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PubMed1993

Improved plasma cholesterol levels in men after a nutrition education program at the worksite.

Eighty management-level male employees participated in a company-sponsored comprehensive physical that included determination of plasma total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglyceride levels and percentage of body fat. After the lipid screening, each employee met with a registered dietitian who explained the results of the lipid analysis and discussed risk factors for coronary heart disease with an emphasis on diet. Seventy employees had a triglyceride level above 5.17 mmol/L and were invited to participate in a nutrition education program. Thirty-three (mean age = 44 years) chose to participate (intervention group); the other 37 (mean age = 35 years) served as controls (control group). Thus, the design of the study was not random. All subjects completed 3-day dietary records before and after the nutrition education program. Nutrition intervention consisted of (a) individualized instruction about the step 1 diet; (b) group sessions (1 hour every 3 months) on eating out, dietary fiber, and maintaining heart healthy behaviors; and (c) individualized follow-up by telephone (one call per month). The results of the year-long program revealed that men in the intervention group decreased dietary intake of energy (2,546 +/- 162 kcal to 2,246 +/- 125 kcal) and cholesterol (444 +/- 5.3 mg to 304 +/- 1.6 mg) and percentage of energy from total fat (38 +/- 3.4% to 31 +/- 2.6%) and protein (24 +/- 3.5% to 20 +/- 2.2%). Their consumption of carbohydrate and dietary fiber increased (38 +/- 2.1% to 45 +/- 2.5% and 8.0 +/- 2.3 g to 23.0 +/- 3.5 g, respectively).(ABSTRACT TRUNCATED AT 250 WORDS)

Adipose Tissue↗
PubMed1996

School-Based Nutrition Education Programs and Services for Adolescents.

School-based nutrition education programs and services can offer a systematic and efficient venue for promoting health-enhancing eating behaviors among youth. This article reviews priority nutrition concerns of adolescents; guidelines for healthful eating; and plans of action schools can take to improve nutritional health of students, including an integrated model for comprehensive school-based nutrition education consisting of eight interrelated components.

Journal Article↗
PubMed1988

Lean meats make the grade--a collaborative nutrition intervention program.

Lean Meats Make the Grade is a collaborative nutrition intervention program involving the Minnesota Heart Health Program (MHHP), the Minnesota Beef Council, and the Pork Producers Council. The purposes of this program were to educate consumers about identification of leaner cuts of meat, low-fat preparation methods, and selection of appropriate meat portion size. Program components included training for meat managers, taste testing for consumers, recipes and customer information brochures, and labels on individual meat packages to assist in the identification of leaner cuts of meat. The program was implemented through grocery stores in two of the towns selected for MHHP intervention. Population-based telephone surveys indicated that respondents in the intervention towns were more aware of the lean meats program than those in the comparison communities. Knowledge of lean cuts of meat and low-fat preparation methods also increased as a result of the program. Independently collected sales data from five participating and two control stores provided some indications of a greater interest in lean cuts and 80% lean ground beef as a result of the intervention program. Programs such as this have potential for community-wide nutrition education.

Animals↗
PubMed1986

The role of dietitians in a work-site health promotion program.

Nutrition education has become an integral part of work-site health promotion programs. As more corporations, large and small, become involved in establishing their own programs, the need for qualified nutrition educators will increase. Registered dietitians should have a proactive role in this awareness process and should strive to develop specific skills in the areas of communications, management, and computer literacy. To succeed as nutrition educators at the work site, registered dietitians need to be able to wear many hats and to be organizers, planners, and innovative deliverers of nutrition information, as more and more U.S. corporations "reach out for health."

Dietary Services↗
PubMedDate not supplied

Management issues related to effectively implementing a nutrition education program using peer educators.

