Today, a lot of college student moods and how they go through everyday endeavors are affected drastically by what they eat and what type of food they consume throughout the day. What kind of food groups alter college student’s moods? The purpose of this study is to recognize if college students who eat certain foods like high/low sodium and high/low sugar will have a bad mood throughout the day as opposed to people who do not eat this group of food. This is important because college campuses offer a wide variety of food whether it is good or bad. Students are more aware of healthy food choices that are being served in dining cafeteria’s and being able to easily identify them (Peterson, S., Duncan, D., Null, D., Roth, S., Gill, L., 2010). For a lot of students, they
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After that hour is up they will be given the same questionnaire that was given in the beginning of the study. After completing the questionnaire, they will be debriefed and thanked for their cooperation.
Limitations
Potential threats to validity may include the classification of certain food groups. What I, the experimenter, may see as a high/low sodium and high/low sugar foods others may not classify as. If the students were given a grilled chicken sandwich, then some may not see this as healthy if they do not consume gluten and/or meat. Also, the current diets of the college students may pose a threat. If they are already used to eating these certain food groups, then their body has already become accustomed to in taking these certain foods. This is why the certain food groups were implemented for the participants.
Also, with the same questionnaire being given at the end it may create the same generalized answers from the beginning. Lastly, this experiment may have a special factorial design due to high/low sodium and high/low sugar foods being tested.
Significance of the
After that hour is up they will be given the same questionnaire that was given in the beginning of the study. After completing the questionnaire, they will be debriefed and thanked for their cooperation.
Limitations
Potential threats to validity may include the classification of certain food groups. What I, the experimenter, may see as a high/low sodium and high/low sugar foods others may not classify as. If the students were given a grilled chicken sandwich, then some may not see this as healthy if they do not consume gluten and/or meat. Also, the current diets of the college students may pose a threat. If they are already used to eating these certain food groups, then their body has already become accustomed to in taking these certain foods. This is why the certain food groups were implemented for the participants.
Also, with the same questionnaire being given at the end it may create the same generalized answers from the beginning. Lastly, this experiment may have a special factorial design due to high/low sodium and high/low sugar foods being tested.
Significance of the