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Clinical Dietetics partnership leads to boost in students' nutritional awareness
June 02, 2025
During the 2024-25 academic year, faculty from the Clinical Dietetics Coordinated Graduate Program and clinical dietetic graduate students Courtney Gonzalez, Sophie Leslie, and Kaitlyn Kozlowski partnered with GVSU-authorized charter schools to complete their Master’s Research Project titled: Impact of a nutrition education presentation on high school students’ knowledge of dietitians and nutrition concepts.
The purpose of this study was to evaluate the impact of a nutrition education presentation on high school students’ knowledge of dietitians and fundamental nutrition concepts, as well as to identify perceived barriers to accessing nutrition education. By assessing changes in students’ understanding of macronutrients, the role of dietitians, and factors limiting their ability to seek nutritional guidance, the study aimed to highlight the effectiveness of educational interventions and inform strategies to improve accessibility to nutrition resources. The findings provide insight into key knowledge gaps and financial constraints that may hinder students from receiving adequate nutrition education
A nutrition presentation was provided to twenty-three high school students in an Advanced Physical Education (PE) class at a GVSU Charter School. To assess its impact, participants completed pre- and post-evaluations, with data systematically recorded and analyzed using Microsoft Excel. Calculations included sums, percentages, and differences to evaluate knowledge gains and changes in perceptions. The study received approval from Grand Valley State University’s Institutional Review Board (IRB).
Findings from this study suggest that the nutrition education presentation significantly improved high school students' understanding of dietitians and key nutrition concepts. Before the presentation, only 35% of students knew what a dietitian was, but after, 91.5% reported knowledge of the profession. There was also an increase in students' likelihood of seeking nutrition education from a dietitian, with responses in the "Very Likely" category rising from 4.34% to 30.4%. Knowledge of macronutrients improved as well. Agreement that carbohydrates are healthy and provide energy increased by 71%, and misconceptions about fats and protein decreased—more students correctly identified that not all fats cause heart disease, and protein is found in sources beyond animal products. When assessing barriers to nutrition education, financial constraints (39%) and lack of knowledge (26%) were the most commonly cited obstacles, followed by transportation, lack of support, and embarrassment.
This study examined the impact of a nutrition education session on high school students at a GVSU Charter School, revealing a significant improvement in their understanding of key nutrition concepts, including carbohydrates, fats, proteins, and dietitian resources. Students reported a 39% increase in confidence when making nutrition-related decisions, highlighting the effectiveness of the intervention. However, the preference for obtaining nutrition information from social media raises concerns about the reliability of such sources. The study also identified key barriers preventing adolescents from accessing nutrition education, including financial constraints, transportation issues, lack of knowledge, limited support, and embarrassment. Further research is necessary to explore ways to overcome these obstacles and to assess the influence of social media on students' dietary choices. Additionally, the likelihood of seeking nutrition education from a dietitian increased, highlighting the importance of exposure to credible nutrition resources. The findings suggest that structured educational interventions can effectively bridge knowledge gaps and encourage students to seek guidance from qualified professionals.
Article contributors:
- Jennifer Ford, EdD, RDN, Program Director and Associate Professor, Clinical Dietetics Coordinated Graduate Program
- Libby MacQuillan, PhD, RDN, Program Director and Associate Professor, Applied Food and Nutrition Program & Clinical Dietetics Coordinated Graduate Program
- Randalynn Hajek, MPH, RDN, Assistant Professor, Clinical Dietetics Coordinated Graduate Program