scholarly journals Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention

Nutrients ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3669
Author(s):  
Mattie Alpaugh ◽  
Lizzy Pope ◽  
Amy Trubek ◽  
Joan Skelly ◽  
Jean Harvey
Keyword(s):  
Weight Loss ◽  
Diet Quality ◽  
Weight Control ◽  
Healthy Eating Index ◽  
Weight Loss Intervention ◽  
Behavioral Weight Loss ◽  
Obese Adults ◽  
Active Condition ◽  
Cooking Classes ◽  
At Home

Americans are cooking fewer meals at home and eating more convenience foods prepared elsewhere. Cooking at home is associated with higher quality diets, while a reduction in cooking may be associated with increases in obesity and risk factors for chronic disease. The aims of this study were to examine cooking as an intervention for weight control in overweight and obese adults, and whether such an intervention increases participants’ food agency and diet quality. Overweight and obese adults were randomized into one of two intervention conditions: active or demonstration. Both conditions received the same 24-week behavioral weight loss intervention, and bi-weekly cooking classes. The active condition prepared a weekly meal during a hands-on lesson, while the demonstration condition observed a chef prepare the same meal. The active condition lost significantly more weight at six months compared with the demonstration condition (7.3% vs. 4.5%). Both conditions saw significant improvements in food agency scores and Healthy Eating Index scores, though no significant differences were noted between groups. The addition of active cooking to a weight management intervention may improve weight loss outcomes, though benefits in diet quality and cooking behaviors may also be seen with the addition of a demonstration-only cooking intervention.

scholarly journals Higher Protein Intake During Energy Restriction Alters Dietary Patterns and Maintains Diet Quality

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 438-438
Author(s):  
Anna Ogilvie ◽  
Yvette Schlussel ◽  
Sue Shapses
Keyword(s):  
Weight Loss ◽  
Dietary Intake ◽  
Energy Intake ◽  
Healthy Eating ◽  
Diet Quality ◽  
Dietary Patterns ◽  
Protein Intake ◽  
Healthy Eating Index ◽  
Quality Score ◽  
Obese Adults

Abstract Objectives A higher protein diet can be a successful approach to weight loss and improved health outcomes. However, the effect of a higher protein diet on other foods in the diet is not known. Evidence suggests diet quality scores provide a comprehensive representation of dietary intake and the complex interconnected nature of nutrient intake. In this study, the objective was to examine the effect of protein intake during moderate weight loss using four diet quality scores in overweight and obese adults. Methods Overweight and obese adults (n = 235) were counseled, bimonthly, to reduce energy intake over 6 months following the ADA food lists. The diets were individualized so range of macronutrient intake varied, but all individuals were encouraged to consume > 0.8 g/kg protein. Dietary intake was assessed and validated at baseline and ≥ 6 days during the intervention. In addition to the Healthy Eating Index (HEI), the Alternative Healthy Eating Index (AHEI), Mediterranean Diet Quality Score (MDS), and Dietary Approaches to Stop Hypertension diet quality score (DASH) were adjusted for energy intake and used to calculate diet quality. Results Subjects (55 ± 11 years) were overweight and obese (BMI 28.9 ± 4.0 kg/m2) and consumed 17.5 ± 5.3% energy from protein at baseline. During the intervention, subjects lost 4.5 ± 5.4% body weight, with a 333 ± 605 kcal deficit and 18.7 ± 3.5% protein intake. During the intervention, only the HEI score correlated with protein intake (r = 0.240, P < 0.001); however, all scoring methods (HEI AHEI, MDS, DASH) showed consistent patterns of food groups changing with higher protein intake. As expected, there was greater intake of meat, but also intake of vegetables. In addition, diet quality scores that measured dairy (HEI, DASH, MDS), unsaturated fatty acids (AHEI, MDS) and sodium (HEI, AHEI) showed an increase with higher protein intake. Conclusions In individuals following a weight loss diet, higher protein intake consistently altered dietary patterns of low-protein food components including higher intake of vegetables, unsaturated fat, and sodium. In an overweight and obese population with no comorbidities, HEI, AHEI, MDS, and DASH diet scores are effective methods of measuring diet quality and food patterns during moderate weight loss. Funding Sources Financial support by North American Branch-ILSI and National Institute of Health-NIA is appreciated.

scholarly journals Effects of Pistachio Consumption in a Behavioral Weight Loss Intervention on Weight Change, Cardiometabolic Factors, and Dietary Intake

