The Effect of Nutrition Education on Knowledge, Attitude, and Behavior Relating to Trans Fatty Acids in Foods

The purpose of this study was to assess the effect of nutrition education on consumers' knowledge, attitude, and behavior toward trans fatty acids in foods. The research was conducted utilizing a Solomon four-group design with 47 participants. Two measures were developed to evaluate the impact of the nutrition education session: (i) a questionnaire adapted from International Food Information Council materials and (ii) review of grocery store receipts for trans fat-containing products. A comparison of pretest and posttest results for participants in the experimental group showed significant improvement on these items: an increase in "always'' looking at the ingredient list when purchasing packaged food, considering trans fat when purchasing foods, selecting the healthier choice based on the ingredient list, and feeling more knowledgeable and more confident. Also, examination of grocery receipts after 2 weeks showed that participants purchased a lower proportion of foods containing trans fatty acids. These results suggest that nutrition education sessions can promote an improvement in consumer understanding and food purchasing patterns.