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

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.