ArticleNutrients2025
Nutrition Education "Shorts": The Effect of Short-Form Media on Conveying Information About Improving Diet Quality.
Article in Nutrients, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed.
- Leveraging Translational Science to Disseminate Evidence on Using Herbs and Spices to Improve Diet Quality.Nutrition reviews · 2026Review
- Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
backgroundThe 2020-2025 Dietary Guidelines for Americans recommends using herbs and spices in cooking to decrease salt, added sugars, and saturated fats (SFA). To promote a healthier eating pattern, there is a need to teach consumers how to do this.
objectiveTo compare the effectiveness of five short (~1 min) nutrition education videos to five longer (~5 min) videos by evaluating participants' interest, knowledge, confidence, and likeliness to use herbs and spices in their cooking before and after the videos. To evaluate participant perceptions of the videos and barriers to using herbs and spices in cooking.
methodsWe conducted a cross-sectional study using a sample of American adults through Dynata. Pre-and post-survey questions inquired about participants' interest, knowledge, confidence, and likeliness to use herbs and spices in cooking. Participants were randomized to view either short or longer videos that included recipe instructions on how to use herbs and spices in cooking. The content of both videos was the same but the format (short and longer video included ingredients and directions while the longer video also included food safety and handling) and duration differed. The videos featured recipes that were lower in salt, added sugars, and SFAs, and herbs/spices were used as a replacement. We also evaluated participants' perceptions of the videos.
resultsParticipants (
conclusionsOverall, both short and longer videos appeared to have a similar impact on consumer interest, knowledge, confidence, and likeliness to use herbs and spices in cooking. Future research should assess changes in dietary intake in response to the videos.
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Registered trials
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