Thesis (M.S.)--University of Michigan, 1989.

No description available.

published_or_final_version / abstract / Physiology / Master / Master of Philosophy

The purpose of this study was to develop and evaluate a nutrition education program for men on healthy eating when dining out. The Health Belief Model provided the basic framework to identify factors that would potentially motivate men over 40 to change their dietary behavior to reduce heart disease risk. Roundtable discussions were held to identify nutrition needs. A 10 minute "Dine Right with MENu Insight" slide program on low-fat eating away from home was developed. Three educational messages were the key concepts of the program: 1) relationship between diet and health, 2) proportionality, variety and moderation as themes of the Food Guide Pyramid and 3) low-fat food choices at home and away. A four page handout was developed to supplement the slide show presentation. Four programs were presented to a total of 148 people (136 males, 12 females) at Rotary and Kiwanis groups in Corvallis and Albany, Oregon in January and February, 1994. Each program included a pretest, the "Dine Right with MENu Insight" slide presentation and a group discussion. Of the 136 males, forty-eight volunteered (aged 40-60 years) and completed the 10-15 minute follow-up phone post-test 3-4 weeks after attending the program. Pre-test responses showed limited knowledge of the Food Guide Pyramid, with 65% of the men incorrectly selecting the vegetable group as the base of the Pyramid. Knowledge of low-fat menu choices was high with an average score of 4.7+1.1 (out of a possible 5 points) and a range of 0-5 prior to the education program. An attitude score measuring awareness of healthy dietary practices underlying the Pyramid (eg, variety, proportionality and moderation) had a mean of 5.3+1.7 (out of a possible 15) with a range of 3-8. These pre-test data suggested that participants were aware of the relationship between diet and health. In the post-test, 98% of the men correctly selected the bread group as the Food Guide Pyramid food group that should be eaten in the largest amount. This was a significant increase (p<.001) from pre-test scores. Half of the men had heard of the Pyramid prior to the program. A reassessment of healthy dietary practices awareness showed a significant increase in positive attitudes (p [less than or equal to] .001) with a mean of 3.6+.93 (out of a possible 15 points) and a range of 5-7. Seventy-three percent of the men reported that their diet could be "somewhat healthier". In the past year, 69% reported increasing their consumption of foods (eg, vegetables, grains) to reduce heart disease; 79% reported decreased consumption (eg, red meat). Seventy-five percent reported that they "sometimes" try to select lower fat foods when eating out. Personal preference (65%), menu selection (80%) and the restaurant (27%) influenced lower fat food selection decisions. Many participants indicated awareness of the relationship between proper food selection and optimal health before the program. However, awareness did increase as a result of the program. There was a significant positive (p [less than or equal to] .005) change in attitudes toward the importance of watching fat in the diet in order to stay healthy between pre and posttests. In addition, a positive (r=.36, p [less than or equal to] .05) correlation was reported between knowing that the amount of dietary fat affects the chance of heart disease and watching fat in the diet in order to stay healthy. These data suggest that the Dine Right program conveyed a tie between diet and optimum health. Significant changes in participants' knowledge about the Food Guide Pyramid and underlying concepts also suggest that the program had an impact on participants. These data suggest that knowledge of nutritious food choices at home and away from home increased or was reinforced by the program. The majority (79%) of men learned "some new things" from the program. As a result of the program, 65% planned on making changes in their diets when eating out (eg, by increasing grains, fruits, vegetables). Thirty-five percent planned to make changes at home. Eighty-three percent reported showing the Dine Right handout to someone else and 85% talked about the program with their spouse, family member, coworker or friend. The results of this research indicate that men respond to nutrition education programs. Therefore nutrition and health campaigns to reach the American male are merited. Men's health and nutrition programs such as "Dine Right with MENu Insight" could be followed by additional education programs utilizing a theoretical framework. Future research should test each of the components of the Health Belief Model on men's dietary behavior. Also extensions to other samples of men (such as those with lower educational levels) is warranted in order to better understand how to target nutrition education programs to this important audience. / Graduation date: 1995

No description available.

