Journal of Nutrition Education and Behavior最新文献

{"title":"\"Leveraging Digital Interventions: Evaluating the Impact of the 12-Week Diabetes Total Lifestyle Change Program in Kenya\"","authors":"Alice Ojwang PhD, RD, CDE,&nbsp;Atieno Jalango,&nbsp;Nyawira Maina DR,&nbsp;Mildred Nyange","doi":"10.1016/j.jneb.2025.05.090","DOIUrl":"10.1016/j.jneb.2025.05.090","url":null,"abstract":"<div><h3>Objective</h3><div>A 12-week digital intervention designed to empower individuals with type 2 diabetes and pre-diabetes to improve glycemic control, reduce medication dependence, and adopt sustainable lifestyle changes.</div></div><div><h3>Use of Theory or Research</h3><div>The Health Belief Model and Social Cognitive Theory informed behavior change strategies by enhancing knowledge, self-efficacy, and adherence to lifestyle modifications.</div></div><div><h3>Target Audience</h3><div>Adults (ages 25-70) with type 2 diabetes and prediabetes through health insurance partnerships, corporate wellness programs, and community-based outreach in Kenya.</div></div><div><h3>Program Description</h3><div>The DTLC Program was delivered through weekly 90-minute Zoom sessions led by expert facilitators and supported by WhatsApp engagement for continuous peer support, accountability, and expert feedback. Nutrition sessions covered carb intelligence, meal planning, portion control, and emotional eating. Blood sugar management topics included glucose monitoring, medication adjustments, foot care, and diabetes complications prevention. Additional sessions addressed stress management, social networks and health, and sleep’s impact on diabetes control. Participants shared weekly food pictures, fitness updates, and progress tracking on WhatsApp, reinforcing learning and community support.</div></div><div><h3>Evaluation Methods</h3><div>A pre-post evaluation design assessed participant outcomes, with data from 65 participants and an 80% response rate (52 participants). Evaluations included HbA1c changes, weight loss, medication adjustments, and self-reported confidence in diabetes management. Descriptive and inferential statistics were used for analysis.</div></div><div><h3>Results</h3><div>Sixty-two percent (62%) of participants lowered their HbA1c levels, with an average reduction of 2.57 units. Forty-three percent (43%) reduced or discontinued diabetes medication, while 79% achieved weight loss, with an average reduction of 4.97 kg. Ninety-eight percent (98%) reported improved confidence in managing their diabetes. However, only 9% attended a foot examination, highlighting a gap in preventive diabetes care.</div></div><div><h3>Conclusions</h3><div>The DTLC program demonstrated significant improvements in glycemic control, weight management, and medication reduction, reinforcing the effectiveness of digital diabetes education. Future recommendations include expanding the program through corporate wellness initiatives, enhancing preventive care education, and integrating AI-powered digital health tools. DTLC offers a scalable, cost-effective model for diabetes behavior change in Kenya and beyond.</div></div><div><h3>Funding</h3><div>None</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page S41"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Youth Self-efficacy and Perceived Barriers to the Cultivation and Consumption of Indigenous Vegetables and Fruits in Southwest Nigeria","authors":"Sherif Olasoji RDN,&nbsp;Idowu Atoloye PhD,&nbsp;Victoria Tanimonure PhD,&nbsp;Michael Awoleye PhD,&nbsp;Cornelius Atere PhD,&nbsp;Omolola Oshosanya n/a,&nbsp;Atanda Oladejo PhD,&nbsp;Abiodun Atoloye PhD","doi":"10.1016/j.jneb.2025.05.014","DOIUrl":"10.1016/j.jneb.2025.05.014","url":null,"abstract":"<div><h3>Background</h3><div>Facilitating the cultivation and consumption of indigenous vegetables and fruits (IVFs) in Southwest Nigeria is essential for food security and nutrition. However, perceived barriers may hinder youth engagement in agriculture. Meanwhile, self-efficacy may significantly influence an individual’s propensity to overcome these barriers.</div></div><div><h3>Objective</h3><div>The study examined the relationship between self-efficacy and perceived barriers to cultivating and consuming IVFs among youths in Southwest Nigeria.</div></div><div><h3>Study Design, Settings, Participants</h3><div>A cross-sectional survey of 214 youths between 12 and 45 years old was conducted in Southwest Nigeria. Demographic data, self-efficacy levels, and perceived barriers to cultivating and consuming IVFs were obtained through an interview-administered structured questionnaire. Self-efficacy and the perceived barrier variables (i.e., the barrier to the cultivation of IVFs and the barrier to its consumption) were classified as “low,” “medium,” and “high” using their quartile distribution.