The effect of whole grain nutrition education on whole grain knowledge, attitude and behavior of college students

• Main Authors: Chih-Yuan Lai, 賴智遠
• Other Authors: Feili Lo Yang
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/3zm24w

碩士 === 輔仁大學 === 營養科學系碩士班 === 106 === Current Dietary Guideline of Taiwan suggests consuming at least one-third of staple food from whole grains. Research showed the recommended whole grain consumption was not met in teenagers and young adults. Therefore, our study aimed to improve college students' knowledge, attitude and self-efficacy of whole grains, and to increase the consumption frequency through nutrition education. The whole grain nutrition education curriculum was designed based on health belief model, social cognitive theory and ecological model. The curriculum included the following four themes: healthy whole grains against chronic diseases, nutritional value of whole grains, availability of whole grain around campus, and the serving size of whole grains, each of which contained a respective whole grain cooking course or related activities. A total of fifty-six college students were divided into the experimental group (n=26) and control group (n=30). The experimental group attended whole grain nutrition education curriculum once a week for four weeks; the control group received only whole grain health education leaflets. The effects of whole grain nutrition education on knowledge, attitude, self-efficacy and the consumption frequency of whole grain were evaluated with questionnaires before, immediately after and 2 weeks after the education program. The results showed that the whole grain knowledge, attitudes, self-efficacy, and whole grain consumption frequency of nutrition education group were significantly improved upon completion of program. The control group who received only whole grain health education leaflets showed a significant improvement in the whole grain knowledge, attitude and self-efficacy, but not whole grain consumption frequency at the end of program. After adjusting the pretest scores using ANCOVA, the scores of whole grain knowledge, self-efficacy and whole grain consumption frequency of the nutrition education group were significantly higher than those of control group in after-test. The whole grain knowledge, attitude, self-efficacy and whole grain consumption frequency scores of the experimental group were significantly higher than those of the control group 2 weeks after the completion of nutrition program. Therefore the intervention of the whole grain nutrition education curriculum containing both lecture and practice improved the whole grains knowledge, attitude, self-efficacy and whole grain consumption frequency of college students.