Date of Graduation
2003
Document Type
Thesis
Degree Type
MS
Committee Chair
Cindy Fitch
Abstract
The purpose of the study was to determine whether collegiate athletes had a change in nutrition knowledge and, consequently, a positive change in diet intake, when given different types of nutrition education. Intervention was either participation in a newsletter group, or a cooking lesson group. Subjects were 24 athletes, male and female. The study design was a Pre-Test, Post-Test Questionnaire and Three-day Diet Record. Results were analyzed using ANOVA. Mean test score improved for both groups by 6.5% (p = 0.0004), there was no significant difference between groups. Every subject in the “Cooking class” improved on the test score from Time 1 to Time 2, and this group had more improvement on questions related to Sports Nutrition. Fruit intake was the only food group that improved for both groups (p = 0.04). There were no other significant changes in diet for iron, calcium, and fiber. The athletes also appeared to have no difficulty with the correct distribution of the macronutrients.
Recommended Citation
Gould, Karin Lockhart, "The effect of nutrition education and "hands on" food preparation training on National Collegiate Athletic Association Division I athletes' nutrition knowledge and dietary practices." (2003). Graduate Theses, Dissertations, and Problem Reports (ETD). 10741.
https://researchrepository.wvu.edu/etd/10741