i

ABSTRACT

An Interactive Televised University Course: Phytochemicals

in Fruits and Vegetables - Student Perceptions

(August 2003)

Omar Montemayor, B.S., Texas A&M University - Kingsville

Chairperson of Advisory Committee: Dr. Randall H. Williams

Co-Chairperson of Advisory Committee: Dr. Bhimanagouda Patil

A unique university course was offered to students at several colleges and

universities across the state of Texas to highlight the potential health benefits of fruits and

vegetables. The course was offered through the Trans-Texas Video Network and was

taught by university researchers from all over the country. Students had the advantage of

communicating face-to- face using this technology. To the best of our knowledge the

design and course content is not duplicated in any other university in the world, although

the topics have gotten widespread media attention.

The nutritional benefits of consuming fruits and vegetables has been the focus of

scientific research all over the world. The naturally occurring compounds in fruits and

vegetables, known as phytochemicals, are perceived to have many health benefits. These

health benefits were the major focus of the course being offered to the students in the

ii

spring of 1999 and 2001.

Our research project focused on the students’ perceptions after completing the

course. The data was collected from twenty students who completed an on-line survey.

The survey results provided baseline demographic data, measured their knowledge about

fruits and vegetables, and determined dietary changes the students have made since

completing the course.

iii

ACKNOWLEDGMENTS

About one decade ago, somewhere in the mists of time called the 1990's, I

completed my undergraduate degree. A culmination of blood, sweat and tears.

“Academia,” something that I never wanted to return to again. As time went by many

friends, acquaintances, colleagues, and supervisors believed enough in me to encourage

me to go back and obtain a graduate degree. I finally listened. And for this I will forever

be thankful.

Randall “Doc” Williams, I am indebted to you for your patience and

understanding. You truly understand my job and the sacrifices I have had to make to get

to this point.

Bhimu Patil, you have been an inspiration through your research work and I

admire you for your willingness to share your knowledge with everyone that you come in

contact with. Your dedication to your work and students is greatly appreciated.

Ralph Carlson, I extend my deep gratitude for your expertise in statistics and

research design. A special acknowledgment to your staff in the Center for Applied

Research at the University of Texas Pan American for their hard work in helping to

analyze the data.

John Robinson, many thanks for your willingness to work for the betterment of

my professional career. There is nobody else, in our Extension family, that I would like to

have on this project.

I am grateful to my co-worker, Rolando Zamora, and my District Extension

Director, Terry Lockamy for allowing me the flexibility and time to achieve this personal

iv

goal.

To Dan Lineberger, Jiraim Vanamala, and Chris Boleman, thank you for your

expertise in helping design the survey instrument, collecting the data, and developing the

website for this project.

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TABLE OF CONTENTS

Page

ABSTRACT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iii

DEDICATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . v

ACKNOWLEDGMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vi

TABLE OF CONTENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . viii

LIST OF TABLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . x

CHAPTER I. INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Background . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1Course Structure & Design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Course Content . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

CHAPTER II. MATERIALS AND METHODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Data Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Knowledge Gained . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Attitudes and Perceptions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Demographics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Data Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

CHAPTER III. RESULTS AND DISCUSSION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Demographics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Knowledge Gained . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Attitudes and Perceptions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

CHAPTER IV. CONCLUSIONS AND RECOMMENDATIONS . . . . . . . . . . . . . . . 18

LITERATURE CITED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

APPENDICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Appendix A. Student Participation Survey . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

vi

Appendix B. Course Syllabus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

VITA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

vii

LIST OF TABLES

Page

Table 1. Phytochemicals in Fruits and Vegetables - Course Facilitators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Table 2. Phytochemicals in Fruits and Vegetables - Course Topics &Corresponding Lectures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Table 3. Survey Participant Age Distribution . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Table 4. Survey Participant Educational Level . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Table 5. Survey Participant Household Income . . . . . . . . . . . . . . . . . . . . . . . . . 13

Table 6. Self Perception Statement Results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Table 7. Frequency of Consumption of the Various Dietary Forms of Fruits andVegetables - Before and After Paired Sample Statistic Results. . . . . . . 17

1

CHAPTER I

INTRODUCTION

The Trans-Texas Video Network (TTVN) has been offering interactive televised

college courses throughout the state of Texas for many years. This network is located in

all of the Texas Cooperative Extension District Centers, many universities and junior

college campuses and is being employed in an effort to reach out to students who

otherwise may not have enrolled. The U.S. Department of Education reported the number

of distance education programs increased by 72 percent from 1995 to 1998, enrolling 1.5

million students (10 percent of all students). In 1998, 56 percent of all U.S. Colleges and

Universities offered interactive televised college courses (Anderson and Kent, 1998).

