Lauren E Au1, Shannon Whaley2, Klara Gurzo3, Martha Meza2, Lorrene D Ritchie3. 1. Nutrition Policy Institute, Division of Agriculture and Natural Resources, University of California, Berkeley, CA. Electronic address: leau@ucanr.edu. 2. Public Health Foundation Enterprises WIC, Irwindale, CA. 3. Nutrition Policy Institute, Division of Agriculture and Natural Resources, University of California, Berkeley, CA.
Abstract
OBJECTIVE: To examine satisfaction with in-person group and online nutrition education and compare findings based on language preference by Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) participants. METHODS:A total of 1,170 WIC participants were randomly assigned to 2 nutrition education modalities between March, 2014 and October, 2015 in Los Angeles, CA. Logistic regressions compared differences between groups in satisfaction outcomes. RESULTS: Participants in both education groups were highly satisfied regardless of modality of nutrition education (89% and 95%; P = .01). The online group reported a stronger preference for online education than did the in-person group (P < .001). In the in-person group, Spanish-speaking participants were less likely than were English-speaking participants to prefer online education (P < .001). A training video improved access to online education. CONCLUSIONS AND IMPLICATIONS: Online delivery of education can be an acceptable addition for WIC participants with online access. High-quality online education platforms represent an important avenue to promote continued satisfaction with nutrition education.
RCT Entities:
OBJECTIVE: To examine satisfaction with in-person group and online nutrition education and compare findings based on language preference by Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) participants. METHODS: A total of 1,170 WIC participants were randomly assigned to 2 nutrition education modalities between March, 2014 and October, 2015 in Los Angeles, CA. Logistic regressions compared differences between groups in satisfaction outcomes. RESULTS:Participants in both education groups were highly satisfied regardless of modality of nutrition education (89% and 95%; P = .01). The online group reported a stronger preference for online education than did the in-person group (P < .001). In the in-person group, Spanish-speaking participants were less likely than were English-speaking participants to prefer online education (P < .001). A training video improved access to online education. CONCLUSIONS AND IMPLICATIONS: Online delivery of education can be an acceptable addition for WIC participants with online access. High-quality online education platforms represent an important avenue to promote continued satisfaction with nutrition education.
Authors: Sarah Stotz; Luciana E Hebert; Angela G Brega; Steven Lockhart; J Neil Henderson; Yvette Roubideaux; Kristen DeSanto; Kelly R Moore Journal: J Health Care Poor Underserved Date: 2021-05