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.
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| http://dx.doi.org/10.1016/j.jneb.2008.07.001 | DOI Listing |
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