The Effect of a Self-Management Program Combined with Social Support on the Self-Management and Healthy Eating Behaviors among Patients with Cardiovascular Disease

Unhealthy eating behaviors are one of the major causes of Coronary vascular disease (CVD). The self-management program combined with social support (CIP) was implemented to improve the patients’ self-management ability and maintain their eating behaviors to a healthier standard. The purpose of this study was to compare the scores of self-management and healthy eating behaviors of patients with CVD in the experimental CIP group before and after participation in the CIP. It also compared self-management and healthy eating behavior scores between patients with CVD who entered the CIP with the usual nursing care group. This study was a quasi-experimental approach with 2 groups of pre-and post-tests. The sample size of 50 cases, 25 in each group, was considered for the study. Questionnaires were used to assess the patient’s self-management and healthy eating behavior scores. Descriptive statistics, dependent t-test, and independent t-test were used for the data analysis. The findings revealed that the experimental group showed a significantly (p < 0.05) increased average self-management (46.2 ± 5.6 to 51.1 ± 5.9) and healthy eating behaviors (39.3 ± 5.5 to 48.4 ± 4.0) scores after the program than before. They also had a significantly (p < 0.05) higher self-management and healthy eating behavior scores than the control group (51.1 ± 5.9 vs. 48.9 ± 6.0 and 48.4 ± 4.0 vs. 39.8 ± 7.5, respectively). This program increased the patients’ self-management scores, and consequentially their healthy eating behaviors score also improved. Keywords: The self-management program, social support, Cardiovascular disease, self-management, healthy eating behaviors

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Knowledge and Self-Efficacy Towards Eating Behaviors by People Living with Diabetes Mellitus

KnE Life Sciences ◽

10.18502/kls.v6i1.8617 ◽

2021 ◽

pp. 288-298

Author(s):

Lisa Anita Sari ◽

Ani Astuti ◽

Diah Merdekawati

Keyword(s):

Diabetes Mellitus ◽

Eating Behavior ◽

Healthy Eating ◽

Self Efficacy ◽

Eating Behaviors ◽

Health Knowledge ◽

Bivariate Analysis ◽

Diabetic Patients ◽

Healthy Eating Behavior ◽

The Impact

Diabetes mellitus sufferers have metabolic issues caused by insulin disorders which indicate hyperglycemia. Behavior related to food and eating, including the amount of calories, dietary choices, setting a meal plan, and control dietary challenges are particularly important for diabetes mellitus sufferers owing to the impact of these measures on the speed with which blood glucose levels increase. With better understanding, diabetic patients can analyze their food intake and adopt appropriate eating behaviors. Self-efficacy can affect the patient’s commitment to their health. Knowledge and self-efficacy support healthy eating behavior patterns. This study aims to identify the relationship between knowledge and self-efficacy with regards to eating behaviors among people living with diabetes mellitus. Bandura’s promotion model was provided as a conceptual framework. A simple random sampling technique was used to recruit 201 participants with diabetes mellitus type 2. Data collection was via a Demographic Questionnaire, an Eating Behavior Questionnaire, a Diabetes Knowledge Questionnaire (DKQ), and a Diabetes Mellitus Self-Efficacy Questionnaire (DMSQ). Data was analysed using univariate and bivariate analysis. The results indicate that participants’ eating behavior, knowledge, and self-efficacy were at a low level. This study also indicated a significant relationship between knowledge (p < 0,000) and self-efficacy (p < 0,00) and eating behaviors. The results provide important information to suggests that community nurses should increase the knowledge about diabetes mellitus management and use self-efficacy to design effective intervention to promote healthy eating behavior to keep blood sugar in control. Keywords: eating behavior, knowledge, self-efficacy, diabetes mellitus

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Changes in Self-reported Healthy Eating Behavior Frequency and Nutrition Knowledge Among Youth Participating in the WeCook Program (FS16-08-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz050.fs16-08-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Amelia Miramonti ◽

James Bovaird ◽

Tara Dunker ◽

Lisa Franzen-Castle ◽

Michelle Krehbiel

Keyword(s):