OBJECTIVE: To explore the influence of administrative aspects of a nutrition education program with peer educators delivering the program. DESIGN: Telephone interviews with peer educators trained to deliver La Cocina Saludable, a nutrition education program for Hispanics. Open- and closed-ended questions. SUBJECTS/SETTINGS: Abuelas (grandmothers) recruited and trained as peer educators for the program. The sample included peer educators no longer teaching (22%), currently teaching (30%), and who never taught after training. MAIN OUTCOME MEASURES: Motives and incentives for becoming peer educators, challenges for peer educators, and reasons peer educators withdrew from the program. STATISTICAL ANALYSES PERFORMED: Descriptive statistics were used to analyze quantitative data from the closed-ended questions. Qualitative analysis was applied to data from open-ended questions. RESULTS: Working with community and learning about nutrition were prime motivators. Recruiting participants and coordination of classes appeared to be major challenges. Personal issues and traveling in a large geographic area were cited as the main reasons for quitting. IMPLICATIONS: The effectiveness of using peer educators for La Cocina Saludable may be improved through empowerment, additional training, a structured and equitable reimbursement system, and assistance to carry out administrative tasks.

Adult↗
PubMed1997

Ability of the Higgins Nutrition Intervention Program to improve adolescent pregnancy outcome.

OBJECTIVES: To determine the extent to which birth weight can be increased and the risk for adverse pregnancy outcome decreased when pregnant adolescents participated in the Higgins Nutrition Intervention Program; and to describe the dietary components of the program, including their variation as a function of diagnosed risk for adverse pregnancy outcome. DESIGN: Retrospective cohort study involving review of medical charts. SUBJECTS/SETTING: Developed as an adjunct to routine prenatal care, the Higgins Nutrition Intervention Program consists of an assessment of each pregnant adolescent's risk profile for adverse pregnancy outcomes and an individualized nutritional rehabilitation program based on that profile. The intervention group for this evaluation consisted of 1,203 pregnant adolescents who participated in the Higgins program at the Montreal Diet Dispensary between 1981 and 1991. The nonintervention group consisted of a randomly selected group of 1,203 pregnant adolescents known not to have participated in the program. OUTCOMES MEASURED: Birth weight; rates of low birth weight, very low birth weight, preterm delivery, fetal growth retardation, perinatal morbidity and mortality; and maternal morbidity. STATISTICAL ANALYSIS: Means and proportions were used to describe risk profiles and pregnancy outcomes in the two groups. Analysis of covariance and logistic regression were used to compare pregnancy outcomes while controlling for the effect of key confounding variables. RESULTS: Results from multivariable analyses showed that infants in the intervention group weighed an average of 55 g more (P < .05) than infants in the nonintervention group; their low-birth-weight rate was 39% lower (P < .001) and their very-low-birth-weight rate was 56% lower (P < .01). Individually determined dietary prescriptions for the adolescents in the intervention group recommended increases in daily consumption averaging approximately 900 kcal energy and 52 g protein. The lowest daily increases (approximately 150 kcal energy and 2 g protein) were recommended to the group with no diagnosed risks; the greatest increases (approximately 1,300 kcal energy and 76 g protein) were recommended to the group with multiple risk conditions. Although none of the risk/intervention groups achieved their prescribed increases during intervention, increases in actual intake generally followed the pattern of the prescribed increases; that is, the greater the prescribed increase, the greater the actual increase. CONCLUSIONS: These results suggest that the Higgins Nutrition Intervention Program, in which nutrition intervention is individualized as a function of diagnosed risk, significantly improves the outcome of adolescent pregnancy.

Adolescent↗
PubMed1992

Satisfaction of senior citizens in a nutrition education program with and without computer-assisted instruction.

This study assessed the receptiveness of senior citizens to the use of microcomputers in a nutrition education program at participating senior citizen subsidized housing sites. Participants in group A received the nutrition education program with computer-assisted instruction (CAI). Group B participants received the same nutrition education program, but without CAI. A validated Program Satisfaction Questionnaire was administered to assess overall satisfaction, satisfaction with the method of instruction, and satisfaction with the dietary analysis printout. Independent t-test analysis showed that group A was as satisfied as group B. The majority in group A indicated that learning to use the computer was not difficult and was "somewhat enjoyable" to "very enjoyable." These results indicated that senior citizens were receptive to CAI. Additionally, the use of the microcomputer with older adults was deemed possible for health-related educational programming. Appropriate modification of software was recommended to meet the physical limitations which occur with this age group.

