Successful maintenance of body weight reduction after individualized dietary counseling in obese subjects

被引:16
|
作者
Stelmach-Mardas, Marta [1 ]
Mardas, Marcin [2 ,3 ]
Warchol, Wojciech [4 ]
Jamka, Malgorzata [1 ]
Walkowiak, Jaroslaw [5 ]
机构
[1] Poznan Univ Med Sci, Dept Bromatol & Human Nutr, PL-60354 Poznan, Poland
[2] Poznan Univ Life Sci, Dept Human Nutr & Hyg, PL-60624 Poznan, Poland
[3] Poznan Univ Med Sci, Dept Oncol, PL-60569 Poznan, Poland
[4] Poznan Univ Med Sci, Dept Biophys, PL-61701 Poznan, Poland
[5] Poznan Univ Med Sci, Dept Gastroenterol & Metab, PL-60572 Poznan, Poland
来源
SCIENTIFIC REPORTS | 2014年 / 4卷
关键词
HOME FOOD PREPARATION; RELAPSE; HABITS; CHOICE; TRIAL;
D O I
10.1038/srep06620
中图分类号
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号
07 ; 0710 ; 09 ;
摘要
The aim of this study was to describe the effectiveness of individualized dietary counseling in obese subjects based on narrative interview technique on the maintenance of body weight reduction, changes in dietary behaviors, including type of cooking and physical activity. One-hundred subjects out of four-hundred patients met the inclusion criteria. Individually, 45-minute educational program with motivation counseling was performed in 0, 6 and 12 weeks of the study. Patients were advised to follow individually well-balanced diet for 12 weeks. The individuals were asked about the changes in their dietary habits (Food Frequency Questionnaire). The mean percentage of body weight changes from the baseline were as follows: in 6th week- 5.9%, in 12th week - 10.9% and in 52th week - 9.7% (P < 0.0001), however there were no statistically significant changes while comparing body weight in 12th and 52th week. The maintenance of body weight reduction was connected with the dietary habits changes, mainly the type of cooking and increased consumption of vegetable oils. In conclusion, individualized dietary counseling, based on narrative interview technique is an effective intervention for obesity treatment that may help maintain body weight reduction and adapt the pro-healthy changes in type of cooking and sources of dietary fat.
引用
收藏
页数:7
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