Influence of a Pilot Nutrition Education Program on Dietary Knowledge among Undergraduate College Students

Geraldine Napoleone Pires; Amy Pumerantz; Lawrence K. Silbart; Linda S. Pescatello

doi:10.32398/cjhp.v6i2.1305

Geraldine Napoleone Pires Department of Allied Health Sciences
Amy Pumerantz Student Health Services
Lawrence K. Silbart Department of Allied Health Sciences
Linda S. Pescatello Department of Kinesiology, University of Connecticut

DOI: https://doi.org/10.32398/cjhp.v6i2.1305

Abstract

Objective and Participants: The objective of this study was to determine if a nutrition education program, Everyday Healthy Eating on Campus (EHEC), resulted in positive healthy eating perceptions and behaviors among 103 undergraduates. Methods: Students from eight dormitories (n = 42) and five classrooms (n = 61) completed a shortened Diet and Health Knowledge Survey (DHKS) prior to and one month after EHEC. Another 153 students from eight dormitories (n = 56) and five classrooms (n = 62) were the comparison group. Results: Students that completed EHEC increased their perceived value of eating a diet moderate in salt and sugar, low in saturated fat, adequate in fiber, eating a variety of foods, and consuming a diet with adequate carbohydrate containing foods (p < 0.05). No significant differences were found in comparison group surveys (p > 0.05). Conclusions: A simple one session college nutrition education program focusing on specific campus dining strategies appears to positively affect undergraduate students’ perceived value of healthy eating.