INTRODUCTION: The aim of the current study was to assess the effectiveness of a nutrition education programme on post-menopausal women using self-reported nutrient intake data as well as a qualitative data obtained by the Healthy Eating Index (HEI). MATERIALS AND METHODS:Seventy-five women (55-65 years old) were randomized to a dietary intervention group (IG: n=39), attending regular nutrition education sessions for 5 months and to a control group (CG: n=36). The intervention scheme was based on a combined application of the Health Belief Model and the Social Cognitive Theory, aiming to increase nutritional knowledge and self-efficacy of the subjects to adopt and maintain healthy dietary choices. Changes in self-reported macro- and micronutrients' intake as well as in the HEI total score and in its ten components were obtained. RESULTS: The IG subjects reported increasing their milk (P<0.001) and total fat (P=0.01) HEI scores, decreasing total fat intake (P=0.050) and increasing calcium and vitamin D intakes (P<0.001 respectively) to a higher extent compared with the changes reported by the CG. CONCLUSION: The current nutrition education programme appears to have induced favourable changes for the IG in micronutrients' intake primarily related to bone health and in total fat intake. These changes were reflected in the individual HEI indices but not in total HEI score.
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INTRODUCTION: The aim of the current study was to assess the effectiveness of a nutrition education programme on post-menopausal women using self-reported nutrient intake data as well as a qualitative data obtained by the Healthy Eating Index (HEI). MATERIALS AND METHODS: Seventy-five women (55-65 years old) were randomized to a dietary intervention group (IG: n=39), attending regular nutrition education sessions for 5 months and to a control group (CG: n=36). The intervention scheme was based on a combined application of the Health Belief Model and the Social Cognitive Theory, aiming to increase nutritional knowledge and self-efficacy of the subjects to adopt and maintain healthy dietary choices. Changes in self-reported macro- and micronutrients' intake as well as in the HEI total score and in its ten components were obtained. RESULTS: The IG subjects reported increasing their milk (P<0.001) and total fat (P=0.01) HEI scores, decreasing total fat intake (P=0.050) and increasing calcium and vitamin D intakes (P<0.001 respectively) to a higher extent compared with the changes reported by the CG. CONCLUSION: The current nutrition education programme appears to have induced favourable changes for the IG in micronutrients' intake primarily related to bone health and in total fat intake. These changes were reflected in the individual HEI indices but not in total HEI score.
Authors: Ana P Tardivo; Jorge Nahas-Neto; Eliana A P Nahas; Nailza Maesta; Marcio A H Rodrigues; Fabio L Orsatti Journal: Nutr J Date: 2010-12-08 Impact factor: 3.271