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>Ordinal logistic regression models examined the relationships between self-efficacy and perceived barriers. All models were adjusted for age, gender, and student status. ANOVA was used to assess the differences in self-efficacy and perceived barriers to the cultivation and consumption of IVFs by age groups, genders, and student status. Analyses were conducted using R version 4.0.5, and the statistical significance was set at p&lt; 0.05.</div></div><div><h3>Results</h3><div>Most participants (64.5%) were aged 12-19, with nearly equal male-female distribution. Higher self-efficacy was associated with lower perceived barriers to IVFs cultivation (AOR = 0.410, p = 0.0001), while no association was observed for consumption (AOR = 0.652, p = 0.062). Males reported twice as high barriers in cultivation (AOR = 2.032, p = 0.008) than females. ANOVA indicated significant gender differences in perceived cultivation barriers (p = 0.045); males (mean = 3.98) reported higher barriers than females (mean = 3.42).</div></div><div><h3>Conclusions</h3><div>Increased self-efficacy can potentially reduce perceived barriers to IVF cultivation among youth in southwest Nigeria. Interventions to enhance self-efficacy, such as skill development, hands-on training, demonstration farms, and gender-responsive strategies, are crucial to encouraging youth participation in IVF production.</div></div><div><h3>Funding</h3><div>USAID</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page S5"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Groceries to Go: An Innovative Approach to Improving Food Security Among At-Risk New Yorkers","authors":"Erin Dowling MPH,&nbsp;Nicole Dreisbach MPH,&nbsp;Nicole Andersen MS, RDN,&nbsp;Elizabeth Solomon MS, RD","doi":"10.1016/j.jneb.2025.05.059","DOIUrl":"10.1016/j.jneb.2025.05.059","url":null,"abstract":"<div><h3>Background</h3><div>In New York City (NYC), risk for food insecurity is more prevalent among uninsured residents and among those with diabetes or hypertension. To improve food access among these groups, the NYC Health Department, in partnership with NYC Health and Hospitals (H+H), launched Groceries to Go (G2G) in 2023, providing monthly credits for purchasing groceries using an online platform.</div></div><div><h3>Objective</h3><div>To assess program credit usage and changes in food insecurity and diet after 6 months among G2G participants.</div></div><div><h3>Study Design, Settings, Participants</h3><div>Eligibility requirements were membership in NYC Care at H+H (a healthcare access program for New Yorkers without insurance); self-reported diagnosis of hypertension or diabetes; and risk of food insecurity. Participants received monthly credits of $110 (1-2 person households) or $270 (3+ person households) plus 50% off produce purchases up to $60 per month. Program usage data was collected monthly. At enrollment and after 6 months participants completed a voluntary survey about food insecurity and behavior.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>The percent of participants that made 1+ purchases in total, 1+ purchases each month, and used the produce discount during their first 6 months was calculated from credit usage data. Food insecurity was measured on a six-point scale, with higher scores indicating greater insecurity; means were compared at enrollment and at 6 months using Wilcoxon signed-rank test. Change in self-reported diet after 6 months was assessed using McNemar tests.</div></div><div><h3>Results</h3><div>Of 4076 G2G participants enrolled through May 2024, 94.6% placed at least one order in their first 6 months. Of those that ever ordered (n = 3856) 75.3% made monthly purchases, and 98.0% used the produce discount. After 6 months in the program, there was a mean food insecurity change of -0.43 (p = 0.001, n=228) indicating improvement and the percent rating their diet as fair or poor decreased from 71.6% to 56.5% (p &lt; 0.001).</div></div><div><h3>Conclusions</h3><div>There is high acceptability and usage among program participants in using an online grocery service. After 6-months, there were significant improvements in participants’ food security score and self-reported diet.</div></div><div><h3>Funding</h3><div>New York City</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page S26"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Relationships Between Nutrition Literacy, Diet Quality, and Cognitive Function in Older Adults Without Cognitive Impairment","authors":"Heather Gibbs PhD, RD,&nbsp;Kelechi Anuforo MSc,&nbsp;Suzanne Hunt MS,&nbsp;Jonathan Mahnken PhD,&nbsp;Kendra Spaeth MS, RD,&nbsp;Debra Sullivan Ph, RD","doi":"10.1016/j.jneb.2025.05.046","DOIUrl":"10.1016/j.jneb.2025.05.046","url":null,"abstract":"<div><h3>Background</h3><div>Nutrition literacy is associated with diet quality and has an inverse relationship with older age. Nutrition literacy likely depends on cognitive skills that enable understanding, assessing, and applying nutrition information. However, relationships between cognitive function and nutrition literacy are underexplored.