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Web-Based Experiential Nutrition Education Intervention “The Green Hub” to Promote Sustainable and Healthy Diets among Young Adults in Australia

Author

Listed:
  • Nadine Ghammachi

    (Department of Health Sciences, Faculty of Medicine, Health and Human Sciences, Macquarie University, Sydney, NSW 2109, Australia)

  • Seema Mihrshahi

    (Department of Health Sciences, Faculty of Medicine, Health and Human Sciences, Macquarie University, Sydney, NSW 2109, Australia)

  • Rimante Ronto

    (Department of Health Sciences, Faculty of Medicine, Health and Human Sciences, Macquarie University, Sydney, NSW 2109, Australia)

Abstract

Background: Sustainable and healthy dietary patterns can help achieve both optimal health and reduce environmental impacts. They involve the increased intake of plant-based foods which are local and seasonal, and reduced intake of animal-derived foods and food wastage. There is emerging evidence regarding the use and effectiveness of web-based health promotion programs to improve diet related behaviours especially in young adults. This study investigated the effectiveness of the “Green Hub” pilot study, a four-week web-based experiential nutrition education intervention to promote sustainable and healthy diets among young adults in Australia. Methods: This study used a pre-/post-study design with process evaluation. The four-week intervention integrated modules on different aspects of a sustainable and healthy diets and was delivered through a private Facebook group. Eligible participants were young adults between the age of 18–25 years old residing in Australia. Results: Out of 19 participants who consented, 17 participants completed the program. Two thirds of participants (67%) stated that they were familiar with the sustainable and healthy diet concept but only 33% were able to define this concept comprehensively. The post-intervention survey resulted in improved knowledge, attitudes, and motivation to adopt more sustainable eating patterns. Conclusion: The “Green Hub” experiential nutrition education program showed positive impact on participants’ willingness to adopt sustainable and healthy diets. The findings of this pilot study will inform future larger scale studies and policy development on improving sustainable and healthy diets among young adults.

Suggested Citation

  • Nadine Ghammachi & Seema Mihrshahi & Rimante Ronto, 2022. "Web-Based Experiential Nutrition Education Intervention “The Green Hub” to Promote Sustainable and Healthy Diets among Young Adults in Australia," Sustainability, MDPI, vol. 14(22), pages 1-12, November.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:22:p:15207-:d:974537
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    References listed on IDEAS

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    1. Ruben Sanchez-Sabate & Joan Sabaté, 2019. "Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review," IJERPH, MDPI, vol. 16(7), pages 1-37, April.
    2. Andrea J. Hanson & Kendra K. Kattelmann & Lacey A. McCormack & Wenjun Zhou & Onikia N. Brown & Tanya M. Horacek & Karla P. Shelnutt & Tandalayo Kidd & Audrey Opoku-Acheampong & Lisa D. Franzen-Castle , 2019. "Cooking and Meal Planning as Predictors of Fruit and Vegetable Intake and BMI in First-Year College Students," IJERPH, MDPI, vol. 16(14), pages 1-11, July.
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