Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Introduction
Food exhibitions can leave a lasting impression of healthy nutritional habits in a short
amount of time. These exhibitions usually focus on key informational points, handouts,
and taste tests in order to motivate positive attitudes, self-efficacy, and change for
healthier diets. Utah State University (USU) hosts an annual Food Day exhibition on
campus, in which senior dietetics students educate individuals about a specific theme
relating to healthy and sustainable food. The theme for 2014 was focused on plant-based
eating. Past research has shown plant-focused eating can result in decreased risk of
obesity and associated chronic disease, and is part of a healthy lifestyle.1 This year, the
informational booth topics included: an introduction to the exhibition, how to make
vegetable smoothies, plant-based cooking substitutions, tips on eating out, volumetrics of
plant-based food, how to cook a variety of grains, eating more vegetables on a budget,
how to cook legumes, and the environmental benefits of plant-based eating. There were
also various food sample booths, demonstrating the information being taught. Each
informational booth provided a summary handout, and each food sample booth provided
the recipe.
Studies have shown that environments and attitudes can influence dietary behavior.2
Our research was designed to answer the question: Does attending the USU Food Day
event improve self-efficacy, perceived attitudes, and affect readiness for change among
participants regarding plant-based diet?
2.61 (0.82)
2.86 (0.86)
4.05* (0.11)
4.19 (0.16)
26-40 n= 14
2.50 (0.31)
2.36 (0.27)
3.07* (0.31)
4.50 (0.40)
41-65 n= 15
Health Score
3.13 (0.27)
2.93 (0.30)
4.13 (0.34)
4.27 (0.48)
3.12 (0.15)
3.38* (0.12)
4.34*a (0.17)
4.84 (0.23)
As healthy as most
2.51 (0.09)
2.62 (0.10)
3.94*a (0.12)
4.03 (0.19)
Unsure
2.15 (0.20)
2.35* (0.18)
3.40*a (0.32)
3.60 (0.41)
2.25 (0.63)
2.75 (1.03)
2.75 (0.75)
3.75 (1.03)
2.58* (0.09)
2.80 (0.09)
3.97 (0.11)
4.18 (0.15)
USU Staff/Faculty
3.11* (0.14)
3.05 (0.33)
p-value*0.05
p-value**<0.001
a= differences found between 1 and 2 and 1 and 3.
3.95 (0.42)
4.53 (0.60)
Post
Question 4**
Figure 3- Self-Efficacy
4.4
4.2
4.0
3.8
3.6
3.4
3.2
3.0
2.8
2.6
2.4
2.2
2.0
1.8
1.6
1.4
Figure 4 Perception/Attitude
Pre
Post
Question 1**
Pre
Post
Question 2**
Pre
Post
Question 8**
Pre
Post
Question 9**
Methods
Population: 161 students, faculty, and staff, ages 18 65 years, at USU attended the
Food Day 2014 event.
Survey: 21 question pre- and post-survey:
9 questions addressing self-efficacy, perceived attitudes, and readiness for
change in regard to adopting a more plant-based diet
12 diet, health, and demographic questions
Survey was created in Qualtrics and administered via iPads at the event
Participants were recruited via word of mouth by dietetic student volunteers at
the event
All survey participants were given tokens for a small prize
The event was held in the food court of the Student Center on the USU Logan
campus
Intervention: Participants attended informational and food sample booths at the
event. Informational booths were grouped into three categories:
Plant-Powered Principles: What is a plant-based diet
Plant-Powered Perks: Benefits of eating a plant-based diet
Plant-Powered Tastes: Tips for buying and preparing plant-based foods
Statistical Analysis: All statistical analyses done using Microsoft Excel 2013. Analyses
included:
Two-tailed paired t-test
ANOVA test
Descriptive statistics
4.4
4.2
4.0
3.8
3.6
3.4
3.2
3.0
2.8
2.6
2.4
2.2
2.0
Pre
Post
Question 3**
Pre
Post
Question 5**
Pre
Post
Question 6*
Pre
Post
Question 7**
Results
Conclusions
References
1.
Turner-McGrievy GM, Davidson CR, Wingard EE, Wilcox S, Frongillo EA. Comparative
effectiveness of plant-based diets for weight loss: a randomized controlled trial of five
different diets. Nutrition 31:2 (2015) 350-358.
2. Cooke R, Papadaki A. Nutrition label use mediates the positive relationship between
nutrition knowledge and attitudes towards healthy eating with dietary quality among
university students in the UK. Appetite [serial online]. December 2014;83:297-303. Available
from: Academic Search Premier, Ipswich, MA. Accessed January 24, 2015.