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A brief cookery skills intervention is no more effective than written information alone in reducing body mass index in overweight cardiac rehabilitation patients [corrected].
McGorrian, Catherine; O' Hara, Mary Clare; Reid, Vivien; Minogue, Marie; Fitzpatrick, Patricia; Kelleher, Cecily.
Afiliação
  • McGorrian C; National Nutrition Surveillance Centre, University College Dublin, Dublin, Ireland School of Public Health, Physiotherapy & Population Science, University College Dublin, Woodview House, Dublin, Ireland catherine.mcgorrian@ucd.ie.
  • O' Hara MC; National Nutrition Surveillance Centre, University College Dublin, Dublin, Ireland School of Public Health, Physiotherapy & Population Science, University College Dublin, Woodview House, Dublin, Ireland.
  • Reid V; School of Public Health, Physiotherapy & Population Science, University College Dublin, Woodview House, Dublin, Ireland Department of Preventive Medicine and Health Promotion, St. Vincent's University Hospital Dublin, Dublin, Ireland.
  • Minogue M; Department of Nutrition and Dietetics, St Vincent's University Hospital, Dublin, Ireland.
  • Fitzpatrick P; School of Public Health, Physiotherapy & Population Science, University College Dublin, Woodview House, Dublin, Ireland.
  • Kelleher C; National Nutrition Surveillance Centre, University College Dublin, Dublin, Ireland School of Public Health, Physiotherapy & Population Science, University College Dublin, Woodview House, Dublin, Ireland Department of Preventive Medicine and Health Promotion, St. Vincent's University Hospital Dub
Health Promot Int ; 30(2): 228-38, 2015 Jun.
Article em En | MEDLINE | ID: mdl-23595609
Overweight and obesity are common health risks, but it can be difficult to effect weight change. This randomized controlled trial examined the effects of a novel Cookery skills intervention on body mass index (BMI) in overweight and obese patients with cardiovascular disease, who had previously attended a cardiac rehabilitation programme. Patients with BMI >27 kg/m(2) were randomized to either a 5-week cookery skills course with written educational materials, or to written materials only. Questionnaires on lifestyle risk factors and food frequencies were administered at baseline, 6 and 24 months. The primary outcome in an intention-to-treat analysis was a change in BMI at 6 months. Secondary outcome was a change in BMI at 24 months. Changes in macronutrient consumption were examined in both analysis of covariance and repeated measures ANOVA models. Of the 172 patients, 116 (67.4%) patients consented to participate in the study. The intervention was found to be well accepted and attended by the patients (70.5% of patients in the intervention group attended the sessions). Whilst both intervention and control groups were noted to have a small reduction in BMI, there was no significant difference between the groups. There was no significant group effect noted for any change in macronutrient consumption at 6- or 24-month follow-up. This pilot study of a novel cookery skills project was well accepted amongst this population. Although the majority of participants had a net loss in BMI, the cookery skills intervention was not associated with any change in BMI beyond that achieved by written information alone.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Doenças Cardiovasculares / Educação em Saúde / Culinária / Sobrepeso Tipo de estudo: Clinical_trials / Etiology_studies / Prognostic_studies / Risk_factors_studies Limite: Aged / Female / Humans / Male / Middle aged Idioma: En Ano de publicação: 2015 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Doenças Cardiovasculares / Educação em Saúde / Culinária / Sobrepeso Tipo de estudo: Clinical_trials / Etiology_studies / Prognostic_studies / Risk_factors_studies Limite: Aged / Female / Humans / Male / Middle aged Idioma: En Ano de publicação: 2015 Tipo de documento: Article