Darwin Dennison

A One Year Post-Program Assessment of a Computer-Assisted Instruction (CAI) Weight Management Program for Industrial Employees: Lessons Learned

Abstract The purpose of this study was to determine whether a computer-assisted instruction nutrition program would assist employees in maintaining weight loss and dietary intake improvements for a one-year period. Participants were assigned to three groups. Group A received the program with hands-on microcomputer use, Group B received the same program without hands-on microcomputer use, and a control group did not receive any nutrition education. The intervention emphasized use of a computer-generated dietary and exercise analysis. Post program data showed trends toward weight loss for both experimental groups, with a greater weight loss for Group A (20.3 lbs.) than Group B (2.3 lbs.) and a weight gain for the Control Group (2 lbs.). Dietary changes for the combined experimental groups indicated a significant difference post-intervention for polyunsaturated and monounsaturated fats. No differences were found in the Control Group. Despite the limitations of a small sample, the results suggest that compute...

DINE: A Next Generation Diet Management and Evaluation System

Abstract Currently, the Recommended Dietary Allowances (1989), the Dietary Goals for the United States (1977), the Dietary Guidelines for Americans (1990), the Nutrition Facts Label, and the U.S. Department of Agriculture/Health and Human Services (USDA/HHS, 1992) Food Guide Pyramid are the major standards used to assess the nutritional adequacy of eating patterns and to provide food guidance for Americans. None of these guidelines has a composite scoring system and is inclusive of all the important nutrients. The DINE evaluation process was developed, based on national nutrition objectives, to quickly and accurately evaluate food choices using a straightforward scoring procedure with predictor nutrients. The DINE process also includes a diet management system that provides a comparison of an individuals actual diet with his or her ideal diet and personalized messages. Evaluations with diversified populations were conducted over a 10-year period to develop and to refine the process.

A Composite Score for Use with the Food Guide Pyramid

Abstract The Food Guide Pyramid (FGP) is a government-produced food guidance system. The FGP is the most researched food guide and was the most costly to produce, yet there is no procedure to objectively determine individual adherence to guidelines. This article describes the development of a composite score to address this issue. The scoring evaluates how well or how poorly individuals are eating based on FGP guidelines, including serving recommendations, variety, and proportionality. The scoring uses food databases that contain standard FGP serving sizes to identify servings from the five food groups and the fats and sweets category. Food intake data are scored using a paper and pencil questionnaire to determine an individuals compliance with the FGP. The scoring is designed to enhance the use of the FGP in school-based nutrition education programs as a learning tool to improve food choice behavior.

An Analysis of the Effectiveness of a Low Back Health Education Program in an Employee Population

Abstract The purpose of this research was to design “Back Up Your Back,” a health education program for improving behaviors related to low back health, and to experimentally evaluate its effectiveness. The results indicated that experimental subjects scored significantly better than control subjects on measures of back-related behavior and back extension. This research concluded that a back education program can, over the short term, effectively modify back-related indexes of health in a worker population.

The dine system: a nutritional microputer program for patient service

The DINE Microcomputer Nutritional Program is a diet recording and analysis system that is sophisticated enough for research purposes yet is simple enough for patients use. Predictor nutrients and a behavioral point system are used for patient ease of use and understanding. The DINE program is interactive and prints a behaviorally based printout for the patient. The printout is organized to use the patients own food choices as a basis to improve his/her eating behavior and nutritional compliance. The database includes 3500 brand name and generic food items which is sufficient for validity and reliability of patient food histories. The DINE program is designed for use by health and medical personnel in hospitals, clinics, HMOs, and private settings.