Today’s interactive televised courses allow students and professors to see and hear each

other through real time audio and video, even when students are at multiple sites,

hundreds of miles apart (Anderson and Kent, 1998).

In this research project, we explored student perceived benefits of higher fruit and

vegetable intake based on what each learned through their participation in an interactive

televised university course that focused on the health benefits of phytochemicals in fruits

and vegetables.

Background

In 1999, the Texas A&M University System offered an interactive televised course

entitled “Phytochemicals in Fruits and Vegetables - To Improve Human Health.” The

course was transmitted through the TTVN to nine different locations across the state of

2

Texas - Texas A&M University - Kingsville Citrus Center Weslaco, University of Texas -

Pan American Edinburg, University of Texas at Brownsville, Texas A&M University -

Kingsville, Texas Tech University Lubbock, Tarleton State University in Stephenville,

Baylor College of Dentistry in Dallas, Texas A&M University College Station, and

Institute of Bioscience and Technology Houston. There were 28 students enrolled in this

course.

In 2001, the same course was offered by the Texas A&M University System. Due

to student interest in different parts of the state, the course was offered at other university

campuses. University of Houston - Victoria and University of Texas at Odessa sites were

added to the already established locations. Student enrollment increased from 28 in 1999

to 52 in 2001.

Adoption of new technology always comes with added cost. This particular

course is no different. The use of TTVN places an added financial burden on both the

student, through long distance learning fees, and on the instructor, through additional time

to prepare for the course. This includes activities such as distribution of handouts, tests,

and notes far enough in advance for students at all of the sites. The distribution of

material was made using a central website, where all of the class notes were posted and

ready for the students to download. Further student interaction was done through the

telephone and electronic mail. Although the exact distance learning fees varied with each

site, the costs were significantly lowered through a grant that was funded by the United

States Department of Agriculture.

3

Course Structure & Design

Relatively little is known about what might motivate people to eat more fruits and

vegetables (Ling et al., 2001). Adequate preparation for course instruction and design

was crucial. To date, there is no other similar multi-disciplinary university course offered

in the world. The course content was designed to prepare students with the latest

information concerning the healthful compounds in foods used for human consumption.

The instructor created a web page for this course. The web page contained

information including; instructor’s phone number, fax number, postal address, and

electronic mail address. Aside from important contact information, the web page also

contained the class syllabus, downloadable computer slides of each lecture and important

class deadlines. All of the students were informed about the web page and were asked to

familiarize themselves with it by completing a pre-test that was later used to evaluate the

overall student experience and faculty evaluation.

Each interactive televised site had a facilitator that would monitor the class. Table

1 lists the facilitators that assisted in making this course possible. Each facilitator had

sufficient knowledge in using all of the equipment which included switching instructional

modalities such as camera, internet, transparencies, and computer slides. Each instructor

lectured for three hours about their particular topic that focused on phytochemical

compounds found in food. This type of course structure allowed students to learn from

different instructors with different experiences in teaching through interactive television.

4

Table 1. Phytochemicals in Fruits and Vegetables - Course Facilitators Site Coordinator Texas A&M University, College Station Dr. Dan Lineberger

Texas A& M University - Kingsville Dr. Duane Gardiner

Texas A&M Agriculture Center - Weslaco Dr. Bhimu Patil

University of Houston - Victoria Dr. Richard Gunasekera

Institute of Bioscience & Technology - Houston Dr. Wallace McKeehan

Baylor College of Dentistry, Dallas Dr. Edward Miller

University of Texas Pan American - Edinburg Dr. Hassam Ahmad

Tarleton State University, Stephenville Dr. Connie Fox

Texas Tech University, Lubbock Dr. Ellen Peffley

University of Texas - Brownsville Dr. Genaro Lopez

Although the course content was primarily delivered through the lecture method,

the lectures were augmented with in-class discussion, materials and notes posted on the

web, and individual and group research projects (Anderson and Kent, 1998).

