کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
362237 | 620623 | 2011 | 5 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Interactive Introductory Nutrition Course Focusing on Disease Prevention Increased Whole-Grain Consumption by College Students Interactive Introductory Nutrition Course Focusing on Disease Prevention Increased Whole-Grain Consumption by College Students](/preview/png/362237.png)
ObjectiveTo 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.MethodsEighty 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.ResultsAfter 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 ImplicationsA general nutrition course can be used as an avenue to increase whole-grain intake by college students.
Journal: Journal of Nutrition Education and Behavior - Volume 43, Issue 4, July–August 2011, Pages 263–267