Evaluation of a Synchronous, Online Diabetes Nutrition Education Program for American Indians and Alaska Natives With Type 2 Diabetes: Facilitators and Participants’ Experiences

Stotz, Sarah; Moore, Kelly; McNulty, Monica; Begay, Kelli; Scarton, Lisa; Jiang, Luohua; Adedoyin, Ibukunoluwa; Brega, Angela G.

doi:10.1016/j.jneb.2022.10.013

Cited by 6 publications

(3 citation statements)

References 67 publications

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“…With respect to the first dimension ('Literacy about food nutritional value'), if an individual is aware of the nutritive benefits of consuming certain food items and what health benefits these bring, he/she can be more motivated to consume these nutritive foods in detriment of other less healthy foods [54][55][56]. Nutrition education has been reported as associated with dietary patterns changing and health status improvement, particularly in some non-communicable diseases like type 2 diabetes or cardiovascular diseases, among others, causing a huge burden for society [56][57][58][59][60][61][62]. In what concerns the second dimension ('Literacy about labelling and food choice'), the information provided on food labels is pivotal for the promotion of healthy eating, and that is why they are included in the domains of food literacy analysed in this study.…”

Section: Discussionmentioning

confidence: 99%

Food Knowledge for Better Nutrition and Health: A Study among University Students in Portugal

et al. 2023

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When students enter university, they suffer adaptations, including, usually, greater autonomy and responsibility for the choices they make. Therefore, it is crucial that they are well informed so as to make healthier food choices. The aim of this study was to determine whether sociodemographic characteristics, academic performance and lifestyle (tobacco and alcohol consumption) interfere with food literacy in university students. A quantitative, analytical, descriptive, transversal and correlational study was carried out, using quantitative data obtained through a questionnaire survey applied to a sample of 924 university students in Portugal. Food literacy was assessed through a scale of 27 items, distributed in three dimensions: D1—Literacy about food nutritional value and composition, D2—Literacy about labelling and food choice and D3—Literacy about healthy eating practices. Results showed no differences in food literacy according to sex or age. However, food literacy varied significantly with nationality, either globally (p = 0.006) or in the different dimensions evaluated (p-values of 0.005, 0.027 and 0.012 for D1, D2 and D3, respectively). In terms of academic achievement, the results showed no significant differences according to self-reported academic performance or even to the average classification obtained in the course. Regarding lifestyle variables, it was observed that alcohol consumption or smoking are not associated with food literacy, that is, food literacy does not vary significantly with these two lifestyle variables. In conclusion, food literacy in general and the dimensions evaluated are essentially constant among university students in Portugal, only varying for students from abroad. These results help to better perceive the food literacy levels for the population under study, university students, and that can be a valuable tool to better increase food literacy at these institutions as a way to better prepare for a healthier life and proper food habits that can enhance health in the long term.

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Section: Discussionmentioning

confidence: 99%

Food Knowledge for Better Nutrition and Health: A Study among University Students in Portugal

et al. 2023

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“…Nutrition education has been related to positive changes in eating habits and improved health status, particularly in noncommunicable diseases like type 2 diabetes and cardiovascular disease [20][21][22][23]. Therefore, food literacy initiatives, such as implementing nutrition courses held by registered dietitians, as well as culinary classes or workshops, into high school and university curricula and ensuring easy access to a canteen or cafeteria, may effectively reduce the risk of developing unhealthy eating habits and minimize the detrimental environmental impact associated with food consumption.…”

Section: Eatmentioning

confidence: 99%

Food Literacy Assessment of a Sample of Romanian Higher Education Students

Boariu,

Scutariu,

Reurean Pintilei

et al. 2024

Sustainability

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Background: Food literacy is an essential aspect of modern education, nourishing students with the knowledge and necessary skills to make informed, healthy, and sustainable food choices. Building upon the validated research conducted in Portugal concerning the nutritional knowledge level of Portuguese students, our objective was to provide a similar survey instrument to Romanian students to assess their level of food literacy. Methods: The data was collected, based on a pilot study, from 120 Romanian students who completed an online questionnaire. The questionnaire covered anthropometrics, physical activity, diet, food literacy knowledge, and behavior. Food literacy was classified into three distinct sections: literacy about healthy eating patterns, literacy about labeling and food choices, and literacy about nutritional value and composition. Results: Students who possessed the most elevated food literacy were also the ones with a high academic performance. Weight issues affected 45% of students, with a significant 12.7% having eating disorders. We found no association between food literacy, BMI, and age. Conclusions: Our pilot study could lay the foundation for similar studies for our country on a larger scale, with the aim of developing further educational curricula and community programs regarding nutrition, striving towards a healthier future.

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“…In this example, virtual delivery facilitates successful program implementation. This interest from educators in continuing to offer virtual education in environments conducive to effective delivery demonstrates the value of emerging research that continues to demonstrate promising results related to the future of virtual nutrition education (Stotz et al, 2023).…”

Section: Emerging Activity Systemmentioning

confidence: 99%

A Case Study of Nutrition Educators' Perspectives on the Delivery of Virtual Community Nutrition Programming

Anderson,

Barcinas

2023

Journal of the Academy of Nutrition and Dietetics

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Evaluation of a Synchronous, Online Diabetes Nutrition Education Program for American Indians and Alaska Natives With Type 2 Diabetes: Facilitators and Participants’ Experiences

Cited by 6 publications

References 67 publications

Food Knowledge for Better Nutrition and Health: A Study among University Students in Portugal

Food Knowledge for Better Nutrition and Health: A Study among University Students in Portugal

Food Literacy Assessment of a Sample of Romanian Higher Education Students

A Case Study of Nutrition Educators' Perspectives on the Delivery of Virtual Community Nutrition Programming

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