The facilitators at each of the sites made a special effort to involve the students in

teacher/student and student/student discussions. This type of effort acquainted the

students with how the equipment operates. Exercises that use technology and involve all

the students from the beginning should reduce student reluctance (Anderson and Kent,

1998).

5

Course Content

Some of the most exciting research in the last decade has been the discovery of a

group of nutrients (phytochemicals), which have protective effects against cell oxidation

(Kaur and Kapoor, 2001). The American Cancer Society has estimated that diet relates

to one of every three cancer deaths and eight of the ten most common cancers (Bloch,

2000). Thus, changes in dietary habits could potentially decrease the incidence on many

chronic illnesses such as cardiovascular disease, cancers, cataracts, rheumatism, and other

diseases.

Phytochemicals are antioxidants such as vitamin A, C, and E or carotenoids such

as beta-carotene, lutein or lycopene, flavonoids, glucosinolates, phenolic acids, phytates,

and phytoestrogens (Bloch, 2000). These naturally occurring compounds act as

scavengers by removing harmful free radicals, which are known to promote most

degenerative diseases. Epidemiological studies have established a positive correlation

between the intake of fruits and vegetables and prevention of chronic diseases (Kaur and

Kapoor, 2001). Thus, fruits and vegetables have gained status by promoting good health

and preventing many deadly diseases.

The university course in both 1999 and 2001 were offered to highlight the

potential of fruits in vegetables, their health benefits, effects of these compounds through

processing, and bioavailability of these compounds. Table 2 offers a review of the course

topics and corresponding lectures.

6

Table 2. Phytochemicals in Fruits and Vegetables - Course Topics & Corresponding Lectures

Course Topic Lectures

“Nutrition”

1) Nutrition& Cancer: The Primary Risk Factor that Nobody Talks About 2) Community Based Interventions to Increase Fruit & VegetableConsumption

“Biologically Active Compounds”

1) The Role of Crucifers in Cancer Chemoprotection2) Carotenoids in Fruits, Vegetables, Human Tissues, & Their Role inPrevention of Cancer & Macular Degeneration3) Blood, Sweat, & Tears: Horticultural Attributes of Onion InducedAntiplatelet Activity 4) Atherosclerotic Cardiovascular Disease: Pathogenesis & Opportunitiesfor Nutritional Prevention5) Wine & Health

“Enhancing Phytochemicals through Agricultural Practices”

1) Falavanoids in Foods & Their Relation to Cancer and Chronic DiseasePrevention2) Standardizing Beta Carotene in Musk Melons3) Designer Fruits & Vegetables for Disease Prevention4) Disease & Disease Resistance Compounds in Plants5) Processing Phytochemicals

“Disease Prevention”

1) Soya & Health2) Cancer Chemoprevention: Principles & Prospects3) Diet & Prostate Disease4) Potential Targets of Phytochemicals in Prostate

7

5) Diet & Colon Cancer6) Potential of Mysristicin, a Constituent of Parsley in Chemoprevention

8

CHAPTER II

MATERIALS AND METHODS

Data Summary

In December 2002, student participants from the 1999 and 2001 classes were

contacted to participate in an online survey. Only 30 of the original 80 students were

contacted. Many of the original students had either moved, graduated, changed jobs, or

had left no contact information. Of the thirty students, only 15 responded to the survey in

December 2002. A second attempt was made in March 2003. This second attempt

yielded 5 more responses.

The online survey was designed to get responses from the student participants in

three areas: knowledge gained, attitudes and perceptions, and demographic information.

The survey instrument is provided in appendix A. These responses are important to

evaluate the overall student perception of the course.

Knowledge Gained

The knowledge gained section of the survey contained five questions that pertained

to phytochemicals and their role in human health. The questions were presented as true or

false and multiple choice questions. The two multiple choice and four true or false

questions were assigned a numerical value when they were statistically evaluated. This

process facilitated the data analysis and translation.

9

Attitudes and Perceptions

This section of the survey required the participants to respond to eleven self

perception statements and rate their dietary consumption of fruits and vegetables before

and after completing the course. The self perception statements focused on topic interest,

dietary habit changes, consumption of red wine, changes in attitude towards fruits and

vegetables, increased intake of vitamins, overall course benefit, sharing of information

learned, changes in animal fat consumption, family diet changes, discussion of diet with

health professionals, and decrease in tobacco consumption. Participants were asked to

evaluate the statements on whether they strongly agreed, agreed, disagreed, or strongly

disagreed. Two other choices were made available for those statements that were not

applicable or the participant chose not to comment.

