Castallia L.

Lascuña

BSN- N24

The purpose of this research is to evaluate the efficacy of a basic nutrition course as a nutrition
intervention to promote increased consumption of fruits and vegetables among college students. The
intervention focuses on diet advice, engaging hands-on activities, healthy food selections that promote
consumption of fruits and vegetables, and nutrition information related to the prevention of chronic
illnesses.

In the current study, which assessed the fruit and vegetable intake of college-age students, the efficacy
of a 15-week intervention in fruit and vegetable consumption as a component of a general nutrition
course was examined. Many research has revealed that college students employ improper dieting
methods and have unhealthful eating habits. College students often eat a diet that is low in fruits and
vegetables and high in simple sugars, salt, and fat. This kind of diet is characterized by the lack of specific
vitamins, minerals, and fiber.

According to the current study, college students do not consume the necessary number of fruits and
vegetables each day. Additionally, this study found that exposing 18- to 24-year-old college students to
an SCT-led nutrition education intervention in the classroom may encourage them to consume the
recommended portions of fruits and vegetables (i.e., cups for women and 5 cups for men). This finding is
important since it will increase intake of nutrients such dietary fiber, folate, vitamins A and C, and others
that are known to be inadequate in college students' typical diets. Moreover, research has shown that
improvements in the understanding of particular or general nutrition are not always able to anticipate
dietary changes. The current study showed a statistically significant increase in the consumption of both
fruits and vegetables. This outcome is consistent with past research that found positive changes in eating
habits among college students after nutrition education programs.

Article:

Ha, E.-J., & Caine-Bish, N. (2009). Effect of Nutrition Intervention Using a General Nutrition Course for
Promoting Fruit and Vegetable Consumption among College Students. Journal of Nutrition Education and
Behavior, 41(2), 103-109. doi:10.1016/j.jneb.2008.07.001 https://pubmed.ncbi.nlm.nih.gov/19304255/