Introdução: Hábitos alimentares (HAs) inadequados têm importante relação com hipercolesterolemia, que constitui fator de risco para doenças cardiovasculares. Objetivo: Analisar HAs de idosos hipercolesterolêmicos, atendidos em ambulatório da cidade de São Paulo. Métodos: Participaram do estudo idosos ( 60 anos), de ambos os sexos, voluntários, com prontuários ativos no Centro de Referência do Idoso José Ermírio de Moraes (CRIJEM), com diagnóstico de hipercolesterolemia ou prescrição de medicamento hipolipemiante. O método de inquérito utilizado foi história alimentar. As variáveis de estudo foram: número de refeições diárias, ingestão habitual de alimentos, incluindo água e bebidas alcoólicas, necessidade de ajuda para se alimentar, companhia às refeições e local (fora e dentro da residência) das mesmas. O critério adotado, para considerar hábito alimentar do grupo, foi a frequência de ingestão 50 por cento . Resultados: Foram analisados os HAs de 106 idosos, com idade entre 60 e 84a (média de 69,3 anos - DP=5,9), 86 por cento do sexo feminino, 58 por cento moravam com familiares, e 93 por cento apresentaram prescrição de medicamento hipolipemiante. O número médio de refeições diárias foi 5,0 (DP=1,2), um terço dos idosos referiu ingestão diária 6 a 8 copos de água, e a maioria (78 por cento ) negou ingestão de bebidas alcoólicas. Quanto às respostas com múltiplas alternativas, 71 por cento das citações mostraram não haver necessidade de ajuda, 89 por cento indicaram realizar as refeições na própria residência, e cerca da metade (49 por cento ) informaram não ter companhia. Foram considerados como HAs os seguintes alimentos e preparações: café, leite, pão francês, arroz, feijão, carne bovina e de frango, alface crua, banana, óleos de oliva e de soja. Conclusões: Nesse grupo, constatou-se pequena variedade de alimentos, especialmente em relação a hortaliças e frutas, e ausência de hábito alimentar para ingestão de água / Introduction: Inadequate eating habits are strongly related to hypercholesterolaemia, a risk factor for cardiovascular diseases. Objective: This study aims the analysis of food habits of hypercholesterolaemic elderly patients attending to an ambulatory unit in São Paulo city. Methods: Among the patients who were attending to Centro de Referência do Idoso José Ermírio de Moraes (CRIJEM), 106 elders ( 60y) volunteered to be interviewed about their eating habits; all of them were hypercholesterolaemic or were on hypolipaemic drugs. It was used an inquiry on dietetic history. Data was collected on the number of daily meals, their habitual ingestion of food (water and alcoholic beverages included), the need for help for feeding themselves, if they eat accompanied by anyone, and where do they have their meals. Any food was included as part of their customary diet only if it was mentioned by at least 50 per cent of the group. Results: The eating habits of 106 elders were evaluated. Their age ranged from 60 to 84 years old, mean age was 69,3 years (±5,9), 86 per cent of them were female, 58 per cent were living with family members, and 93 per cent were prescribed hypolipaemic drugs. The average frequency of meals was 5,0 (±1,2), one third drank 6 to 8 glasses of water a day, and 78 per cent denied alcohol consumption. Besides, 71 per cent of the answers indicated no need for any help in feeding themselves, 89 per cent had their meals at their own house, and almost half of them ate alone. The following foods were part of the dietary habits of this group: coffee, milk, white bread, rice, beans, red meat and poultry, lettuce, banana, olive and soy oils. Conclusions: This group demonstrated a small variety of foods, specially fruit and vegetables, and absence of water

