Maintenance Of Dietary Change Research Articles

Associations between Perceived Social Eating Norms and Initiation and Maintenance of Changes in Dietary Habits during the First COVID-19 Lockdown in France.

Changes in dietary habits of the French population have been reported during the national lockdown that was enforced due to the COVID-19 pandemic. This study investigated whether perceived social eating norms were associated with the initiation and maintenance of dietary changes that took place as a result of lockdown. An online study collected information on (1) changes in consumption implemented during the lockdown and the maintenance of these changes, and (2) perceptions about changes in consumption implemented during lockdown by household members, relatives out of home, and the general population. The changes in consumption were classified as foods to increase or to decrease according to French national recommendations. The perception of changes to dietary habits by household members and relatives out of home was related to the changes made by individuals for each of the food categories (all p < 0.05) but not to the perception of changes made the general population. Increased consumption of foods to increase was more likely to be maintained when there was a positive perception of the changes made by household members (p = 0.03). These results highlight the influence of the perception of social eating norms, especially by household members and relatives, on the implementation of dietary changes during lockdown and suggest that social eating norms can have a lasting influence.

Culturally Competent Diabetes Intervention and Diet in Black Women with Type 2 Diabetes

Background: Dietary modification is a key component of diabetes self-management; however, one of the most challenging for patients. Many factors and barriers have been linked to diet, including psychosocial and socioeconomic issues. Purpose: (1) Assess the effect of a culturally competent diabetes intervention on dietary intake in Black women with type 2 diabetes. (2) Examine relationships between psychosocial factors and dietary change. Methodology: The parent study, Self-Care Intervention for Black Women with Type 2 Diabetes, was an RCT evaluating a culturally competent diabetes program compared to traditional diabetes education and care. This secondary analysis examined dietary change at 0, 6, and 12 months by group Univariate statistics were used to describe the sample. Bivariate and multivariate analyses examined relationships between dietary change and psychosocial factors (education, income, emotional distress, support, knowledge, selfefficacy). Findings: Among all women (N1⁄452), there was a significant decrease in caloric intake between baseline and 6 months, sustained at 12 months; however no difference by group. Despite a decrease in total fat and saturated fat intake, the percentage of calories from fat remained above the recommended level (30%). Carbohydrate, sugar, and fiber also decreased, while protein increased. Change in calories was related to provider support for diet (p1⁄4 005). Self-efficacy was not significant; however, along with provider support, it added to the power of the model explaining change in calories (r1⁄401375;p1⁄4004). Provider support, self-efficacy, and emotional distress best explained change in fiber intake (r1⁄4182;p1⁄4003); however fiber decreased, which was not beneficial. Summary Concluding Statement: Dietary improvements occurred among the women and were sustained at one year Differences by treatment group were not significant, possibly due to sample size. Health care provider support for dietary self-management is clearly important in dietary change, along with self-efficacy. Ongoing provider support is vital for maintenance of dietary changes implemented during self-management programs. Arts in Alzheimer’s Care

Reflective and Automatic Processes in the Initiation and Maintenance of Dietary Change

This paper examines the social cognitive processes that regulate people's eating behavior. Specifically, we examine how eating behavior can be regulated by reflective, deliberative processes as well as automatic and habitual processes. Moreover, we consider how these processes operate when people are not only initiating a change in behavior but also maintaining the behavior over time. Decomposing action control and behavior change into a 2 (reflective, automatic) x 2 (initiation, maintenance) matrix offers a useful way of conceptualizing the various determinants of eating behavior and suggests that different intervention strategies will be needed to target particular processes during respective phases of behavior change. The matrix also helps to identify key areas of intervention development that deserve attention.

No difference in lifestyle changes by adding individual counselling to group-based rehabilitation RCT among coronary heart disease patients

First, to examine whether autonomy-supportive and self-efficacy-enhancing individual lifestyle counselling was associated with improved maintenance of heart-protective diets and smoking cessation compared with group-based counselling. Second, to investigate to what extent reported motivation was associated with maintenance of dietary changes. A randomized controlled trial and longitudinal study of predictor variables in a four-week heart rehabilitation setting with two years follow-up. A total of 176 (38 female) patients were included, mainly with coronary heart disease. The main outcome measures were dietary changes and smoking cessation. Motivational factors were tested for predictive power in the three dietary outcomes: daily intake of fruit and vegetables, a low saturated fat diet, and weekly intake of fish dinners. No clinically significant difference in improvement of dietary maintenance was found between the two groups. The between-group difference in smoking status change was statistically insignificant (p = 0.12). Both groups showed an improvement in their dietary measures. Self-efficacy predicted an increased frequency of eating fish dinners (p = 0.001) and more daily units of fruit and vegetables (p < 0.001). Autonomous motivation had a marginal association with increased intake of fruits and vegetables (p = 0.08) and was significantly associated with a lower saturated fat diet (p = 0.001). Among this highly motivated group of rehabilitation patients, no effect was found of adding autonomy-supportive, individual counselling to group-based interventions. Based on longitudinal documentation, this cardiac rehabilitation programme improves long-term maintenance of dietary changes, and this maintenance is related to autonomous motivation and self-efficacy.

