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Promoting Wellness on College Campuses

Identifying and Addressing the Wellness Needs of College Students

Christianson, Jenna, BS; Kattelmann, Kendra, PhD, RDN, LN; Riggsbee, Kristin, PhD; Moret, Lauren, PhD; Vilaro, Melissa J., PhD, MPH; Olfert, Melissa D., DrPH, MS, RDN; Mathews, Anne E. W., PhD, RDN; Barr, Makenzie, PhD, RDN, LD; Colby, Sarah, PhD, RD

doi: 10.1097/TIN.0000000000000169
Dietary Interventions and Education

The objective of this study was to explore the health-related knowledge, beliefs, and attitudes of college students. An online and in-class course was offered at 4 universities. As part of the course, focus groups consisting of 102 students met virtually for 5 sessions to answer questions aimed at addressing students' wellness issues. Students indicated that college campuses need to offer more services centered on student health while addressing the barriers to student wellness overall. Students also indicated that universities better met their needs when communicating about various health-related services and facilities that were available to students.

Health and Nutritional Science Department, South Dakota State University, Brookings (Ms Christianson and Dr Kattelmann); Nutrition Department (Ms Riggsbee and Dr Colby) and Educational Psychology and Counseling Department (Dr Moret), University of Tennessee at Knoxville; Food Science and Human Nutrition Department, University of Florida, Gainesville (Drs Vilaro and Mathews); and Division of Animal and Nutritional Sciences (Dr Olfert) and Davis College of Agriculture, Natural Resources, and Design (Dr Barr), West Virginia University, Morgantown.

Correspondence: Kendra Kattelmann, PhD, RDN, LN, Health and Nutritional Science Department, South Dakota State University, Box 2275A, SWG 425, Brookings, SD 57006 (

Jenna Christianson received a grant from the South Dakota State University Honors Grand Challenges Undergraduate Research Mentorship. Funding for the research was provided by the Agriculture and Food Research Initiative grant no. 2014-67001-21851 from the USDA National Institute of Food and Agriculture.

The authors have disclosed that they have no significant relationships with, or financial interest in, any commercial companies pertaining to this article.

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