Aged↗
PubMed2003

Concepts, theories and design components for nutrition education programs aimed at older adults.

This article examines characteristics of older adult learners and discusses adult education theory and empowerment concepts, along with nutrition education and behavioral change strategies for older adult nutrition education programs. Design components for older adult nutrition education programs are presented. Educational and behavioral change strategies should be selected based on characteristics of the intended audience, including their nutrition needs, wants and desires, and should be based on appropriate theory. Multi-disciplinary research is needed to develop behavioral and educational theoretical frameworks, as well as designs, intervention strategies, and evaluation methods for educational programs that lead to older adults adopting more healthful nutrition practices. This is one of a series of recent literature reviews on nutrition education for older adults.

Aged↗
PubMed2005

BeKi--an initiative for nutrition education in childrenin the federal state of Baden-Württemberg: description, experiences, and considerations for an evaluation framework.

OBJECTIVES: To present the State Initiative BeKi (from Bewusste Kinderernährung, conscious child nutrition; formerly: "program Nutrition Education with Children"), carried out statewide by the Baden-Wurttemberg Ministry for Nutrition/Food and Rural Area since 1980. The mission of BeKi is the improvement of nutritional knowledge, nutritional behaviour, and nutrition situation of children. METHODS: The program description considers the most important evaluation criteria for health promotion programs, including practical experience and an evaluation concept. Currently comprehensive evaluation is carried out according to the RE-AIM Model for health promotion programs which assesses the public health impact in regard of individual and institutional reach, efficacy, adoption, implementation, and maintenance. RESULTS: BeKi addresses all target groups involved in the upbringing and education of children from age six months up to the end of the 6th grade and provides factual, validated, and independent information on child nutrition and nutrition education. Physiological, educational, and social aspects of food and nutrition are given equal importance. Core component of BeKi are the services of more than 250 BeKi-trained child nutrition experts. CONCLUSION: Previous experience and first evaluation results confirm that BeKi is creative, committed, cost-efficient and widely-used.

Child↗
PubMed1998

Student and Parent Response to Use of an Early Childhood Nutrition Education Program.

A quasi-experimental pretest-post-test design was used to evaluate the impact of an early childhood nutrition education program on kindergarten students' familiarity with and stated willingness to eat 16 test foods. Thirteen classes of students were randomly assigned to control or intervention groups. The intervention groups were introduced to eight of the test foods using the program. Sixteen plastic food models, including the foods introduced in the program, were presented to each student at pretest and post-test seven months later. Students named foods they were familiar with and stated if they were willing to eat each food. Pretest and post-test parental questionnaires queried which of the 16 foods listed they thought their child was willing to eat. Familiarity with introduced foods increased over time in the intervention (P<0.0001) and control groups (P<0.01), but there was no significant increase in stated willingness to eat either introduced or non-introduced foods for either subject group. However, significantly more parents of the intervention group (P<0.001) than control group children reported their child had mentioned exposure to a food at school when requesting it at home. Children consistently stated they were willing to eat a greater number of foods than their parents perceived. The modest impact of this program draws attention to many factors nutrition educators must consider when evaluating early childhood nutrition education programs.

Journal Article↗
PubMed1989

Impact of the Higgins Nutrition Intervention Program on birth weight: a within-mother analysis.

A study was conducted to evaluate the impact of the Higgins Nutrition Intervention Program of individual nutritional assessment and rehabilitation on pregnancy outcome in a group of urban low-income women. Developed as an adjunct to routine prenatal care, the Higgins program utilizes an individualized approach to dietary treatment that combines an assessment of the risk profile for the presenting pregnancy with the application of specific nutritional rehabilitation allowances to compensate for the negative impact of diagnosed risks. This report presents results of analyses evaluating differences in birth outcomes between 552 sibling pairs; each mother had participated in the Higgins program during the pregnancy of the second-born, but not of the first-born, member of her pair. After adjustment for parity and sex, the intervention infants weighed an average of 107 gm more than their matched siblings at birth (p less than .01). The rate of low birth weight was 50% lower among the intervention infants than among their siblings (p less than .01); rates of intra-uterine growth retardation and perinatal mortality were also lower in the intervention group. The high risk of poor pregnancy outcome in this group of urban low-income women was reduced by the Higgins program.

