Abstract
An introductory nutrition course was redesigned to emphasize vitamin E's importance throughout the lifespan by way of a specially developed, PowerPoint presentation and brochure, a food-tasting event, and frequent discussions. Initial and final vitamin E intakes and knowledge were assessed. Forty-six college health students (14 male and 32 female), mean age (standard deviation) 20.5 (1.0) years, initially had low intakes of vitamin E-rich foods. Those with low intakes had a higher percentage of carbohydrates and had a poor knowledge base. Consumption of vitamin E increased substantially for all students by the end of the semester. Given its crucial role in preserving brain health, vitamin E should receive widespread attention to ensure adequacy.