Saudi Cultural Missions Theses & Dissertations
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Item Restricted THE MEDITERRANEAN DIET, FOOD SECURITY, BEHAVIORAL AND PSYCHOSOCIAL FACTORS, AND MENTAL HEALTH SYMPTOMS AMONG COLLEGE STUDENTS(University of Florida, 2025) Alshahwan, May; Mathews, AnneCollege students are particularly vulnerable to mental health issues due to various biological and psychosocial factors, with a high prevalence of food insecurity (FI) being a significant concern. Previous research suggests that adhering to a Mediterranean diet (MedDiet) pattern may positively impact college students' health and mental well-being. This comprehensive research, encompassing cross-sectional, interventional, and longitudinal approaches, aims to investigate the effects of MedDiet adherence and FI on mental health symptoms (MHS) among college students. A cross-sectional study of first-year students (N=1,101) found low adherence to a MedDiet in 60.6%, and 25% experienced food insecurity. Approximately one-third reported moderate to severe depression and anxiety, with a moderate mean stress score of 25.8±9.3. There was an inverse association between MedDiet adherence and MHS (depression, anxiety, and stress) (beta = -0.08, p = 0.0007). FI was positively associated with MHS (beta = 0.12, p <.0001). No significant interaction was found between MedDiet adherence and FI on MHS. The intervention study was an 8-week Mediterranean-style diet educational intervention. Participants were randomly assigned to an intervention and education group (I & E; N=107) or an education-only group (E; N=110). At baseline, 43% had low MedDiet adherence, with mean Healthy Eating Index (HEI) and skin carotenoid status (SCS) scores of 61.9±11.6 and 345±107.8, respectively, with no significant differences between the groups. Post-intervention, the I & E group significantly improved MedDiet adherence, HEI, and SCS scores. Both groups experienced decreased depression and anxiety symptoms, with stress improving only in the I & E group. FI did not moderate the MedDiet-MHS relationship. Lastly, the longitudinal study covers four time points (2021-2024), (T1; N = 1,101), (T2; N = 493), (T3; N = 164), and (T4; N = 101). We found a cumulative high MedDiet adherence inversely correlated with MHS, while FI positively correlated with MHS over the years. The protective effects of MedDiet adherence on MHS were consistent across all food security levels. These findings highlight the critical need for early screening of MHS and FI among college students and may prompt university administrators to consider nutritional and food security interventions to promote student mental health and well-being.25 0Item Restricted Nutrition for Health and Wellbeing in Community Dwelling Older Adults(University of Newcastle, 2024) Alghamdi, Maryam; Chojenta, Catherine; Burrows, TracyPrior research has suggested that culinary nutrition programs are effective in improving the dietary intake and overall health of older adults. Delivering these programs online has been proposed as possible and present promising results. These programs often promote healthy-eating patterns in relation to the program’s aim and can be based on various dietary patterns. Considering the recognition of the Mediterranean diet (MedDiet) as a healthy-eating pattern for older adults and the successful adherence in non-Mediterranean populations, there is a need for innovative and cost-effective programs to provide older adults with evidence-based culinary nutrition education based on the MedDiet that include an online component. This PhD project employed a multimethod design to develop a culinary and nutrition-focused masterclass that provides education on the MedDiet, including step-by-step guidance to facilitate adopting this dietary pattern among older adults. To address the purpose of this research, the thesis (1) conducted a synthesis of current culinary and nutrition programs for older adults published to 2022, (2) qualitatively analysed workshop discussions to explore older adults’ use and motivations to join online courses, (3) used a participatory action approach to co-design the education content and Mediterranean-style recipes of the masterclass with older adults and (4) presented a reflection on the experience of conducting the co-design virtually and the impact of using this approach with older adults. The synthesis of existing research revealed limited research regarding programs designed specifically for the older adult population. Among the few programs, only four involved older adults in the development phase. The scoping review also identified that existing culinary nutrition programs had limited online components, no program was offered fully online and none provided MedDiet education to the non-Mediterranean older population. Through workshops and qualitative analysis, it was determined that older adults were interested in online courses and have had successful learning experiences with large variations in digital skills between research partners and people within their communities. Following on from the initial phases of work, a co-design approach using multimethods identified older adults’ needs and preferences, which determined the key elements of a MedDiet culinary nutrition masterclass. Specifically, educational content was developed and input to inform the structure and format of the masterclass. In addition, recipes were sought and optimised for diet quality. The outcome is a book that includes culinary nutrition education, Mediterranean-style recipes and links to a series of videos, led by partners’ decisions. Reflecting on the online co-design identified difficulties and highlighted the positive impact of the co-design approach on partners, suggesting that it can be considered in future co-design research with older adults.6 0