# 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.

## Key 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.