Questionnaire
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The document is a 10 question questionnaire that asks about demographics, eating habits, lifestyle choices, and opinions on how technology has impacted cooking. It inquires about gender, age, how often one eats home cooked and takeaway meals, where meals are consumed, if the person helps cook, how they would describe their lifestyle and health concerns, their food preferences, and beliefs on technology's role in changing cooking over the years.
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This document discusses the author's experience trying vegetarianism for one month. It provides pros and cons of being vegetarian, including eating healthier but struggling with meal planning. Images show the author's meals evolving from mostly fruits to including more vegetables over the month. The author lost 7 kg but felt peace within. Movies watched provided inspiration. Overall, the author gained knowledge on healthy eating but vegetarianism was a challenging experiment.
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HS2000Fall2017ClassSurveyTable1.HS2000studentde.docx
HS 2000 Fall 2017 Class Survey
Table 1. HS2000 student demographic characteristics
n %percent
Sample size 350
Sex
Females
Males
244
106
69.7%
30.3%
Majors
Biomedical, Diagnostic, and Therapeutic
Sciences
3 0.9%
Wellness and Health Promotion 11 3.1 %
Health Sciences Majors
• Exercise Science
• Integrative & Holistic Medicine
• Nutrition concentration
• Pre-health Professional
• Pre-PT
• Undecided
26
18
29
81
84
27
7.4%
5.1%
8.3%
23.1%
24.0%
7.7%
Other/Undecided (not Health Sciences) 71 20.3%
Living situation
• Off-campus (not with parents/guardians)
• Off-campus with parents/guardians.
• On-campus (dorms/residence halls,
campus apartments, fraternity/sorority
house).
49
198
103
14.0%
56.6%
29.4%
Table 2. HS2000 student characteristics of age, credits, and GPA
n Mean ± st.dev Range
Age (years) 350 20.2 ± 4.3 17-64
Credits taken Fall 2017 350 15.0 ± 2.8 4-28
GPA 350 3.4 ± 0.5 1.0-4.8
Table 3a. HS2000 student sleep behaviors and caffeine intake
Sleep Measures
n Mean ± st.dev Range
Hours of Sleep1 350 6.8 ± 1.32 3-14
Sleep Quality Score2 324 6.1 ± 2.6 0-17
Caffeine Intake
Caffeine Survey
Score3
350 5.94 ± 4.5 0-26
Table 3b. Frequency and type of caffeine intake among HS2000 students
Caffeinate Intake and Sources4 (n=350)
Never n(%) Low intake n(%) Moderate Intake
n(%)
High Intake n(%)
Coffee 131 (37.4%) 126 (36%) 74 (21%) 19 (5.4%)
Espresso/
Cappuccino
210 (60%) 127 (36.3%) 11 (3.1%) 2 (0.6%)
Tea (black or
green)
180 (51.4%) 147 (42.0%) 21 (6.0%) 2 (0.6%)
Carbonated
Beverages
(Soda/pop)
138 (39.4%) 170 (48.6%) 33 (9.4%) 9 (2.6%)
Energy Drinks 267 (76.3%) 78 (22.3%) 4 (1.1%) 1 (0.3%)
Supplements or
Medications
279 (79.7%) 59 (16.9%) 11 (3.1%) 1 (0.3%)
1 Based on students’ self-reported hours of sleep
2 Pittsburgh Sleep Quality Index: 6 subcomponent scores were calculated from the questions.
Ranges of the subcomponents were 0-3. All subcomponents were added to create a final Sleep
Quality Score. Scores could range from 0-18. Higher scores indicate lower quality of sleep
3 Caffeine Survey Score: All answers to questions in Lynch’s Caffeine Survey were given a numerical
value 0-8 (0=Never, 8=5 or more servings per day). Scores for each question were added for a total
Score. Ranges could be from 0 to 48. Higher scores indicate higher caffeine intake.
