title: Increased self-efficacy for vegetable preparation following an online, skill-based intervention and in-class tasting experience as a part of a general education college nutrition course.
abstract: OBJECTIVE
  Assess the effectiveness of the integration of vegetable demonstration videos and tasting experiences into a college nutrition course to influence students' readiness to change vegetable intake, self-efficacy for vegetable preparation, and usual vegetable intake.
  
  
  METHODS
  Quasiexperimental, preintervention-postintervention comparisons.
  
  
  METHODS
  College nutrition course.
  
  
  METHODS
  Of the 376 students enrolled in the course, 186 completed the online assessments (145 female, 41 male; mean age, 20 years).
  
  
  METHODS
  Participants viewed online vegetable preparation videos and participated in vegetable tasting experiences that featured four target vegetables, one vegetable each month for 4 months.
  
  
  METHODS
  Preintervention and postintervention online surveys determined usual vegetable intake, readiness to change vegetable consumption, and self-efficacy of vegetable preparation.
  
  
  METHODS
  Chi-square distribution and paired sample t-tests were used to examine differences preintervention and postintervention.
  
  
  RESULTS
  Stage of readiness to change vegetable intake shifted from contemplation toward preparation (p < .001). Self-efficacy of vegetable preparation increased and postintervention self-efficacy was associated with total and target vegetable consumption (p  =  .001 and p  =  .005, respectively). The average intake of asparagus, one of four target vegetables, increased (p  =  .016); similar changes were not observed for target or total vegetable consumption.
  
  
  CONCLUSIONS
  Online vegetable demonstration videos may be an effective and cost-efficient intervention for increasing self-efficacy of vegetable preparation and readiness to increase vegetable consumption among college students. More research is needed to determine long-term effects on vegetable consumption.
authors: Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, Utah 84322-8700, USA. katie.brown@aggiemail.usu.edu
authors: Katie N
authors: KN
authors: Brown
authors: Heidi J
authors: HJ
authors: Wengreen
authors: Tamara S
authors: TS
authors: Vitale
authors: Janet B
authors: JB
authors: Anderson
mesh_terms: D016009:Chi-Square Distribution; D003479:Curriculum; D004521:Educational Measurement; D004522:Educational Status; D005260:Female; D006293:Health Promotion / Q000379:methods; D006801:Humans; D020407:Internet; D008297:Male; D009752:Nutritional Status; D009862:Online Systems; D020377:Self Efficacy; D040241:Social Marketing; D013334:Students; D011795:Surveys and Questionnaires; D013649:Taste; D013997:Time Factors; D014495:Universities; D014675:Vegetables; D055815:Young Adult