Introdução: Hábitos alimentares (HAs) inadequados têm importante relação com hipercolesterolemia, que constitui fator de risco para doenças cardiovasculares. Objetivo: Analisar HAs de idosos hipercolesterolêmicos, atendidos em ambulatório da cidade de São Paulo. Métodos: Participaram do estudo idosos ( 60 anos), de ambos os sexos, voluntários, com prontuários ativos no Centro de Referência do Idoso José Ermírio de Moraes (CRIJEM), com diagnóstico de hipercolesterolemia ou prescrição de medicamento hipolipemiante. O método de inquérito utilizado foi história alimentar. As variáveis de estudo foram: número de refeições diárias, ingestão habitual de alimentos, incluindo água e bebidas alcoólicas, necessidade de ajuda para se alimentar, companhia às refeições e local (fora e dentro da residência) das mesmas. O critério adotado, para considerar hábito alimentar do grupo, foi a frequência de ingestão 50 por cento . Resultados: Foram analisados os HAs de 106 idosos, com idade entre 60 e 84a (média de 69,3 anos - DP=5,9), 86 por cento do sexo feminino, 58 por cento moravam com familiares, e 93 por cento apresentaram prescrição de medicamento hipolipemiante. O número médio de refeições diárias foi 5,0 (DP=1,2), um terço dos idosos referiu ingestão diária 6 a 8 copos de água, e a maioria (78 por cento ) negou ingestão de bebidas alcoólicas. Quanto às respostas com múltiplas alternativas, 71 por cento das citações mostraram não haver necessidade de ajuda, 89 por cento indicaram realizar as refeições na própria residência, e cerca da metade (49 por cento ) informaram não ter companhia. Foram considerados como HAs os seguintes alimentos e preparações: café, leite, pão francês, arroz, feijão, carne bovina e de frango, alface crua, banana, óleos de oliva e de soja. Conclusões: Nesse grupo, constatou-se pequena variedade de alimentos, especialmente em relação a hortaliças e frutas, e ausência de hábito alimentar para ingestão de água / Introduction: Inadequate eating habits are strongly related to hypercholesterolaemia, a risk factor for cardiovascular diseases. Objective: This study aims the analysis of food habits of hypercholesterolaemic elderly patients attending to an ambulatory unit in São Paulo city. Methods: Among the patients who were attending to Centro de Referência do Idoso José Ermírio de Moraes (CRIJEM), 106 elders ( 60y) volunteered to be interviewed about their eating habits; all of them were hypercholesterolaemic or were on hypolipaemic drugs. It was used an inquiry on dietetic history. Data was collected on the number of daily meals, their habitual ingestion of food (water and alcoholic beverages included), the need for help for feeding themselves, if they eat accompanied by anyone, and where do they have their meals. Any food was included as part of their customary diet only if it was mentioned by at least 50 per cent of the group. Results: The eating habits of 106 elders were evaluated. Their age ranged from 60 to 84 years old, mean age was 69,3 years (±5,9), 86 per cent of them were female, 58 per cent were living with family members, and 93 per cent were prescribed hypolipaemic drugs. The average frequency of meals was 5,0 (±1,2), one third drank 6 to 8 glasses of water a day, and 78 per cent denied alcohol consumption. Besides, 71 per cent of the answers indicated no need for any help in feeding themselves, 89 per cent had their meals at their own house, and almost half of them ate alone. The following foods were part of the dietary habits of this group: coffee, milk, white bread, rice, beans, red meat and poultry, lettuce, banana, olive and soy oils. Conclusions: This group demonstrated a small variety of foods, specially fruit and vegetables, and absence of water