</div></div><div><h3>Objective</h3><div>Describe the relationship between diet quality, nutrition literacy and cognitive function.</div></div><div><h3>Study Design, Settings, Participants</h3><div>Secondary analysis of baseline data collected from participants of a randomized controlled trial comparing effects of two diets on cognition. Participants were ≥ 65 years without cognitive impairment (MMSE ≥25).</div></div><div><h3>Measurable Outcome/Analysis</h3><div>Nutrition literacy was measured by the Nutrition Literacy Assessment Instrument, consisting of 6 subscales. Cognition was measured using the NIH Toolbox battery of 16 tests normalized by age and sex to calculate an overall composite score and score for each of 5 cognitive domains. Diet quality was measured by the Healthy Eating Index-2015 calculated by Nutrition Data Systems for Research from 3-day food records. Linear regression and multivariate linear regressions were performed with statistical significance of alpha=0.05.</div></div><div><h3>Results</h3><div>Data were analyzed for 196 adults averaging 71.2 years. A composite cognition score was associated with overall nutrition literacy (β = 1.83, R2= 0.0824, p &lt; 0.01). Cognitive domains associated with overall nutrition literacy were verbal memory (p=.048) and executive function (p=.048). Three nutrition literacy subscales were associated with overall cognition including Energy Sources in Food (p &lt; .01), Food Label &amp; Numeracy (p&lt; 0.01), and Consumer Skills (p=.027). Energy Sources in Food subscale was associated with verbal memory and executive function (p &lt; .01), Food Label &amp; Numeracy subscale was associated with attention (p=.03), and Consumer Skills was associated with executive function (p=.038) . Diet quality was modeled with nutrition literacy as the main effect (β = 0.83, R2= 0.145, p &lt; .01) while controlling for cognitive function, age, education, BMI, and chronic health conditions.</div></div><div><h3>Conclusions</h3><div>Findings suggest verbal memory and executive function are cognitive functions important for overall nutrition literacy. Identifying energy sources in food, interpreting nutrition labeling, and consumer decision-making are nutrition literacy skills that carry higher cognitive load.</div></div><div><h3>Funding</h3><div>NIH</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page S20"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Healthy Food Access Among Rural Food Pantries in North Carolina","authors":"Kennae Rawlings MPH,&nbsp;Basheerah Enahora PhD, RDN, LDN,&nbsp;Shonna Smith M.S.,&nbsp;Annie Hardison-Moody PhD,&nbsp;Kim Eshleman n/a","doi":"10.1016/j.jneb.2025.05.055","DOIUrl":"10.1016/j.jneb.2025.05.055","url":null,"abstract":"<div><h3>Background</h3><div>Food pantries contribute substantially to the diets of individuals living in rural food-insecure households and can play a role in improving diet quality. Yet, rural food pantries face challenges in acquiring healthy food to distribute to patrons.</div></div><div><h3>Objective</h3><div>Explore the barriers and facilitators to acquiring healthy foods and implementing healthy food guidelines at rural food pantries.</div></div><div><h3>Study Design, Settings, Participants</h3><div>Researchers recruited staff from food pantries through purposive and snowball sampling in eight rural counties in North Carolina. Twenty-one semi-structured in-depth interviews were conducted via phone or in-person from June to November, 2024.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>In-depth interviews were transcribed verbatim and independently coded using a thematic analysis approach based on the five dimensions of food access framework (availability, accessibility, affordability, acceptability, and accommodation).</div></div><div><h3>Results</h3><div>Participants were mostly female (90.5%) and African American (52.4%) food pantry staff (13.9 ± 9.9 average years of work experience). Food pantry staff reported that seasonality, lack of storage and equipment constrained fresh produce availability. Pantries were predominantly accessible via a drive-through model, located within the county seat, with healthy food affordability dictated by regional food bank offerings and local grocery store donations. Food pantry staff felt that donation quality was often poor, and there was little opportunity to accommodate client’s food requests due to the pantries being volunteer-led and heavily reliant on donations. Pantry staff strived to create a healthy pantry environment by respecting patrons and avoiding stigma. However, few implemented written healthy food guidelines nor provided nutrition education.