Comparison of Two Nutrition Education Approaches to Reduce Dietary Fat Intake and Serum Lipids Reveals Registered Dietitians Are Effective at Disseminating Information Regardless of the Educational Approach

Nasser, Roseann; Cook, Stephanie; Dorsch, Kim D.; Haennel, Robert G.

doi:10.1016/j.jada.2006.03.011

Cited by 20 publications

(29 citation statements)

References 40 publications

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“…However, the lipid, SFA, and PUFA intakes of adults with hyperlipidemia reported by Nasser et al 26 were similar to the present intakes, but their MUFA intake was higher.…”

Section: Discussionsupporting

confidence: 87%

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Eating behavior toward oil and fat consumption versus dietary fat intake

et al. 2014

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Objective: To analyze whether the stages of change of the Transtheoretical Model are in accordance with the fat consumption of members of the Academia da Cidade of Belo Horizonte, Minas Gerais. Methods: This cross-sectional study included a simple random sample of users aged ≥20 years frequenting an Academia da Cidade. Eating behavior toward oil and fat consumption was evaluated by the transtheoretical model and compared with fat intake adequacy, obtained through mean fat intake was investigated by three 24-hour recalls. Anthropometric and sociodemographic data were also collected. Additionally, the stages of change were verified, after reclassification the stages of change agreed with the consumption of fatty foods, fats, and fractions. Results: A total of 131 women with a mean age of 53.9±12.1 had an average fatty acid consumption of 556.0 mL. Some participants consumed high-fat foods, lipids (20.6%), saturated (31.3%) and polyunsaturated (38.2%) fatty acids, and cholesterol (16.0%) in excess. The stages of eating behavior were significantly different after reclassification. The number of women in action and maintenance decreased in a way that in the end, 4.6% were in precontemplation, 19.8% were in contemplation, 26.0% were in preparation, 28.2% were in action, and 21.4% were in maintenance. The consumption of chicken skin; fatty salad dressing; bread, doughnuts or cake with butter/margarine; and fats, saturated fatty acids, and monounsaturated fatty acids was lower in the final stages of the transtheoretical model. Conclusion: After reclassification the algorithm is in agreement with the ingestion of high-fat foods, which denotes its applicability for the evaluation of eating behavior and for providing data to food and nutrition education actions.

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“…However, the lipid, SFA, and PUFA intakes of adults with hyperlipidemia reported by Nasser et al 26 were similar to the present intakes, but their MUFA intake was higher.…”

Section: Discussionsupporting

confidence: 87%

“…Considering the benefits that a good dietary lipid profile can have on health, such as lower risk of obesity and other NCD 7,26 , the importance of interventions that focus on these nutrients is justified.…”

Section: Discussionmentioning

confidence: 99%

Eating behavior toward oil and fat consumption versus dietary fat intake

et al. 2014

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“…The biochemical parameters were assessed at baseline and end of the intervention. The estimates were adjusted as recommended by the literature [14][15][16][17][18][19][20] and the study dataset. Baseline age, gender, maturation stage, and BMI were the adjustment variables in Ancova.…”

Section: Discussionmentioning

confidence: 99%

“…Another important benefit is their action on the gastrointestinal tract, given that they reduce gastrointestinal transit time, helping to eliminate cholesterol 29 . Intervention studies have consistently reported that fiber intake benefits the lipid profile 20,24,28,30 and other health indicators [13][14][15][16][17][18][19][20] .…”

Section: Study Limitationsmentioning

confidence: 99%

Effect of actions promoting healthy eating on students' lipid profile: A controlled trial

Silva

Cangussú

2014

Rev. Nutr.

