No description available.

Thesis (Ph. D.)--University of Adelaide, Dept. of Community Medicine, 1987. / Includes bibliographical references (leaves 441-468).

Cholesterol levels have been shown to be related to the development of coronary heart disease and can be lowered through dietary measures (National Institute of Health, 2003). Dietary counseling alone as well as in conjunction with pharmacotherapy has been demonstrated by research to lower blood cholesterol levels. A problem exists in that dietary counseling is underused for the treatment of hyperlipidemia. The purpose of this study is to identify the different types of dietary counseling and their benefits in the treatment of hyperlipidemia as demonstrated through research. Nursing and interdisciplinary research literature published between 1990 and 2003 regarding dietary intake and hyperlipidemia was reviewed and synthesized. The benefits of dietary counseling were synthesized in relation to the outcome measures of: reduced cholesterol levels according to different types of dietary counseling and diets, cost-effectiveness, synergistic effects with pharmacological and other non-pharmacological treatment, and reduced medication-related adverse affects. Different diets and dietary counseling that significantly reduced cholesterol are reported. Limitations in synthesizing these studies were related to different variables, designs, diets, and client types, as well as the fact most research on dietary counseling is not related specifically to nursing but is interdisciplinary. This study will be significant for nursing practice because nurses are often the health care professionals who counsel the patient prior to discharge, during a routine visit, or in any preventive setting, such as health fairs, clinics, consumer education via media, or other community sites. As benefits are clearly identified, nurses will gain a better appreciation for their role in dietary counseling with patients with hyperlipidemia. Recommendations for nursing education, practice, and research were included in this study based on findings synthesized.

Thesis (Ph. D.)--Virginia Polytechnic Institute and State University, 1993. / Vita. Abstract. Includes bibliographical references (leaves 114-122). Also available via the Internet.

No description available.

Health literacy affects caregivers' ability to engage in preventive health care behaviors for themselves and their children. Studies suggest that health literacy among low income families needs improvement, and this possibly contributes to disparities in preventive health care rates. Additionally, parents and caregivers may not be able to provide or seek preventive health care for their children because of lack of knowledge and skills to do so effectively. This study designed and piloted an intervention that delivered to parents of young children, 1) health literacy information in an experiential manner, and 2) practical skills to engage their families in healthy lifestyle choices, with the decisions for healthy lifestyle choices being based on the health knowledge provided in the intervention. Specifically, the intervention focused on diet/nutrition, physical activity, sleep hygiene, parenting skills, and mental wellness. The intervention was successful at improving diet/nutrition knowledge at least one month post-intervention and more immediate changes were found for participants' overall beliefs about diet/nutrition, children's vegetable consumption, and parents' fruits and vegetable consumption. Immediate improvements were also found for factual knowledge about physical activity, sleep, and the relationship between mental health and stress. Additionally, the intervention was successful at improving general knowledge and beliefs about sleep, knowledge about the relationship between sleep and health, and knowledge about common childhood sleep problems at least one month post-intervention. The intervention also reduced participants' bedtime interactions with children that are indicative of sleep problems at least one month post-intervention. Future research should conceptualize the intervention as a multiple health behavior intervention and reflect this in the evaluation.

The thesis has considered what foods were available to the populations of the Late Iron Age and Roman Britain and the levels of nutrition possible. Evidence for (or the absence of) nutritional deficiency diseases was used to reach conclusions about the standard of health, and knowledge of modern nutritional food models enabled the author to assess the state of health of ancient individuals from a study of the foods to which they had access. To provide a benchmark for what can be ascertained about the Roman’s choices in food production, selection, cooking, consumption and storage, an examination was made of the sites of Pompeii and Herculaneum, where archaeological investigations have revealed aspects of daily life, trade, living and cooking arrangements, food utensils and human remains. A study of the literary sources determined the attitude of the Romans towards food; it was clear that Romans in the ancient world knew how to source their food, and were aware that, if not properly handled, some food could be detrimental to their health. Sites in Britain from the pre-Roman Iron Age were then considered in regards to food production, selection, cooking and storage, in order to be able to assess the situation after the Roman invasion. For the Roman period, different types of sites were considered: small and larger civilian centres and cemeteries, and military bases. To discover if there were regional differences in diet or nutrition, sites were selected from the North, Midlands, East Anglia, the South and South East and the South West. Also discussed was the role that external influences, features and facilities and occupation of each site had on developing the level of health of their inhabitants. It was found that the native and introduced populations throughout Britain during the Romano-British era did have access to a nutritionally sound food supply, and thus it was possible for them to maintain a healthy diet. Despite the introduction of new foods with the advent of the Romans, there was no discernable difference in the state of health and nutrition from the Iron Age to the Roman, with the exception of dental health, where there was a distinct deterioration as the result of sugar-rich foods being added to the diet. Those cases where the nutritional levels of the people fell below what might be considered conducive to good health were probably due to other factors: it was the physical features or facilities of a settlement (or lack of them) and the occupations and economic status of individuals that actually dictated standards of health.

