Development of Nutrition Education Materials to Increase Student Confidence in Preparing Produce

Ruhul Naziri

Co-Presenters: Individual Presentation

College: Hennings College of Science Mathematics and Technology

Major: BS.BIO/CELL/MOLEC

Faculty Research Mentor: Kim Spaccarotella

Abstract:

College students who rely on food pantries or campus gardens often receive fresh produce but lack resources to help them prepare and use it, contribute to limited cooking confidence, low nutrition knowledge, and low vegetable intake. Research with college students and food-pantry clients shows that simple, visually clear, and student-friendly materials can support healthier choices and increase interest in fruits and vegetables. This project developed 14 interactive handouts highlighting selection, storage, recipes, and fresh-produce preparation methods guided by USDA resources. Content was drawn from MyPlate.gov and extension websites, then adapted for clarity, quick preparation, and student-friendly design using brief text, highlighted keywords, headings, and QR-linked videos to support comprehension.

Each handout incorporated key features designed to overcome barriers, including visuals, highlighted keywords, headings, concise text, and QR codes linking to short recipe videos. Recipes used minimal ingredients and common equipment to teach simple preparation methods. Together, these elements were designed to build confidence in preparing produce and improve students’ ability to use pantry items consistently. This work extends prior findings that multimedia-enhanced labels increase self-efficacy among pantry clients, adapting those strategies for a college audience. Pilot testing will evaluate whether the handouts increase students’ confidence in using fresh produce and guide future improvements for Project NOURISH.