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J Nutr Educ Behav. 2009 Mar-Apr;41(2):103-9. doi: 10.1016/j.jneb.2008.07.001.

Effect of nutrition intervention using a general nutrition course for promoting fruit and vegetable consumption among college students.

Author information

1
Family and Consumer Studies, Kent State University, Kent, OH 44242, USA. eha@kent.edu

Abstract

OBJECTIVE:

To evaluate the effectiveness of implementing nutrition intervention using a general nutrition class to promote consumption of fruits and vegetables in college students.

DESIGN:

3-day food records were collected, verified, and analyzed before and after the intervention.

SETTING:

A midwestern university.

PARTICIPANTS:

80 college students, ages 18 to 24, participated in the study.

INTERVENTION:

The intervention focused on nutrition knowledge related to prevention of chronic diseases, healthful dietary choices increasing fruit and vegetable consumption, dietary feedback, and interactive hands-on activities.

MAIN OUTCOME MEASURES:

Consumption of: total vegetable, fresh vegetable, starchy vegetable, french fries, vegetable juice, total fruit, fresh fruit, canned fruit, and fruit juice.

ANALYSIS:

Dependent t test was used to analyze the differences in pre- and posttest. Analysis of variance was used to determine differences in dietary changes between groups.

RESULTS:

Participants significantly increased consumption of not only total fruits and vegetables (P < .005), but also fresh fruits and vegetables (P < .005). Intake of french fries decreased significantly (P < .05). Females responded better to the intervention than males in increasing vegetable consumption (P < .05).

CONCLUSIONS AND IMPLICATIONS:

Class-based nutrition intervention focusing on prevention of chronic diseases is a cost-effective approach to increasing fruit and vegetable consumption among college students.

PMID:
19304255
DOI:
10.1016/j.jneb.2008.07.001
[Indexed for MEDLINE]

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