4 Answers for the Caffeine Survey were combined to create 4 categories as follows
• Never: Reported “Never” consuming those beverages
• Low Intake: Reported consuming a beverage/supplement less than once per week, 2-3 per
week, or 4-6 per week.
• Moderate Intake: Reported consuming a beverage/supplement once or twice daily.
• High Intake: Reported consuming a beverage/supplement 3-5 or more times per day.
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The document contains a 15 question survey about health, diet, exercise and obesity. It asks for demographic information like gender and age. It then asks questions about weight, eating habits, family history of obesity, exercise routine and opinions on the best ways to reduce obesity. The final question allows for additional comments on the best way to reduce obesity.
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The document contains a 15 question survey about health, diet, exercise and obesity. It asks for demographic information like gender and age. It then asks questions about weight, eating habits, family health history and exercise routine. The final questions ask about perceptions of obesity in Brunei and reasons why people may find it hard to lose weight.
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HS2000Fall2017ClassSurveyTable1.HS2000studentde.docx
HS 2000 Fall 2017 Class Survey
Table 1. HS2000 student demographic characteristics
n %percent
Sample size 350
Sex
Females
Males
244
106
69.7%
30.3%
Majors
Biomedical, Diagnostic, and Therapeutic
Sciences
3 0.9%
Wellness and Health Promotion 11 3.1 %
Health Sciences Majors
• Exercise Science
• Integrative & Holistic Medicine
• Nutrition concentration
• Pre-health Professional
• Pre-PT
• Undecided
26
18
29
81
84
27
7.4%
5.1%
8.3%
23.1%
24.0%
7.7%
Other/Undecided (not Health Sciences) 71 20.3%
Living situation
• Off-campus (not with parents/guardians)
• Off-campus with parents/guardians.
• On-campus (dorms/residence halls,
campus apartments, fraternity/sorority
house).
49
198
103
14.0%
56.6%
29.4%
Table 2. HS2000 student characteristics of age, credits, and GPA
n Mean ± st.dev Range
Age (years) 350 20.2 ± 4.3 17-64
Credits taken Fall 2017 350 15.0 ± 2.8 4-28
GPA 350 3.4 ± 0.5 1.0-4.8
Table 3a. HS2000 student sleep behaviors and caffeine intake
Sleep Measures
n Mean ± st.dev Range
Hours of Sleep1 350 6.8 ± 1.32 3-14
Sleep Quality Score2 324 6.1 ± 2.6 0-17
Caffeine Intake
Caffeine Survey
Score3
350 5.94 ± 4.5 0-26
Table 3b. Frequency and type of caffeine intake among HS2000 students
Caffeinate Intake and Sources4 (n=350)
Never n(%) Low intake n(%) Moderate Intake
n(%)
High Intake n(%)
Coffee 131 (37.4%) 126 (36%) 74 (21%) 19 (5.4%)
Espresso/
Cappuccino
210 (60%) 127 (36.3%) 11 (3.1%) 2 (0.6%)
Tea (black or
green)
180 (51.4%) 147 (42.0%) 21 (6.0%) 2 (0.6%)
Carbonated
Beverages
(Soda/pop)
138 (39.4%) 170 (48.6%) 33 (9.4%) 9 (2.6%)
Energy Drinks 267 (76.3%) 78 (22.3%) 4 (1.1%) 1 (0.3%)
Supplements or
Medications
279 (79.7%) 59 (16.9%) 11 (3.1%) 1 (0.3%)
1 Based on students’ self-reported hours of sleep
2 Pittsburgh Sleep Quality Index: 6 subcomponent scores were calculated from the questions.
Ranges of the subcomponents were 0-3. All subcomponents were added to create a final Sleep
Quality Score. Scores could range from 0-18. Higher scores indicate lower quality of sleep
3 Caffeine Survey Score: All answers to questions in Lynch’s Caffeine Survey were given a numerical
value 0-8 (0=Never, 8=5 or more servings per day). Scores for each question were added for a total
Score. Ranges could be from 0 to 48. Higher scores indicate higher caffeine intake.
