Researchers tested whether teaching teenagers about nutrition and food flavors could help them eat healthier, Mediterranean-style diets. Over four weeks, 197 Italian students aged 14-17 received lessons and were offered healthy snacks daily. The study found that nutrition classes helped teens understand what healthy foods are, while sensory education (learning about flavors and textures) made them more willing to try new foods. However, neither approach dramatically changed their everyday eating habits. The best results came when schools combined teaching with regular exposure to healthy snacks, suggesting that multiple strategies work better together than alone.

The Quick Take

  • What they studied: Whether teaching teenagers about nutrition and helping them experience different food flavors could change their eating habits and attitudes toward healthy foods
  • Who participated: 197 Italian teenagers between ages 14-17 were divided into four groups: one group received no special program (control), one got nutrition classes, one got sensory education about flavors, and one got both types of classes
  • Key finding: Nutrition classes helped teens learn about healthy foods and understand the Mediterranean diet better. Sensory education made them more willing to try new, unfamiliar foods and eat more healthy snacks. However, neither approach alone significantly reduced picky eating or food fear, and daily eating habits didn’t change much overall.
  • What it means for you: Schools may need to use multiple approaches together—combining nutrition knowledge with hands-on food experiences—to help teenagers develop better eating habits. This suggests that simply teaching facts about healthy eating isn’t enough; teens also need to taste and experience new foods regularly.

The Research Details

This was a carefully controlled experiment where researchers randomly assigned 197 Italian teenagers to four different groups. One group served as the control (no special intervention), while the other three groups received different types of school-based programs over four weeks. The nutrition education group learned about healthy foods and the Mediterranean diet through lessons. The sensory education group participated in activities focused on tasting, smelling, and experiencing different foods and their flavors. The fourth group received both types of education combined. All groups except the control were also offered a healthy snack every day during the four-week program.

Researchers measured several things before the program started, right after it ended, and again two months later. They tested how much the teenagers learned about nutrition, whether they understood the Mediterranean diet, how willing they were to try new foods, and whether they actually chose healthier snacks. They also asked about picky eating and food fears.

This design is strong because it allows researchers to see which approach works best by comparing groups that received different treatments. The follow-up measurement two months later helps show whether changes lasted after the program ended.

Adolescence is a critical time when eating habits form and can last into adulthood. Many teenagers are eating less healthy Mediterranean-style foods, which could lead to health problems later. School-based programs are practical because they reach many teenagers at once. Understanding which teaching methods actually work helps schools design better nutrition programs. This study is important because it tests whether combining different approaches (knowledge plus experience) works better than using just one method.

This study has several strengths: it used a randomized design where groups were assigned fairly, it measured outcomes at multiple time points including a follow-up period, and it tested a reasonable sample size of 197 students. The study was conducted in a real school setting, which makes the results more applicable to actual schools. However, the study lasted only four weeks, which is relatively short, and we don’t know if benefits would continue longer. The study was conducted in Italy with Italian teenagers, so results might differ in other countries with different food cultures.

What the Results Show

Nutrition education was effective at teaching teenagers about healthy foods. Students who received nutrition classes significantly improved their knowledge about nutrition and became better at identifying which foods fit the Mediterranean diet. However, this knowledge didn’t fully stick around—by the two-month follow-up, some of the learning had faded. More importantly, nutrition education alone didn’t change what teenagers actually ate in their daily lives.

Sensory education—learning about food flavors and textures through tasting activities—had different effects. This approach successfully increased how much of the healthy snack teenagers ate during the program and made them more willing to try unfamiliar foods. This suggests that hands-on experience with foods can overcome some resistance to trying new things.

When both types of education were combined, the results were somewhat better than either approach alone, but the improvements still weren’t dramatic. Neither approach significantly reduced food neophobia (fear of new foods) or picky eating overall. The most consistent finding was that regular exposure to healthy snacks, combined with education, helped teenagers consume more of those snacks during the program.

The study found that sensory education was particularly good at increasing willingness to try new foods, which is important because many teenagers avoid unfamiliar foods. The combination of nutrition education and sensory education showed promise, suggesting that mixing different teaching methods might be more effective than using just one. The fact that nutritional knowledge decreased somewhat by the follow-up suggests that teenagers need repeated reminders and reinforcement to maintain what they learn.

Previous research has shown that both nutrition education and sensory education can influence food choices, but this study is valuable because it directly compares them and tests them together. The finding that knowledge alone doesn’t change behavior aligns with other research showing that understanding healthy eating and actually doing it are two different things. The success of sensory education in increasing food acceptance supports earlier studies showing that repeated exposure to new foods helps people, especially teenagers, become more willing to eat them.

The study lasted only four weeks, which is relatively short to see lasting changes in eating habits. The follow-up was only two months, so we don’t know if benefits continue longer. The study was conducted in Italy with Italian teenagers, so results might be different in other countries where food cultures are different. The study didn’t measure whether changes continued after the program ended and the daily snack exposure stopped. We don’t know if these results would work as well for teenagers from different backgrounds or with different starting attitudes toward food. The study focused on one specific healthy snack, so we’re not sure if results would apply to other healthy foods.

The Bottom Line

Schools should consider combining nutrition education with hands-on sensory experiences and regular exposure to healthy foods, rather than using just one approach. This combined strategy appears more effective than teaching nutrition facts alone. The evidence suggests moderate confidence in this approach—it shows promise but isn’t a complete solution. Schools should plan for ongoing reinforcement since knowledge fades over time. For best results, healthy food exposure should be regular and repeated, not just a one-time experience.

School administrators and nutrition educators should pay attention to these findings when designing programs. Parents of teenagers might find it helpful to know that simply telling kids about healthy eating isn’t enough—they need to experience and taste new foods regularly. Teenagers themselves might benefit from understanding that trying new foods gets easier with practice. These findings are most relevant for schools in developed countries with Mediterranean-style diets available. The results may be less applicable to teenagers with severe eating disorders or those with medical food restrictions.

Changes in food knowledge happened quickly—within the four-week program. However, some knowledge faded by the two-month follow-up, suggesting that reinforcement is needed. Increased willingness to try new foods also developed during the program. Lasting changes in daily eating habits would likely require longer programs (more than four weeks) with continued reinforcement beyond the initial intervention.

Want to Apply This Research?

  • Track daily consumption of Mediterranean diet foods (vegetables, whole grains, legumes, nuts) and rate willingness to try one new healthy food each week on a scale of 1-10. Also track which healthy snacks were consumed and how much.
  • Use the app to set a weekly goal of trying one new healthy food or recipe. Create reminders to taste a new food or Mediterranean ingredient each day. Log which sensory experiences (taste, smell, texture) you notice when trying new foods to build awareness and appreciation.
  • Track nutrition knowledge through periodic quizzes about Mediterranean diet foods. Monitor food acceptance by rating comfort level with unfamiliar foods monthly. Keep a food diary focused on Mediterranean diet adherence. Set reminders for regular exposure to new healthy foods rather than waiting for formal programs.

This research describes what happened in a specific study with Italian teenagers over four weeks. Results may not apply to all teenagers or all situations. This study is not a substitute for personalized medical or nutritional advice from a healthcare provider. If you have concerns about a teenager’s eating habits, nutritional intake, or relationship with food, please consult with a doctor, registered dietitian, or mental health professional. School nutrition programs should be designed with input from qualified nutrition professionals and adapted to local food cultures and student needs.