Participants were also asked to rate their dietary consumption of various forms of

fruits and vegetables before and after completing the course. The various dietary forms of

fruits and vegetables included fresh products, canned products, frozen products, cooked

products and juices. The rate of frequency consumption included four choices: never,

sometimes, often, and always.

Demographics

Participants were asked eight demographic questions. The questions varied from

when they took the course, location, gender, ethnicity, age, class rank, education level,

reason for taking the course to personal household income. The questions were asked in

multiple choice format.

10

Data Analysis

The online survey responses were analyzed to determine if there was any

correlation between age, gender, income, education and attitude toward the consumption

of fruits and vegetables after completing the course. It is expected that the students having

taken the course have now become more conscious about their diet. Various statistical

methods were employed to determine whether there were relationship differences between

and among variables. To detect mean differences between student perception before and

after taking the course, a two dependent samples case t test was used. An additional test,

Pearson Product- Moment Correlation Coefficient, was used to reflect a correlation

between and among variables. Significant differences, in both tests, were noted (P < .05).

11

CHAPTER III

RESULTS AND DISCUSSION

Demographics

The highest percentage (33%) of people (N=18) responding in the survey were 51

years of age or older. There was significant age difference to the second highest

percentage of people (16.7%) responding to the survey. This included two age groups, 27

to 29 year olds and 30 to 35 year olds (Table 3).

Table 3. Survey Participant Age Distribution

Age Frequency Percent Valid Percent CumulativePercent

23-2627-2930-3536-4041-4546-5051 or olderTOTALMissingTOTAL

2332116

182

20

10.015.015.010.05.05.0

30.090.010.0

100.0

11.116.716.711.15.65.633

100.0

11.127.844.455.661.166.7

100.0

There was also a correlation coefficient of (P =.008) between the respondents age

and their attitude improvement concerning the consumption of more fruits and vegetables.

Our results showed that older respondents had an improved attitude towards the

consumption of fruits and vegetables after completing the course . Another correlation (P

=.021) was made between age and the consumption in animal fat. Older respondents also

thought their family’s diet changed (P = .003) and they were more likely to discuss this

with their health professional (P = .008).

12

The highest percentage of survey respondents (37.5%) claim to have taken the

course at the Edinburg and College Station TTVN sites. The smallest number of

respondents were from the Brownsville and Dallas TTVN sites (6.3%). The results also

indicated that 12% of the respondents took the course at the Victoria TTVN site. The

remaining four TTVN sites had no respondents to the online survey. This could have been

attributed to the 4 missing responses of the total 20 surveys that were submitted.

There was a 55.6% male and 44.4% female response to the survey. Female

respondents had a higher education level (P = .015). Male respondents were more likely

to have taken the course for other reasons than it being a required course (P = .045).

A 70.6% majority of the respondents (N = 17) were of white ethnic background.

The remaining 29.4% claimed to have been of other ethnic background. There were no

respondents of African American, Hispanic, Asian or Native American ethnic background.

Of the 17 respondents, 68.8% claim to have taken the course in 2001 and 31.2% in

1999. The higher percentage in 2001 could be attributed to more students being contacted

about the survey. Students in 2001 had more recent contact information on file and were

easier to contact.

Graduate students (41.2%) had the highest survey response rate. Senior

undergraduate students had the lowest (23.5%). Other class ranked students closely

followed graduate student survey responses (35.3%). A correlation coefficient of (P =

.035) indicated that graduate students have taken more interest in the subject and have

done more research on the topic. Another correlation (P = .009) among graduate students

indicated that they have decreased their consumption of animal fat since completing the

course. A survey comment from one graduate student, “ This course has changed myself

13

and my families eating habits for the better.”

There was a varied response from students of different educational levels (Table 4).

Approximately 43.8% of the survey respondents claimed to have a Bachelor of Science

Degree. Students with a Bachelor of Arts or a Doctorate had the lowest amount of

respondents (6.3%).