Adult↗
PubMed2004

Determining gaps in a county-wide community nutrition education program for older adults.

This study assessed gaps in nutrition education between what was offered by organizations and what was wanted by older adults. In Phase I, 258 gatekeepers were interviewed. In Phase II, 37 non-institutionalized older adults were assigned to five focus groups. Study results indicated a consistency between gatekeepers and participants for services, topics, methods/information sources, and communication routes. However, a gap was found because participants wanted education on more topics and were interested in more specific information, whereas gatekeepers provided more general information. This study concluded that gatekeepers need to provide more topics and in greater specificity when planning for nutrition education programs for older adults.

Aged↗
PubMed2006

Change in protein intake in elderly French people living at home after a nutritional information program targeting protein consumption.

OBJECTIVE: The purpose of the study was to assess the impact of a nutrition information program targeting protein consumption in elderly people. DESIGN AND INTERVENTION: Participants individually completed a questionnaire on food consumption and answered an attitude questionnaire (first survey period). Half of the participants (message group) participated in an information program targeting protein consumption, whereas the other half (control group) were not given any information. Two weeks after the program, both groups participated in the same surveys again (second survey period). SUBJECTS: Eighty-two healthy subjects (65 to 75 years old) living at home participated in this study. STATISTICAL ANALYSES: A two-way multivariate analysis of variance, paired t tests, and chi2 tests were performed to determine the influence of group (control versus message) and gender on the differences in protein consumption and in attitudes between the first and second survey periods. RESULTS: In the second survey period, the control group participants decreased their protein intake by an average of 0.049 g/lb/day, mainly by a reduction in meat product consumption. Conversely, the message group participants increased their protein intake by 0.041 g/lb/day, with a greater increase for the women (0.059) than the men (0.023 g/lb/day). After the nutrition information program, knowledge, perceived control on health, and belief that sensory perception decreased with age were higher among the message group participants. CONCLUSIONS: Nutrition knowledge and protein intake increased significantly among the message group participants. Thus, it is possible to change dietary practice and knowledge in elderly individuals by information targeting one nutrition message.

Aged↗
PubMedDate not supplied

Evaluation of a preschool nutrition education program based on the theory of multiple intelligences.

This report describes the evaluation of a preschool nutrition education program based on the theory of multiple intelligences. Forty-six nutrition educators provided a series of 12 lessons to 6102 preschool-age children. The program was evaluated using a pretest/post-test design to assess differences in fruit and vegetable identification, healthy snack choices, willingness to taste foods, and eating behaviors. Subjects showed significant improvement in food identification and recognition, healthy snack identification, willingness to taste foods, and frequency of fruit, vegetable, meat, and dairy consumption. The evaluation indicates that the program was an effective approach for educating preschool children about nutrition.

Child, Preschool↗
PubMed1995

Dietary behaviours of volunteers for a nutrition education program, compared with a population sample.

The dietary behaviours of and recent dietary change by volunteers for a nutrition education program were compared with those of a more population-representative sample. The population sample was randomly selected from the electoral rolls of three Australian cities. Those selected received questionnaires which were to be completed and returned by mail. The sample of volunteers was recruited from the electoral rolls of suburbs of either high or low social status in one of these cities. Volunteers were posted a questionnaire, to be returned in person. A quantified food frequency questionnaire was used to estimate relative intake of 19 nutrients, plus energy intake. Occupation, age, sex, reported recent dietary change and diet-related beliefs were also assessed. The population sample was weighted to the age and occupational distribution of the education program sample. Compared to the 874 respondents in the population sample (70.4 per cent response rate), the 487 volunteers (24.2 per cent response rate) for the nutrition education program had healthier nutrient intakes and reported more dietary behaviour changes. Recruitment in the education program was greater in areas of higher social status (32 per cent) than in areas of lower social status (20 per cent). The potential effect of such a program on the whole population was demonstrated by the proportions that volunteered and the characteristics of these volunteers. The need to provide a range of opportunities for changing dietary behaviour, according to the health-related behaviours and beliefs of target groups and their socio-economic circumstances, was highlighted.

