The purpose of this study was to compare the level of basic nutrition knowledge between future nutrition professionals, health professionals, and non-health professionals. Specifically, this study assessed and compared basic nutrition knowledge of nutrition, health-related, and non-health related undergraduate majors enrolled in an introductory nutrition course.
Participants for this study were recruited through convenience sampling from an introductory undergraduate nutrition class. An online basic nutrition knowledge exam was used to measure nutrition knowledge. Independent one-way ANOVA demonstrated there was no statistically significant difference in basic nutrition knowledge between nutrition, health-related, and non-health related undergraduate majors. Post-hoc analysis revealed there was no significant difference of basic nutrition knowledge between health-related majors and non-health related majors, and there was a significant difference in basic nutrition knowledge between nutrition majors and health-related majors as well as between nutrition majors and non-health related majors. Thus, the results demonstrate there was a statistically significant difference in basic nutrition knowledge between nutrition students, and either health-related, and non-health related undergraduate majors.
|Advisor:||Frank, Gail C.|
|Commitee:||Frank, Gail C., Nguyen-Rodriguez, Selena, Sauceda, Amanda|
|School:||California State University, Long Beach|
|Department:||Family and Consumer Sciences|
|School Location:||United States -- California|
|Source:||MAI 56/01M(E), Masters Abstracts International|
|Subjects:||Public Health Education, Nutrition|
|Keywords:||Education, Healthcare, Knowledge, Nutrition, Training|
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