4 Answers for the Caffeine Survey were combined to create 4 categories as follows
• Never: Reported “Never” consuming those beverages
• Low Intake: Reported consuming a beverage/supplement less than once per week, 2-3 per
week, or 4-6 per week.
• Moderate Intake: Reported consuming a beverage/supplement once or twice daily.
• High Intake: Reported consuming a beverage/supplement 3-5 or more times per day.
Table 4. Correlations between hours of sleep, sleep quality scores, and caffe ...
Overeating At Night
It's late at night. You're hungry again. You are stressed from the day. How can you stop overeating, especially at night. #Overeating #Overeatingatnight #WomenOvereating #TASHFitness #SharanTash
Av quest
This document is an initial questionnaire for Veda Health Associates. It collects personal information such as name, address, medical history, lifestyle habits, diet, sleep, daily routine, exercise, stress levels, and menstrual history for women. The goal is to gather details about a client's health, wellness concerns, and lifestyle to inform their consultation. It covers topics like digestion, elimination, weight history, family medical history, medications, and environmental exposures.
How to Eat Healthy When You Have no Time!
Coach Jimmy provides tips for eating healthy when busy by making it a priority, planning meals, and keeping options simple. He shares his weekly grocery list and meal prep routine, which takes an hour and provides meals for the week by baking chicken and sweet potatoes and prepping sides like spinach and peppers. Keeping a set menu each day eliminates temptation to choose unhealthy options.
I Feel Good (presentation without answers)
The document discusses various classroom activities to teach students about healthy habits and nutrition. Some of the activities described include a cooperative survey about daily habits, grouping foods into the correct sections of the food pyramid, designing balanced meals, analyzing sugar content in foods, and roleplaying as doctors to identify healthy responses to common illnesses. The activities involve group work, videos, drawing, and other interactive exercises to engage students.
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This document is a questionnaire assessing how eating lifestyles in Brunei Darussalam may affect obesity rates among the local population. It asks respondents about their access to exercise facilities, eating habits including fast food consumption and supper, the proportion of meat in their diet, and opinions on the healthiness and oiliness of local foods. It also collects personal details like age, family history of obesity, health checkup frequency, weight proportionate to height, and BMI. The goal is to understand relationships between lifestyle behaviors, diet variety, and obesity in Brunei.
27 fitness and weight loss
The document provides tips and advice for weight loss and healthy eating. It discusses identifying bad eating habits and replacing them with better habits. One tip is to eat smaller, more frequent meals throughout the day to keep metabolism high and hunger in check. While very low calorie diets like a "donut diet" can cause short-term weight loss, they provide no nutritional value and are not sustainable or healthy long-term. The document emphasizes choosing whole, nutritious foods to fuel the body rather than empty calories.
27 fitness and weight loss
The document provides tips and advice for losing weight through establishing good habits and making gradual lifestyle changes rather than crash dieting or making multiple changes at once. It recommends starting with small changes like improving one meal at a time, keeping a food diary, and eating smaller more frequent meals. Making one change at a time increases the chances of success over an approach that tries to change many habits simultaneously. The overall message is that sustainable weight loss comes from practical, evidence-based strategies rather than fad diets or quick fixes.
Questionnaires
The document contains a 15 question survey about health, diet, exercise and obesity. It asks for demographic information like gender and age. It then asks questions about weight, eating habits, family history of obesity, exercise routine and opinions on the best ways to reduce obesity. The final question allows for additional comments on the best way to reduce obesity.
Questionnaires
The document contains a 15 question survey about health, diet, exercise and obesity. It asks for demographic information like gender and age. It then asks questions about weight, eating habits, family health history and exercise routine. The final questions ask about perceptions of obesity in Brunei and reasons why people may find it hard to lose weight.
Feeding without the Fuss
This document provides guidance and best practices for feeding children without stress or conflict. It discusses dividing responsibilities between parents and children, managing picky eaters, creating a pleasant mealtime environment, and using helpful versus unhelpful phrases. Tips include letting children choose how much to eat from options provided, making meals fun, involving children in food preparation, and eliminating distractions to reduce challenges at mealtimes. The goal is helping children develop healthy eating habits and joy for food.
