A new study by Rochester Institute of Technology is one of the first to analyze how new-media technology, including the Internet and smartphones, are changing college students' eating habits and their relationship to food. Findings indicate that individuals are more likely to have meals while sitting at the computer than at the kitchen table, and that they use social media as the main avenue to obtain recipe and nutritional information.
"I sought to investigate how the explosion of new media is changing traditional notions of meals and how this is transforming human interaction," notes Madeline Varno, a senior communications major at RIT and principle author of the study. "As opposed to their parents or grandparents, college students do not see meals as a central activity in and of itself, either for enjoyment or communication. In fact none of the respondents I interviewed even had a kitchen table."
Varno conducted an extensive survey of college students at RIT, which assessed how meals were prepared and eaten, how students interacted with others during meals and how they obtained information about nutrition, potential food choices and recipes. It also assessed the importance of meals in students' social lives.
"Eating is now just one of several activities being multitasked at once, all of which generally involve computers and smartphones, including surfing the Web, communicating with friends via Facebook and doing homework," she continues. "This does not mean that students are any less social; in fact, they are often interacting with more people than if they were sitting in a dining room, but the method of that socialization is now directly connected to new media."
Varno also found that people were more likely to ask friends on Facebook or Twitter about recipes than consult a cookbook and often used social media to assess the relevance and validity of food and nutrition information.
"While some respondents expressed concern at the sheer volume of food information available online, they also indicated that the use of Facebook and Twitter to quickly validate data made them feel more informed about making the right choices," Varno adds.
Varno hopes her results will lead to additional studies with larger sample sizes that could further assess how new media is changing eating habits among the broader population.
William Dube | EurekAlert!
Multi-year study finds 'hotspots' of ammonia over world's major agricultural areas
17.03.2017 | University of Maryland
Diabetes Drug May Improve Bone Fat-induced Defects of Fracture Healing
17.03.2017 | Deutsches Institut für Ernährungsforschung Potsdam-Rehbrücke
Astronomers from Bonn and Tautenburg in Thuringia (Germany) used the 100-m radio telescope at Effelsberg to observe several galaxy clusters. At the edges of these large accumulations of dark matter, stellar systems (galaxies), hot gas, and charged particles, they found magnetic fields that are exceptionally ordered over distances of many million light years. This makes them the most extended magnetic fields in the universe known so far.
The results will be published on March 22 in the journal „Astronomy & Astrophysics“.
Galaxy clusters are the largest gravitationally bound structures in the universe. With a typical extent of about 10 million light years, i.e. 100 times the...
Researchers at the Goethe University Frankfurt, together with partners from the University of Tübingen in Germany and Queen Mary University as well as Francis Crick Institute from London (UK) have developed a novel technology to decipher the secret ubiquitin code.
Ubiquitin is a small protein that can be linked to other cellular proteins, thereby controlling and modulating their functions. The attachment occurs in many...
In the eternal search for next generation high-efficiency solar cells and LEDs, scientists at Los Alamos National Laboratory and their partners are creating...
Silicon nanosheets are thin, two-dimensional layers with exceptional optoelectronic properties very similar to those of graphene. Albeit, the nanosheets are less stable. Now researchers at the Technical University of Munich (TUM) have, for the first time ever, produced a composite material combining silicon nanosheets and a polymer that is both UV-resistant and easy to process. This brings the scientists a significant step closer to industrial applications like flexible displays and photosensors.
Silicon nanosheets are thin, two-dimensional layers with exceptional optoelectronic properties very similar to those of graphene. Albeit, the nanosheets are...
Enzymes behave differently in a test tube compared with the molecular scrum of a living cell. Chemists from the University of Basel have now been able to simulate these confined natural conditions in artificial vesicles for the first time. As reported in the academic journal Small, the results are offering better insight into the development of nanoreactors and artificial organelles.
Enzymes behave differently in a test tube compared with the molecular scrum of a living cell. Chemists from the University of Basel have now been able to...
20.03.2017 | Event News
14.03.2017 | Event News
07.03.2017 | Event News
24.03.2017 | Materials Sciences
24.03.2017 | Physics and Astronomy
24.03.2017 | Physics and Astronomy