The program includes 40 freshmen between 18 and 21-years-old who live in a residence hall at the University of Louisville. It combines the expertise of nursing, exercise physiology, campus health providers and intramural sports. University students in these disciplines serve as peer educators and work with the freshmen to accomplish each of the 10-week objectives. If successful, researchers plan to expand the program to other UofL students.

Many health conditions including diabetes, heart disease, hypertension and cancers have been linked to people being overweight or obese. Identifying and reducing risk factors for weight gain among college students could be the first step in helping them maintain a healthy weight over their lifespan.

“High school students leave home and rarely have an idea how to buy healthy food or prepare a nutritional meal,” said Robert Topp, co-project leader and School of Nursing Assistant Dean for Research. “This program includes a field trip to the grocery store and a week each focused on how to plan a meal and how to cook it.”
   
Other aspects of the program focus on evaluating nutritional value of food, learning to dine from convenient and vending machines, navigating the Student Activities Center (SAC) food court, maintaining motivation to exercise, learning to properly operate fitness equipment, exercising in the residence hall, and becoming fit for life.

“Modifying health behavior involves changing the cognitive process, which means altering knowledge, attitude and beliefs concerning the behavior,” said Lee Ridner, co-project leader and School of Nursing faculty member.

The project was created in part based on positive results of the Tommie Smith Youth Athletic Initiative, a program designed to reduce risk factors for childhood obesity. The 14-week after-school program for students Grades K-5 was started during the spring of 2008 by Topp and the Louisville Metro Department of Public Health and Wellness Center for Health Equity at Wheatley Elementary School. The program significantly improved the participant’s cardiovascular fitness, body composition and dietary habits.