Table 4. Survey Participant Educational Level

Education Frequency Percent Valid Percent CumulativePercent

B.S.B.A.M.S.Ph.D.OtherTOTALMissingTotal

71314

164

20

35.05.0

15.05.0

20.080.020.0

100.0

43.86.3

18.86.3

25.0100.0

43.850.068.875.0

100.0

The reason for completing the course varied among the respondents. For this

particular demographic question, participants were given the opportunity to provide more

than one response. A relatively small percentage (21.1%) of respondents took the course

because it was a degree requirement. A large percentage 63.2% and 89.5% took the

course for health concerns and family medical concerns, respectively. Personal knowledge

and career professional development also ranked 47.4% and 42.1%, respectively.

A large number of the survey respondents (25%) claimed a household income of

$40,000 - $80,000 (Table 5). Only 10% of the respondents had a household income of

$80,000 or greater. Fifteen percent of the survey participants had a household income of

$20,000 or lower.

14

Table 5. Survey Participant Household Income

Income Range Frequency Percent Valid Percent CumulativePercent

Below $20,000$20,000-$40,000$40,000-$60,000$60,000-$80,000Above $80,000TOTALMissingTOTAL

33552

182

20

15.015.025.025.010.090.010.0

100.0

16.716.727.827.811.1

100.0

16.733.361.188.9

100.0

There is a relationship (P = .012) between income and improved attitude

concerning the consumption of more fruits and vegetables. This indicates that respondents

in the higher income brackets have an improved attitude to the above mentioned perception

statement.

Knowledge Gained

The first question (see appendix A) pertains to where the highest source of

phytochemicals are found in nature. Only one of the participants did not answer the

question correctly. The second question which addressed the issue of the food guide

pyramid and recommended daily allowances received a high percentage (60%) of incorrect

answers. The following two questions on the survey focused on the reduction of chronic

illness and antioxidants. These two questions each had one incorrect response. All of the

20 respondents answered the last two questions correctly.

Attitudes and Perceptions

15

A large percentage (66.7%) of the respondents strongly agreed to have taken more

interest in the subject and done more research on the topic (Table 6). The remaining

33.3% agreed to have also taken more interest in the subject and done more research on

the topic. This data supports the comment that one student made in one survey response,

“I have authored a book on phytochemicals - The Phytopia Cookbook - and am working on

another.”

A large number of the respondents believed that the prevention of many chronic

illnesses is attributed to dietary habits. This statement is supported by 90% of the

respondents who strongly agreed and 10% who agreed to the statement.

Not all of the respondents shared the same view point about the benefits of

consuming red wine. Although 93.8% of the respondents believe that the consumption of

red wine has health benefits, 6.2% disagreed.

The attitude associated with the increased consumption of more fruits and

vegetables was common among all of the respondents. The shared attitude was divided by

52.6% of the participants strongly agreeing and the remaining 47.4% agreeing with the

statement.

A large disparity existed among the participants with regard to increased intake of

vitamins containing antioxidant properties. About a quarter (25.1%) of the participants

strongly disagreed or disagreed, while 74.9% strongly agreed or agreed.

The same common attitude was shared by all of the respondents when asked about

the course benefitting other students. All of the participants either strongly agreed or

agreed.

Information about the course communicated quickly. All of the respondents

16

strongly agreed ( 72.2%) or agreed (27.8%) to have shared information about the course

with family, co-workers, friends and/or acquaintances.

A somewhat low percentage (17.7%) of participants either strongly disagree or

disagree to have decreased their consumption of animal fat in their diet. Fortunately,

82.3% strongly agreed or agreed to have changed their dietary habit and reduced the

amount of animal fat consumption.

Family diets appear to have changed among the respondents. A large percentage

(78.9%) strongly agreed or agreed to have altered the family’s eating habits. Only 21.4%

disagreed when it came to the family diet.

A large percentage (70.6%) of the participants strongly agreed or agreed to have

discussed the benefits of phytochemicals with their health professional. A smaller

percentage (29.4%) disagreed when it came to talking about the benefits of phytochemicals

with their doctor.

Sixteen participants did not respond to the statement about the decreased

consumption of tobacco products. Of the four responses to this statement, all of them

strongly agreed or agreed to have decreased their consumption of tobacco products. The

low response to this statement could be attributed to the participants not consuming

tobacco products and thus the statement did not apply to them.

17

Table 6. Self Perception Statement Results

Self Perception Statements StronglyAgree

Agree Disagree StronglyDisagree

I have taken more interest in the subject anddone more research on the topic. 33.3% 66.7%I believe that the prevention of many chronicdiseases is attributed to dietary habits.

