TY - THES U1 - Dissertation / Habilitation A1 - Nössler, Carolin T1 - Ernährungssituation und Ernährungsverhalten von Hochschulangehörigen: Eine Untersuchung im Setting Hochschule zu Lebensmittelverzehr, Energie- und Nährstoffzufuhr sowie zum Einfluss einer gesundheitsförderlichen Intervention auf das Verhalten hinsichtlich des Gemüseverzehrs N2 - Setting and Objectives A balanced diet is very important for health and well-being. A plant-based nutrition, rich in vegetables and fruit, reduces the risk of nutrition-related diseases and premature death. However, the average consumption of plant-based foods among the German population is below the national recommendations, particularly for vegetables. The university setting is an educational, working and living environment for its members. Therefore, it is an important place for nutrition-related health promotion. Therefore, three sub-studies were designed to investigate the nutritional situation and dietary behavior of university students and university employees. Against the background of the preventive potential of a balanced diet, first the study examined the question how to describe food consumption as well as the energy and nutrient intake of the university members (sub-study A). Subsequently, the relationships between vegetable consumption, knowledge of the recommended vegetable servings and selfassessed achievement of vegetable intake recommendations were investigated (sub-study B). Sub-study C analyzed the effectiveness of the German Nutrition Society‘s Quality Standard for company catering as a health-promoting intervention in the canteen of the University of Education in Schwäbisch Gmünd on vegetable consumption, knowledge of the recommended vegetable servings and self-assessed achievement of vegetable intake recommendations. KW - Ernährungsverhalten KW - Gesundheitsförderung Y2 - 2020 U6 - https://nbn-resolving.org/urn:nbn:de:bsz:752-opus4-1314 UN - https://nbn-resolving.org/urn:nbn:de:bsz:752-opus4-1314 SP - XI, 269 S1 - XI, 269 ER -