It is hypothesized that student athletes with greater perceived time poverty will have lower cooking skills and food agency. Those with low food agency scores will also report meeting fewer dietary recommendations than those with high time poverty and high food agency scores. With regards to the stipend, it is hypothesized that most student athletes will use travel stipends to purchase food at convenience stores or fast food restaurants rather than use the stipend to buy food they can cook in advance at home and bring with them as they travel.
Primary Faculty Mentor Name
Lizzy Pope
Status
Undergraduate
Student College
College of Agriculture and Life Sciences
Program/Major
Dietetics, Nutrition and Food Sciences
Primary Research Category
Health Sciences
Time Scarcity and Food Agency: The Effect on the Student Athlete Diet
The purpose of this study was to evaluate relationships between time poverty, cooking skills, food agency, and nutrition of student athletes. In addition, this study looked into how student athlete’s food stipend is used during competition travel.
The participants completed a 3-day dietary recall, with one day during travel and competition and the other two days as “normal” days of eating. Dietary quality was then computed using the Healthy Eating Index (HEI), of the athletes. The athletes then completed Cooking and Food Provisioning Action Scale (CAFPAS): which measures cooking and food preparation practices or the degree to which individuals can set and achieve cooking and food provisioning goals. Participants also completed The Cooking Perceptions and Behaviors Questionnaire. This questionnaire is a 53-item survey designed to assess three factors: Perceptions of Cooking, Cooking Confidence and Attitudes, and Cooking Behaviors. Participants were asked to provide a weekly schedule, the details of how they spent their stipend, as well as basic demographic information.
It is hypothesized that student athletes with greater perceived time poverty will have lower cooking skills and food agency. Those with low food agency scores will also report meeting fewer dietary recommendations than those with high time poverty and high food agency scores. With regards to the stipend, it is hypothesized that most student athletes will use travel stipends to purchase food at convenience stores or fast food restaurants rather than use the stipend to buy food they can cook in advance at home and bring with them as they travel.