The Program Improved Veterinary Medical Students' Perceived Ability to Buy, Cook, and Eat Healthy Foods.

College students are challenged to consume healthy diets, and veterinary medical students may also have difficulty achieving optimal dietary intake, yet improved well-being is associated with following healthy dietary patterns. Individuals with food literacy-the inter-related knowledge, skills, and behaviors to plan and manage, select, prepare, and eat healthy foods-are better able to meet dietary recommendations. The program developed and tested a nutrition education/culinary skill-building program to build first- and second-year veterinary medicine students' food literacy and healthy behaviors toward food. The curriculum emphasized health and nutrition, taste, food preparation skills, planning/decision making, and convenience. Students engaged in four 30-minute sessions and communicated through a mobile group messaging application. Pre- and post-program scores on the Eating and Food Literacy Behaviors Questionnaire (EFLBQ) were compared between those who finished the intervention and a control group of graduate students who completed a money management program. The intervention group ( = 23) had a mean age of 24.2 years ( = 2.6), and the control group ( = 14) had a mean age of 27.1 years ( = 2.3). Most participants were female (87%,  = 20 and 79%, = 11 in the intervention and control groups, respectively). After completing the program, the veterinary medical students' mean EFLBQ factor change score for health and nutrition was significantly higher ( = .03) when compared to the control group. These findings suggest that a short, evidence-based nutrition education/culinary skill-building program may improve veterinary medical students' behaviors to choose, prepare and consume healthy foods.