Food selection and eating behaviour during weight maintenance intervention and 2-y follow-up in obese men

The aim was to assess long-term changes in food consumption and eating behaviour during and 2 y after dietary counselling in weight-reduced obese men. Observational study from a randomised controlled trial. Outpatient clinic of a research institute. A total of 36 subjects with complete data on food intake during the study. Subjects were obese (mean body mass index (BMI) 32.8 kg/m2) men aged 35-50 y, recruited by media advertising. Dietary counselling was included in 2 months weight reduction with very-low-energy-diet and in 6 months weight maintenance programme, which also included physical activity counselling. This was followed by a 23 months unsupervised follow-up with yearly assessments. Food intake was assessed six times during the study by 4-day food records. Eating behaviour was assessed by Three-Factor Eating Questionnaire (TFEQ). Increased consumption of low-fat cheese, low-fat margarine, vegetables and high-fibre bread, and decreased consumption of sugar, sausage, high-fat cheese, high-fat margarine, fat products and sweets were observed during dietary counselling. Most of these changes returned later to prestudy consumption level. The relapse in dietary changes was partly associated with scoring low in restraint and high in disinhibition and hunger. In obese men, long-term maintenance of dietary changes was difficult. New ways to ease self-monitoring and increase self-efficacy might be necessary to improve maintenance of dietary changes.

Psychosocial characteristics of stages of dietary fat reduction among Korean adults

We examined psychosocial characteristics of stages of dietary fat reduction among 596 Korean adults. Derived from social psychological theories, the staging algorithm and 10 psychosocial variables to assess motivational beliefs, social influence, and self-efficacy were constructed. Fat intake was measured by a semiquantitative food frequency questionnaire. Body size, perceived benefits, and cues to action were important in readiness for dietary fat reduction. Maintenance of dietary change was associated with more confidence in one's health status indicating reduction of perceived barriers, severity and susceptibility, and cues to action. Social influence was important in the stages as people decide to take action. Self-efficacy was associated with taking action and maintaining behavioral changes. Motivational beliefs and self-efficacy of Korean adults were comparable to those for Westerners despite a vast difference in fat intake levels. However, cultural differences appeared to play a role on social influence of behavior change.

Hard wheat bran and hard wheat bran fiber energy values measured in rats after 6 and 16 weeks.

The difficulties in determining the energy values of dietary fiber (DF) sources in human studies include the following: 1) The control over food intake, 2) the long-term maintenance of dietary changes (Stevens et al., 1987), 3) the cost and the large number of dietary combinations to be assessed. Models for predicting the energy value of DFs in humans have improved over the last decade (Livesey, 1995) but energy-balance experiments in animals are important due to the limited number of human studies (Livesey, 1990a). The rat model is particularly useful for long-term experiments and it has been recommended for predicting the digestibility of dietary components and energy (Bach Knudsen et al., 1994; Wisker et al.,1996).

Reducing Breast Cancer Risk through Changes in Diet and Alcohol Intake: from Clinic to Community

Abstract This article reviews and summarizes evidence regarding the association of dietary factors, including alcohol intake, with breast cancer risk and survival, and reviews investigations of strategies for dietary behavior change for breast cancer prevention. Although the evidence remains inconclusive, several nutritional factors have often been found to be associated with breast cancer incidence and survival: total fat intake, saturated fat intake, obesity, and moderate to heavy alcohol consumption. Fiber, fruits and vegetables, vitamins A and C, and soy products may also have protective effects, though they have been less well researched. Clear evidence exists from clinical trials that intensive educational and behavioral interventions can be effective for promoting lower-fat diets. Clinical interventions and community-based interventions using combinations of educational and environmental strategies have achieved significant, though smaller, changes across large populations. Research needs include investigating influences on the maintenance of dietary change, examining the role of readiness to adopt new eating patterns, and continuous refinement of measurement tools. Because dietary changes that may reduce breast cancer risk meet general preventive guidelines, behavioral scientists should maximize the opportunities to learn more about promoting healthful diets for cancer prevention.