Table 1

Characteristics of the Freshmen Health Study participants by BMI status (BMI < 25; BMI ≥ 25) upon entering college (2005).

Characteristic

Baseline BMI < 25

(n = 131)

Baseline BMI ≥ 25

(n = 28)

p-value


White-non-Hispanic (%)

97%

95%

0.746


Female (%)

66.2

52.6

0.121

BMI (kg/m2)

21.5 ± 2.0

28.9 ± 3.8

<0.001

Happy with current weightb(%)

60.8

27.8

<0.001

Reported self as less healthy than peers (%)

2.1

13.5

0.003

Ate breakfast regularly (at least 4 times per week)b(%)

72.1

64.9

0.387

Ever drank alcoholb(%)

12.7

24.3

0.154

Ever smoked cigarettesb(%)

6.3

5.4

0.856

Participated in vigorous physical activity most days of the weekb (%)

44.2

45.2

0.320

Participated in organized sports during High School (%)

51.6

43.8

0.427

Reported mother being overweight/obese (%)

53.0

77.8

0.002

Reported father being overweight/obese (%)

52.0

68.6

0.146

Dietary intake as estimated by baseline FFQb, c

Calories per day

2320 ± 1021

2363 ± 776

0.86

Energy as a percent of total calories

Protein

16.17 ± 3.0

16.33 ± 3.5

0.72

Carbohydrate

51.59 ± 6.9

52.54 ± 6.8

0.45

Fat

34.07 ± 5.9

32.87 ± 5.1

0.23

Servings (.5 cup) of fruit per day

2.22 ± 1.69

2.65 ± 1.74

0.179

Servings (0.5 cup) of vegetables per day

3.41 ± 4.18

3.53 ± 2.20

0.865

Sweetened-carbonated beverages per day

0.64 ± 0.98

0.85 ± 1.05

0.268

Servings (1 cup) of milk per day

1.97 ± 1.65

1.90 ± 1.29

0.820

Carbonated beverages per day

0.87 ± 1.43

1.16 ± 1.43

0.283

Occasions when junk food was eaten as a snack per day

0.99 ± 0.95

0.84 ± 0.96

0.385

Fast food meals per week

2.22 ± 2.5

2.23 ± 2.4

0.920


a159 students were weighed and measured at the second data collection period including 131 with a baseline BMI of <25 and 28 with a baseline BMI of ≥ 25.

bDietary and lifestyle habits are for the period of time January 2005 – June 2005, or the last six months of high school.

c14 participants were excluded do to implausible energy intakes of <500 calories or >6,000 calories.

Wengreen and Moncur Nutrition Journal 2009 8:32   doi:10.1186/1475-2891-8-32

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