90.0% 10.0%I feel that the consumption of red wine ( inmoderation) improves my health. 43.8% 50.0% 6.3%My attitude improved concerning theconsumption of more fruits and vegetables. 47.4% 52.6%I have increased my intake of certainvitamins that have antioxidant properties. 31.3% 43.8% 18.8% 6.3%I feel that this course could benefit others. 72.2% 27.8%

I have shared what I learned with my family,co-workers, friends, and/or acquaintances.

72.2% 27.8%I have decreased my consumption of animalfat in my diet. 17.6% 64.7% 11.8% 5.9%My family’s diet has changed after takingthis course. 21.4% 57.1% 21.4%I have discussed the benefits ofphytochemicals with my doctor/ healthprofessional. 23.5% 47.1% 29.4%I have decreased my consumption oftobacco products. 50.0% 50.0%

The results varied among the participants when they were asked to rate their

frequency of consumption of various forms of fruits and vegetables before and after taking

the course (Table 7). The only relationship difference (P =.016) observed was the

frequency for which respondents consumed fresh fruits and vegetables. This would suggest

that the survey participants are consuming more fresh fruits and vegetables today versus

what they consumed prior to taking the course.

18

Table 7. Frequency of Consumption of the Various Dietary Forms of Fruits and Vegetables- Before and After Paired Sample Statistic Results.

Pair Product Sig. (2-tailed)

Pair 1 Fresh Products .016

Pair 2 Processed Products 1.00

Pair 3 Frozen Products 1.00

Pair 4 Cooked Products .668

Pair 5 Juices .096

19

CHAPTER IV

CONCLUSIONS AND RECOMMENDATIONS

The interactive televised university course on phytochemiclas in fruits and

vegetables offered in the spring of 1999 and 2001 provided a valuable educational

experience to the students that participated. This type of university course has changed the

dietary habits of many of the students and their families. Continuance of this type of unique

course is important to the agriculture industry and the many health professionals who work

with families to improve their dietary habits and reduce the incidence of chronic illnesses.

The survey results have indicated a significant difference in how the students taking

the course perceive the importance of human diet. Many of the students are now

consuming more fresh fruits and vegetables than before. The consumption of foods high in

animal fat has decreased among the older students. These same students also believe that

their family’s diet has changed. Although the percentage of male students (55.6%) was

larger, female students’ attitude toward the consumption of fruits and vegetables were

believed to be improved. Some students, primarily graduate students, indicated that they

have taken more interest in the topic and have done more research on the subject.

Although the survey responses showed improved perception among the students, it

is recommended that course organizers strive to continue to make use of current

technology to provide the course to a larger student audience. In order to continue to

improve the course content and delivery method additional funding must be provided.

Additional effort also needs to be made in the area of recognition and interpretation in

order to increase participation and support.

20

LITERATURE CITED

Anderson, Lorraine P., and Kent, Calvin A “Interactive Televised Courses - StudentPerceptions of Teaching Effectiveness, with Recommendations.” College Teaching,50;2: 67-74.

Bloch, Abby S. 2000. “Phytochemicals and Functional Food for Cancer Risk Reduction.” Topics in Clinical Nutrition, 15; 2: 24-28.

Chuang Ling, Annie Mei, and Caroline Horwarth. 2001. “Perceived Benefits and Barriersof Increased Fruit and Vegetable Consumption: Validation of a Decisional BalanceScale.” Journal of Nutrition Education, 33;5: 257-265.

Kaur, Charanjit, and Kapoor Harish. 2001. “Antioxidants in Fruits and Vegetables - TheMillennium’s Health.” International Journal of Food Science and Technology, 36:703-725.

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APPENDIX A

Phytochemicals in Fruits and VegetablesStudent Participation Survey

During Spring 1999 and 2001, you participated in the unique course "Phytochemicals in Fruitsand Vegetables to Improve Human Health" offered by Texas A&M University. The importanceof consumption of fruits and vegetables to maintain optimum health is increasingly evident andscientific studies are becoming more valuable tools for changing human life style. In order for usto measure the impact this program has had on you, we would appreciate your participation in anonline survey. Thanks in advance for your cooperation.

It takes about 10 minutes of your valuable time.

