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“It is really just brilliant to get credits for something that is so important to you!” Skills for Life: University students’ perceptions of a planned dietary life skills course
OBJECTIVE: Universities have a role in educating and empowering students to become healthy and literate citizens of the 21(st) century society. The aim of this study was to explore university students’ perceptions regarding the relevance and utility of a planned dietary life skills course. DESIGN: Q...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8989186/ https://www.ncbi.nlm.nih.gov/pubmed/35389990 http://dx.doi.org/10.1371/journal.pone.0260890 |
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author | Valand, Ida Ulrikke Øverby, Nina C. Strömmer, Sofia Barker, Mary Bjornes, Camilla Nordli, Julie Pettersen, Line Bjørkkjær, Tormod Vik, Frøydis N. Kiland, Charlotte Hillesund, Elisabet R. |
author_facet | Valand, Ida Ulrikke Øverby, Nina C. Strömmer, Sofia Barker, Mary Bjornes, Camilla Nordli, Julie Pettersen, Line Bjørkkjær, Tormod Vik, Frøydis N. Kiland, Charlotte Hillesund, Elisabet R. |
author_sort | Valand, Ida Ulrikke |
collection | PubMed |
description | OBJECTIVE: Universities have a role in educating and empowering students to become healthy and literate citizens of the 21(st) century society. The aim of this study was to explore university students’ perceptions regarding the relevance and utility of a planned dietary life skills course. DESIGN: Qualitative design including focus group discussions. SETTING: A Norwegian university with participating undergraduate students from seven different disciplines. METHOD: Data collection included 13 semi-structured focus group discussions involving 57 university students (35 women and 22 men aged 18–38 years). The focus group discussions were recorded and transcribed verbatim. To ensure in-depth knowledge of the research participants’ thoughts and reflections, thematic analysis strategy was undertaken by a team of researchers. RESULTS: When presented to the idea of a dietary life skills course as a university course, the students were mostly positive regarding its relevance and utility, however both motivators and barriers for attending were put forward. Some mentioned potential academic course benefits, such as enhanced CV, and a few mentioned potential societal benefits such as a healthy population and sustainable food consumption. Several motivators for attending the course were launched, such as increased knowledge and cooking skills, having dinner and expanded network. The students wanted to learn about food, nutrients and health, and how to cook simple, affordable, healthy and sustainable meals. Potential barriers for attending were mostly related to practicalities, such as potential lack of alignment with ordinary study programme or too demanding lectures. CONCLUSION: Most students acknowledged the value of a dietary life skills course and thought that such a course could benefit their personal life. This encourages the offering of such courses at university level, tailored to consider both motivators and barriers for attending. |
format | Online Article Text |
id | pubmed-8989186 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
spelling | pubmed-89891862022-04-08 “It is really just brilliant to get credits for something that is so important to you!” Skills for Life: University students’ perceptions of a planned dietary life skills course Valand, Ida Ulrikke Øverby, Nina C. Strömmer, Sofia Barker, Mary Bjornes, Camilla Nordli, Julie Pettersen, Line Bjørkkjær, Tormod Vik, Frøydis N. Kiland, Charlotte Hillesund, Elisabet R. PLoS One Research Article OBJECTIVE: Universities have a role in educating and empowering students to become healthy and literate citizens of the 21(st) century society. The aim of this study was to explore university students’ perceptions regarding the relevance and utility of a planned dietary life skills course. DESIGN: Qualitative design including focus group discussions. SETTING: A Norwegian university with participating undergraduate students from seven different disciplines. METHOD: Data collection included 13 semi-structured focus group discussions involving 57 university students (35 women and 22 men aged 18–38 years). The focus group discussions were recorded and transcribed verbatim. To ensure in-depth knowledge of the research participants’ thoughts and reflections, thematic analysis strategy was undertaken by a team of researchers. RESULTS: When presented to the idea of a dietary life skills course as a university course, the students were mostly positive regarding its relevance and utility, however both motivators and barriers for attending were put forward. Some mentioned potential academic course benefits, such as enhanced CV, and a few mentioned potential societal benefits such as a healthy population and sustainable food consumption. Several motivators for attending the course were launched, such as increased knowledge and cooking skills, having dinner and expanded network. The students wanted to learn about food, nutrients and health, and how to cook simple, affordable, healthy and sustainable meals. Potential barriers for attending were mostly related to practicalities, such as potential lack of alignment with ordinary study programme or too demanding lectures. CONCLUSION: Most students acknowledged the value of a dietary life skills course and thought that such a course could benefit their personal life. This encourages the offering of such courses at university level, tailored to consider both motivators and barriers for attending. Public Library of Science 2022-04-07 /pmc/articles/PMC8989186/ /pubmed/35389990 http://dx.doi.org/10.1371/journal.pone.0260890 Text en © 2022 Valand et al https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
spellingShingle | Research Article Valand, Ida Ulrikke Øverby, Nina C. Strömmer, Sofia Barker, Mary Bjornes, Camilla Nordli, Julie Pettersen, Line Bjørkkjær, Tormod Vik, Frøydis N. Kiland, Charlotte Hillesund, Elisabet R. “It is really just brilliant to get credits for something that is so important to you!” Skills for Life: University students’ perceptions of a planned dietary life skills course |
title | “It is really just brilliant to get credits for something that is so important to you!” Skills for Life: University students’ perceptions of a planned dietary life skills course |
title_full | “It is really just brilliant to get credits for something that is so important to you!” Skills for Life: University students’ perceptions of a planned dietary life skills course |
title_fullStr | “It is really just brilliant to get credits for something that is so important to you!” Skills for Life: University students’ perceptions of a planned dietary life skills course |
title_full_unstemmed | “It is really just brilliant to get credits for something that is so important to you!” Skills for Life: University students’ perceptions of a planned dietary life skills course |
title_short | “It is really just brilliant to get credits for something that is so important to you!” Skills for Life: University students’ perceptions of a planned dietary life skills course |
title_sort | “it is really just brilliant to get credits for something that is so important to you!” skills for life: university students’ perceptions of a planned dietary life skills course |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8989186/ https://www.ncbi.nlm.nih.gov/pubmed/35389990 http://dx.doi.org/10.1371/journal.pone.0260890 |
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