Nutrition educator adoption and implementation of an experiential foods curriculum.

Objective: Describe changes in Nutrition Educator (NE) and Extension Agent (EA) motivation, self-efficacy, and behavioral capability over time after experiential food tasting curriculum training. Identify promoters of curriculum adoption, implementation, and future use.

Design: Mixed methods design including surveys, lesson implementation reports, and interviews.

Effective training design: use of theory and formative assessment.

Effective nutrition education training should be guided by sound theory that specifically addresses behavior change. A 3-hour training was developed using diffusion of innovations (DOI) and social cognitive theories and formative assessment. Essential training components included interactive learning techniques and curriculum lesson practice.