Increased self-efficacy for vegetable preparation following an online, skill-based intervention and in-class tasting experience as a part of a general education college nutrition course.

Purpose: Assess the effectiveness of the integration of vegetable demonstration videos and tasting experiences into a college nutrition course to influence students' readiness to change vegetable intake, self-efficacy for vegetable preparation, and usual vegetable intake.

Design: Quasiexperimental, preintervention-postintervention comparisons.

Setting: College nutrition course.