P129 Web-Based Nutrition Education Module for Health Professions Students


      To demonstrate efficacy of a web-based intervention on nutritional counseling for medical, nursing, and health professions students in improvement in 2 areas: objective nutrition knowledge and self-reported confidence in providing nutrition counseling.

      Use of Theory or Research

      Chronic diseases affect most of the US population and are linked to dietary risk factors, making it crucial for future cohorts of health professionals to provide quality nutritional counseling for patients.

      Target Audience

      Health professions students from the following schools at The University of Texas Health San Antonio (UTHSA): School of Medicine, Nursing, Health Professions.

      Program Description

      A 45-minute online lecture on nutritional counseling was created with principles from the USDA Dietary Guidelines, MyPlate, and DHHS Physical Activity Guidelines, and advised by MD and RD/LD faculty at UTHSA, and University of Texas San Antonio, respectively.

      Evaluation Methods

      Pre-post surveys composed of a 14-question knowledge assessment (KA) based on the lecture intervention and a 15-question self-reported confidence assessment (CA) were administered. CA questions were formatted on a 7-point Likert scale, and confidence was assessed in 4 areas: providing nutrition counseling to others, using nutrition guidelines (USDA, DHHS), counseling evidenced-based diets (DASH, Mediterranean), and satisfaction with current nutrition knowledge. Paired t test and 95% confidence intervals were used to assess improvement in nutritional counseling knowledge and confidence.


      Twenty-six health professions students fully completed the pre-post survey and lecture intervention. Fifty-four percent were medical students, 27% nursing students, and 15% health professions students. KA score significantly improved from 9.8 baseline to 12 post-intervention (P < .01, t = 6.25). Confidence in providing nutrition counseling to strangers significantly improved by 1 point on a 7-point Likert scale (95% CI [0.43, 1.18]). Furthermore, confidence in providing nutrition counseling utilizing USDA and DHHS guidelines, motivational interviewing, dietitians, and evidence-based diets all significantly improved from baseline at the P <.01 level post-intervention.


      Results indicate that health professional students significantly improved their nutritional counseling knowledge and confidence after the intervention, which can simulate more nutritional counseling conversations with patients.
      Funding None.

      Appendix. Supplementary data