Adolescent↗
PubMed1994

Focus group responses of potential participants in a nutrition education program for individuals with limited literacy skills.

OBJECTIVE: To obtain information to direct the design and development of a nutrition intervention program targeted at a low-literacy audience. SUBJECTS: Thirty-nine female and two male clients of the Expanded Food and Nutrition Education Program (EFNEP) participated in five focus-group discussions. The focus groups included 23 African American, 9 white, 4 Southeast Asian, 1 American Indian, 2 Hispanic American, and 2 Middle Eastern EFNEP participants. DESIGN: All focus groups were moderated and co-moderated by University of Minnesota staff members. The focus groups were tape-recorded and transcribed. A written report was generated based on the independent evaluation of two staff members. RESULTS: We learned that EFNEP participants thought they would be motivated to change their eating habits for health concerns, including weight loss, and to help their families develop healthful eating habits. They mentioned several barriers to making changes, including extra time and money needed to purchase and prepare healthful foods, food preferences of family members, lack of interest and skills in cooking, and insufficient knowledge about which foods are healthful. Participants shared ideas for program content and delivery. CONCLUSIONS: Clients with limited literacy skills have valuable opinions and insights that program developers targeting this hard-to-reach group should hear. The EFNEP participants wanted simple, practical, and relevant information about what foods to eat and how to prepare them. They considered lectures an ineffective way to receive nutrition information, and they expressed a preference for hands-on activities that were enjoyable and allowed participants to share ideas and experiences.

Black or African American↗
PubMed1981

Nutrition education program for nursing home staff.

A questionnaire was developed, tested, and revised to produce an instrument ot measure the effect of a nutrition education program on the staff of a nursing home in future studies. The results of the questionnaire were recorded for future comparisons with similar groups. The results of this study showed that there were positive changes in nutrition information for staff members receiving the program as well as changes in their attitudes about assuming responsibility for food choices of residents. The Job Satisfaction Index for the 33 subjects filling out the pre-test questionnaire showed a below normal score for work, pay, and co-workers and a normal response for supervision and promotion. The number of subjects was too small for statements of significance, but the possibility for change shown in this study seems to indicate that the method should be used in a larger population study. The lesson evaluations indicated that the material was well presented and well received. The staff responded very positively to the videotape, Meals: Then and Now, and to the opportunity to use role-playing to practice using information received in the nutrition education program to improve and support adequate dietary intake by residents. In this project we explored the possibility of using a nutrition education program for the staff of a nursing home, non-professional as well as professional, in order to create an awareness and a change in attitude concerning their role in the nutritional care of the elderly resident. At the end of the last nutrition education lesson, 78 percent of the staff members felt able to talk to residents about their attitudes toward meals served at the nursing home and to encourage residents to make good food choices.

Aged↗
PubMed2004

Using a focus group approach to determine older adults' opinions and attitudes toward a nutrition education program.

In order to determine older adults' (60+ years) attitudes and opinions toward a nutrition education program, six 45-minute focus groups were conducted. Twenty-eight congregate meal site participants in Atlanta, Georgia, participated in the focus group discussions. Questions addressed opinions toward nutrition education, reasons for participating, outcomes following the program, and suggestions for future programs. Participants generally responded positively toward nutrition education, but viewed foods as "good" or "bad," and nutrition guidelines as "rules" or "orders." A predominant theme to surface was that these older adults were interested in receiving disease specific nutrition information, including handouts and goal setting activities.

Aged↗