Nutrients ◽  
2020 ◽  
Vol 12 (7) ◽  
pp. 2155
Author(s):  
Cheryl L. Rock ◽  
Elizabeth Zunshine ◽  
Huong Thien Nguyen ◽  
Annemarie O. Perez ◽  
Christine Zoumas ◽  
...  
Keyword(s):  
Body Mass Index ◽  
Weight Loss ◽  
Waist Circumference ◽  
Time Effect ◽  
Control Group ◽  
Weight Loss Intervention ◽  
Behavioral Weight Loss ◽  
Obese Adults ◽  
Behavioral Weight Loss Intervention ◽  
Cardiometabolic Factors

Epidemiological studies have linked regular nut consumption with lower body mass index and reduced likelihood of weight gain in adulthood. Nuts can displace other foods in the diet, and thus, promote a healthier dietary pattern. The purpose of this study was to examine the effect of pistachio nut consumption in overweight/obese adults. This randomized controlled study enrolled non-diabetic overweight/obese adults (n = 100) assigned to a 4-month behavioral weight loss intervention only group (controls) or also prescribed 1.5 oz/day (42 g/day) of pistachios (pistachio group). Outcomes were change in body weight, cardiometabolic factors, and dietary intake. Percent weight change was similar in the two groups (−5.1 [0.5] (mean [SE])% in the control group and −4.9 [0.6]% in the pistachio group, and body mass index (BMI) and waist circumference were reduced in both groups (time effect p ≤ 0.05). The pistachio group (but not the control group) exhibited a significant reduction in both systolic and diastolic blood pressure (time effect p = 0.01). Plasma alpha-carotene, beta-carotene, and lutein concentrations increased significantly in the pistachio group (time effect p < 0.05). Pistachio consumption was associated with increased dietary fiber intake and decreased consumption of sweets. Regular consumption of pistachios was associated with a comparable degree of weight loss, and similar reductions in BMI and waist circumference, in overweight/obese men and women compared to controls, and favorable changes in the diet, in the context of a behavioral weight loss intervention.

Responses to Two Weight-loss Programs Based on Approximating the Diet to the Ideal: Differences Associated with Increased Cereal or Vegetable Consumption

2006 ◽  
Vol 76 (6) ◽  
pp. 367-376 ◽  
Author(s):  
Ortega ◽  
Rodríguez-Rodríguez ◽  
Aparicio ◽  
Marín-Arias ◽  
López-Sobaler
Keyword(s):  
Weight Loss ◽  
Weight Control ◽  
Dietary Intervention ◽  
Vegetable Consumption ◽  
Healthy Eating Index ◽  
Anthropometric Data ◽  
Control Programs ◽  
Weight Loss Programs ◽  
Spanish Women ◽  
The Ideal

The fight against excess weight and obesity is a health priority. The aim of this study was to analyze the anthropometric changes induced by two weight control programs based on approximating the diet to the theoretical ideal (increasing the consumption of foods with the largest differences between the recommended and observed intakes: cereals and vegetables – for which a minimum of 6 and 3 servings/day are recommended, respectively). The study subjects were 57 Spanish women with a body-mass index (BMI) of 24–35 kg/m², all of whom were randomly assigned to one of two slightly hypocaloric diets for a six-week period: diet V, in which the consumption of greens and vegetables was increased, or diet C, in which the consumption of cereals was increased. Dietetic and anthropometric data were collected at the start of the study and again at two and six weeks. The dietary intervention approximated the subjects’ energy provision from proteins, fats, and carbohydrates to those recommended. The Healthy Eating Index (HEI) improved with both diets. Reductions in body weight, BMI, and the amount of body fat (kg) were also achieved with both diets. Weight loss was 1.56 ± 0.93 kg and 1.02 ± 0.55 kg at two weeks with diet C and V respectively, and 2.8 ± 1.4 kg and 2.0 ± 1.3 kg at six weeks (p < 0.05). Approximating the diet to the theoretical ideal by increasing the consumption of vegetables or cereals may therefore be of use in weight control. In terms of weight loss and the improvement of the diet quality (energy profile and HEI), diet C was significantly more effective than diet V.

