What's Up With Fat?
Class
Article
Graduation Year
2017
College
College of Agriculture and Applied Sciences
Department
Nutrition, Dietetics, and Food Sciences Department
Faculty Mentor
Sheryl Aguilar
Presentation Type
Poster Presentation
Abstract
Background: Didactic dietetic students felt that "dietary fat phobia" is an apparent issue at Utah State University that needed to be addressed. Additionally, using a variety of teaching methods such as interactive games, food tasting, and informational pamphlets to reach a variety of individual learning preferences.
Purpose: The purpose of this study was to determine the impact of booths on educating about fat and fat containing foods in Food Day attendees.
Setting: Food Day 2016 at Utah State University in the Taggart Student Center Hub
Methods: Food Day participants (84) completed a pre-survey (including a 27 item food frequency questionnaire (FFQ) and 16 questions on knowledge, self-efficacy and intent to change) before entering and a post-survey before leaving. Participants (47) completed a follow-up survey 4 weeks later. Repeated measures ANOVA was used to evaluate knowledge, self-efficacy, and intent to change questions. Paired t-test found mean differences in pre and follow-up FFQ.
Results: Participants spent an average of 21 minutes at Food Day. Knowledge and self- efficacy showed more of a short-term effect as opposed to a longer-term. At follow-up, participants reported consuming less whole milk, full fat dairy products, nuts, medium and high fat meats (p
Conclusion: Food Day 2016 had a positive effect on students' perception of fat in foods and the effect on health but less impact on food habits related to fat intake.
Location
North Atrium
Start Date
4-13-2017 3:00 PM
End Date
4-13-2017 4:15 PM
What's Up With Fat?
North Atrium
Background: Didactic dietetic students felt that "dietary fat phobia" is an apparent issue at Utah State University that needed to be addressed. Additionally, using a variety of teaching methods such as interactive games, food tasting, and informational pamphlets to reach a variety of individual learning preferences.
Purpose: The purpose of this study was to determine the impact of booths on educating about fat and fat containing foods in Food Day attendees.
Setting: Food Day 2016 at Utah State University in the Taggart Student Center Hub
Methods: Food Day participants (84) completed a pre-survey (including a 27 item food frequency questionnaire (FFQ) and 16 questions on knowledge, self-efficacy and intent to change) before entering and a post-survey before leaving. Participants (47) completed a follow-up survey 4 weeks later. Repeated measures ANOVA was used to evaluate knowledge, self-efficacy, and intent to change questions. Paired t-test found mean differences in pre and follow-up FFQ.
Results: Participants spent an average of 21 minutes at Food Day. Knowledge and self- efficacy showed more of a short-term effect as opposed to a longer-term. At follow-up, participants reported consuming less whole milk, full fat dairy products, nuts, medium and high fat meats (p
Conclusion: Food Day 2016 had a positive effect on students' perception of fat in foods and the effect on health but less impact on food habits related to fat intake.