Healthy Eating ◽

Eating Behaviors ◽

Nutrition Knowledge ◽

Food Groups ◽

Funding Sources ◽

Food And Agriculture ◽

Healthy Eating Behavior ◽

Eating Fruit ◽

Behavior Frequency ◽

Healthy Eating Behaviors

Abstract Objectives Assess changes in healthy eating behaviors and nutrition knowledge in youth after participating in the WeCook program. Methods 107 4th-5th grade students from two Title I elementary schools in Nebraska participated in a 12-week afterschool program focused on nutrition, cooking, and physical activity (WeCook). Students completed surveys and a nutrition knowledge assessment based on the MyPlate guidelines at the beginning (T1) and end (T2) of the program. Surveys included 4 questions regarding self-reported frequency of healthy eating behaviors (EB) on a 0–3 scale. For the MyPlate (MP) assessment, youth were asked to build a healthy plate using a blank MyPlate template and food models. Plates were scored using a system based on the 5 food groups on a healthy plate per the MyPlate guidelines (fruit, vegetable, protein, grain, dairy); 1 point was given for each of the correct food groups (maximum score = 5). Friedman tests were used to assess changes from T1 to T2 for the each of the EB questions, each of the categories for MP, and the total scores for EB and MP. Results There was no change from T1 to T2 for the EB total score (χ2(df=1) = 2.722, P = 0.099). There was an increase in the frequency of choosing healthy snacks (χ2(df=1) = 9.00, P = 0.003), but no other individual EB questions (P ≥ 0.639). There was an increase in the MP total score from T1 ($\bar{x}$ = 3.92) to T2 ($\bar{x}$ = 4.34, χ2(df=1) = 2.72, P = 0.099), and an increase in the proportion of youth who scored points for fruits (T1: $\bar{x}$ = 0.92, T2: $\bar{x}$ = 1.00, χ2(df=1) = 8.00, P = 0.005) and grains (T1: $\bar{x}$ = 0.51, T2: $\bar{x}$ = 0.73, χ2(df=1) = 11.52, P = 0.001), but not vegetables, protein, or dairy (P ≥ 0.24). Conclusions After participating in the WeCook program youth reported increased frequency of choosing healthy snacks, but there were no significant increases in reported frequency of eating fruit, vegetables, or breakfast. Youth were more likely to correctly include fruits and grains on the MyPlate assessment after the intervention. There was no change in the likelihood of youth including vegetables, protein, or dairy on the MyPlate assessment, possibly because ≥74% of youth scored points in these categories at T1, leaving little room for improvement at T2. Funding Sources The WeCook program and this research were funded by the Child, Youth, and Families at Risk grant through the National Institute of Food and Agriculture, U.S. Department of Agriculture.

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Determinants of parental responsibility to promote healthy eating behaviors in children: a scoping review protocol

Research Society and Development ◽

10.33448/rsd-v10i15.22043 ◽

2021 ◽

Vol 10 (15) ◽

pp. e531101522043

Author(s):

Azucena Lizalde Hernández ◽

Juliana Graciela Vestena Zillmer ◽

María Mercedes Moreno González ◽

Josefina Valenzuela Gandarilla

Keyword(s):

Eating Behavior ◽

Healthy Eating ◽

Scoping Review ◽

Eating Behaviors ◽

Secondary Analysis ◽

Parental Responsibility ◽

Healthy Eating Behavior ◽

Determining Factors ◽

Ethical Approval ◽

Review Protocol

Introduction: The parental responsibility of parents regarding the feeding of children implies having a responsible job when selecting, preparing and offering food to their children; in addition, qualities of exemplary behavior such as healthy eating behavior that influences the habits that their children acquire; however, there are multiple determining factors that negatively affect it. Objective: To identify the determining factors in the parental responsibility of caregivers to promote an eating behavior in children from 6 months to 12 years old. Methods: The review will be carried out according to the methodology proposed by Hilary Arksey and Lisa O`Malley updated by The Joanna Briggs Institute (JBI) for scoping review. A comprehensive search strategy will be applied with the support of the research librarian to refine the search and locate the studies. Inclusion criteria of quantitative, qualitative and mixed studies will be applied, in titles, abstract and full text; Two reviewers will independently extract the information using a screening tool; finally, the results will be presented narratively and tables or figures will be used. Ethics and disclosure: This scoping review will involve a secondary analysis of the data already collected and therefore does not require ethical approval. The results of this research will be submitted to peer-reviewed journals for publication and will also be disseminated at conferences and seminars.

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Applying Grounded Theory to Weight Management among Women: Making a Commitment to Healthy Eating

The Qualitative Report ◽

10.46743/2160-3715/2011.1092 ◽

2014 ◽

Author(s):

Christie Zucker ◽

Nataliya Ivankova

Keyword(s):

Weight Management ◽

Healthy Eating ◽

Eating Behaviors ◽

Management Program ◽

Weight Management Program ◽

Program Participant ◽

Baseline Weight ◽

Caucasian Women ◽

Axial Coding ◽

Healthy Eating Behaviors

In this study we developed a theory grounded in data from women who continued healthy eating behaviors after a weight management program. Participant recruitment was guided by theoretical sampling strategies for focus groups and individual interviews. Inclusion criteria were: African American or Caucasian women aged 30+ who lost > 5% of their body weight in a weight management program > year ago. Participants > 5% below their baseline weight were maintainers (n = 9); those above were non-maintainers (n = 14). We asked open-ended questions regarding healthy eating behaviors. The systematic design is described in detail, including categories from open coding, connection during axial coding, and integration into a theory, labeled Commitment to Healthy Eating, during selective coding. Procedures for establishing credibility are also included.

