Dietary intake, eating behavior, and physical activity-related determinants of high body mass index in rural communities in Wyoming, Montana, and Idaho.

OBJECTIVE: To assess the relation between body mass index (BMI) levels and various lifestyle variables related to physical activity and specific characteristics of a healthy eating pattern, using baseline cross-sectional data from the Wellness IN the Rockies project. SUBJECTS: A total of 928 males and 889 females, aged 18-99 y, recruited from six rural communities in Wyoming, Montana, and Idaho. MEASUREMENTS: Using BMI as the criterion, overweight was defined as a BMI >or=25 kg/m(2) and obesity was defined as a BMI >or=30 kg/m(2). All participants in this study completed a questionnaire that elicited sociodemographic information, self-reported height and weight, and data related to specific dietary intakes, eating-related behaviors, and physical activity behaviors and perceptions. RESULTS: Prevalence of overweight was 70% in men and 59% in women. Increased likelihood of overweight or obesity was associated with greater frequency of the following: drinking sweetened beverages such as soft drinks/soda pop, ordering supersized portions, eating while doing other activities, and watching television. Other predictors were lower frequency of participation in physical activity and the perception of not getting as much exercise as needed. CONCLUSIONS: The increased probability of having a high BMI in individuals who more often eat while doing another activity appears to be a novel finding that will need to be substantiated by additional research. The finding that the vast majority of overweight and obese respondents believed that they do not get as much exercise as needed strengthens the assertion that finding ways to increase participation in physical activity should remain a high priority in obesity prevention and intervention efforts at the community and individual levels.

Dietary guidance workshop helps tribal program cooks make changes.

Nutrition educators need to view tribal program cooks as important food and nutrition gatekeepers for their clients, families, and communities. They need to train these cooks using a variety of educational techniques, including culturally sensitive food preparation sessions and classroom activities to increase cooks' knowledge and skills, enhance their self-esteem, and improve their attitudes about cooking more healthfully.

Obesity prevention.

Given the increased risk of overweight and the fact that many weight-related behaviors acquired during childhood and adolescence are likely to be maintained into adulthood, minority teen-agers are a key group to target for obesity-prevention efforts. This paper reflects on three theoretical elements of behavior change in relation to obesity-related knowledge, attitudes, and food behaviors of minority groups in the United States, and it summarizes the status of individual-, family-, school-, and environment-based efforts to prevent or treat obesity in minority adolescents.

Guidelines for selecting a dietary analysis system.

Microcomputers provide an effective and efficient method for dietary data management and analysis. Since the selection of an appropriate software system is a confusing task, prospective users must have a clear statement of needs. Selection of software is simplified when specific data management tasks are defined. This article provides a model for listing dietary analysis needs and priorities. Sample dietary analysis tasks are listed for five areas of responsibility. Prospective users should consider the following characteristics for each system: validity of the data base, soundness of the program's internal operating procedures, clear and complete documentation, an easy-to-read computer output, and credibility of the developer. Characteristics that may vary in importance depending on the user's situation include ability to alter the data base, standard operating procedures, output features, and service policies. By looking carefully at needs and matching needs to available systems, dietitians can apply sophisticated dietary data management and analysis techniques to the nutrition needs of their clients.