Stage of Change for Dietary Fat Reduction in Persons with Diabetes

1997 ◽  
Vol 97 (9) ◽  
pp. A24 ◽  
Author(s):  
G. Greene ◽  
L. Ruggiero ◽  
S. Rossi ◽  
J.S. Rossi
Keyword(s):  
Dietary Fat ◽  
Stage Of Change ◽  
Fat Reduction

Focus Groups Matched to Stage of Change for Dietary Fat Reduction

1995 ◽  
Vol 95 (9) ◽  
pp. A55
Author(s):  
J. Brown ◽  
G. Greene ◽  
S. Rossi ◽  
J. Armitage ◽  
L. Knoll ◽  
...  
Keyword(s):  
Focus Groups ◽  
Dietary Fat ◽  
Stage Of Change ◽  
Fat Reduction

Congruence of Readiness to Change, Self-Efficacy, and Decisional Balance for Physical Activity and Dietary Fat Reduction

2003 ◽  
Vol 17 (5) ◽  
pp. 329-336 ◽  
Author(s):  
Edwin D. Boudreaux ◽  
Karen B. Wood ◽  
Dan Mehan ◽  
Isabel Scarinci ◽  
Cindy L. Carmack Taylor ◽  
...  
Keyword(s):  
Low Income ◽  
Dietary Fat ◽  
Rural Areas ◽  
Self Efficacy ◽  
Readiness To Change ◽  
Stage Of Change ◽  
Decisional Balance ◽  
Readiness For Change ◽  
Teaching Hospitals ◽  
Fat Reduction

Purpose. The current study examines the relations between decisional balance and self-efficacy variables on stage of change between the behaviors of avoiding dietary fat and increasing exercise. Design. A cross-sectional design was used. Setting. The current study took place in public primary care clinics from four sites across Louisiana. Clinics were associated with teaching hospitals and located in urban and rural areas. Subjects. Subjects included 515 adult outpatients, 60% African-American, 81% women, and 43% married. The age ranged from 18 to 87 years old, and the mean age was 45 (SD = 14). Patients were predominantly low-income (mean household income of $490 per month) and uninsured (71%). Measures. Standard questionnaires were given to assess stage of change, decisional balance, and self-efficacy for exercise and dietary fat reduction. Results. Although the χ2 analysis revealed that dietary fat and exercise stage of change were significantly related, Pearson χ2 (df = 16) = 74.30, p < .001, 35% of the sample was stage incongruent between behaviors (e.g., a significant percentage of exercise maintainers were precon-templators for reducing dietary fat). Only 27% of the sample was in the same stage for both behaviors. Correlations and multivariate analyses of variance (MANOVAs) indicated that relationships between behaviors were similar to those found previously within behaviors; however, the effect sizes were markedly attenuated. Conclusions. These results have implications for healthcare providers working with weight management. Accurate assessment of readiness for change for both exercise and dietary fat consumption is critical. For many patients, readiness for change differs dramatically between the two behaviors, and interventions may need to be tailored more precisely. Providers may need to use more active, behaviorally focused interventions for the more advanced behavior while simultaneously implementing more cognitively focused interventions for the less advanced one.

A 2-Year Stage of Change Evaluation of Dietary Fat and Fruit and Vegetable Intake Behaviors of Cardiac Rehabilitation Patients

2003 ◽  
Vol 17 (6) ◽  
pp. 361-368 ◽  
Author(s):  
C. Jeffrey Frame ◽  
Claudia G. Green ◽  
David G. Herr ◽  
Martha L. Taylor
Keyword(s):  
Cardiac Rehabilitation ◽  
Nutrition Education ◽  
Dietary Fat ◽  
Vegetable Intake ◽  
Stage Of Change ◽  
Fruit And Vegetable Intake ◽  
Fruit And Vegetable ◽  
Convenience Sample ◽  
Fat Reduction ◽  
Baseline Staging

Purpose. To track the 2-year movement of cardiac rehabilitation patients through the stages of change for dietary fat reduction and increasing fruit and vegetable intake. Design. A cross-sectional, longitudinal evaluation of a convenience sample of cardiac rehabilitation patients. Setting. Department of Pulmonary and Cardiac Rehabilitation, Moses H. Cone Memorial Hospital, Greensboro, North Carolina. Subjects. Subjects (n = 118) were predominately white, overweight, married men with a history of tobacco use. Intervention. Group nutrition education sessions for 12 weeks. Measures. Stage of change assessments for dietary fat reduction and increasing fruit and vegetable intake were performed at the start (baseline), conclusion (3 months), and 2 years after cardiac rehabilitation. Results. Baseline staging demonstrated patients' efforts to reduce dietary fat intake (preparation, 10.2%; action, 35.6%; maintenance, 47.5%). The assessment at 2 years staged 87.3% of the population in the maintenance stage. In contrast, the precontemplation (30.0%), contemplation (7.6%), and preparation (49.2%) stages dominated baseline staging for modifying fruit and vegetable intake. Patients in the precontemplation and contemplation stages increased to 58.5% at 2 years. Conclusions. Cardiac rehabilitation patients are in different stages for two food behaviors linked to the same illness. Results support the appropriateness of nutrition education that emphasizes instrumental information for affecting fat reduction behaviors. Modifying fruit and vegetable intake behaviors is more appropriately addressed with noninstrumental interventions that emphasize health benefits and barriers to change.

scholarly journals Dietary fibres reduce blood pressure, serum total cholesterol and platelet aggregation in rats

1996 ◽  
Vol 75 (3) ◽  
pp. 483-493 ◽  
Author(s):  
M. Bagger ◽  
O. Andersen ◽  
J.B. Nielsen ◽  
K.R. Ryttig
Keyword(s):  
Blood Pressure ◽  
Platelet Aggregation ◽  
Total Cholesterol ◽  
Diastolic Blood Pressure ◽  
Dietary Fat ◽  
Dietary Fibre ◽  
Dietary Habits ◽  
Serum Total Cholesterol ◽  
Dietary Fibres ◽  
Fat Reduction

AbstractThe effects of dietary fat and dietary fibres on blood pressure, serum lipids and platelet aggregation in spontaneously hypertensive and Wistar-Kyoto rats have been investigated. The systolic and diastolic blood pressure values were increased with increasing amounts of dietary fat and normalized by dietary fibre supplementation. The greatest reduction in blood pressure was obtained by a combination of reduced dietary fat and supplementary dietary fibre. Addition of dietary fibre when the amount of dietary fat was high or reduction of dietary fat when the amount of dietary fibre was low gave a smaller effect. In both rat strains the decreases in systolic and diastolic blood pressure values after reducing dietary fat and/or increasing dietary fibre were about 10-15 mmHg. Serum total cholesterol and serum HDL-cholesterol concentrations were reduced by reduction of dietary fat or a combination of dietary fat reduction and dietary fibre addition. A combination of dietary fat reduction and dietary fibre addition was the most effective dietary change for reducing serum triacylglycerol concentration and platelet aggregation. The present study demonstrates that in this experimental model it is possible to reduce risk indicators of coronary heart disease significantly by changing dietary habits.

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