title: Interactive introductory nutrition course focusing on disease prevention increased whole-grain consumption by college students.
abstract: OBJECTIVE
  To estimate current consumption of whole grains in college students and determine whether there would be an increase in whole-grain consumption after the students completed an interactive introductory nutrition course focusing on disease prevention.
  
  
  METHODS
  Eighty college students, 18-24 years old, participated in the study. Grain and whole-grain consumption, whole-grain food sources, and energy intake were measured before and after the nutrition course. Repeated-measures analysis of variance was performed.
  
  
  RESULTS
  After the study, whole-grain intake significantly increased from 0.37 ounces (oz) to 1.16 oz (P < .001), whereas total grain intake remained the same (3.07 oz). The number of whole-grain food sources increased from 7 to 11 food items after the intervention.
  
  
  CONCLUSIONS
  A general nutrition course can be used as an avenue to increase whole-grain intake by college students.
authors.affiliation: Family and Consumer Studies, Kent State University, Kent, OH 44242, USA. eha@kent.edu
authors.forename: Eun-Jeong
authors.initials: EJ
authors.lastname: Ha
authors.forename: Natalie
authors.initials: N
authors.lastname: Caine-Bish
mesh_terms: D000293:Adolescent; D002523:Edible Grain; D002149:Energy Intake; D005247:Feeding Behavior; D005260:Female; D006293:Health Promotion; D006801:Humans; D008297:Male; D052756:Nutritional Sciences; D013334:Students / Q000706:statistics & numerical data*; D055815:Young Adult