Interactive Introductory Nutrition Course Focusing on Disease Prevention Increased Whole-Grain Consumption by College Students
Abstract Objective To estimate current consumption of whole grains in college students and determine whether there would be an increase in whole-grain consumption after the students completed an interactive introductory nutrition course focusing on disease prevention. Methods Eighty college students...
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| Veröffentlicht in: | Journal of nutrition education and behavior 2011-07, Vol.43 (4), p.263-267 |
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| container_title | Journal of nutrition education and behavior |
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| creator | Ha, Eun-Jeong, PhD Caine-Bish, Natalie, PhD, RD, LD |
| description | Abstract Objective To estimate current consumption of whole grains in college students and determine whether there would be an increase in whole-grain consumption after the students completed an interactive introductory nutrition course focusing on disease prevention. Methods Eighty college students, 18–24 years old, participated in the study. Grain and whole-grain consumption, whole-grain food sources, and energy intake were measured before and after the nutrition course. Repeated-measures analysis of variance was performed. Results After the study, whole-grain intake significantly increased from 0.37 ounces (oz) to 1.16 oz ( P |
| doi_str_mv | 10.1016/j.jneb.2010.02.008 |
| format | Article |
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Methods Eighty college students, 18–24 years old, participated in the study. Grain and whole-grain consumption, whole-grain food sources, and energy intake were measured before and after the nutrition course. Repeated-measures analysis of variance was performed. Results After the study, whole-grain intake significantly increased from 0.37 ounces (oz) to 1.16 oz ( P < .001), whereas total grain intake remained the same (3.07 oz). The number of whole-grain food sources increased from 7 to 11 food items after the intervention. Conclusions and Implications A general nutrition course can be used as an avenue to increase whole-grain intake by college students.</description><identifier>ISSN: 1499-4046</identifier><identifier>EISSN: 1878-2620</identifier><identifier>EISSN: 1708-8259</identifier><identifier>DOI: 10.1016/j.jneb.2010.02.008</identifier><identifier>PMID: 21419709</identifier><identifier>CODEN: JNUEBX</identifier><language>eng</language><publisher>United States: Elsevier Inc</publisher><subject>Adolescent ; Behavior Change ; class-based nutrition ; College Instruction ; College Students ; Consumption ; Disease prevention ; Diseases ; Eating Habits ; Edible Grain ; Energy Intake ; Feeding Behavior ; Female ; Food ; food habits ; Gastroenterology and Hepatology ; Grain ; Health Promotion ; Humans ; Internal Medicine ; Intervention ; Male ; Nutrition ; Nutrition education ; Nutrition Instruction ; Nutritional Sciences ; Pretests Posttests ; Prevention ; Statistical Analysis ; Students - statistics & numerical data ; Studies ; whole grains ; Young Adult ; young adults</subject><ispartof>Journal of nutrition education and behavior, 2011-07, Vol.43 (4), p.263-267</ispartof><rights>Society for Nutrition Education</rights><rights>2011 Society for Nutrition Education</rights><rights>Copyright © 2011 Society for Nutrition Education. Published by Elsevier Inc. All rights reserved.</rights><rights>Copyright Elsevier Limited Jul/Aug 2011</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c458t-322ef22ce5729edfb5601e7a3e3bbfc99ff61af3ffdbbf1eaeb65b581355c39b3</citedby><cites>FETCH-LOGICAL-c458t-322ef22ce5729edfb5601e7a3e3bbfc99ff61af3ffdbbf1eaeb65b581355c39b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jneb.2010.02.008$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://eric.ed.gov/ERICWebPortal/detail?accno=EJ929209$$DView record in ERIC$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21419709$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ha, Eun-Jeong, PhD</creatorcontrib><creatorcontrib>Caine-Bish, Natalie, PhD, RD, LD</creatorcontrib><title>Interactive Introductory Nutrition Course Focusing on Disease Prevention Increased Whole-Grain Consumption by College Students</title><title>Journal of nutrition education and behavior</title><addtitle>J Nutr Educ Behav</addtitle><description>Abstract Objective To estimate current consumption of whole grains in college students and determine whether there would be an increase in whole-grain consumption after the students completed an interactive introductory nutrition course focusing on disease prevention. Methods Eighty college students, 18–24 years old, participated in the study. Grain and whole-grain consumption, whole-grain food sources, and energy intake were measured before and after the nutrition course. Repeated-measures analysis of variance was performed. Results After the study, whole-grain intake significantly increased from 0.37 ounces (oz) to 1.16 oz ( P < .001), whereas total grain intake remained the same (3.07 oz). The number of whole-grain food sources increased from 7 to 11 food items after the intervention. Conclusions and Implications A general nutrition course can be used as an avenue to increase whole-grain intake by college students.