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

Figures & data

Table 1 Frequency distribution of the sex, age, and race of vodcast viewers (n=120)

Variables	Total participants n=120 n (%)	Format 1 n=41 n (%)	Format 2 n=39 n (%)	Format 3 n=40 n (%)
Sex
Male	13 (10.8)	7 (17)	2 (5)	4 (10)
Female	107 (89.2)	34 (83)	37 (95)	36 (90)
Age (years)
18–29	21 (17.5)	9 (22)	10 (26)	2 (5)
30–39	13 (10.8)	5 (12)	5 (13)	3 (8)
40–49	11 (9.2)	2 (5)	3 (7)	6 (15)
50–59	28 (23.3)	11 (27)	9 (23)	8 (20)
60–69	26 (21.7)	9 (22)	5 (13)	12 (30)
70+	13 (10.8)	4 (10)	5 (13)	4 (10)
No response	8 (6.7)	1 (2)	2 (5)	5 (12)
Ethnicity
African	6 (5)	2 (5)	2 (5)	2 (5)
American
Hispanic	3 (2.5)	1 (2)	1 (3)	1 (3)
White	111 (92.5)	38 (93)	36 (92)	37 (92)

Table 2 Vodcast viewers’ perception of usefulness of changes to format components

Change	Usefulness	Format 1 n=41 n (%)	Format 2 n=39 n (%)	Format 3 n=40 n (%)	X^2	df	P
Shorten the vodcast	More useful	1 (3)	1 (3)	2 (5)	0.520	4	0.972
	No difference	23 (56)	22 (56)	22 (55)
	Less useful	17 (41)	16 (41)	16 (40)
Lengthen the vodcast	More useful	16 (39)	5 (13)	9 (22)	8.75	4	0.067
	No difference	21 (51)	25 (64)	22 (56)
	Less useful	4 (10)	9 (23)	9 (22)
More nutrition information	More useful	18 (44)	10 (26)	12 (30)	10.95	4	0.027*
	No difference	22 (54)	24 (61)	18 (45)
	Less useful	1 (2)	5 (13)	10 (25)
Less nutrition information	More useful	2 (5)	7 (18)	10 (25)	5.87	4	0.208
	No difference	18 (44)	17 (44)	15 (38)
	Less useful	21 (51)	15 (38)	15 (38)
More cooking instruction	More useful	24 (59)	11 (28)	6 (15)	24.42	4	<0.001*
	No difference	17 (41)	21 (54)	22 (55)
	Less useful	0 (0)	7 (18)	12 (30)
Less cooking instruction	More useful	0 (0)	2 (5)	4 (10)	8.43	4	0.077
	No difference	18 (44)	24 (62)	21 (52)
	Less useful	23 (56)	13 (33)	15 (38)

Note:

* These values are below the level of significance, which is P<0.05.

Table 3 Nutrition knowledge scores of vodcast viewers

Format	Mean^Table Footnote1	SD	F	df (Between, within groups)	P
1 (n=41)	8.39	0.30	3.29	2(117)	0.041*
2 (n=39)	8.84	0.23
3 (n=40)	7.81	0.30

Notes:

1 Scores based on ten points possible.

* These values are below the level of significance, which is P<0.05.

Abbreviation: SD, standard deviation.

Table 4 The difference of nutrition knowledge scores between formats

Format	Mean difference	Standard error	P
1 versus 2	0.453	0.399	0.590
1 versus 3	0.575	0.396	0.384
2 versus 3	1.020	0.401	0.035*

Note:

* These values are below the level of significance, which is P<0.05.

Table 5 Participants’ interest in the featured food by vodcast format

	Format	Pre-vodcast	Post-vodcast
Interest in the featured food	1 (n=41)	2.3	2.8	t=–3.856, df =40, P<0.001*
	2 (n=39)	2.5	3.0	t=−3.582, df=39, P<0.001*
	3 (n=40)	2.3	2.7	t=−3.798, df=39, P<0.001*
Interest in cooking with featured food	1 (n=41)	2.3	2.8	t=−4.398, df =40, P<0.001*
	2 (n=39)	2.7	2.8	t=−1.780, df=39, P=0.083
	3 (n=40)	2.3	2.7	t=−3.085, df =38, P=0.004*

Notes: A 4-point Likert scale was used: 1= not very interested, 4= very interested. Pre- and post-vodcast are mean values.

* These values are below the level of significance, which is P<0.05.