PART I - KNOWLEDGE GAINED

1. Which has the highest source of phytochemicals ?

A. Meat ProductsB. Fruits & VegetablesC. Dairy ProductsD. Cereal Products

2. Based on the USDA Food Guide Pyramid, what is the recommended daily serving sizeof fruits and vegetables?

A. 1-2 servingsB. 2-3 servings C. 5-8 servingsD. 6-11 servings

3. Phytochemical compounds are known to reduce the incidence of certain chronicillnesses.

True or False

4. Certain phytochemicals have antioxidant properties that are known to reduce incidenceof cancer.

True or False

5. We need the aid of blocking agents and suppressing agents in our diets to reduce theincidence of cancer.

True or False

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CONTINUE TO NEXT PAGE

6. All fruits and vegetables have the same types and amounts of phytochemicalcompounds.

True or False

PART 2 - ATTITUDES/PERCEPTION QUESTIONSPlease read each of the following statements and check the box that best describes you as aresult of this program.

Self Perception Statements StronglyAgree

Agree Disagree StronglyDisagree

NotApplicable

NoOpinion

I have taken more interest in the subject anddone more research on the topic.

I believe that the prevention of many chronicdiseases is attributed to dietary habits.

I feel that the consumption of red wine ( inmoderation) improves my health.

My attitude improved concerning theconsumption of more fruits and vegetables.

I have increased my intake of certain vitaminsthat have antioxidant properties.

I feel that this course could benefit others.

I have shared what I learned with my family,co-workers, friends, and/or acquaintances.

I have decreased my consumption of animal fatin my diet.

My family’s diet has changed after taking thiscourse.

I have discussed the benefits of phytochemicalswith my doctor/ health professional.

I have decreased my consumption of tobaccoproducts.

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CONTINUE TO NEXT PAGEBased on your current diet, please rate the frequency for which you consume the followingproducts by checking the appropriate box. Please rate the consumption of following fruit andvegetable products based on your current diet. Please check the appropriate box.

Before

Product Never Sometimes Often Always

Fresh products

Processed products(Canned) Frozen products

Cooked products

Juices

After

Product Never Sometimes Often Always

Fresh products

Processed products(Canned) Frozen products

Cooked products

Juices

PART 3 - DEMOGRAPHICS

1. What year did you take the course?

Spirng 1999 Spring 2001

2. At which location did you take the course?

A. College Station H. DallasB. Edinburg I.BrownsvilleC. WeslacoD. Houston

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E. LubbockF. StephenvilleG. Victoria CONTINUE TO NEXT PAGE

3. What is your gender?

Male Female

4. What is your ethnic background?

A. WhiteB. African AmericanC. HispanicD. AsianE. Native AmericanF. Other - ____________________________________________

5. What is your age?

A. 18-22B. 23-26C. 27-29D. 30-35E. 36-40F. 41-45G. 46-50H. 51 or older

6. What is your class rank?

A. FreshmanB. SophomoreC. JuniorD. SeniorE. Graduate StudentF. Other _____________________________________

7. What is your educational level?

A. B.S.B. B.A.C. M.S.D. M.A.E. M.B.A.F. M.D.

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G. Ph.D.

CONTINUE TO NEXT PAGE8. Please check any or all reasons for taking the course.

A. Required courseB. Health concernsC. Personal knowledgeD. Family medical concernsE. Career/professional development

9. What is your household income? (Please check one)

A. Below $20,000B. $20,000 -$ 40,000C. $40,000 - $60,000D. $60,000 - $80,000E. Above $80,000

Comments:

You have completed the survey! Thanks for your time.

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27

APPENDIX B

PHYTOCHEMICALS IN FRUITS & VEGETABLES

Syllabus

Spring 2001

This 3 hour college credit course will be offered simultaneously on TTVN (Trans Texas VideoNetwork) to ten different locations:

Course Site Course Number Room Number Texas A&M University, College Station Hort 689 HFSB 101

Texas A& M University - Kingsville PLS 4390 KAM 111PLS 6390**

Texas A&M Agriculture Center - Weslaco* PLS 4390 Room 158PLS 5390**

University of Houston - Victoria* BIOL 4300 C125

Institute of Bioscience & Technology - Houston PLS 6390** HOU 124

Baylor College of Dentistry, Dallas BMS 5431** Board Room

University of Texas Pan American - Edinburg* PLS 4390 ASB 2.134PLS 5390**

Tarleton State University, Stephenville Hort 4863 Room 130Hort 5863**

Texas Tech University, Lubbock PSS 4001 Room 66PSS 6001**

University of Texas - Brownsville* PLS 4390 Tandy HallPLS 6390* 211

* Register through Texas A&M University -Kingsville** Graduate course number with different requirements

Credit: Lecture three hours (Tuesday 5:30 p.m. - 8:30 p.m.)

