Cooperative extension and academic departments partnership: Translating nutrition science messages to diverse audiences

TL;DR

This paper describes a partnership between Cooperative Extension and a university to create and evaluate nutrition education videos on using spices and herbs for healthier eating.

Contribution

A novel collaboration model for translating nutrition science into public education materials through short, targeted videos.

Findings

The videos improved knowledge about spices and herbs among viewers.

Viewers showed increased intent to use spices and herbs in their diets.

The initiative led to positive changes in diet quality and reduced intake of unhealthy nutrients.

Abstract

Cooperative Extension provides research-based outreach to the public, making it a valuable resource for translation scientists. Herein, we describe a collaboration between Cooperative Extension and the Department of Nutritional Sciences at Pennsylvania State University that resulted in widespread dissemination of novel nutrition education materials. Short videos (3 to 5 minutes each) for the public, healthcare professionals and patients focused on using spices and herbs (S&H) to decrease sodium, saturated fat (SFA), and added sugars, and improve diet quality were developed and evaluated. The videos were effective in improving knowledge about S&H, intent to use them, and making healthy diet changes.

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