Brief, effective experience to increase first-year medical students’ nutrition awareness

Figures & data

Table 1. The components, objectives, strategies, and outcomes utilized to increase student’s nutrition awareness

Component		Objective	Strategy	Outcome
Food recall	Having students complete three 24-hour food recalls	Complete recall of food intake	Student completion of ASA 24-hour recall	Nutrient and food group analysis of three 24-hour food recalls
Educational Session – Food recall review	Comparing student food recalls to nutrient standard	Determine strengths and weaknesses in individual student’s and group’s dietary intake	Sharing of nutrient analysis for both individual and group recalls and comparison to nutrient standards	Nutrients or food groups identified in personal diets that met or exceeded the recommended intake Student individual intake compared to class aggregate intake Class intake compared to standard dietary recommendations
Educational Session – MyPlate	Emphasizing strategies that include simple, nutritionally sound food choices and preparation	Provide simple educational strategies that include nutritionally sound food choices and food preparation applicable for both personal and professional use	Faculty PowerPoint presentation delineating MyPlate dietary plan	Introduction to My Plate, a healthy dietary eating plan based on the appropriate intake of key food groups
Educational Session – Interactive discussion	Emphasizing strategies that include simple, nutritionally sound food choices and preparation	Provide simple educational strategies that include nutritionally sound food choices and food preparation applicable for both personal and professional use	Interactive group discussion between class and faculty regarding tips for healthy eating and food preparation using visual aids	Exchange among faculty and students, sharing their own healthy tips for ‘what works.’
Survey -Assessing dietary changes	Surveying students on their implementation of personal healthy nutritional strategies	Identify and assess changes made to diet based on nutrition component	Post-learning experience survey of students on implementation of personal healthy nutritional strategies	Student report of successfully implemented dietary changes Student report of barriers to dietary changes
Survey – Evaluation and recommendation	Requesting future recommendations for modifying the educational experience	Establish the value of a brief nutrition-based wellness component in the curriculum on implementing healthy dietary changes Assess and improve the educational quality of the brief nutrition-based wellness component in the curriculum	Post-educational survey requesting evaluation of and possible modifications for enhancing the educational experience	Student report of value provided by individual components of the brief nutrition-based wellness experience Student report of whether nutritional educational information was new Modifications of the educational learning strategy to optimize future learning and facilitation of healthy nutritional/dietary behaviors

Table 2. Nutrient and food group intake of students

Nutrient	Daily Intake	Daily Value^a	% of DV
Calories (kcal)	1868 ± 34^b	2000	93.4
Protein (g)	95.1 ± 2	50	190.3
Fat (g)	77 ± 1.8	78	98.7
Total Carbohydrate (g)	199.2 ± 4.1	275	72.4
Dietary Fiber (g)	17.4 ± 0.4	28	62.1
Calcium (mg)	899.4 ± 22.8	1300	69.2
Iron (mg)	13.3 ± 0.3	18	74
Magnesium (mg)	308.7 ± 6.4	420	73.5
Phosphorus (mg)	1455.2 ± 28.8	1250	116.4
Potassium (mg)	2589.7 ± 53.6	4700	55.1
Sodium (mg)	3549 ± 72.2	2300	154.3
Zinc (mg)	11.1 ± 0.3	11	100.5
Selenium (mcg)	131.7 ± 2.9	55	239.5
Vitamin C (mg)	74.3 ± 3.3	90	82.6
Thiamin (mg)	1.5 ± 0	1.2	129.1
Riboflavin (mg)	2.1 ± 0	1.3	158
Niacin (mg NE [1])	27.5 ± 0.7	16	172
Vitamin B6 (mg)	2.4 ± 0.1	1.7	141.1
Folate/Folic Acid (mcg DFE)	394.8 ± 9.6	400	98.7
Vitamin B12 (mcg)	5.4 ± 0.4	2.4	225.4
Vitamin A (mcg RAE [1])	740.2 ± 39.5	900	82.2
Vitamin K (mcg)	212 ± 12.8	120	176.7
Cholesterol (mg)	349.6 ± 11.3	300	116.5
Saturated Fat (g)	23.9 ± 0.6	20	119.7
Vitamin D (mcg [1])	5.7 ± 0.4	20	28.3
Choline (mg)	365.8 ± 8.9	550	66.5
Vitamin E (mg alpha-tocopherol)	9.3 ± 0.3	15	62.3
Caffeine (mg/day)	97 ± 6
Added sugars (g)	9.9 ± 0.4	50	19.8
Healthy Eating Index	59.2 + 0.9
Kcal from Protein (%)	21.0 + 0.3	10–35% Kcal^c
Kcal from Fat (%)	36.5 + 0.4	20–35% Kcal
Kcal from Carbohydrates (%)	42.7 + 0.5	45–65% Kcal
Food Groups
Fruits (cup)	0.9 ± 0.1	2	43.5
Vegetables (cups)	1.7 ± 0.1	2.5	68.6
Grains (ounces)	5.8 ± 0.2	6	96.5
Protein (ounces)	8 ± 0.2	5.5	145.3
Dairy (cups)	1.5 ± 0.1	3	50.8

^aDaily value (DV) is a single value set by the Food and Drug Administration for specific nutrients and used on the nutrition facts panel found on packaged food labels. The DV is based on the recommended dietary allowance [49] and dietary recommended intake (DRI).

^bmean ± SEM. Rows with gray shading are less than the recommended amount.

^cUS Dietary Guideline Recommendations

Figure 1. Impact of nutrient inadequacies on making dietary changes

Figure 2. Impact of the nutrition wellness experience on making a dietary change

Figure 3. Novelty, helpfulness, and value of the strategies presented

Figure 4. Value of the nutrition wellness experience and students’ recommendations

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