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OBJECTIVE: To assess the effect of nutrition intervention actions on the lipid profile of children and adolescents enrolled in public elementary schools. METHODS: This nine-month, controlled, intervention study included 202 students aged 7 to 14 years attending two schools (intervention/control) located in a poor neighborhood of the municipality of Salvador, Bahia, Brazil. Actions were implemented in the intervention school to promote healthy eating habits, presented as "Ten steps to healthy eating". The effect of these actions was assessed by subjecting the students at baseline and end of the follow-up to biochemical, maturation, and anthropometric measurements and a produce intake survey. The dependent variables were the changes in the study biochemical parameters: total cholesterol, high density lipoprotein-cholesterol, low density lipoprotein-cholesterol, and triglycerides. Analysis of covariance assessed the changes that occurred over the study period. RESULTS: The mean total cholesterol, low-density lipoprotein-cholesterol, and triglycerides of the intervention students decreased 13.18 mg/dL (p=0.001), 7.41 mg/dL (p=0.038), and 12.37 mg/dL (p=0.029), respectively, compared with the control students. CONCLUSION: Actions of this nature have a positive impact on lipid profile. This study adds to those that use effective and viable public health strategies implementable at the primary care level.

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“…No estudo de Gorbach et al 19 , as taxas de ingestão de lipídeos (39,0%), AGS (13,9%), AGM (13,9%) e colesterol (310mg) foram superiores às encontradas neste estudo, com proximidade somente para AGP (7,3%). No trabalho de Nasser et al 20 , observou-se que as taxas de consumo de lipídeos (30%), AGS (9%) e AGP (6%) foram próximas às encontradas, apresentando-se superior somente para AGM (11%). O consumo excessivo de lipídeos, AGS e colesterol encontrado neste estudo pode ser explicado pelo alto consumo de produtos industrializados, com elevada densidade calórica, e de alimentos de origem animal, ricos em gorduras saturadas e colesterol 5,18,21 .…”

Section: I S C U S S ã Ounclassified

A qualidade da dieta de usuários de serviço de promoção da saúde difere segundo o comportamento alimentar obtido pelo modelo transteórico

2012

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OBJETIVO: Investigar a qualidade da dieta de acordo com o comportamento alimentar para consumo de óleos e gorduras de usuários de serviço de saúde. MÉTODOS: Estudo seccional com usuários de Serviço de Promoção da Saúde. A qualidade da dieta foi avaliada pelo teste "Como está sua alimentação?", e o comportamento alimentar pelo Modelo Transteórico para consumo de óleos e gorduras, reclassificado pela ingestão de lipídeos totais. RESULTADOS: Dos 145 avaliados, 49,6% foram classificados no grupo pré-ação (estágios de pré-contemplação, contemplação e decisão). Esses usuários apresentaram maior consumo de alimentos ricos em gordura e menos saudáveis, e, consequentemente, maiores médias de consumo de calorias, lipídeos, ácidos graxos saturados e colesterol, e menores de carboidratos e ácidos graxos monoinsaturados. Além disso, apresentaram maior prevalência de dieta inadequada: 76,4% dos indivíduos que estavam em pré-ação vs. 67,1% daqueles em ação deviam ficar atentos com a alimentação (p=0,02). CONCLUSÃO: A similaridade dos resultados obtidos a partir dos métodos evidencia a necessidade de se avaliar os hábitos alimentares, em conjunto, visando identificar a necessidade de mudanças desses hábitos, bem como contribuir para o melhor delineamento, implementação e avaliação de intervenções, de acordo com os estágios de mudança comportamental.

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Comparison of Two Nutrition Education Approaches to Reduce Dietary Fat Intake and Serum Lipids Reveals Registered Dietitians Are Effective at Disseminating Information Regardless of the Educational Approach

Cited by 20 publications

References 40 publications

Eating behavior toward oil and fat consumption versus dietary fat intake

Eating behavior toward oil and fat consumption versus dietary fat intake

Effect of actions promoting healthy eating on students' lipid profile: A controlled trial

A qualidade da dieta de usuários de serviço de promoção da saúde difere segundo o comportamento alimentar obtido pelo modelo transteórico

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