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  • Title: Good Grubbin': impact of a TV cooking show for college students living off campus.
    Author: Clifford D, Anderson J, Auld G, Champ J.
    Journal: J Nutr Educ Behav; 2009; 41(3):194-200. PubMed ID: 19411053.
    Abstract:
    OBJECTIVE: To determine if a series of 4 15-minute, theory-driven (Social Cognitive Theory) cooking programs aimed at college students living off campus improved cooking self-efficacy, knowledge, attitudes, and behaviors regarding fruit and vegetable intake. DESIGN: A randomized controlled trial with pre-, post- and follow-up tests. SETTING: University campus. PARTICIPANTS: Students (n = 101) from upper-level nonhealth courses (n = 37 male and n = 94 living off campus). INTERVENTION: The intervention group (n = 50) watched 4 weekly episodes of the cooking show, Good Grubbin'. The control group (n = 51) watched 4 weekly episodes on sleep disorders. MAIN OUTCOME MEASURES: Demographic information; knowledge, self-efficacy, motivations, barriers of eating fruits and vegetables; self-efficacy, motivations, barriers and behaviors of cooking; fruit and vegetable intake food frequency questionnaire. ANALYSIS: Repeated-measure analysis of variance and chi-square analyses were used to compare outcome variables. RESULTS: There were significant improvements in knowledge of fruit and vegetable recommendations in the intervention group compared to the control group postintervention and at 4-month follow-up (P < .05). There were no significant changes in fruit and vegetable motivators, barriers, self-efficacy or intake. CONCLUSIONS AND IMPLICATIONS: A television show on nutrition and cooking may be influential in changing students' knowledge, but it seems to have little impact on dietary behaviors. With a recent increase in popularity of cooking shows, future research should investigate the impact an extended cooking and nutrition show series might have on young adult viewers.
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