| Literature DB >> 31890244 |
Rachel G Tabak1, Alexandra B Morshed1, Cynthia D Schwarz1, Debra Haire-Joshu1.
Abstract
BACKGROUND: Transparent reporting of the intervention content study participants receive is particularly important for dissemination and implementation of evidence-based interventions to address obesity. This study explores intervention delivery and perceptions of content when an intervention is embedded within an organization's usual practice and associations with weight outcomes.Entities:
Keywords: home environment; intervention delivery; weight gain prevention
Year: 2019 PMID: 31890244 PMCID: PMC6934432 DOI: 10.1002/osp4.369
Source DB: PubMed Journal: Obes Sci Pract ISSN: 2055-2238
Healthy Eating and Active Living Taught at Home (HEALTH) intervention content
| HEALTH Topic | Lesson Overview |
|---|---|
| Introduction to HEALTH | •Basic review of programme and expected outcomes |
| Goals for HEALTH | •Review goal setting and self‐monitoring |
| Healthy beverages | •Show sugar in beverages and benefits of drinking water |
| Portion size | •Show appropriate portion sizes for common foods and identify ways to reduce portion |
| Four ways to eat less calories |
•Review calories requirement and high‐calorie foods the family consumes •Identify ways to reduce calories |
| Food cues | •In different environments, especially the home, identify problem food cues and ways to make changes |
| Being acitve: a way of life |
•Identify barriers to being active •Learn two different ways to find the time to be active •Develop an activity plan |
| Take charge of your environment |
•Identify positive cues to be active at home •Learn recommendations for screen time for children •Set goal to reduce inactive time |
| Problem solving |
•Assess barriers to meeting goals •Learn the five steps to problem solving •Practice the steps to problem solving |
| Eating out |
•Identify ways to plan ahead to avoid eating out •Learn 4 basic principles for healthy eating out •Identify specific examples of how to apply these principles at the type of restaurant the participant frequents |
| Talk back to negative thoughts |
•Recognize that everyone has negative thoughts and identify examples of them •Learn how to stop negative thoughts and talk back with positive cues •Discuss what to do after a slip to get back on your feet again |
| Meal planning |
•Chart and plan regular meals and snack •Identify healthy meals and snacks •Identify strategies for healthy shopping |
| Cook more |
•Identify basic cooking skills to cook more at home •Identify low calories options to favourite menus •Prepare a healthy recipe |
| Social cues |
•Review examples of problem social cues and helpful social cues •Discuss ways to change problem social cues and add helpful ones •Review strategies and make an action plan for coping with social events—parties, vacations, holidays, etc |
| Routines |
•Discuss why routines help maintain healthy behaviours (set mealtimes and sleep) •Identify benefits of healthy sleep •Plan sleep time and routines |
| Family meals |
•Learn benefits of eating family meals •Identify strategies to eat family meals •Plan times when you can eat family meals without distractions (TV) |
| Healthy breakfast |
•Learn the benefits of eating a healthy breakfast •Identify strategies to eat a healthy breakfast •Plan times when you can eat a healthy breakfast |
| Maintain motivation |
•Review the participant's progress ( •Discuss the importance of motivation and ways to stay motivated •Develop action plan for common barriers |
Number of times families received each visit (n = 105)
| 0 | 1 | 2 or More | ||||
|---|---|---|---|---|---|---|
| Lesson | n | % | n | % | n | % |
| 1. Introduction to HEALTH** | 5 | 4.8 | 94 | 89.5 | 6 | 5.7 |
| 2. Goals for HEALTH | 17 | 16.2 | 72 | 68.6 | 16 | 15.2 |
| 3. Healthy beverages | 23 | 21.9 | 76 | 72.4 | 6 | 5.7 |
| 4. Portion size | 25 | 23.8 | 67 | 63.8 | 13 | 12.4 |
| 5. Four ways to eat less calories | 29 | 27.6 | 65 | 61.9 | 11 | 10.5 |
| 6. Food cues | 38 | 36.2 | 62 | 59.0 | 5 | 4.8 |
| 7. Being active: a way of life | 28 | 26.7 | 71 | 67.6 | 6 | 5.7 |
| 8. Take charge of your environment | 37 | 35.2 | 60 | 57.1 | 8 | 7.6 |
| 9. Problem solving | 37 | 35.2 | 61 | 58.1 | 7 | 6.7 |
| 10. Eating out | 44 | 41.9 | 56 | 53.3 | 5 | 4.8 |
| 11. Talk back to negative thoughts | 35 | 33.3 | 60 | 57.1 | 10 | 9.5 |
| 12. Meal planning | 36 | 34.3 | 60 | 57.1 | 9 | 8.6 |
| 13. Cook more | 45 | 42.9 | 56 | 53.3 | 4 | 3.8 |
| 14. Social cues | 45 | 42.9 | 54 | 51.4 | 6 | 5.7 |
| 15. Routines | 48 | 45.7 | 51 | 48.6 | 6 | 5.7 |
| 16. Family meals | 53 | 50.5 | 47 | 44.8 | 5 | 4.8 |
| 17. Healthy breakfast | 45 | 42.9 | 53 | 50.5 | 7 | 6.7 |
| 18. Maintaining motivation | 58 | 55.2 | 36 | 34.3 | 11 | 10.5 |
| 19. Other | 37 | 35.2 | 13 | 12.4 | 55 | 52.4 |
For all lessons except “Other,” max number was 2 or 3.
Abbreviation: HEALTH, Healthy Eating and Active Living Taught at Home.
Category of weight maintenance based on core visit utilization (n = 82)
| Utilization | |||||||
|---|---|---|---|---|---|---|---|
| Low | Middle | High | Total | ||||
| n | % | n | % | n | % | n | |
| Did not gain | 6 | 13.0 | 10 | 21.7 | 30 | 65.2 | 46 |
| Gained (gain any weight) | 1 | 2.8 | 11 | 30.6 | 24 | 66.7 | 36 |
| Total | 7 | 21 | 54 | 82 | |||
Note. Low = 1 to 6 core lessons at least once; middle = 7 to 12 core lessons at least once; and high = 13 to 18 core lessons at least once.