Date of this Version
Chambers, Chante. "A Pilot Study: The Use of a Survey to Assess the Food Knowledge of Nutrition Students at Various Levels of Nutrition Education" (2012). Open Access Theses and Dissertations from the College of Education and Human Sciences.
A working definition of a concept known as ‘food literacy’ encompasses using basic food preparation knowledge that has been learned, understood, and practiced to make better food decisions. To advance these skills for client service, a post-secondary nutrition program would need to include objectives that allow application of knowledge. For this reason, the purpose of this study was to determine the difference in knowledge and application among students in 100, 200 and 400 level college nutrition course(s). A survey was developed to measure the food knowledge of these college students as they prepare for careers as health care professionals. The survey emphasized the application of proper food knowledge toward the general population. Students involved with this study were currently enrolled in nutrition courses that instructed on nutrition as it relates to health, food safety and chronic disease management. Results from this study suggested that mean scores of students in 200 and 400 level nutrition courses were significantly higher than those in 100 level nutrition course. Further research could expand the survey’s scope, depth and consistency of information.
Advisor: Georgia Jones
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