{"id":37661,"date":"2011-09-01T00:00:00","date_gmt":"2018-12-04T00:20:22","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/increased-self-efficacy-for-vegetable-preparation-following\/"},"modified":"2018-12-04T01:20:22","modified_gmt":"2018-12-04T00:20:22","slug":"increased-self-efficacy-for-vegetable-preparation-following","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/increased-self-efficacy-for-vegetable-preparation-following\/","title":{"rendered":"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"},"content":{"rendered":"

PURPOSE: 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.<\/p>\n

DESIGN: Quasiexperimental, preintervention-postintervention comparisons.<\/p>\n

SETTING: College nutrition course.<\/p>\n

SUBJECTS: Of the 376 students enrolled in the course, 186 completed the online assessments (145 female, 41 male; mean age, 20 years).<\/p>\n

INTERVENTION: Participants viewed online vegetable preparation videos and participated in vegetable tasting experiences that featured four target vegetables, one vegetable each month for 4 months.<\/p>\n

MEASURES: Preintervention and postintervention online surveys determined usual vegetable intake, readiness to change vegetable consumption, and self-efficacy of vegetable preparation.<\/p>\n

ANALYSIS: Chi-square distribution and paired sample t-tests were used to examine differences preintervention and postintervention.<\/p>\n

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.<\/p>\n

CONCLUSION: 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.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-37661","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, Utah 84322-8700, USA","annee":"2011","mois":"9","numero":"26:1","page":"14-20","auteurs":[{"ID":9588,"post_author":"0","post_date":"2018-12-03 18:12:50","post_date_gmt":"2018-12-03 17:12:50","post_content":"","post_title":"Heidi J Wengreen","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"heidi-j-wengreen","to_ping":"","pinged":"","post_modified":"2018-12-03 18:12:50","post_modified_gmt":"2018-12-03 17:12:50","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/heidi-j-wengreen\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":37659,"post_author":"0","post_date":"2018-12-04 01:20:21","post_date_gmt":"2018-12-04 00:20:21","post_content":"","post_title":"Brown","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"brown-2","to_ping":"","pinged":"","post_modified":"2018-12-04 01:20:21","post_modified_gmt":"2018-12-04 00:20:21","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/brown-2\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":37660,"post_author":"0","post_date":"2018-12-04 01:20:22","post_date_gmt":"2018-12-04 00:20:22","post_content":"","post_title":"Vitale","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"vitale","to_ping":"","pinged":"","post_modified":"2018-12-04 01:20:22","post_modified_gmt":"2018-12-04 00:20:22","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/vitale\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":1422,"post_author":"0","post_date":"2018-12-03 15:59:13","post_date_gmt":"2018-12-03 14:59:13","post_content":"","post_title":"Am J Health Promot.","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"am-j-health-promot","to_ping":"","pinged":"","post_modified":"2018-12-03 15:59:13","post_modified_gmt":"2018-12-03 14:59:13","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/am-j-health-promot\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"\nIncreased 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 - 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