This document provides summaries of 10 studies related to nutrition education and interventions. The studies tested the effectiveness of various approaches to improving nutrition knowledge, attitudes and behaviors among different populations, including college students and the general public. Across the studies, nutrition education and promotional interventions that were theory-based and provided opportunities for skill-building were found to positively impact nutrition knowledge, attitudes and some dietary behaviors. Message framing and placement were also found to influence selection of healthier foods in some studies.

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1. Abood, D. A., Black, D. R., Birnbaum, R. D. Nutrition education intervention
for college female athletes. J Nutr Ed Behav. 2004;36:135-139
Objective: To evaluate the effectiveness of an 8 week nutrition education
program for college female athletes. Purpose of the intervention is to improve
nutrition knowledge, enhance self-efficacy for making healthy dietary decisions,
and improve dietary intake. Social Cognitive Theory was used as the conceptual
framework and was designed to provide opportunities for participants to gain
skills through in-class activities. Procedure: Two women’s athletic teams were
randomly assigned to experimental and control groups. Participants completed
pre and post test nutrition knowledge an self-efficacy questionnaires and a 3-day
diet record. Results: Participants in the treatment condition significantly improved
nutrition knowledge, self-efficacy and increased positive behavior changes.

2. 2. Beaudoin, C. E., Fernandez, C., Wall, J. L., Farley, T. A. Promoting healthy eating
and physical activity: Short-term effects of a mass media campaign. Am J Prev
Med. 2007;32(3):217-223
Objective: To evaluate effectiveness of a five month high-frequency mass media
(paid television and radio) campaign to promote walking and fruit and vegetable
consumption among low-income, predominantly African-American urban
population. Procedure: A random sample survey was conducted with 1500
participants to measure message recall, attitudes and behaviors toward walking,
snack food avoidance, fruit and vegetable consumption. Results: From baseline
measures participants showed increases in message recall, positive attitudes
toward fruit and vegetable consumption, and positive attitudes toward walking.
Behaviors did not change significantly.

3. 3. Buscher, L. A., Martin, K. A., Crocker, S. Point-of-purchase messages framed in
terms of cost, convenience, taste, and energy improved healthful snack
selection in a college food service setting. J Am Diet Assoc. 2001;101(8):909-913
Objective: To study the effects of two point-of-purchase interventions promoting
healthy food items in a college residential dining facility. The first intervention
promoted freshly cut fruit baskets and freshly cut vegetable baskets, pretzels, and
yogurt. The second intervention promoted yogurt. POP messages emphasizing
low-cost, high-energy, good taste, and time efficiency were placed on posters in
cafeteria entrance. Procedure: Daily sales of targeted food items were tracked pre,
during and post intervention. Results: Sales of pretzels and yogurt significantly
increased during and after the first intervention. Sales of fresh cut fruit and
vegetables did not increase, but sales of whole fruit did significantly increase. In
the second intervention, yogurt sales were significantly greater during the
intervention and follow-up periods. Success of intervention attributed to
placement, graphics and message of promotional materials.

4. 4. Cousineau, T. M., Goldstein, M., Franko, D. L. A collaborative approach to
nutrition education for college students. J Am Coll Health. 2004;53(2):79-84
Objective: Prior to developing an on-line nutrition resource, the researchers
studied the availability of Internet-based nutritional information for college
students. Purpose was to determine what type of nutrition information students
would find most relevant to their lifestyle.
Procedure: Researches conducted 3 focus groups of college students. Used
concept mapping to analyze data and determine salient themes. Results: Results
indicate a high correlation between how students and experts rated relative
importance of nutrition issues. Healthy eating on a budget, healthy meal
planning, student personalization features were rated the highest.

5. 5. Doerksen, S. E., Estabrooks, P. A. Brief fruit and vegetable messages integrated
within a community physical activity program successfully change behavior. Intl J
Behav Nutr Phys Act. 2007;4(12):1-10
Objective: To test effectiveness of a low intensity fruit and vegetable intervention
(FVI) consisting of brief social cognitive theory-based messages delivered in nine
weekly newsletters designed to improve participant outcomes and self-efficacy
expectations related to fruit and vegetable consumption. Procedure: 86 adult
participants (ages 18 to 65) were randomly assigned to the intervention or
standard control condition. Intervention was integrated into an ongoing
community physical activity program. Results: Participants in the FVI condition
increased their fruit and vegetable intake. The control condition showed no
change in consumption. Participants who read seven or more newsletters showed
greatest increase in fruit & vegetable servings consumed per day.

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6. French, S. A., Jeffery, R. W., Story, M., Breitlow, K. K., Baxter, J. S., Hannan, P.,
Sndyer, M. P. Pricing and promotion effects on low-fat vending snack purchases:
The CHIPS study. Am J Public Health. 2001;91(1):112-117
7. Kicklighter, J., Jonnalagadda, S. S., McClendon, J., Hopkins, B. L. Nutrition
education module appeals to students at Georgia State. J Fam Cons Sci.
2005;97(4):68-72
8. Levi, A., Chan, K. K., Pence, D. Real men do not read labels: The effects of
masculinity and involvement on college students’ food decisions. J Am Coll
Health. 2006;55(2):91-98
9. Levy, J., Auld, G. Cooking classes outperform cooking demonstrations for
college sophomores. J Nutr Educ Behav. 2004;36:197-203
10. Nicklas, T. A., Johnson, C. C., Myers, L., Farris, R. P., Cunningham, A. Outcomes
of a high school program to increase fruit and vegetable consumption: Gimme 5 a
fresh nutrition concept for students. J School Health. 1998;68(6):248-254
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