</description><subject>Adolescent</subject><subject>Behavior Change</subject><subject>class-based nutrition</subject><subject>College Instruction</subject><subject>College Students</subject><subject>Consumption</subject><subject>Disease prevention</subject><subject>Diseases</subject><subject>Eating Habits</subject><subject>Edible Grain</subject><subject>Energy Intake</subject><subject>Feeding Behavior</subject><subject>Female</subject><subject>Food</subject><subject>food habits</subject><subject>Gastroenterology and Hepatology</subject><subject>Grain</subject><subject>Health Promotion</subject><subject>Humans</subject><subject>Internal Medicine</subject><subject>Intervention</subject><subject>Male</subject><subject>Nutrition</subject><subject>Nutrition education</subject><subject>Nutrition Instruction</subject><subject>Nutritional Sciences</subject><subject>Pretests Posttests</subject><subject>Prevention</subject><subject>Statistical Analysis</subject><subject>Students - statistics & numerical data</subject><subject>Studies</subject><subject>whole grains</subject><subject>Young Adult</subject><subject>young adults</subject><issn>1499-4046</issn><issn>1878-2620</issn><issn>1708-8259</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kk1v1DAQhiMEol_8AYRQxKWnLLYTJ7GEKqGlLYsqWqlFcLMcZ1wcsvZiJyvthd_OZHfZQw_4Ys_M844_XifJa0pmlNDyfTfrHDQzRjBB2IyQ-llyTOuqzljJyHNcF0JkBSnKo-Qkxo4QyhkRL5MjRgsqKiKOkz8LN0BQerBrSHEdfDvqwYdN-nUcgh2sd-ncjyFCeuX1GK17TDH1yUZQmLsLsAa3pRZOhynXpt9_-h6y66DspHVxXK62RLPBsO_hEdL7YWxRF8-SF0b1EV7t59Pk29Xlw_xzdnN7vZh_vMl0weshyxkDw5gGXjEBrWl4SShUKoe8aYwWwpiSKpMb02JMQUFT8obXNOdc56LJT5PzXd9V8L9HiINc2qih75UDP0ZZVzllBWEUyXdPyA6v7_BwCHFOheACIbaDdPAxBjByFexShY2kRE7eyE5O3sjJG0mYRG9Q9HbfeWyW0B4k_8xA4M0OgGD1oXz5RTDBtuUP-zI-1NpCkFFbcBpaG0APsvX2_9tfPJHr3jqrVf8LNhAPt6QyokDeT59n-juU4ODiR_4XSmXBKw</recordid><startdate>20110701</startdate><enddate>20110701</enddate><creator>Ha, Eun-Jeong, PhD</creator><creator>Caine-Bish, Natalie, PhD, RD, LD</creator><general>Elsevier Inc</general><general>Elsevier</general><general>Elsevier Limited</general><scope>7SW</scope><scope>BJH</scope><scope>BNH</scope><scope>BNI</scope><scope>BNJ</scope><scope>BNO</scope><scope>ERI</scope><scope>PET</scope><scope>REK</scope><scope>WWN</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>K9.</scope><scope>NAPCQ</scope><scope>7X8</scope></search><sort><creationdate>20110701</creationdate><title>Interactive Introductory Nutrition Course Focusing on Disease Prevention Increased Whole-Grain Consumption by College Students</title><author>Ha, Eun-Jeong, PhD ; Caine-Bish, Natalie, PhD, RD, LD</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c458t-322ef22ce5729edfb5601e7a3e3bbfc99ff61af3ffdbbf1eaeb65b581355c39b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Adolescent</topic><topic>Behavior Change</topic><topic>class-based nutrition</topic><topic>College Instruction</topic><topic>College Students</topic><topic>Consumption</topic><topic>Disease prevention</topic><topic>Diseases</topic><topic>Eating Habits</topic><topic>Edible Grain</topic><topic>Energy Intake</topic><topic>Feeding Behavior</topic><topic>Female</topic><topic>Food</topic><topic>food habits</topic><topic>Gastroenterology and Hepatology</topic><topic>Grain</topic><topic>Health Promotion</topic><topic>Humans</topic><topic>Internal Medicine</topic><topic>Intervention</topic><topic>Male</topic><topic>Nutrition</topic><topic>Nutrition education</topic><topic>Nutrition Instruction</topic><topic>Nutritional Sciences</topic><topic>Pretests Posttests</topic><topic>Prevention</topic><topic>Statistical Analysis</topic><topic>Students - statistics & numerical data</topic><topic>Studies</topic><topic>whole grains</topic><topic>Young Adult</topic><topic>young adults</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ha, Eun-Jeong, PhD</creatorcontrib><creatorcontrib>Caine-Bish, Natalie, PhD, RD, LD</creatorcontrib><collection>ERIC</collection><collection>ERIC (Ovid)</collection><collection>ERIC</collection><collection>ERIC</collection><collection>ERIC (Legacy Platform)</collection><collection>ERIC( SilverPlatter )</collection><collection>ERIC</collection><collection>ERIC PlusText (Legacy Platform)</collection><collection>Education Resources Information Center (ERIC)</collection><collection>ERIC</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Premium</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of nutrition education and behavior</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ha, Eun-Jeong, PhD</au><au>Caine-Bish, Natalie, PhD, RD, LD</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><ericid>EJ929209</ericid><atitle>Interactive Introductory Nutrition Course Focusing on Disease Prevention Increased Whole-Grain Consumption by College Students</atitle><jtitle>Journal of nutrition education and behavior</jtitle><addtitle>J Nutr Educ Behav</addtitle><date>2011-07-01</date><risdate>2011</risdate><volume>43</volume><issue>4</issue><spage>263</spage><epage>267</epage><pages>263-267</pages><issn>1499-4046</issn><eissn>1878-2620</eissn><eissn>1708-8259</eissn><coden>JNUEBX</coden><abstract>Abstract Objective To estimate current consumption of whole grains in college students and determine whether there would be an increase in whole-grain consumption after the students completed an interactive introductory nutrition course focusing on disease prevention. 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| subjects | Adolescent Behavior Change class-based nutrition College Instruction College Students Consumption Disease prevention Diseases Eating Habits Edible Grain Energy Intake Feeding Behavior Female Food food habits Gastroenterology and Hepatology Grain Health Promotion Humans Internal Medicine Intervention Male Nutrition Nutrition education Nutrition Instruction Nutritional Sciences Pretests Posttests Prevention Statistical Analysis Students - statistics & numerical data Studies whole grains Young Adult young adults |
| title | Interactive Introductory Nutrition Course Focusing on Disease Prevention Increased Whole-Grain Consumption by College Students |
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