Listening Skill
The document discusses eating habits related to fast food. It provides instructions for a vocabulary game involving fast food terms. It then lists responses from several people around the world about how often they eat fast food and what foods they like. The responses include occasionally eating fast food due to cravings or convenience, not being a big fan of fast food due to digestive issues, only eating it once a month or less, and usually only once a week when too busy to cook.
ACTIVE RECREATION.pptx
This document discusses healthy lifestyle habits including physical activity, nutrition, and managing stress and time. It provides a self-assessment checklist to evaluate one's lifestyle habits and asks questions about daily routines, favorite foods, and healthy versus unhealthy practices. Key connections discussed are between lifestyle, weight, nutrition and physical activity.
Updated Self Report 11_18
This document contains a self-report nutrition and body image questionnaire. It asks about the respondent's food habits, behaviors, supplement use, physical activity, and readiness to change eating habits. Questions cover topics like meal frequency, fast food consumption, weight concerns, screen time, exercise habits, and desired modifications. The goal is to assess the respondent's current nutrition and lifestyle behaviors.
Feeding without-the-fuss
This document provides guidance and tips for feeding children and coping with picky eaters. It discusses dividing responsibility between parent and child, making mealtimes pleasant, dealing with challenging behaviors, and encouraging children to try new foods. The author recommends letting children choose how much to eat from foods offered, making meals stress-free, and setting a good example with food. Picky eating may be partly genetic but can also be influenced by prenatal and early life experiences with flavors.
Meal planning
This presentation focuses on the Meal Planning and other topic related to planning a meal, I'm not a pro I just want to share to you my powerpoint presentation, maybe you can get some information here that you can probably use on your studies. Adios
Check Your Health
This document provides a 15 question self-assessment to measure one's overall health and fitness level. It asks questions about family medical history, medication usage, weight, breathing ability, flexibility, diet, stress levels, habits like smoking and drinking, and assigns point values to the responses. A maximum score of 30 points indicates closer proximity to good health.
Diet
The document describes a diet plan that the author followed to lose weight initially. The plan consisted of three meals (breakfast, lunch, and dinner) and two snacks each day, with portions and food groups specified for each. The meals focused on lean proteins, fruits and vegetables, whole grains, Greek yogurt, and nuts. This diet, along with strength training twice a week and daily walking, helped the author lose a significant amount of weight. While the author no longer strictly follows this plan, they have learned to make healthier lifestyle choices overall.
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HS2000Fall2017ClassSurveyTable1.HS2000studentde.docx
HS2000Fall2017ClassSurveyTable1.HS2000studentde.docx
Questionnaire
- 1. Questionnaire 1. What gender are you? Male Female 2. How old are you? 10-15 years old 16-20 years old 21-25 years old 26-30 years old 31+ years old 3. How often do you have home cooked meals? I don’t eat home cooked meals/I don’t have time to cook at home 1-2 times a week 3-4 times a week 5-6 times a week Everyday 4. How often do you have takeaway meals? I don’t eat takeaway meals 1-2 times a week 3-4 times a week 5-6 times a week Everyday
- 2. 5. How often do you eat around the table? I don’t eat around the table 1-2 times a week 3-4 times a week 5-6 times a week Everyday 6. If not everyday, where do you eat your food? In front of a TV/front room In my bedroom Any other, please state: ____________________________________________________ 7. Do you help to cook? Yes No 8. When it comes to your lifestyle, how would you describe yourself? I typically watch what I eat I typically exercise and stay active I’m concerned with my health I am health conscious, but I enjoy a snack now and again 9. Which type of food do you prefer? Home cooked. Please state why: ________________________________________________ Takeaways. Please state why: _________________________________________________
- 3. 10. Do you believe that technology has changed cooking through the years? Yes. Please state why: ________________________________________________________ No. Please state why: _______________________________________________________