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Instructor: Dr. Bhimanagouda S. Patil Office: Texas A&M University - Kingsville CitrusCenter; Phone: (956) 968-2132 Fax:(956)969-0649 E-Mail: b-patil@tamu.edu

Office Hours: MWF 4:00 p.m. - 5:00 p.m. or by appointment

Course Description: Course will update the research information on the phytochemicals anddescribe their role in human diet. There are many biologically plausable reasons why theconsumption of fruits and vegetables help slow or prevent the initiation of cancer and other chronicdiseases. Fruits and vegetables contain a myriad of phytochemicals or bioactive compounds shownto have anti-inflammatory, antioxidant, antitumorigenic and healing effects. Besides being the mainsource of dietary fiber and vitamins, principal compounds found in fruits and vegetables include:carotenoids (beta carotene, letein, zeaxanthin, lycopene and cryptoxanthin), flavonols (quercetin,kaempferol, and myrcetin), flavones, flavonones, tocopherol, elenium, dithiolthiones,isothiocyanates, indoles, phenols, protease inhibitors, organosulphur compounds, limonoids andplant sterols. The multidisciplinary faculty involved in this course hold international recognition inphytochemicals research, education, World Wide Web (WWW), evaluation, and dissemination.The course will utilize interactive video, electronic mail, and WWW to develop and disseminateinstructional material to participating students. Syllabi, course schedules, curricula vitae, slide sets,and lecture notes will be made available on the web site for student downloading. The course willbe compatible with educational goals and will feature student, peer, and faculty assessmentopportunities. The course will be evaluated by formative and summative methods The course willalso discuss the toxic effects and sources of phytochemicals.

Course Objective: The primary goal of the course is to provide opportunities for students toacquire knowledge in the various disciplines of agriculture, food science, nutrition, biology,chemistry, medicine, and toxicology as they relate to the effect of fruits and vegetables on humanhealth.

Requirements: Undergraduate students should have higher GPR (either senior or non-senior) andare required to take 3 tests and a final. Graduate students are required to write a manuscript incompliance with journal specified by the instructor based on topic, and are required to take twotests and a final as well as a paper.

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Exams and Grade:

Discussion in Class 15% 15 pts.

Web Quest Log 10% 10 pts.

Mid-Term Exam 25% 25 pts.

Final Exam 20% 20 pts.

Term Paper (Graduate Student) 30% 30 pts.

Assignments (Undergraduate Students) 30% 30pts

Final Exam: May 8, 2001; 5:30 to 7:30 p.m.

Text: No specific text books; however, the instructor will provide information through web pageand handouts.

Make-Up Exams: Make-up exams due dates will only be allowed for official university excuses.Dr. Patil must be informed within 48 hours of missing the exam due date. All make-up exams mustbe completed within 7 days of the originally scheduled date of the exam or the student will receivea grade of zero.

Late Assignments: Late assignments/papers are penalized at a rate of 10% loss in points per daylate including weekends.

Changes in Schedule: The instructor reserves the right to change the order and content oflectures as necessary. Exam dates (assignment/term paper due dates) (excluding the final) may bechanged by the instructor, but at least 5 days notice will be given.

Aggie Code of Honor: “Aggies do not lie, cheat, or steal nor do they tolerate those who do.”Students are expected to attend all classes, complete assignments on time, and participate fully inclass discussions and group projects. Violations will be handled in accordance with the TexasA&M University Regulations governing academic integrity.

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VITA

Name: Omar Montemayor

Permanent Address: 500 N. BrittonRio Grande City, Texas 78582

Current Title: County Extension Agent - Agriculture & Natural Resources

Educational Background: Bachelor of Science, Texas A&M University-Kingsville, 1994.Major in Agricultural BusinessMinor in Business AdministrationMinor in Plant and Soil Science

Professional Experience: County Extension Agent-Agriculture & Natural Resources, TexasCooperative Extension, Starr County, November 1998-present.

County Extension Agent-Agriculture, Texas Agricultural ExtensionService, Maverick County, February 1997 - October 1998.

Extension Agent-1890(Ag), Cooperative Extension Program, StarrCounty, June 1994 - January 1997.