This article describes the development of a behavioral staging algorithm for use in the Eat Well, Live Well Nutrition Program, a peer-delivered community-based program for African American women (N=301).
The authors examined whether increased frequency in performing low-fat eating behaviors and lower percentage calories from fat intake resulted as a participant moved through five stages of readiness to change each of five low-fat dietary patterns.
Frequency of performing low-fat dietary behaviors was significantly different (p<. 05) between four stages for the pattern of avoid fried foods, three stages for modify meats, and two stages for the patterns of substitution, avoid fat as seasoning, replacement.
Percentage calories from fat were significantly different (p<. 05) between four stages for the pattern of replacement, three stages for avoid fried foods and modify meats, and two stages for substitution and avoid fat as seasoning.
Implications of these findings for the tailoring of community-based dietary programs are presented.
Mots-clés Pascal : Obésité, Etats Unis, Amérique du Nord, Amérique, Homme, Femelle, Ethnie, Noir américain, Prévention, Epidémiologie, Education santé, Régime alimentaire hypocalorique, Lipide, Méthodologie, Comportement alimentaire, Consommation alimentaire, Alimentation, Etat nutritionnel, Trouble nutrition
Mots-clés Pascal anglais : Obesity, United States, North America, America, Human, Female, Ethnic group, Black American, Prevention, Epidemiology, Health education, Low calorie diet, Lipids, Methodology, Feeding behavior, Food intake, Feeding, Nutritional status, Nutrition disorder
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0127489
Code Inist : 002B22B. Création : 16/11/1999.