2)Qualitative study: Three areas were discussed: i) Generational differences in dietary practices were apparent and it was attributable to the discrepancies in the food environment during childhood, attitudes towards family meals, and practices of regular meal schedules between generations; ii) Mothers were influential but did not recognize their influences on their adult daughters' diet. Ignorance of the importance of diet-health relationship in young adulthood was observed; iii) Effects of media food promotions were apparent in the presence of Westernized food environment and reduced family size. Health and diet information in the media induced both positive and negative effects on the dietary behaviours of Chinese women. / Background: Studies on the characteristics associated with the Western dietary pattern (DP) in Asia are limited. Understanding the family DP resemblance in Asia is of public health importance because of the possible beneficial effects of intergenerational transfer of traditional plant-based Asian diet. Studies about media influence on dietary behaviours in Asia are few and none studied the effects on the overall DP. / Conclusion: There is an intergenerational association for practicing Western DP within family. Mothers were influential in adult daughters' dietary intakes, through modelling and family meals. A dose-response relationship exists between the practice of Western DP and media exposure in Chinese women. Public health strategies should consider promotion of family meals and empowerment of women on quick and healthy cooking skills as long-term approaches for family health promotion and obesity prevention. Policy evaluation of food or food-related advertising standards is necessary. / Keywords: mother, daughter, dietary pattern, media exposure, family meal, Western, TV viewing / Methods: This thesis composes two studies as follows: 1)a cross-sectional study on Western DP and media exposure; 2)a qualitative study on media influences on dietary practices. / Objective: This study aims to examine the dietary and individual characteristics associated with Western DP, investigate the association between the practice of Western DP and media exposure, and qualitatively assess how media and other factors influence the dietary practices in two generations of Chinese women. / Results: 1)Cross-sectional study: Western DP was characterised by higher intakes of meat (red, processed, poultry), fast foods, seafood, energy-dense foods (e.g. high-fat dairy, cakes and snacks), eggs, energy, fat, and dietary cholesterol. Daughters had a higher Western DP score than their mother. Western DP score was positively associated with the time spent on total media exposure and years living in Hong Kong for mothers, and with the time spent on TV viewing, mother's Western DP score, and smoking status for daughters. Western DP score was positively associated with the prevalence odds of being overweight and negatively associated with the frequency of family meals for both mothers and daughters. / The cross-sectional study recruited 207 (103 mothers, 104 daughters) community-based women from a longitudinal study. Dietary intake was quantified by an interviewer-administered diet history questionnaire. A self-reported questionnaire assessed the media (newspapers, magazines, radio, television, and leisure-time internet use) and other exposures (demographics, leisure-time physical activities, and lifestyles). Anthropometric data are measured. Two major DPs (Western and prudent) were identified using principal component analysis. Generation-specific factors associated with DPs were identified by multiple linear regression analyses adjusted for age and energy intake. / The qualitative study enrolled 22 mothers and 13 daughters from the same study population for semi-structured in-depth interviews. Themes were identified corresponding to the environmental levels described by the Ecological Model, with quotations supported. The final themes were evaluated by participant validation. / Lee, Suk Yin Roselle. / Adviser: Suzanne C Ho. / Source: Dissertation Abstracts International, Volume: 73-02, Section: B, page: . / Thesis (Ph.D.)--Chinese University of Hong Kong, 2010. / Includes bibliographical references (leaves 222-250). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Electronic reproduction. [Ann Arbor, MI] : ProQuest Information and Learning, [201-] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Abstract also in Chinese.

周松亞. / "2001年2月" / 論文 (哲學碩士)--香港中文大學, 2001. / 參考文獻 (leaves 126-138) / 附中英文摘要. / "2001 nian 2 yue" / Zhou Songya. / Lun wen (zhe xue shuo shi)--Xianggang Zhong wen da xue, 2001. / Can kao wen xian (leaves 126-138) / Fu Zhong Ying wen zhai yao. / Chapter 第一章 --- 緒論 / Chapter 1. --- 硏究背景和槪況 --- p.1 -10 / Chapter 2. --- 硏究目的 --- p.10 -12 / Chapter 3. --- 硏究方法 --- p.12 -14 / Chapter 第二章 --- 陸文夫的生活經歷和其飲食文學的關係 / Chapter 1. --- 引言 --- p.15 -17 / Chapter 2. --- 青少年時期與蘇州的小食 --- p.17 -18 / Chapter 3. --- 與蘇州老作家的吃喝經歷 --- p.19-21 / Chapter 4. --- 文壇上的三起二落與吃喝閱歷的關係 --- p.21 -23 / Chapter 5. --- 小結 --- p.23 -24 / Chapter 第三章 --- 陸文夫飲食文學和蘇州味道 / Chapter 1. --- 引言 --- p.25 / Chapter 2. --- 蘇州飲食文化 --- p.25 -47 / Chapter 3. --- 蘇州民俗風情 --- p.47 -51 / Chapter 4. --- 小結 --- p.51 -52 / Chapter 第四章 --- 陸文夫小說中飲食和人物性格的關係 / Chapter 1. --- 引言 --- p.53 / Chapter 2. --- 食物與人物性格 --- p.53-66 / Chapter 3. --- 酒、茶、煙與人物性格 --- p.66-84 / Chapter 4. --- 小結 --- p.84 / Chapter 第五章 --- 陸文夫小說中飲食和主題的關係 / Chapter 1. --- 引言 --- p.85 -86 / Chapter 2. --- 食物和情節的關係 --- p.86 -105 / Chapter 3. --- 食物和主題的關係 --- p.105 -117 / Chapter 4. --- 小結 --- p.117 / Chapter 第六章 --- 總結 --- p.118 -125 / 參考書目 --- p.126 -138

Thesis (M.S.) -- University of Tennessee, Knoxville, 2006. / Title from title page screen (viewed on Feb. 1, 2007). Thesis advisor: Lisa Jahns. Vita. Includes bibliographical references.