There is a lack of public awareness in regards to nutrition education because of the limited amount of visits made to the WIC office by these participants. Take home material was designed to reinforce the curriculum taught in the WIC classroom. Learning the skills provided, these WIC families will discover new ways to promote family togetherness and opportunities to discuss and implement healthy eating and living habits.

LD2668 .T4 1954 S64 / Master of Science

Call number: LD2668 .T4 1978 T64 / Master of Science

No description available.

No description available.

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The composition of the diet has been recently researched as an important factor in controlling excess body fat, and thus obesity. Along with dietary modifications, it has been stressed to incorporate behavior modification and daily physical activity to promote weight loss. A comprehensive program incorporating all three components is the suggested treatment for long term weight maintenance. This study investigated a 12 week low dietary fat education program including behavior modification and physical activity to promote weight loss in the abdominally obese. There were eight experimental subjects and four controls. Measurements assessed were height, weight, percent body fat, body mass index, waist/hip ratio, ideal body weight, daily caloric intake, percent dietary fat intake, percent saturated fat intake, saturated fat gram intake, physical activity assessments and resting metabolic rate. Results showed significant differences between the experimental and control groups for calorie intake, body weight, ideal body weight and saturated fat gram intake at post-intervention. Percent of dietary fat intake decreased from baseline to follow-up in the experimental group, but did not reach significance. There was a 33% decrease in saturated fat gram intake from baseline to follow-up in the experimental group. A significant decrease in daily caloric intake occurred in the experimental group from baseline to post-intervention. The decrease in body weight could not be directly correlated to dietary fat intake, although they did have a tendency to move in the same direction. These data suggest the weight management program in this study was successful at decreasing body weight, daily caloric intake, dietary fat intake and saturated fat intake.The qualitative interview revealed obstacles faced by the subjects. The most common difficulties in adhering to the program included time constraints, travel, lack of a structured physical activity component, social pressures triggering eating behavior, feeling of guilt when prioritizing time for oneself and lack of continued support and education through class sessions. Individual motivational factors existed. Therefore, personalized attention and a continued support system would be beneficial as part of the treatment program for success in changing lifestyle behaviors.In conclusion, this data suggest an educational program encouraging decreased dietary fat intake, behavior modification and increased daily physical activity without a calorie controlled plan can promote weight management in the abdominally obese. / Institute for Wellness

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It is expected that by 2030, nearly 21% of the population will consist of older adults, aged 65 years and older. Those who reach 65 have an average life expectancy of an additional 19 years. Adequate nutrition is essential to health and quality of life, especially for older adults. Congregate and home-delivered meal programs are an ideal setting in which to provide nutrition education for older adults that can lead to increases in successful aging. This cross-sectional study involved development and distribution of a novel survey for nutrition educators working with congregate and home-delivered meal programs. The purpose of this study was to describe the type and frequency of nutrition education provided by nutrition educators at congregate and home-delivered meal sites, whether lessons are behaviorally focused and theory-based, and which educator factors influence theory-based, behaviorally focused nutrition education score. The researcher also sought to examine if education sessions were being evaluated for effectiveness, if malnutrition was playing a role in nutrition education, whether state policies impact nutrition education, and if differences in nutrition education exist between dietetic and non-dietetic health professionals. Dietetic professionals (n = 122) are conducting more theory-based, behaviorally focused nutrition education (TB-BF-NE) than non-dietetic professionals (n = 139) (p < 0.001). A regression analysis showed that the educator factors predicting TB-BF-NE were number of topics taught, group size, length of session, and conducting evaluation (R2 = .518, p < 0.001). State policies on dietetic oversight did not appear to have an impact. Educators reported malnutrition was a major issue for older adults but did not feel they had the tools to screen for or address malnutrition. The most common topics for nutrition education were food safety, healthy eating, and diabetes; the most common delivery method was handouts. Because this is the first study of its kind, further exploration is indicated. Nutrition educators working with congregate and home-delivered meal participants need to be better trained on providing theory-based and behaviorally focused nutrition education, conducting evaluations, and finding materials and evidence-based lessons for older adults. Better training can also help educators implement more interactive lessons that will maintain the attention of the older adults they serve.

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