Stage-based interventions for low-fat diet with middle school students

Frenn, Marilyn; Malin, Shelly; Bansal, Naveen K.

doi:10.1053/jpdn.2003.6

Cited by 90 publications

(128 citation statements)

References 32 publications

Supporting

Mentioning

121

Contrasting

Unclassified

Order By: Relevance

“…To our knowledge, the effectiveness of nutrition education intervention for students based on Pender's HPM has not been widely studied. However, our findings are consistent with those of Frenn et al (29) . Also, Kothe et al (30) reported that performing nutrition interventions based on theory is essential to improving the frequency of breakfast consumption and its quality among students.…”

Section: Discussionsupporting

confidence: 94%

Effect of nutrition education intervention based on Pender's Health Promotion Model in improving the frequency and nutrient intake of breakfast consumption among female Iranian students

Dehdari

Rahimi

Aryaeian

et al. 2013

Public Health Nutr.

View full text Add to dashboard Cite

show abstract

Section: Discussionsupporting

confidence: 94%

Effect of nutrition education intervention based on Pender's Health Promotion Model in improving the frequency and nutrient intake of breakfast consumption among female Iranian students

Dehdari

Rahimi

Aryaeian

et al. 2013

Public Health Nutr.

View full text Add to dashboard Cite

show abstract

“…Despite evidence in the TTM literature showing a situation of some confusion and entrenched disputes, interventions based on health promotion/TTM constructs are reported to be effective in PA and healthy eating promotion (41)(42)(43)(44)(45)(46) .…”

Section: Discussionmentioning

confidence: 99%

Comparison of two school-based programmes for health behaviour change: the Belo Horizonte Heart Study randomized trial

Ribeiro¹,

Alves

2013

Public Health Nutr.

View full text Add to dashboard Cite

Objective: To assess the efficacy of two school-based programmes to promote students' willingness to engage in lifestyle changes related to eating habits and physical activity behaviours. Design: Elementary school-based health promotion intervention, designed as a multicomponent experimental study, based on a behavioural epidemiological model. Setting: Nine intervention and eight comparative public and private elementary schools. Subjects: The goal was to determine the impact on the longitudinally assessed outcomes of two programmes that addressed healthy nutrition and active living in a cohort of 2038 children. The evaluations used pre-intervention and follow-up student surveys that were based on the Transtheoretical Model of the stages of behaviour change. Results: In the intervention group, there were significant (P , 0?001) differences between the pre-and post-intervention times in the stages of change, with a reduction in the percentage of children at the pre-contemplation and contemplation stages and increased percentages at the preparation, action and maintenance stages, leading to healthier behaviours in fatty food consumption, fruit and vegetable consumption, physical activity and time spent in sedentary activities. The determinants of the behaviour stage were the intervention programme, the type of school and the presence of motivated teachers. The comparison group did not show significant differences between the pre-and post-intervention times for any of the stages of behaviour. Conclusions: The intervention programme encouraged the students to make healthy lifestyle choices related to eating habits and physical activity behaviours. Keywords Healthy lifestyleOverweight Obesity School Children PreventionOverweight and obesity (excess body weight) has increased dramatically in southern Latin America (1) . In south-eastern Brazil 40?3 % of boys and 38?0 % of girls are overweight or obese (2) . There has been a threefold increase in the incidence of excess body weight (8?9 % to 26?5 %) from 1974-75 to 2008-09 (2) . This increase in childhood overweight and obesity has been attributed to behavioural factors that cause a long-term imbalance between energy intake and energy expenditure. Behavioural problems require behavioural solutions (3,4) and therefore prevention of excess body weight through targeted behavioural change has become a public health priority (5,6) .In Brazil, consumption of energy-dense, high-fat foods has increased to above recommended levels, while physical activity (PA) and consumption of fruit and vegetables (F&V) have fallen well below the recommended levels (7) .These behaviours have resulted in an increase in obesityrelated co-morbidities such as IHD, stroke and diabetes, which account for a high percentage of total disabilityadjusted life years lost (8) . Sedentary lifestyles account for 69 % of the cardiovascular risk factor prevalence in Brazil (9) .Suggested behavioural solutions include increased moderate-to-vigorous PA among school-aged children and reduced sedentary t...

show abstract

“…It is then possible to determine and implement the most effective actions, improving the results of the proposed behavior changes [7][8][9][10] .…”

Section: Introductionmentioning

confidence: 99%

“…After nutrition interventions based on the stages of change, individuals reported a lower intake of calories [7][8][9] , fats, and fatty foods [7][8][9] , mainly in the stages of action and maintenance; and a higher intake of fiber, fruits, and vegetables 9 . Such changes improved participants' serum lipid levels and blood pressure 10 .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Eating behavior toward oil and fat consumption versus dietary fat intake

et al. 2014

View full text Add to dashboard Cite

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.

show abstract

Stage-based interventions for low-fat diet with middle school students

Cited by 90 publications

References 32 publications

Effect of nutrition education intervention based on Pender's Health Promotion Model in improving the frequency and nutrient intake of breakfast consumption among female Iranian students

Effect of nutrition education intervention based on Pender's Health Promotion Model in improving the frequency and nutrient intake of breakfast consumption among female Iranian students

Comparison of two school-based programmes for health behaviour change: the Belo Horizonte Heart Study randomized trial

Eating behavior toward oil and fat consumption versus dietary fat intake

Contact Info

Product

Resources

About