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Unformatted text preview: Research Brief Good Grubbin’: Impact of a TV Cooking Show for College Students Living Off Campus Dawn Clifford, PhD, RD 1 ; Jennifer Anderson, PhD, RD 2 ; Garry Auld, PhD, RD 2 ; Joseph Champ, PhD 3 ABSTRACT Objective: To determine if a series of 4 15-minute, theory-driven (Social Cognitive Theory) cooking programs aimed at college students living off campus improved cooking self-efficacy, knowledge, attitudes, and behaviors regarding fruit and vegetable intake. Design: A randomized controlled trial with pre-, post- and follow-up tests. Setting: University campus. Participants: Students (n ¼ 101) from upper-level nonhealth courses (n ¼ 37 male and n ¼ 94 living off campus). Intervention: The intervention group (n ¼ 50) watched 4 weekly episodes of the cooking show, Good Grubbin’ . The control group (n ¼ 51) watched 4 weekly episodes on sleep disorders. Main Outcome Measures: Demographic information; knowledge, self-efficacy, motivations, barriers of eating fruits and vegetables; self-efficacy, motivations, barriers and behaviors of cooking; fruit and vegetable intake food frequency questionnaire. Analysis: Repeated-measure analysis of variance and chi-square analyses were used to compare outcome variables. Results: There were significant improvements in knowledge of fruit and vegetable recommendations in the intervention group compared to the control group postintervention and at 4-month follow-up ( P < .05). There were no significant changes in fruit and vegetable motivators, barriers, self-efficacy or intake. ConclusionsandImplications: A television show on nutrition and cooking may be influential in chang- ing students’ knowledge, but it seems to have little impact on dietary behaviors. With a recent increase in popularity of cooking shows, future research should investigate the impact an extended cooking and nutrition show series might have on young adult viewers. Key Words: nutrition, mass media, television, students ( J Nutr Educ Behav. 2009;41:194-200.) INTRODUCTION The diets of college students are low in fruits and vegetables, 1-7 with only 8% of students reporting that they eat at least 5 servings of fruits and vegeta- bles a day. 8 Young adults commonly lack the knowledge, skills, and self-ef- ficacy needed for basic meal planning and food preparation skills. 9-13 Those who report less frequent food prepara- tion are less likely to consume fruits and vegetables than those who cook more often. 12 A national health objec- tive from Healthy Campus 2010 14 fo- cuses on the need for nutrition education in colleges and universities. Specifically, the objective is to in- crease the proportion of university students who receive information from their institutions on this topic....
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This note was uploaded on 02/02/2012 for the course COM 450 taught by Professor Veronicahefner during the Fall '11 term at Chapman University .
- Fall '11
- Mass Communication