Texas A & M university

Texas A & M university

Texas A & M university regularly visits the university health unit for medication. The facility record proves that most of the students have cases of poor nutrition. Poor nutrition includes over or under eating, not having the required amount of healthy food in the diet, also consuming too many drinks and food with less fibre. My nutrition communication targets university students intending to help them fight lifestyle diseases by having proper nutrition (Penkilo, George, & Hoelscher 2008). Most of the affected students are the first years who are still confused about what to eat once they are away from their homes (Dorman, Gauthier, & Thirkill 2013). The university enrols about 600 fresh students every year, which is about 25 % of the total population. Proper eating habits will help the student to get back their good health after leaving their parent houses.

Most of these students have just come from their parent’s houses, where they were given proper nutrition guidance. However, having come to a place where variety is provided, and the students also get to cook by themselves, it becomes challenging to maintain a good eating habit. The most affected students are those that live out of the campus hostels where they get to cook for themselves. It is understood that most of these students start to learn how to cook on the campus (Dorman, Gauthier, & Thirkill 2013). From the health unit health-record book, about 70 percent of the nutrition problems encountered are of the students staying off-campus and cook for themselves. Imagine a young student in their early 17 years come from class and start looking for food (Penkilo, George, & Hoelscher 2008). The existed students will not find it easy to cook but instead will rush to take drinks such as juice and sodas for breakfast or dinner.

Objectives

• the students should have a cooking timetable
• reduce health risk by 30%
• Lose weight
• Learn proper cooking style

The students after the campaign are expected to develop a cooking timetable that will guide them on what to eat to avoid confusion in cooking. Also, the campaign is expected to reduce the health risk among the student by about 30% in a period of one month (Dorman, Gauthier, & Thirkill 2013). Also, obese students are expected to Lose 5 Kilograms in a span of one month. In one will all the participants shall have learned proper cooking skills for good nutrition.

Barriers

• Competing priorities- a student with a busy schedule will find it difficult to organize themselves and cook (Morgan et al. 2010). Their busy day may push them to buy first foods that may influence their unfortunate eating habits.
• Financial constraint- proper nutrition requires a little more money as it involves buying a variety of food staff and spending time and fuel to cook compared to eating or buying food in the hotel (Dorman, Gauthier, & Thirkill 2013). This hinders my campaign objective and ending up with zero results.
• High appetite for non-nutritious foods- it is the nature of every human being to develop a thirst for some foods and cannot go without taking plenty of them (Dorman, Gauthier, & Thirkill 2013). This attitude will prevent my participants from adopting the new style of eating as they will continue to feed as before and end up with the same result.
• University policy- university policy requires students not to cook in the hostel. Therefore, it becomes extremely hard to control their diet as they have only one option, to eat in the school cafeteria (Dorman, Gauthier, & Thirkill 2013). University policy also requires students to attend their lectures at the time they should be settling down for dinner.
• Culture – Texas A &M university admit students from various cultural background across the world (Dorman, Gauthier, & Thirkill 2013). These students have varied cultures that control what they eat. With culture, it would be difficult to suggest the consumption of some food. For instance, the Chinese culture prescribed the eating of pork, which is a foodstuff full of fats and should not be recommended for good health.
• Environmental factors- weather condition mostly determine what the body require. A student from the East are used to warm weather, and when they change the climate too cold regions, they will mostly adopt to taking hot tea all the time to keep them warm (Morgan et al. 2010). However, taking a high quantity of sugar regularly has a negative impact on human health. Sugar reduction in the diet is one of the significant issues in the campaign that require consideration.

Key promises

By adopting the new eating habit, students will have a desirable change in their health and shall not have a regular visit to the hospital. Also, no student under the new guideline will become obese, experience heart disease, have type 2 diabetes, and will not experience an eating disorder.

Support statement

Eating two and vegetables per day will supply the body with enough vitamins and fibres that it requires for proper digestion and nutrition. By taking a controlled amount of sugary food, the body will be able to contain effectively. I would recommend drinking fresh, clean water instead of sugary drinks to limit the possibility of developing type-2 diabetes (Morgan et al. 2010). Most of the patients who have type-2 diabetes are high sugar consumers. Having a well-planned meal before the cooking time will give the participant an easy time following the nutrition recommendation. Prior preparation enables one to know what to each even in three-day time (Dorman, Gauthier, & Thirkill 2013). It will also allow the student to balance between studies and cooking time. At the same time, the student will spend less money when he or she buys in bulk. The eating disorder will be eliminated at this level as the body shall have developed a program to need food at the right time and quality.

Tone

The nutrition campaign is covered with love and tolerance. Also, dealing with a human being and more so youths require an emotional resonance to depict seriousness in the impact of poor diet on our health. The passionate talk will demand the attention of my audience, and they have no option but to listen. Every person desires good health. Therefore, giving the reality of poor nutrition will be the best concept and approach to achieving the objective of my campaign.

Media

Every campaign must involve the use of visual aids that can either be provided by posters, fliers or burners. Television, newspaper, and word of mouth are primary sources of advertising channels that fit to be used in the nutrition campaign (Dorman, Gauthier, & Thirkill 2013). However, due to the cost involved, posters will be the most efficient and reliable means that I will choose. The poster will contain pictures of the recommended food and also health persons that depend on such food. Smile face of health students carrying books will make part of the poster. The poster will also contain contact information and recommended the diet. Also, on the poster will be a picture of an obese body with a face sealed for dignity protection.

References

Dorman, S., Gauthier, A., & Thirkill, L. (2013). The Impact of the Balanced School Day on Student Physical Activity and Nutrition. Physical & Health Education Journal, 78(4).

Devine, C. M., Olson, C. M., & Frongillo Jr, E. A. (2014). Impact of the Nutrition for Life program on junior high students in New York State. Journal of School Health, 62(8), 381-385.

Morgan, P. J., Warren, J. M., Lubans, D. R., Saunders, K. L., Quick, G. I., & Collins, C. E. (2010). The impact of nutrition education with and without a school garden on knowledge, vegetable intake and preferences and quality of school life among primary-school students. Public health nutrition, 13(11), 1931-1940.

Penkilo, M., George, G. C., & Hoelscher, D. M. (2008). Reproducibility of the School-Based Nutrition Monitoring Questionnaire among fourth-grade students in Texas. Journal of Nutrition Education and Behavior, 40(1), 20-27.