ResearchResearch and Professional BriefAssessing Change in Dietary-Fat Behaviors in a Weight-Loss Program for African Americans: A Potential Short Method
Section snippets
Study Population
Data were from the Healthy Eating and Lifestyle Program study, a culturally adapted weight-management program designed for African Americans in outpatient settings. The Healthy Eating and Lifestyle Program study procedures and outcomes have been described previously (13). Briefly, African Americans aged 25 to 70 with body mass index (BMI; calculated as kg/m2) between 30 and 50 were recruited through outpatient primary care practices in Philadelphia, PA, by a combination of advertisement and
Results and Discussion
For relevant study periods (baseline and end of Phases 1 and 2), female participants who completed the SisterTalk FHQ were similar in BMI and most personal characteristics to those who did not complete the SisterTalk FHQ. The exception is that those completing the SisterTalk FHQ at baseline or end of Phase 2 were more educated (P=0.04 and P=0.02, respectively) than those not completing the SisterTalk FHQ at those times. Internal consistency, pre-post changes, and correlations are shown in the
Conclusions
The SisterTalk FHQ is an instrument to assess dietary-fat behaviors that was developed for use with black women. These results suggest that a subset of 30 questions from the SisterTalk FHQ would be an acceptable dietary assessment tool. This short tool can be used by food and nutrition professionals and researchers to track dietary-fat behaviors in weight-management efforts for African-American women. We recommend further evaluation of these 30 items as a potential dietary assessment tool for
C. A. M. Anderson is an assistant scientist, Department of Epidemiology, Johns Hopkins University, Baltimore, MD.
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Dietary assessment methodology
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2013, Patient Education and CounselingCitation Excerpt :Participants were asked about the types of food eaten (e.g., meat, grains, fruits and vegetables) weekly frequency of consuming various food categories (e.g., red meat, fish, meatless dishes, dairy products), and food preparation (e.g., cooking with/table use of fat and salt). The tool was adapted to the current population with the addition of one item related to potatoes, French fries and yams [27,28]. Responses to each item were assigned values from one to three, with three indicating the healthiest behaviors for heart health.
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C. A. M. Anderson is an assistant scientist, Department of Epidemiology, Johns Hopkins University, Baltimore, MD.
S. K. Kumanyika is a professor of epidemiology, J. Shults is an assistant professor of biostatistics, and M. J. Kallan is a biostatician, Department of Biostatistics and Epidemiology, University of Pennsylvania, School of Medicine, Philadelphia.
K. M. Gans is an associate professor and P. M. Risica is an assistant professor, Institute for Community Health Promotion, Brown University, Providence, RI.