Higher diet quality is associated with higher diet costs when eating at home and away from home: National Health and Nutrition Examination Survey, 2005-2016

2021 ◽  
pp. 1-29
Author(s):  
Zach Conrad ◽  
Sarah Reinhardt ◽  
Rebecca Boehm ◽  
Acree McDowell
Keyword(s):  
Healthy Eating ◽  
National Health ◽  
Diet Quality ◽  
Healthy Eating Index ◽  
Food Prices ◽  
Nutrition Examination Survey ◽  
Food Away From Home ◽  
Health And Nutrition ◽  
Food Consumed ◽  
At Home

Abstract Objectives: To evaluate the association between diet quality and cost for foods purchased for consumption at home and away from home. Design: Cross-sectional analysis. Multivariable linear regression models evaluated the association between diet quality and cost for all food, food at home, and food away from home. Setting: Daily food intake data from the National Health and Nutrition Examination Survey (2005-2016). Food prices were derived using data from multiple, publicly available databases. Diet quality was assessed using the Healthy Eating Index-2015 and the Alternative Healthy Eating Index-2010. Participants: 30,564 individuals ≥20 y with complete and reliable dietary data. Results: Mean per capita daily diet cost was $14.19 (95% CI: $13.91-14.48), including $6.92 ($6.73-7.10) for food consumed at home and $7.28 ($7.05-7.50) for food consumed away from home. Diet quality was higher for food at home compared to food away from home (P<0.001). Higher diet quality was associated with higher food costs overall, at home, and away from home (P<0.001 for all comparisons). Conclusions: These findings demonstrate that higher diet quality is associated with higher costs for all food, food consumed at home, and food consumed away from home. This research provides policymakers, public health professionals, and clinicians with information needed to support healthy eating habits. These findings are particularly relevant to contemporary health and economic concerns that have worsened because of the COVID-19 pandemic.

Abstract P249: A Behavioral Weight Loss Intervention is Effective for Change in CVD Risk Factors in Young Adults: The IDEA Study

Circulation ◽  
2015 ◽  
Vol 131 (suppl_1) ◽  
Author(s):  
John M Jakicic ◽  
Kelliann K Davis ◽  
Bethany Barone Gibbs ◽  
Diane Helsel ◽  
Wendy C King ◽  
...  
Keyword(s):  
Risk Factors ◽  
Cardiovascular Disease ◽  
Weight Loss ◽  
Young Adults ◽  
Disease Risk ◽  
Cardiovascular Disease Risk ◽  
Cardiovascular Disease Risk Factors ◽  
Weight Loss Intervention ◽  
Behavioral Weight Loss ◽  
Behavioral Weight Loss Intervention

Introduction: Few studies have examined behavioral weight loss interventions with respect to change in cardiovascular disease risk factors in young adults (aged 18 to 35 years). Hypothesis: We tested the hypothesis that a 6 month behavioral weight loss intervention resulted in significant improvements in selective cardiovascular disease risk factors in young adults. Methods: Data are presented as median [25 th , 75 th percentiles]. 470 participants (age: 30.9 [27.8, 33.7] years); BMI: 31.2 [28.4, 34.3] kg/m 2 ) were enrolled in a 6 month behavioral weight loss intervention that included weekly group sessions and prescribed an energy restricted diet and moderate-to-vigorous physical activity. Assessments included weight using a standardized protocol, resting blood pressure, and fasting lipids, glucose, and insulin. Statistical significance of change was according to tests of symmetry or the Wilcoxon matched pairs signed ranks test. Results: The primary outcome (weight) was available for 424 of the 470 participants (90.2%). Weight significantly decreased (-7.8 kg [-12.2, -3.7]) (p<0.0001). Systolic (-4.0 mmHg [-8.5, 0.5] and diastolic blood pressure (-3.0 mmHg [-6.5, 1.0]) decreased (p<0.0001). Total cholesterol (-13 mg/dl [-28.0, 2.0]), LDL cholesterol (-9.5 mg/dl [-21.7, 2.0]), triglycerides (-8.5 mg/dl [-44.0, 9.0]), glucose (-4.0 mg/dl [-8.0, 1.0]), and insulin (-2.6 mIU/L [-5.9, 0.7]) decreased (p<0.0001, n=416). There was not a significant change in HDL cholesterol (p=0.72). Conclusions: In conclusion, after 6 months, weight loss was observed in young adults assigned to this behavioral intervention that focused on physical activity and diet modification. They tended to also have improved cardiovascular disease risk factors. This may demonstrate an approach to reducing cardiovascular disease risk in young adults. Supported by NIH (U01HL096770) and AHA (12BGIA9410032)

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