OBJECTIVE: To determine the effect of a cognitive and behavioral skills building intervention delivered via a small group or correspondence on improvement in total diet quality. DESIGN: Randomized, controlled trial comparing 2 intervention groups with a usual care (UC) group. PARTICIPANTS: Generally healthy men (n = 35) and women (n = 63); mean age = 49.6 years (range = 29 to 71 years). INTERVENTION: 20-session behavioral and cognitive skills curriculum to train participants to improve personal dietary habits that were inconsistent with public health guidelines. One group (weekly meeting [WM]) met in small groups with 2 cofacilitators. A correspondent (CR) group received the curriculum via mail and an interactive study Web site. The UC group received a copy of a consumer nutrition book. MAIN OUTCOME MEASURE: Modified Healthy Eating Index (MHEI) score derived from 9 components of the US Department of Agriculture's Healthy Eating Index. RESULTS: The WM group significantly improved their MHEI score compared with the CR (P =.04) and UC (P =.002) groups. The CR group's improvement in MHEI score was not significantly different from that of the UC group (P =.19). CONCLUSIONS AND IMPLICATIONS: A behaviorally focused intervention can improve overall diet quality, especially if delivered through small-group meetings.
RCT Entities:
OBJECTIVE: To determine the effect of a cognitive and behavioral skills building intervention delivered via a small group or correspondence on improvement in total diet quality. DESIGN: Randomized, controlled trial comparing 2 intervention groups with a usual care (UC) group. PARTICIPANTS: Generally healthy men (n = 35) and women (n = 63); mean age = 49.6 years (range = 29 to 71 years). INTERVENTION: 20-session behavioral and cognitive skills curriculum to train participants to improve personal dietary habits that were inconsistent with public health guidelines. One group (weekly meeting [WM]) met in small groups with 2 cofacilitators. A correspondent (CR) group received the curriculum via mail and an interactive study Web site. The UC group received a copy of a consumer nutrition book. MAIN OUTCOME MEASURE: Modified Healthy Eating Index (MHEI) score derived from 9 components of the US Department of Agriculture's Healthy Eating Index. RESULTS: The WM group significantly improved their MHEI score compared with the CR (P =.04) and UC (P =.002) groups. The CR group's improvement in MHEI score was not significantly different from that of the UC group (P =.19). CONCLUSIONS AND IMPLICATIONS: A behaviorally focused intervention can improve overall diet quality, especially if delivered through small-group meetings.
Authors: Gregory J Norman; Marion F Zabinski; Marc A Adams; Dori E Rosenberg; Amy L Yaroch; Audie A Atienza Journal: Am J Prev Med Date: 2007-10 Impact factor: 5.043
Authors: Dave D Weatherspoon; Steven R Miller; Marie E Steele; Cathy J Newkirk; Olga Santiago; Assa S Dembele; Sharon L Hoerr Journal: Am J Lifestyle Med Date: 2015-10-07
Authors: Vaughn W Barry; Amanda C McClain; Sara Shuger; Xuemei Sui; James W Hardin; Gregory A Hand; Sara Wilcox; Steven N Blair Journal: Diabetes Metab Syndr Obes Date: 2011-02-04 Impact factor: 3.168