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dc.contributor.authorStill, Courtney Mercer
dc.description.abstractInternational students face unique nutrition issues and may be unfamiliar with American dietary practices. International students often make dietary changes after coming to the United States because their traditional foods are unavailable or difficult to find. These dietary changes could result in increased risk for chronic disease if students choose to adopt common western dietary patterns, which are often high in fat and low in fruits and vegetables. Few nutrition education programs have been developed for international students. For this study, a nutrition education program for international students was developed based on Social Cognitive Theory. The program consisted of four cooking classes designed to increase participants’ self-efficacy for purchasing and preparing healthier versions of American foods. Results showed that self-efficacy was significantly improved from the pre-class to post-class for three of four classes, and self-efficacy was significantly improved from the pre-class to the six-month follow-up for all four classes.
dc.subjectnutrition education, international students, social cognitive theory, cooking class
dc.titleFood voyage
dc.title.alternativenutrition education for international students and their spouses
dc.description.departmentFoods and Nutrition
dc.description.majorFoods and Nutrition
dc.description.advisorRebecca Mullis
dc.description.committeeRebecca Mullis
dc.description.committeeRuthann Swanson
dc.description.committeeGail Hanula

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