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- Title
Factors Associated with Consumer Knowledge of Garlic Health Properties, Garlic Preparation Knowledge and Garlic Intake.
- Authors
Jensen, Katherine; Goto, Keiko; Giampaoli, Joan; Holland, Julie
- Abstract
Introduction and Background: Garlic has been shown to provide numerous health benefits attributed to its innate compound allicin. However, this compound is highly unstable when exposed to various cooking methods as it is affected by temperature and pH changes. There is limited information about health and preparation knowledge of garlic among consumers with various nutrition education levels including future nutrition professionals such as registered dietitian nutritionists. This study determined if consumer garlic health knowledge and perceptions were associated with garlic intake and if nutrition education level was associated with garlic health and preparation knowledge. Methods: An online survey was conducted to examine garlic health and preparation knowledge, garlic health perceptions, garlic intake, and garlic cooking methods among undergraduate students with and without a major. Results: There was a significant moderate positive correlation between garlic health knowledge and garlic intake (rs=.421, p<.001). Those with a nutrition major had significantly greater garlic health knowledge than non-majors (p<0.001), while there was no difference between nutrition majors and non-majors on cooking methodology knowledge. Conclusion: Knowledge of the health benefits of garlic appears to be associated with its intake. Nutrition education should focus more on appropriate garlic preparation in relation to its health benefits.
- Subjects
THERAPEUTIC use of garlic; INTERNET; CROSS-sectional method; CONSUMER attitudes; INGESTION; COOKING; MANN Whitney U Test; HEALTH literacy; NUTRITION education; UNDERGRADUATES; SURVEYS; T-test (Statistics); DESCRIPTIVE statistics; STATISTICAL sampling
- Publication
Californian Journal of Health Promotion, 2021, Vol 19, Issue 1, p44
- ISSN
1545-8717
- Publication type
Article
- DOI
10.32398/cjhp.v19i1.2648