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Healthy Eating Behavior Change with Psychological Features and Insulin Resistance: Buffet and Food Diary App Analysis

10.21203/rs.3.rs-140427/v1 ◽

2021 ◽

Author(s):

Meelim Kim ◽

Seihee Park ◽

Courtney Kim ◽

Hyung Jin Choi

Keyword(s):

Insulin Resistance ◽

Food Intake ◽

Eating Behavior ◽

Healthy Eating ◽

Eating Behaviors ◽

Controlled Study ◽

Control Group ◽

Food Diary ◽

Healthy Eating Behavior ◽

Healthy Diets

Abstract Food intake, proportion, and diversity are the major cornerstones of eating behavior. This study examined changes in eating behavior phenotypes using a randomized controlled study (RCT) of digital cognitive behavioral therapy for healthy behavior augmentation (dCBT), with 45 individuals in the dCBT group and 25 individuals in the control group. The dCBT group received a daily intervention for lifestyle modification, while the control group performed self-care for eight weeks. The food intake, proportion, and diversity of both groups were assessed using two different methods: a food diary via a mobile app and buffet test meals consisting of 24 food items classified as healthy or unhealthy. Results revealed that dCBT was successful in promoting healthy eating behaviors that led to physiological and psychological adjustment for the metabolic mechanisms and consequences of healthy eating behavior. Restrained eating behavior at baseline significantly predicted changes in food intake and diversity of healthy diets after the intervention. Lastly, changes in satisfaction with body shape and insulin resistance were significantly correlated with changes in food intake and diversity in healthy diets. These findings suggest that investigating eating behaviors using objective and self-report methods and psychological and physiological indices can facilitate individualized treatment in obesity clinics.

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Investigating the Influence of Threat Appraisals and Social Support on Healthy Eating Behavior and Drive for Thinness

Health Communication ◽

10.1080/10410230903264303 ◽

2009 ◽

Vol 24 (8) ◽

pp. 735-745 ◽

Cited By ~ 18

Author(s):

Christopher J. McKinley

Keyword(s):

Social Support ◽

Eating Behavior ◽

Healthy Eating ◽

Drive For Thinness ◽

Threat Appraisals ◽

Healthy Eating Behavior

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Informational social support and online health information seeking: Examining the association between factors contributing to healthy eating behavior

Computers in Human Behavior ◽

10.1016/j.chb.2014.04.023 ◽

2014 ◽

Vol 37 ◽

pp. 107-116 ◽

Cited By ~ 39

Author(s):

Christopher J. McKinley ◽

Paul J. Wright

Keyword(s):

Social Support ◽

Health Information ◽

Eating Behavior ◽

Healthy Eating ◽

Information Seeking ◽

Online Health Information ◽

Health Information Seeking ◽

Healthy Eating Behavior ◽

Online Health Information Seeking

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Eating behavior among persons with type 2 diabetes mellitus in North Ethiopia: a cross-sectional study

BMC Endocrine Disorders ◽

10.1186/s12902-021-00750-5 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Hagos Amare Gebreyesus ◽

Girmatsion Fisseha Abreha ◽

Sintayehu Degu Besherae ◽

Merhawit Atsbha Abera ◽

Abraha Hailu Weldegerima ◽

...

Keyword(s):

Nutrition Education ◽

Eating Behavior ◽

Healthy Eating ◽

Food Selection ◽

Cross Sectional Study ◽

Three Dimensions ◽

Cross Sectional ◽

Healthy Eating Behavior ◽

Meal Planning

Abstract Background Diet is central to the management of type 2 diabetes mellitus (T2DM). Depending on the stage of the disease at which the recommended diet is initiated, optimal adherence can reduce HbA1c by about 1 to 2%. However, evidence on eating behavior is generally scarce including in Ethiopia. The present study aimed to assess the eating behavior of adults with T2DM in North Ethiopia. Methods This cross-sectional study was conducted among 421 adults with T2DM from September to November 2019. Socio-demographic variables were collected using structured questionnaires; an asset-based wealth index was used to determine socioeconomic status. Three dimensions of eating behavior were assessed using Likert-type items: food selection, meal planning and calorie recognition. Raw Likert scores in each dimension were transformed to percent scales to maximum (%SM). Participants’ behavior in each dimension was categorized into healthy and unhealthy taking 66.7% SM score as a cutoff. Overall eating behavior was determined by aggregating ranks scored in the three dimensions. Correlates of overall eating behavior were identified using Chi-square test and multinomial logistic regression with statistical significance set at P-value < 0.05. Result Only 1% of the participants had overall healthy eating behavior. Yet, overall unhealthy eating was apparent in 54.4%. By dimensions, healthy eating behaviors in food selection, meal planning and calorie recognition were seen in 43.5, 7.4 and 2.9% participants, respectively. Factors that were positively associated with having healthy eating behavior in one dimension relative to unhealthy in all were: receiving nutrition education [AOR 1.73; CI 1.09, 2.74], female gender [AOR 1.78; CI 1.03, 3.08] & being in 26–44 age category [AOR 3.7; CI 1.56, 8.85]. But, being in the poor [AOR 0.42; CI 0.16, 1.32] or average [AOR 0.54; CI 0.19, 1.55] socioeconomic strata were negatively associated. However, only receiving nutrition education [AOR 3.65; CI 1.31, 10.18] was significantly associated with having healthy behavior in two eating dimensions over unhealthy in all. Conclusion In North Ethiopia, the overall eating behavior of adults with T2DM is extremely poor. Diverse and integrated approaches including nutrition education during consultation should be implemented to address the gap.

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