Decreasing dietary intake of fat
Funded by the National Heart, Lung and Blood Institute
Scientist(s):
Blair Irvine, PhD
Poor dietary habits play a notable and destructive role in the health of our nation. Individuals who consume too much dietary fat, too little fiber, and not enough fruits and vegetables are at risk for heart disease, stroke, diabetes, and cancer. Scientists at the United States Department of Agriculture have suggested that we strive to decrease dietary fat intake to only 30% of the calories consumed in a day. Increasing how much fiber we eat, especially by eating more fruits and vegetables, is one of the primary strategies they recommend.
The Oregon Center for Applied Science, Inc., created Healthy Eating, a multimedia intervention designed to help people change their eating patterns. Viewers of Healthy Eating are encouraged to complete the onscreen Eating Habits survey. On the basis of their answers, viewers receive tailored strategy recommendations from video characters much like themselves—ordinary people who have successfully cut back on dietary fat. Viewers can hear about tips and techniques for coping with common challenges such as cravings, stress, the expense of eating low-fat foods, lack of time, and resistance from other family members. In addition, Healthy Eating program provides viewers with access to 1500 recipes for low-fat meals as well as educational articles about topics such as reading food labels, eating to lose weight, and altering one’s diet to help prevent cancer.
Healthy Eating was evaluated in a randomized control trial in two corporate work sites. All 517 participants completed a baseline survey of questions. Those in the treatment group were invited to use Healthy Eating and then answer the same set of baseline questions one and two months later to measure long-term effects. The control group participants waited one month, answered the second set of questions, and then were given the opportunity to see Healthy Eating.
Participants who watched Healthy Eating showed strong improvements in their diet when they were evaluated 30 days as compared with those who had not seen the program. In particular, they reported a significant decrease in the amount of fat they ate and a significant increase in the amount of fruits and vegetables (fiber) they consumed. The treatment group adopted significantly more healthy eating habits and showed significant improvements in important psychological precursors to change such as self confidence and intention to change.
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