Consumers Prefer a Point-Of-Purchase (POP) Program to a Classroom-Style Program When Learning about Phytochemicals

Abstract

Phytochemicals may provide health benefits to humans and help protect against some chronic conditions. Dietetics professionals have been encouraged to educate consumers on the role of phytochemicals in a varied diet and to translate the related research. A POP educational program emphasizing phytochemical food sources and a classroom-style program were developed and previously described. Thirty-three adult consumers participated in a PST, and 85 participated in a PCEP (identical content and handouts). Results from a program evaluation form were analyzed for differences between the two groups using Pearson Likelihood ratio (SPSS 8.0.1, Chicago, IL, 1998). Participants in both programs reported that something new was learned (P<0.05). However, compared to PCEP consumers, PST participants: 1) were more likely to recommend the program to a friend (P<0.001); 2) found the information helpful for future shopping habits (P<0.005); 3) expected the information to influence future food choices (P<0.001); 4) found the handouts helpful and easy to understand (P<0.05); and 5) thought the speakers were knowledgeable of the subject (P<0.05). These results indicate that both POP and classroom-style programs can promote learning; however, it appears that our subjects preferred POP programs and planned to use the information more readily than the classroom-style participants. These data should be considered when planning nutrition education programs for consumers. This project was funded in part by the ADA Lulu G. Graves Award.