Ng size of each food eaten and calcium content in the serving size of each food (e.g., calcium content in one cup of milk, anchovy 15 g, etc.) based on the food composition data [15-17]. Calcium intake for each food was summed up to represent calcium intake per day (mg/day). VP 63843 chemical information nutrition knowledge was measured using 20 items regarding general nutrition (8 items), calcium nutrition (6 items), and osteoporosis knowledge (6 items) [18-22]. Nutrition knowledge included items on balanced diet, food sources of calcium or other nutrients, recommended amounts of calcium or energy intakes, risk factors, and prevention of osteoporosis. For each nutrition knowledge item, the number and percentage of correct responses by subjects were examined. Total score of nutrition knowledge was the summated score of correct responses for the 20 nutrition knowledge items. Outcome expectations of consuming calcium-rich foods were measured based on 12 items. These included 7 health or practical benefits (e.g., osteoporosis prevention, healthy teeth, good taste, going well with other snacks or side dishes) and 5 negative expectations (i.e., disadvantages) of consuming calcium-rich foods (e.g., indigestion of dairy foods, bad taste, time to cook green vegetables, cost) [8,23,24]. Each item was measured on a 5-point scale from `strongly disagree’ (1) to `strongly agree’ (5) to indicate the strength of each outcome expectation. Total score of outcome expectations of consuming calcium-rich foods was calculated by summing the 12 items while AG-490 site reversely coding the scores for negative expectation items of consuming calcium-rich foods. The higher total score indicates more positive or favorable expectations regarding consuming calcium-rich foods (Cronbach’s alpha = 0.69). Self-efficacy in consuming calcium-rich foods was measured using 10 items, including `eating calcium-rich side dishes at meals’, `eating dairy foods for snacks’, `drinking dairy foods instead of soft drinks or caffeine beverages’, and `difficulty in eating calcium-rich foods because of cost’ [8,23,25]. Each item was measured on a 5-point scale from `very difficult’ (1) to `very easy’ (5) as a measurement of the perceived ability to perform each behavior. Total score for self-efficacy in consuming calciumrich foods was calculated by summing the 10 items while reversely coding the scores for two negatively stated items. The higher total score for self-efficacy indicates higher perceived ability to consume calcium-rich foods (Cronbach’s alpha = 0.75). Eating behaviors covered 17 items, including 3 items related to eating right (diverse foods, adequate amounts of foods, regularity of meals), 8 items related to consumption of different food groups (e.g., grains, protein foods, vegetables, fruits, dairy products, green vegetables), and 6 items related to unhealthy behaviors (e.g., eating fatty foods, salty foods, sweets, and caffeine beverages) [8,26,27]. Subjects were asked to select a frequency category of `0-2 days/week’, `3-5 days/week’, or `6-7 days/week’. For each eating behavior, numbers and percentages of subjects in each consumption frequency category were examined. To calculate the total score for eating behaviors, each item was coded from 1 (0-2 days/week) to 3 (5-7 days/week),Factors related to calcium intake in college womenTable 1. General characteristics of subjects by calcium intake level Calcium intake level Variables Age (yrs) Total (n = 240) 20.4 ?1.71) 161.9 ?4.6 54.2 ?6.8 20.7 ?2.3 69 (28.8)2)a.Ng size of each food eaten and calcium content in the serving size of each food (e.g., calcium content in one cup of milk, anchovy 15 g, etc.) based on the food composition data [15-17]. Calcium intake for each food was summed up to represent calcium intake per day (mg/day). Nutrition knowledge was measured using 20 items regarding general nutrition (8 items), calcium nutrition (6 items), and osteoporosis knowledge (6 items) [18-22]. Nutrition knowledge included items on balanced diet, food sources of calcium or other nutrients, recommended amounts of calcium or energy intakes, risk factors, and prevention of osteoporosis. For each nutrition knowledge item, the number and percentage of correct responses by subjects were examined. Total score of nutrition knowledge was the summated score of correct responses for the 20 nutrition knowledge items. Outcome expectations of consuming calcium-rich foods were measured based on 12 items. These included 7 health or practical benefits (e.g., osteoporosis prevention, healthy teeth, good taste, going well with other snacks or side dishes) and 5 negative expectations (i.e., disadvantages) of consuming calcium-rich foods (e.g., indigestion of dairy foods, bad taste, time to cook green vegetables, cost) [8,23,24]. Each item was measured on a 5-point scale from `strongly disagree’ (1) to `strongly agree’ (5) to indicate the strength of each outcome expectation. Total score of outcome expectations of consuming calcium-rich foods was calculated by summing the 12 items while reversely coding the scores for negative expectation items of consuming calcium-rich foods. The higher total score indicates more positive or favorable expectations regarding consuming calcium-rich foods (Cronbach’s alpha = 0.69). Self-efficacy in consuming calcium-rich foods was measured using 10 items, including `eating calcium-rich side dishes at meals’, `eating dairy foods for snacks’, `drinking dairy foods instead of soft drinks or caffeine beverages’, and `difficulty in eating calcium-rich foods because of cost’ [8,23,25]. Each item was measured on a 5-point scale from `very difficult’ (1) to `very easy’ (5) as a measurement of the perceived ability to perform each behavior. Total score for self-efficacy in consuming calciumrich foods was calculated by summing the 10 items while reversely coding the scores for two negatively stated items. The higher total score for self-efficacy indicates higher perceived ability to consume calcium-rich foods (Cronbach’s alpha = 0.75). Eating behaviors covered 17 items, including 3 items related to eating right (diverse foods, adequate amounts of foods, regularity of meals), 8 items related to consumption of different food groups (e.g., grains, protein foods, vegetables, fruits, dairy products, green vegetables), and 6 items related to unhealthy behaviors (e.g., eating fatty foods, salty foods, sweets, and caffeine beverages) [8,26,27]. Subjects were asked to select a frequency category of `0-2 days/week’, `3-5 days/week’, or `6-7 days/week’. For each eating behavior, numbers and percentages of subjects in each consumption frequency category were examined. To calculate the total score for eating behaviors, each item was coded from 1 (0-2 days/week) to 3 (5-7 days/week),Factors related to calcium intake in college womenTable 1. General characteristics of subjects by calcium intake level Calcium intake level Variables Age (yrs) Total (n = 240) 20.4 ?1.71) 161.9 ?4.6 54.2 ?6.8 20.7 ?2.3 69 (28.8)2)a.