The thesis has considered what foods were available to the populations of the Late Iron Age and Roman Britain and the levels of nutrition possible. Evidence for (or the absence of) nutritional deficiency diseases was used to reach conclusions about the standard of health, and knowledge of modern nutritional food models enabled the author to assess the state of health of ancient individuals from a study of the foods to which they had access. To provide a benchmark for what can be ascertained about the Roman’s choices in food production, selection, cooking, consumption and storage, an examination was made of the sites of Pompeii and Herculaneum, where archaeological investigations have revealed aspects of daily life, trade, living and cooking arrangements, food utensils and human remains. A study of the literary sources determined the attitude of the Romans towards food; it was clear that Romans in the ancient world knew how to source their food, and were aware that, if not properly handled, some food could be detrimental to their health. Sites in Britain from the pre-Roman Iron Age were then considered in regards to food production, selection, cooking and storage, in order to be able to assess the situation after the Roman invasion. For the Roman period, different types of sites were considered: small and larger civilian centres and cemeteries, and military bases. To discover if there were regional differences in diet or nutrition, sites were selected from the North, Midlands, East Anglia, the South and South East and the South West. Also discussed was the role that external influences, features and facilities and occupation of each site had on developing the level of health of their inhabitants. It was found that the native and introduced populations throughout Britain during the Romano-British era did have access to a nutritionally sound food supply, and thus it was possible for them to maintain a healthy diet. Despite the introduction of new foods with the advent of the Romans, there was no discernable difference in the state of health and nutrition from the Iron Age to the Roman, with the exception of dental health, where there was a distinct deterioration as the result of sugar-rich foods being added to the diet. Those cases where the nutritional levels of the people fell below what might be considered conducive to good health were probably due to other factors: it was the physical features or facilities of a settlement (or lack of them) and the occupations and economic status of individuals that actually dictated standards of health.

The thesis has considered what foods were available to the populations of the Late Iron Age and Roman Britain and the levels of nutrition possible. Evidence for (or the absence of) nutritional deficiency diseases was used to reach conclusions about the standard of health, and knowledge of modern nutritional food models enabled the author to assess the state of health of ancient individuals from a study of the foods to which they had access. To provide a benchmark for what can be ascertained about the Roman’s choices in food production, selection, cooking, consumption and storage, an examination was made of the sites of Pompeii and Herculaneum, where archaeological investigations have revealed aspects of daily life, trade, living and cooking arrangements, food utensils and human remains. A study of the literary sources determined the attitude of the Romans towards food; it was clear that Romans in the ancient world knew how to source their food, and were aware that, if not properly handled, some food could be detrimental to their health. Sites in Britain from the pre-Roman Iron Age were then considered in regards to food production, selection, cooking and storage, in order to be able to assess the situation after the Roman invasion. For the Roman period, different types of sites were considered: small and larger civilian centres and cemeteries, and military bases. To discover if there were regional differences in diet or nutrition, sites were selected from the North, Midlands, East Anglia, the South and South East and the South West. Also discussed was the role that external influences, features and facilities and occupation of each site had on developing the level of health of their inhabitants. It was found that the native and introduced populations throughout Britain during the Romano-British era did have access to a nutritionally sound food supply, and thus it was possible for them to maintain a healthy diet. Despite the introduction of new foods with the advent of the Romans, there was no discernable difference in the state of health and nutrition from the Iron Age to the Roman, with the exception of dental health, where there was a distinct deterioration as the result of sugar-rich foods being added to the diet. Those cases where the nutritional levels of the people fell below what might be considered conducive to good health were probably due to other factors: it was the physical features or facilities of a settlement (or lack of them) and the occupations and economic status of individuals that actually dictated standards of health.

The thesis has considered what foods were available to the populations of the Late Iron Age and Roman Britain and the levels of nutrition possible. Evidence for (or the absence of) nutritional deficiency diseases was used to reach conclusions about the standard of health, and knowledge of modern nutritional food models enabled the author to assess the state of health of ancient individuals from a study of the foods to which they had access. To provide a benchmark for what can be ascertained about the Roman’s choices in food production, selection, cooking, consumption and storage, an examination was made of the sites of Pompeii and Herculaneum, where archaeological investigations have revealed aspects of daily life, trade, living and cooking arrangements, food utensils and human remains. A study of the literary sources determined the attitude of the Romans towards food; it was clear that Romans in the ancient world knew how to source their food, and were aware that, if not properly handled, some food could be detrimental to their health. Sites in Britain from the pre-Roman Iron Age were then considered in regards to food production, selection, cooking and storage, in order to be able to assess the situation after the Roman invasion. For the Roman period, different types of sites were considered: small and larger civilian centres and cemeteries, and military bases. To discover if there were regional differences in diet or nutrition, sites were selected from the North, Midlands, East Anglia, the South and South East and the South West. Also discussed was the role that external influences, features and facilities and occupation of each site had on developing the level of health of their inhabitants. It was found that the native and introduced populations throughout Britain during the Romano-British era did have access to a nutritionally sound food supply, and thus it was possible for them to maintain a healthy diet. Despite the introduction of new foods with the advent of the Romans, there was no discernable difference in the state of health and nutrition from the Iron Age to the Roman, with the exception of dental health, where there was a distinct deterioration as the result of sugar-rich foods being added to the diet. Those cases where the nutritional levels of the people fell below what might be considered conducive to good health were probably due to other factors: it was the physical features or facilities of a settlement (or lack of them) and the occupations and economic status of individuals that actually dictated standards of health.