Melchor Ortiz

A Stage-of-Change Classification System Based on Actions and Beliefs Regarding Dietary Fat and Fiber

Purpose. The objectives of this study were to develop a stage-of-change classification system and to determine the degree to which various adult subgroups have adopted the behavioral changes necessary to achieve a low-fat and/or high-fiber diet as recommended by the Dietary Guidelines for Americans. Design. The study used a mail survey randomly sent to 7110 adults. Setting. The survey was conducted in 11 states and the District of Columbia. Subjects. The random sample included males and females over age 18. Of the eligible respondents, 3198 (51.5%) were included in this analysis, with 2004 and 2066 unambiguously classified into stages of change for fat and fiber, respectively. Measures. Stage of change was defined by an algorithm based on self-reported intent and behaviors to limit fat and/or increase fiber. Results. 45% of the respondents were classified as being in action/maintenance for fat and 38% for fiber. Women, older adults, individuals with advanced education, persons with diet-related chronic disease, people with higher levels of relevant nutrition knowledge and attitudes, and persons who indicated that health concerns were a primary influence on their diet were more likely to be in action/maintenance than other respondents. Conclusions. The algorithm in this study presents a model that more closely reflects the proportions of the adult population that have achieved low-fat diets and classifies a greater proportion in the preparation stage than classification systems in previous studies.

Reported Adoption of Dietary Fat and Finer Recommendations Among Consumers

OBJECTIVE To identify constraints in adopting dietary fat and fiber recommendations. DESIGN A questionnaire was mailed to a sample of the general population, a convenience sample of persons with heart disease and cancer in 11 states, and registered dietitians in 5 states. The survey included questions on demographic and attitudinal factors that were correlated with specific practices to reduce fat intake and increase fiber intake. SETTING From the general population sample of 6,206 eligible respondents (return rate of 51.5%), those selected were respondents who indicated that they would adopt a dietary recommendation if it were good for them (n = 2,682). Subsamples from the general population were matched to 362 registered dietitians and 147 persons with cancer or heart disease on selected demographic variables. Factors associated with adoption of specific behaviors were identified. STATISTICAL ANALYSIS PERFORMED Statistical analysis included chi 2, factor analysis, and analysis of variance. RESULTS The majority of persons who said they would adopt a fat-reducing behavior if it were good for their health reported practicing that behavior often or usually. More than 60% reported consuming whole grains; however, only 15% reported eating fruits and vegetables frequently. Among the general population sample, those more likely to practice a behavior had the following characteristics: female, college educated, older than 60 years, white, higher income, no children younger than 18 years, perceived health status as excellent, and absence of chronic disease. Registered dietitians and those with chronic disease were also more likely to follow dietary fat and fiber recommendations. APPLICATIONS Nutrition education messages that lead to increased consumption of dietary fiber need to be developed. Nutrition educators should provide strategies for consumers for increasing use of fruits and vegetables in all meals. Good taste and convenience are critical components. The food industry may assist by providing a wider array of convenience entrees or side dishes that feature produce and whole grains.

Diet fat and fiber knowledge, beliefs and practices are minimally influenced by health status

Over 2700 subjects were surveyed to determine if a particular disease condition resulted in better knowledge, beliefs and dietary practices in relation to fat and fiber intakes. Using discriminant analysis, it appeared that the presence of disease conditions could affect these aspects of fat and fiber intake, but the contribution was minimal. General overall nutrition knowledge was lower for subjects reporting osteoporosis, and knowledge of specific facts about fiber was significantly lower in hypertensive and heart disease subjects. Dietary practices related to selection of high fat food was poorer in hypertensives than normotensives. Those with heart disease and hypercholesterolemia had better knowledge about fat than those without this condition. Only subjects with heart disease had more appropriate beliefs toward diet fat and health than did other subjects. Dietary practices appeared to be a factor for only two disease conditions. Subjects self-reporting elevated blood cholesterol levels had more appropriate fiber and fat practices, and diabetics had better diet fiber practices than others. Using multiple regression analysis, older subjects had lower fat and higher fiber intakes, whereas those with greater BMI had poorer diet practices with respect to fat and fiber. Furthermore, the analysis indicated that individuals with the belief that fat or fiber intake could affect health and well-being, and those with better nutrition knowledge, had better dietary practices.

Fat and fiber knowledge and behaviors related to body mass index

Abstract Numerous dietary recommendations aim to decrease fat and increase fiber in the American diet, yet obesity remains a major public health problem in the United States as indicated by excessive weight for height ratios. The purpose of the Western Regional Project 182 was to examine knowledge, attitudes, and practices of the general population in 11 states and the District of Columbia regarding dietary fat and fiber. This paper specifically discusses the survey results related to the relationships of fat and fiber knowledge and food behavior to body mass index (BMI). Using self-reported weight and height, it was estimated that more than one third of the respondents (n = 1297, 42%) had a BMI ≥ 26. Subjects with BMI scores less than 26 generally had the highest knowledge scores of all BMI groups, but no significant differences in fat knowledge were found among the BMI classifications. Behavior that was related to fat intake was significantly (p 250,000 people were most likely to have a lower BMI than females with other educational levels, lower economic categories, and from less populated areas. Results support continued use of government and private funds to educate Americans to improve diet and achieve acceptable weights for heights.