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Evaluation of a peer‐led nutrition education intervention among college students
Author(s) -
Bradley Kristen,
Silliman Kathryn,
Morris Michelle Neyman
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.681.7
Subject(s) - likert scale , curriculum , intervention (counseling) , session (web analytics) , nutrition education , medicine , healthy eating , medical education , psychology , population , gerontology , family medicine , physical activity , environmental health , physical therapy , pedagogy , nursing , developmental psychology , world wide web , computer science
A peer‐led nutrition education intervention, Leaders in Nutrition Knowledge and Support (LINKS), was evaluated for its effectiveness among college students whose eating habits are typically inconsistent with current dietary recommendations. The LINKS curriculum was delivered by a nutrition graduate student and ten undergraduates to various student groups and included six sessions on basic nutrition, fueling the student athlete, disordered eating, healthy eating when dining out, supermarket tour and cooking demonstration. 252 subjects, 201 females (80%) and 51 males (20%) participated. On average, across all six sessions, subjects responded favorably to the ten survey statements (Likert scale 1 = strongly disagree to 4 = strongly agree) related to program effectiveness. Mean scores ranged from 3.77 ± .57 (content was appropriate for college population) to 3.2 ± .87 (likely to use distributed handouts in the future). The cooking demonstration received the highest overall effectiveness (3.81 ± .2) and was higher (p<.001) than the basic nutrition session (3.37 ± .61). Overall effectiveness of the remaining sessions ranged from 3.56–3.65. LINKS was well received and can be replicated on other college campuses. In particular, cooking demonstrations effectively provided information and developed skills related to planning and preparing healthy meals. Funding provided by a Lantis University Professorship.