title: Nutrition students improve attitudes after a guided experiential assignment with older adults.
abstract: OBJECTIVE
  Develop, implement, and evaluate an intervention (a guided experiential assignment) to improve nutrition students' attitudes toward working with older adults.
  
  
  METHODS
  A quasi-experimental design with an additional qualitative component (mixed methods).
  
  
  METHODS
  A North Central land-grant university.
  
  
  METHODS
  100 college students from an upper-level community nutrition course.
  
  
  METHODS
  Students were randomly assigned to conduct a guided experiential assignment (dietary behavior change project) working with either an older adult (intervention, n = 52) or a younger adult (comparison, n = 48). Each student conducted 3 client interviews and completed a project report by responding to reflective questions about changes in beliefs, values, and self-efficacy in working with older adults.
  
  
  RESULTS
  The primary outcome was attitudes toward older adults as changed in reference to students' beliefs, values, and self-efficacy in working with other adults. Additional outcomes were knowledge of aging and interest in working with older adults.
  
  
  METHODS
  General linear model multivariate/univariate analysis and content analysis were conducted on the quantitative and qualitative data, respectively.
  
  
  RESULTS
  The intervention group had significantly increased scores on attitudes toward older adults relative to the comparison group. This finding appeared as a result of changes in beliefs about older adults and the increased value and self-efficacy in working with this group by most students in the intervention group.
  
  
  CONCLUSIONS
  Completion of a guided experiential assignment with older adults in the community was an effective method to improve students' attitudes. Used in the curriculum for nutrition students, this technique might help to improve both attitudes toward and self-efficacy in working with older adults.
authors: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA. leeseu15@msu.edu
authors: Seung-Yeon
authors: SY
authors: Lee
authors: Sharon L
authors: SL
authors: Hoerr
authors: Lorraine
authors: L
authors: Weatherspoon
authors: Rachel F
authors: RF
authors: Schiffman
mesh_terms: D000328:Adult; D000368:Aged; D001291:Attitude of Health Personnel; D004032:Diet; D005260:Female; D005853:Geriatrics / Q000193:education*; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D016014:Linear Models; D008297:Male; D015146:Midwestern United States; D052756:Nutritional Sciences / Q000193:education*; D011369:Professional-Patient Relations; D020377:Self Efficacy; D013334:Students / Q000523:psychology*; D014495:Universities