title: Dairy intake and related self-regulation improved in college students using online nutrition education.
abstract: BACKGROUND
  Dairy intake by college students is markedly lower than recommendations. Interventions to improve dairy intake based on Social Cognitive Theory (SCT) have potential to successfully change behavior by improving mediators that influence dietary choices.
  
  
  OBJECTIVE
  We aimed to use SCT to improve social support, self-efficacy, outcome expectations, self-regulation, and behavior related to dairy intake in college students.
  
  
  METHODS
  We conducted a randomized nutrition education intervention.
  
  
  METHODS
  Participants included 211 college students (mean age 20.2 ± 0.1 years; 63% women and 37% men) recruited from a university campus. Participants in the intervention group (n=107) and comparison group (n=104) received an 8-week dairy intake or stress management intervention, respectively, via electronic mail. Data collection included dairy intake from 7-day food records and SCT variables from questionnaires administered during January 2008 and April 2008.
  
  
  METHODS
  Changes in dairy intake and SCT variables (ie, social support, self-efficacy, outcome expectations, and self-regulation).
  
  
  METHODS
  Multivariate analysis of covariance, with age and sex as covariates (P<0.05).
  
  
  RESULTS
  Ninety-one percent of participants (n=97 intervention, n=94 comparison) provided data; complete data were analyzed for 85% of participants (n=90 intervention, n=89 comparison). Participants in the intervention group reported higher intake of total dairy foods (P=0.012) and improved use of self-regulation strategies for consuming three servings per day of total dairy (P=0.000) and low-fat dairy foods (P=0.002) following the intervention.
  
  
  CONCLUSIONS
  Nutrition education via electronic mail based on an SCT model improved total dairy intake and self-regulation. Participants reported increased dairy intake and better use of self-regulation strategies. Future interventions should focus on benefits of consuming low-fat vs higher-fat dairy foods.
authors.affiliation: Johns Hopkins Bloomberg School of Public Health Department of Health Behavior and Society, Baltimore, MD 21205, USA. kpoddar@jhsph.edu
authors.forename: Kavita H
authors.initials: KH
authors.lastname: Poddar
authors.forename: Kathy W
authors.initials: KW
authors.lastname: Hosig
authors.forename: Eileen S
authors.initials: ES
authors.lastname: Anderson-Bill
authors.forename: Sharon M
authors.initials: SM
authors.lastname: Nickols-Richardson
authors.forename: Susan E
authors.initials: SE
authors.lastname: Duncan
mesh_terms: D003611:Dairy Products; D015930:Diet Records; D034742:Electronic Mail / Q000706:statistics & numerical data*; D005247:Feeding Behavior / Q000523:psychology; D005260:Female; D006266:Health Education / Q000379:methods*; D006293:Health Promotion / Q000379:methods; D006801:Humans; D008297:Male; D015999:Multivariate Analysis; D052756:Nutritional Sciences / Q000193:education*; D020377:Self Efficacy; D012927:Social Control, Informal; D012944:Social Support; D013334:Students / Q000523:psychology*; D055815:Young Adult