</div></div><div><h3>Conclusions</h3><div>These findings dimensionalize constraints experienced by rural North Carolina food pantries as they seek to provide healthy food options and the lack of written nutrition guidelines. Community partnerships that increase access to fresh, quality foods and financial support for storage, equipment, and staffing may be needed to overcome these barriers.</div></div><div><h3>Funding</h3><div>CDC</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Pages S24-S25"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Long-Term Participation in the New Jersey Healthy Corner Store Initiative and Availability of Healthful Foods in Urban Corner Stores","authors":"Jenna DeSimone n/a,&nbsp;Erin Comollo EdD,&nbsp;Sara Elnakib PHD, MPH, RDN,&nbsp;Mackenzie Ferrante PhD, RDN","doi":"10.1016/j.jneb.2025.05.061","DOIUrl":"10.1016/j.jneb.2025.05.061","url":null,"abstract":"<div><h3>Background</h3><div>Urban residents visit corner stores for grocery staples and grab-and-go food items, highlighting their significant role in urban food access. The New Jersey Healthy Corner Store Initiative (NJHCSI) aims to improve the healthfulness of corner stores, particularly those frequented by residents living in food deserts. Long-term participation in programs such as NJHCSI may lead to more nutritious offerings, but this area remains understudied.</div></div><div><h3>Objective</h3><div>The objective of this study is to examine differences in the availability of staple and grab-and-go food offerings between long-term and newly recruited stores in the NJHCSI.</div></div><div><h3>Study Design, Settings, Participants</h3><div>Convenience stores (n=25) in the greater NJ area were evaluated in summer 2024. The tool assessed the healthfulness of the food environments of corner stores via the SLAQ tool (availability staple foods; 13-point scale) and the NEMS-GG (grab-and-go options; 70-point scale). Data collection was conducted by trained research assistants.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>Independent sample t-tests examined differences in the availability of staple and grab-and-go food offerings between long-term stores (n=15) and newly recruited stores (n=10).</div></div><div><h3>Results</h3><div>Long-term participants of NJHCSI, on average, demonstrated a higher availability of healthy staple foods (x=7.3) compared to recently participating stores (x=5.3; t=1.9, p=0.04), specifically offering more fruits and vegetables. Long-term participants also demonstrated more healthful grab-and-go scores (x=10.53) compared to newly recruited stores (x=7.30; t=2.1, p=0.02).</div></div><div><h3>Conclusions</h3><div>Long-term participation may be linked with availability of healthful staple and grab-and-go foods in urban corner stores. Future research should explore the factors contributing to this difference.</div></div><div><h3>Funding</h3><div>None</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page S27"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144773151","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"College Students’ Acceptability of a Free Pilot Cooking and Nutrition Education Class with a Produce Program at a Public University in Southern U.S","authors":"Nida Shaikh PhD, RD,&nbsp;Valeria Alvarado BS, FCHS,&nbsp;Halley Riley PhD, MPH,&nbsp;Cecilia Tran RDN, LD,&nbsp;Athanasia Platis MA,&nbsp;Josh Simpkins MA","doi":"10.1016/j.jneb.2025.05.100","DOIUrl":"10.1016/j.jneb.2025.05.100","url":null,"abstract":"<div><h3>Background</h3><div>Food and nutrition insecurity are emerging concerns among U.S. college students. To address this, we developed a cooking and nutrition education class with a produce program that offers students the opportunity to take home the same ingredients to cook.</div></div><div><h3>Objective</h3><div>Assess college students’ acceptability of a pilot cooking and nutrition education class with produce program.</div></div><div><h3>Study Design, Settings, Participants</h3><div>College students at a public U.S. university in 2024 were invited to attend at least one of four live 30-minute cooking demonstrations and nutrition education classes and receive ten pounds of produce, cooking tools, and recipe magnets. Students completed a survey that assessed class acceptability and food, nutrition and housing insecurity.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>Acceptability of the class with produce program was measured using Likert scale and open-ended questions. We also assessed descriptive characteristics and the rates of food, nutrition, and housing insecurity.