Impact of nutrition education program regarding microgreens in nutrition and dietetics students

This cross-sectional review aims to assess the impact of a nutrition education program on the awareness and understanding of microgreens among students of nutrition and dietetics. In the context of increasing nutrient deficiencies, poor dietary diversity, and widespread use of chemically treated produce, microgreens have emerged as a sustainable, accessible, and nutrient-dense food option.The review encompasses a comprehensive analysis of the cultivation techniques, nutritional composition, and health-promoting properties of microgreens. Rich in essential vitamins (A, C, E, and K), minerals, antioxidants, and bioactive phytochemicals, microgreens have demonstrated potential in the prevention and management of various chronic conditions, including obesity, cardiovascular diseases, diabetes, and certain types of cancer.

Also compares microgreens with sprouts, baby greens, and mature plants, highlighting their superior nutrient profile and lower risk of contamination. The review also examines factors influencing consumer acceptance and the practical applications of microgreens in daily diets.The findings underscore the importance of incorporating microgreens into nutrition education curricula. By enhancing student knowledge and practical awareness, such programs can strengthen future dietitians’ ability to advocate for functional foods and contribute to evidence-based dietary interventions aimed at improving public health outcomes.