College nutrition course increases whole-grain consumption

A group of 90 healthy college students were enrolled in an introductory course in nutrition at a university in the Midwestern United States. The class, which met three times a week, emphasized the role of a healthful lifestyle as a mechanism related to disease prevention. Traditional lectures were combined with “hands on” activities that incorporated concepts from Social Cognitive Theory. Four hours of total lecture and activity time were devoted to whole grains. By the end of the semester investigators found a significant increase in the consumption of whole grains in the group that completed the study. 
Journal of Nutrition Education and Behavior. 2011; 43 (4): 263-267 (Ha et al.)