</div></div><div><h3>Results</h3><div>Overall, students were 23 ± 4.9 years, 88% female, 55% Black or African American, 90% undergraduates, 46% were food insecure, 34% were nutrition insecure, and 36% were housing insecure (n=130). Twelve percent students attended all classes, 25% attended 3 classes, 26% attended 2 classes and 36% attended one class. The cooking class with produce program was much liked; over 90% reported they would recommend this program to peers. The recipe/cooking demonstrations were acceptable; over 90% reported they were excellent and helped them learn how to make a dish. Around 91% reported they were confident to try the recipe at home and planned to buy the featured fruit and vegetables. Students open-ended responses echoed class acceptability; “I really liked that they used easily available ingredients we would receive! So cool!”, “How it’s (recipe) catered to students, they factored in limited time and money and is dorm accessible”, and “I hope this class is offered every semester”.</div></div><div><h3>Conclusions</h3><div>We found high acceptability of a pilot cooking and nutrition education class with produce program among college students, including those experiencing food and nutrition insecurity.</div></div><div><h3>Funding</h3><div>None</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page S46"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144773132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Incorporating Nondiet and Weight-Neutral Principles in a University Dietetics Curriculum","authors":"Nicholas Slagel PhD, RDN ,&nbsp;Daniel B. Hall PhD ,&nbsp;Yu Wang PhD ,&nbsp;Dawn Clifford PhD, RDN ,&nbsp;Cristen Harris PhD, RDN, CD, CEDS, CSSD, ACSM-CEP, FAND ,&nbsp;Jeffrey Hunger PhD ,&nbsp;Zoe Duran MS, RDN ,&nbsp;Katelyn Crawley BS ,&nbsp;Emma Laing PhD, RDN, FAND","doi":"10.1016/j.jneb.2025.03.002","DOIUrl":"10.1016/j.jneb.2025.03.002","url":null,"abstract":"<div><h3>Objective</h3><div>To evaluate student attitudes toward nondiet, weight-neutral (NDWN) principles after reading <em>Anti-Diet</em> in a medical nutrition therapy (MNT) course.</div></div><div><h3>Design</h3><div>A quasi-experimental design with no control group and a mixed-methods study approach.</div></div><div><h3>Setting and Participants</h3><div>Adult undergraduate students (n = 112) enrolled in an MNT course.</div></div><div><h3>Intervention</h3><div>A traditional MNT course and reading <em>Anti-Diet</em> (January–May, 2021), which introduces multiple topics that support weight-inclusive approaches to health.</div></div><div><h3>Phenomena of Interest</h3><div>Change in student agreement with NDWN principles. Written reflections were collected to determine students’ rationale for their level of agreement.</div></div><div><h3>Analysis</h3><div>Likert scale responses (1–5) of student ratings were analyzed with multivariate linear regression, a linear mixed-effect model, and a Wilcoxon signed rank test with continuity correction. Reflections were analyzed using thematic analysis methods. The triangulation methods compared quantitative and qualitative data.</div></div><div><h3>Results</h3><div>Students ratings shifted significantly away from dieting for weight loss and toward agreement with NDWN principles (99.7) = 7.35, <em>P</em> &lt; 0.001; mean difference = 0.83 with 95% confidence interval, 0.61–1.05. Two main themes emerged: (1) NDWN topics led to critical analysis of weight-centric knowledge, and (2) specific topics were more effective at shifting weight-based attributions.</div></div><div><h3>Conclusions and Implications</h3><div>Incorporating specific NDWN principles in an undergraduate MNT curriculum can shift students’ weight-based attributions. More systematic development and testing of anti-fat bias reduction curricula are needed to support broader dissemination and standardization in dietetics curricula.</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Pages 703-715"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144039465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the Intention to Adopt a Plant-Based Diet Among Young Korean Adults in Their 20s: Focusing on Barriers and Benefits","authors":"So-Young Kim PhD ,&nbsp;Min Hyun Maeng MSc","doi":"10.1016/j.jneb.2025.04.001","DOIUrl":"10.1016/j.jneb.2025.04.001","url":null,"abstract":"<div><h3>Objective</h3><div>This study aimed to investigate the determinants influencing participants’ intention to adopt a plant-based diet, focusing on the perceived barriers and benefits. Furthermore, gender differences in those determinants were analyzed.</div></div><div><h3>Design</h3><div>An online survey from April 27, 2022, to May 1, 2022.</div></div><div><h3>Setting</h3><div>South Korea.</div></div><div><h3>Participants</h3><div>A total of 1,478 responses from young Korean adults in their 20s.