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首页> 外文期刊>Journal of Nutrition Education and Behavior >Effect of Nutrition Intervention Using a General Nutrition Course for Promoting Fruit and Vegetable Consumption among College Students
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Effect of Nutrition Intervention Using a General Nutrition Course for Promoting Fruit and Vegetable Consumption among College Students

机译：利用普通营养课程进行营养干预对促进大学生果蔬消费的影响

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Objective: To evaluate the effectiveness of implementing nutrition intervention using a general nutrition class to promote consumption of fruits and vegetables in college students. Design: 3-day food records were collected, verified, and analyzed before and after the intervention. Setting: A midwestern university. Participants: 80 college students, ages 18 to 24, participated in the study. Intervention: The intervention focused on nutrition knowledge related to prevention of chronic diseases, healthful dietary choices increasing fruit and vegetable consumption, dietary feedback, and interactive hands-on activities. Main Outcome Measures: Consumption of: total vegetable, fresh vegetable, starchy vegetable, french fries, vegetable juice, total fruit, fresh fruit, canned fruit, and fruit juice. Analysis: Dependent t test was used to analyze the differences in pre- and posttest. Analysis of variance was used to determine differences in dietary changes between groups. Results: Participants significantly increased consumption of not only total fruits and vegetables (P < .005), but also fresh fruits and vegetables (P < .005). Intake of french fries decreased significantly (P < .05). Females responded better to the intervention than males in increasing vegetable consumption (P < .05). Conclusions and Implications: Class-based nutrition intervention focusing on prevention of chronic diseases is a cost-effective approach to increasing fruit and vegetable consumption among college students.
机译：目的：评估通过普通营养课实施营养干预以促进大学生水果和蔬菜消费的有效性。设计：在干预前后收集，验证和分析3天的食物记录。地点：一所中西部大学。参加者：80名年龄在18至24岁之间的大学生参加了研究。干预措施：干预措施的重点是与预防慢性病，增加水果和蔬菜消费的健康饮食选择，饮食反馈以及互动式动手活动有关的营养知识。主要结果指标：食用总量：蔬菜，新鲜蔬菜，淀粉类蔬菜，炸薯条，蔬菜汁，总水果，新鲜水果，水果罐头和果汁。分析：使用相关的t检验来分析测试前和测试后的差异。方差分析用于确定各组之间饮食变化的差异。结果：参与者不仅显着增加了水果和蔬菜的总消费量（P <.005），而且还增加了新鲜水果和蔬菜的消费量（P <.005）。炸薯条的摄入量显着下降（P <.05）。在增加蔬菜消费方面，女性对干预的反应比男性要好（P <.05）。结论和启示：以班级为基础的营养干预措施以预防慢性病为重点，是增加大学生水果和蔬菜消费的一种经济有效的方法。

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