Evaluation of format preference and effectiveness of vodcasts for recipe demonstrations and nutrition education

Abstract:

Video podcasts, termed “vodcasts”, offer viewers a visual aid when learning about health and nutrition. Although there are many vodcasts featuring cooking demonstrations, little is known about their effectiveness in the field of nutrition or which format of communication technology is preferred. The purpose of this study was to determine which vodcast format was best suited to increase nutrition knowledge and interest as well as intention to use a cancer-preventing food. Participants were recruited from a community cancer center in the Midwest region of the United States. The convenience sample received either an email or an information card from the center that contained a link to the online survey instrument. The survey consisted of initial questions, the vodcast link, and access to final survey questions after viewing the vodcast. Participants (n=120) viewed one of three vodcast formats and evaluated length, nutrition information, and cooking instruction. Nutrition knowledge and the effect each video had on participants’ interest and intention to use the food were also measured. A vodcast containing four to six nutrition facts and demonstrating a recipe was preferred by most individuals (X²=10.954, df=4, P=0.027). Participants were indifferent regarding length preference. All formats were successful in increasing interest in cancer-preventing foods and delivering nutrition information to participants. Vodcasts containing a recipe demonstration may offer a convenient method of delivering nutrition information to community members.

Keywords::

• community
• dietetics
• podcasts

Acknowledgments

The authors thank the Community Cancer Center’s Registered Dietitian, Mary Kay Holloway, for her support and assistance with this project. This manuscript was part of Stephanie K Danforth’s thesis research.

Disclosure

The authors report no conflicts of interest in this work.