</div></div><div><h3>Variables Measured</h3><div>Participants’ intention to adopt a plant-based diet, perceived barriers and benefits toward the intention, and sociodemographics</div></div><div><h3>Analysis</h3><div>Hierarchical logistic regressions at the significance level of 0.05.</div></div><div><h3>Results</h3><div>The results of hierarchical logistic regressions showed that the intention to adopt a plant-based diet was significantly determined by gender (odds ratio [OR] = 1.782, <em>P</em> &lt; 0.001), perceived barriers (taste and satiety: OR = 0.678, <em>P</em> = 0.002) and benefits (healthfulness: OR = 1.713, <em>P</em> &lt; 0.001; palatability and satisfaction: OR = 1.445, <em>P</em> = 0.003; ethics: OR = 1.293, <em>P</em> = 0.04). In addition, the results revealed significant gender differences in such determinants; for men, the intention was significantly influenced by their perception of the taste-and-satiety barrier (OR = 0.594, <em>P</em> = 0.002) and the healthfulness benefit (OR = 2.054, <em>P</em> &lt; 0.001), whereas, for women, it was done by their perception of the palatability-and-satisfaction (OR = 1.876, <em>P</em> = 0.002), ethics (OR = 1.598, <em>P</em> = 0.02), and convenience-and-finance (OR = 0.689, <em>P</em> = 0.01) benefits.</div></div><div><h3>Conclusion and Implications</h3><div>The study results imply that strategies are needed to not only tackle the perceived barrier of taste and satiety but also leverage the benefits of healthfulness, palatability and satisfaction, and ethics, taking into consideration gender differences to promote a plant-based diet among young adults.</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Pages 734-745"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144235810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"“What Can I Eat?” Healthy Choices for American Indian and Alaska Native Adults With Type 2 Diabetes: Outcomes From a Randomized Waitlist-Controlled Trial of a Diabetes Nutrition Education Program","authors":"Sarah A. Stotz PhD, MS, RDN, CDCES ,&nbsp;Luciana E. Hebert PhD ,&nbsp;Kelly R. Moore MD, FAAP ,&nbsp;Luohua Jiang PhD ,&nbsp;Monica McNulty MS ,&nbsp;Kelli Begay MS, MBA, RDN ,&nbsp;Teresa Hicks RDN, CDCES ,&nbsp;Gemalli Austin PhD, RDN ,&nbsp;Nilofer Couture MS, RDN ,&nbsp;Heather Garrow MA, CHES ,&nbsp;Nancy O’Banion MS ,&nbsp;Angela G. Brega PhD","doi":"10.1016/j.jneb.2025.04.004","DOIUrl":"10.1016/j.jneb.2025.04.004","url":null,"abstract":"<div><h3>Objective</h3><div>To evaluate the “<em>What Can I Eat?”: Healthy Choices for American Indian and Alaska Native Adults With Type 2 Diabetes</em> (AI/AN WCIE) intervention.</div></div><div><h3>Design</h3><div>Pilot randomized waitlist-controlled trial. Recruitment through diabetes registries and randomized to either the immediate intervention (n = 35) or waitlist control group (n = 25). Immediate arm started classes immediately on randomization; waitlist arm started classes 3 months after randomization.</div></div><div><h3>Setting</h3><div>Classes were taught synchronously online by registered dietitian nutritionists at 5 reservation-based or urban intertribal clinical sites nationwide in 2021.</div></div><div><h3>Participants</h3><div>American Indian and Alaska Native adults with type 2 diabetes (n = 60).</div></div><div><h3>Intervention</h3><div>Topics in AI/AN WCIE classes include: the Diabetes Plate, sugar-sweetened beverages, decreasing sodium, increasing consumption of healthful traditional Native foods. Class activities included didactic sessions, hands-on interactive learning, physical activity, mindful eating, and goal setting.</div></div><div><h3>Main outcome measure</h3><div>Diabetes nutrition self-efficacy, behavior, and clinical measures.</div></div><div><h3>Analysis</h3><div>Linear mixed models examined change in outcomes from baseline to 1 month and 3 months by randomization group. By 3 months, immediate intervention participants had completed the classes; the waitlist control group had not yet begun the intervention.</div></div><div><h3>Results</h3><div>After 3 months, confidence in using the Diabetes Plate (<em>β</em> = 0.80 [95% confidence interval (CI), 0.56–1.03], <em>P</em> &lt; 0.001) and healthy nutrition behavior (β = 0.88 [95% CI, 0.57–1.19], <em>P</em> = 0.004) improved significantly in the immediate intervention group but not in the waitlist control group; confidence in making healthy nutrition choices (β = 0.65 [95% CI, 0.43–0.88], <em>P</em> = 0.02) improved significantly more in the immediate intervention group than in the waitlist control group. No significant changes were identified in clinical outcomes.</div></div><div><h3>Conclusions</h3><div>The AI/AN WCIE program enhanced self-efficacy and healthful nutrition choices among adults with type 2 diabetes.</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Pages 746-758"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144250588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}