Improved plasma cholesterol levels in men after a nutrition education program at the worksite
| Autor: | Janine T. Baer |
|---|---|
| Rok vydání: | 1993 |
| Předmět: |
Adult
Dietary Fiber Male medicine.medical_specialty Nutritional Sciences Nutrition Education Triglyceride level Health Promotion Cholesterol Dietary chemistry.chemical_compound Plasma cholesterol Internal medicine Dietary Carbohydrates medicine Humans Total fat Occupational Health Triglycerides Nutrition and Dietetics Triglyceride Cholesterol business.industry Dietary intake Body Weight Cholesterol HDL Cholesterol LDL Dietary Fats Diet Records Diet Endocrinology Adipose Tissue chemistry Dietary fiber Energy Intake business Follow-Up Studies Food Science |
| Zdroj: | Journal of the American Dietetic Association. 93:658-663 |
| ISSN: | 0002-8223 |
| DOI: | 10.1016/0002-8223(93)91672-d |
| Popis: | 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 educational 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 educational 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). Significant reductions in plasma total cholesterol (6.15±0.17 mmol/L to 5.43±0.16 mmol/L), triglycerides (1.68±0.87 mmol/L to 1.49±0.67 mmol/L), body weight (86±2.3 kg to 81±1.6 kg), and body fat (24±3.5% to 21±3.5%) were also observed in the men in the intervention group. The decrease in low-density lipoprotein cholesterol was not significant (4.30±1.17 mmol/L to 4.00±1.08 mmol/L). The worksite provides many opportunities for dietetics professionals to conduct nutrition education programs to decrease risk factors associated with coronary heart disease. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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