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.
Key Words
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© 2009 Society for Nutrition Education. Published by Elsevier Inc. All rights reserved.
