Poor eating habits are a contribution factor to a lower diet quality and health outcomes. Having an irregular meal pattern, skipping meals, consuming beverages that are high in sugar, frequently eating fast food, and consuming high fat foods are examples of poor eating habits. Eating habits can be defined as behavioral patterns that become an automatic response after repeat performances.
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They are triggered by situational ques including environment, people, or activities. Eating habits can be influenced by a variety of factors including environmental conditions, food availability, culture, religion, ethnicity, education, socioeconomic status, and psychological needs. The study will develop an eating habits questionnaire conducted at Ball State University, focusing on preference and choice of eating. These include questions on general eating habits associated with healthy/unhealthy eating, low fat alternatives, time distribution of meals and snacks, and typical foods consumed for meals and snacks. In the future, it is hoped that this questionnaire and study developed will be used to assess the eating habits of Ball State Students to determine if they prefer healthy over unhealthy foods.
An empirical analytical approach was taken in this study. This approach was used to study our subjects for a probable answer through quantified observations of empirical evidence. Although empirical analysis never gives an absolute answer, however, only a most likely answer based on probability. This approach fits our overall research design by providing us a better opportunity to answer our research question.
This study is a small, cross-sectional, observational study aimed at investigating the preference of healthy and unhealthy eating habits of Ball State students. To distinguish the preference of food choice (healthy or unhealthy), a survey was conducted. A survey of 18 questions focusing on general eating habits associated with healthy/unhealthy eating, low fat alternatives, time distribution of meals and snacks, and typical foods consumed for meals and snacks. The surveys were distributed in various eating locations at different times of the day to ensure diverse results. At random selection we offered all Ball State students the opportunity to participate in our brief survey, disclosing that their answers were anonymous and used for research regarding students eating habits.
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