Educational Initiatives Boost Dairy Consumption, Study Finds
Source: The DairyNews
In a bid to counter the decline in fluid milk consumption in the United States since the 1960s, the dairy sector has invested in educational materials.
A recent study published in JDS Communications, affiliated with the American Dairy Science Association and Elsevier, reveals that when consumers are armed with factual knowledge about the nutritional benefits of dairy, it translates into increased purchasing and consumption of various dairy products.
Lead investigator Stephanie Clark, PhD, formerly of Iowa State University's Department of Food Science and Human Nutrition, detailed the study's objective, saying, “We aimed to educate individuals consuming an insufficient amount of dairy and assess if enhancing their knowledge about dairy nutrition motivates them to purchase and consume more dairy products.”
The study encompassed three phases: a screening survey involving 4,542 adults, nominal focus groups with 195 participants, and a follow-up survey. Participants consuming less than three servings of dairy per day were selected for the nominal focus groups, where four infographics covered topics such as nutrition facts panels, lactose maldigestion, essential nutrients, and prebiotics and probiotics.
During the nominal focus groups, participants underwent an educational session with infographics, followed by an ice cream acceptability test. Post-survey and a follow-up survey one month later gauged the impact.
The results were compelling, indicating a significant and positive shift in dairy product purchasing and consumption post-educational intervention. Purchasing of dairy products rose by 26%, with individual increases of 23% for cheese, 20% for ice cream, 26% for yogurt, and an impressive 53% surge for milk. Overall, participant dairy consumption soared to eight servings per week, marking a 35% increase.
Dr. Clark highlighted, “Milk consumption stood out, with every focus group showing an increase by at least one serving per week.”
While acknowledging the positive outcomes, the research team emphasized that participants did not reach the recommended 21 servings of dairy per week. They stressed the need for additional research to assess the long-term impacts of dairy education and explore potential enhancements to educational materials or delivery methods.
This study underscores the effectiveness of well-crafted educational messages on the nutritional attributes of dairy foods, offering a pathway to positively influence consumer behavior and drive increased purchasing and consumption of dairy products.
Lead investigator Stephanie Clark, PhD, formerly of Iowa State University's Department of Food Science and Human Nutrition, detailed the study's objective, saying, “We aimed to educate individuals consuming an insufficient amount of dairy and assess if enhancing their knowledge about dairy nutrition motivates them to purchase and consume more dairy products.”
The study encompassed three phases: a screening survey involving 4,542 adults, nominal focus groups with 195 participants, and a follow-up survey. Participants consuming less than three servings of dairy per day were selected for the nominal focus groups, where four infographics covered topics such as nutrition facts panels, lactose maldigestion, essential nutrients, and prebiotics and probiotics.
During the nominal focus groups, participants underwent an educational session with infographics, followed by an ice cream acceptability test. Post-survey and a follow-up survey one month later gauged the impact.
The results were compelling, indicating a significant and positive shift in dairy product purchasing and consumption post-educational intervention. Purchasing of dairy products rose by 26%, with individual increases of 23% for cheese, 20% for ice cream, 26% for yogurt, and an impressive 53% surge for milk. Overall, participant dairy consumption soared to eight servings per week, marking a 35% increase.
Dr. Clark highlighted, “Milk consumption stood out, with every focus group showing an increase by at least one serving per week.”
While acknowledging the positive outcomes, the research team emphasized that participants did not reach the recommended 21 servings of dairy per week. They stressed the need for additional research to assess the long-term impacts of dairy education and explore potential enhancements to educational materials or delivery methods.
This study underscores the effectiveness of well-crafted educational messages on the nutritional attributes of dairy foods, offering a pathway to positively influence consumer behavior and drive increased purchasing and consumption of dairy products.
