Do not schedule eight AM classes. Communicate with your roommate. Wash your bedding regularly. New college students hear countless tips as they prepare for campus life. Among them, one warning appears again and again: the idea of the “freshman 15.” Many people treat weight gain in the first year of college as almost unavoidable, but what makes it so widespread?
An interdisciplinary research group led by Y. Alicia Hong, a professor in the Department of Health Administration and Policy who specializes in mobile and wearable technology, investigated this question. The team found that the college setting naturally encourages behaviors that increase how much students eat, which can lead to steady weight gain.
“Social and environmental factors are key determinants of eating behavior. College students are affected by the eating environment, especially where they eat and whom they eat with. Our research found that they consume more calories when eating in groups or formal dining settings,” said Alicia Hong.
How Group Settings and Campus Locations Influence Eating
During a four-week period, participating students used a mobile app to track their food choices, eating locations, and emotional states such as stress and mood. The app data showed clear patterns: students tended to consume more food when they were with at least one other person and when they ate in places like dining halls or restaurants. When students ate alone or at home, their overall intake was lower.
Misjudging Portions and the Role of Emotion
The findings also suggested that many college students are not fully aware of their actual eating habits. Their self-reported perceptions often did not match the caloric intake recorded through the app. Gender and emotional influences, including stress and mood fluctuations, added additional layers to the complexity of these behaviors.
“College students’ eating behaviors are complex, with individual, interpersonal, and environmental factors interacting to influence dietary intake. This research underscores the importance of context in dietary intervention and incorporating digital tools for dietary assessment,” said Hong.
Who Conducted the Study and Where It Was Published
The research team included Distinguished University Professor in the Department of Nutrition and Food Studies Larry Cheskin, Associate Professor in the Department of Health Administration and Policy Hong Xue, and MS Health Informatics graduate Jo-Vivian Yu.
The study, titled “The Dynamics of Eating Behaviors and Eating Environment in College Students: Discrepancies Between App-Tracked Dietary Intake and Self-Perceived Food Consumption,” was published in mHealth. It was supported by the George Mason University College of Public Health Pilot Grant (PI: YAH).
