Although there exits a positive association between education, health promotion behaviors and long-term health outcomes, there is a dearth of studies on health perceptions and practices among university faculty/staff. This study examined attitudes, perceptions and behaviors in a convenience sample of faculty and staff at a Midwestern university (N=115; M:F 51:49%). Respondents completed the 42-item questionnaire (response rate 23%) via mail survey. RESULTS: The majority of the respondents were < 55 years of age, had a normal body mass index (BMI <25.0), and rated health as very important to them. However, 30% were overweight and 17% were obese, and self-rated their health as “unhealthy” to “somewhat healthy” as compared individuals their age (r = -.202, p<.05). Perceived health was associated with regular physical activity (r=0.25, p=.009) and positive attitude towards diet, exercise, and health information (r=.357, p=.001), but did not correlate with wellness checkups and dietary habits/sleep patterns (p<.05). The majority of faculty and staff did not meet Food Guide Pyramid’s recommendation for fruits/vegetables/dairy/low fat meat intake. Furthermore, 41% never had a physical exam, 34% never had a cholesterol test and 68% never had dental examination. For participants over 45 years of age, 35% of women never had a mammogram, and 52% and 71% of men never had prostrate and colon screenings respectively. Health behaviors and wellness checkups did not differ by marital status but females were less likely than males to have regular wellness checkups. CONCLUSIONS: Although the respondents perceived health as very important, the majority of faculty/staff did not have a healthy weight, diet, or regular activity levels. Furthermore, the majority did not meet the wellness and cancer screenings recommended by lead health agencies. Positive health attitudes did not translate into healthy behaviors. This indicates a discrepancy between perceived and actual health among university faculty/staff. Implications for health educators and university wellness programs for faculty and staff will be discussed.
Learning Objectives
At the conclusion of the session, the participant (learner) in this session will be able to:
1. Describe health perceptions and practices among university faculty and staff.
2. Examine their nutritional practices and compare dietary intake practices to Food Guide Pyramid’s recommendations.
3. Discuss possible strategies for increasing healthy practices among university faculty and staff