ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1995.tb00323.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

Blood lipids data were available for 3773 subjects from a cohort study of 11 000 individuals, 6000 of whom do not eat meat. The effects of dietary, lifestyle and physical factors on concentrations of total and HDL cholesterol were investigated. Meat, cheese and dietary fibre, with smoking habit and height were found to be significantly related to total cholesterol in men. For women, meat, cheese, dietary fibre and tomatoes, and type of spreading fat were all significantly related to total cholesterol. Current alcohol consumption and body mass index were significantly related to HDL cholesterol concentration for men. The same factors, plus type of spreading fat, were related to HDL cholesterol levels in women. The findings provide further evidence of the hypolipidaemic effect of vegetarian or near vegetarian diets with a high fibre content and limited use of meat and cheese. The exclusion of meat from the diet might result in a 15–25% reduction in CHD ris

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1995.tb00324.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

The development of a National Food Guide for the United Kingdom is a priority in the action plans of the Nutrition Task Force. Pictorial food guides to translate nutrient recommendations into guidance for food choice have been in use in other parts of the world for many years. However, there has not, until the present time, been a nationally recognized guide in the United Kingdom. Such a tool would enable those involved in nutrition education programmes to address the public with consistent messages through a variety of different channels, thus reducing the potential for misinformation and misunderstanding. This paper describes a brief history of food guides, gives the background to the development of a guide in the United Kingdom and outlines the research and development process including consultation with a wide range of organizations. The development of dietetic and nutritional characteristics of theGuideformat preferences and performance study results are described in accompanying papers in this issue on pages 323–334 and 335–

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1995.tb00325.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

Despite the wide availability of health education materials and the intensive media interest in food and health, the number of individuals changing their diets has been insufficient to shift average population intakes towards current recommendations. The Nutrition Task Force document ‘Eat Well!’ indicated that the development of a nationally recognized, authoritative and consistently used guide to food selection was a priority. The provision of practical information, via a simple model for nutrition education suitable for wide use, would help to provide the general public with a consistent message on food and health. TheNational Food Guide: The Balance of Good Healthillustrates an agreed core structure of food groupings based on dietetic criteria and the nutritional characteristics of foods within each of the groups. The guide has been developed giving due consideration to the provision of nutritional adequacy, cultural variations, educational needs and requirements for flexibility. This paper outlines the general and specific nutritional objectives of theNational Food Guide.It details the criteria for the inclusion of foods within each of the five illustrated food groups, describes the key characteristics of foods within those groups and the rationale for the space allocated for each food group sect

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1995.tb00326.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

This paper gives the main findings of research designed to inform decisions about the format of a food selection guide, subsequently published as theNational Food Guide.The research involved 2074 members of the public and 230 professionals involved in nutrition education. Different formats for the guide were assessed for performance (how well the information was understood and recalled) and preference with a quota sample of C2 and D socioeconomic groups. Preferences were also assessed with a sample of various professionals involved in nutrition education. The investigations involved different versions of the guide which varied in shape, background colour, presentational style (whether the foods depicted were many or few, photographic or drawn) and in the wording of the food group headings. The key findings were that exposure to a guide can have a significant effect on people's understanding of guide concepts and that some aspects of the design enhanced that effect. In particular, guides which were in the shape of a tilted plate were better at conveying nutritional concepts than those which were pyramid‐shaped. Members of the public and nutrition educators both preferred a plate shape but, whereas the public preferred a tilted plate to a flat plate, the nutrition educators thought that a flat plate would be more appealing to their clients than a tilted plat

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1995.tb00327.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

This investigation analyses the messages delivered in food/nutrition advertisements broadcast by Spanish TV (n= 489). The study period covered the 6 peak hours of each day during the first week of October 1993. Advertisements were coded for product type and advertising claims. The messages most frequently used to promote the sale of a product were taste (58%), followed by quality (27%), novelty (26%), healthiness (23%), nutritional value (19%) and natural composition (11%). Advertisements promoting cereals, soft bread, dairy products, baby food, instant cocoa, supplements, fats and oils dealt more with nutritional value, vitamin, mineral or fibre content, and with the product's health‐giving qualities or value in aiding growth and performance. Ninety‐four per cent of advertisement presenters/protagonists were slim or very slim. Thirty‐eight per cent of advertisements contained images of foodstuffs not found in the advertised product at all. Generally these were foodstuffs whose consumption is recommended or normally considered healthy by most people. Milk, fruit, bread, greens, juices and vegetables appeared often. The advertisements made an important number of claims with respect to nutrition. In some cases these messages were incorrect and could contribute to the dissemination of distorted or incorrect ideas. These results could help nutrition educators address the problems of misleading advertising and help identify the types of messages received by people when watching telev

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1995.tb00328.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

Because attitudes concerning a topic can diminish the effectiveness of educational materials, previously identified attitudes concerning calcium intake were explored through focus group interviews during the developmental stages of calcium education materials. Although four focus groups of six to seven participants were planned, each of the four groups consisted of two to six women. All focus groups followed the same format, lasting for 60–90 min; questions progressed from the general to more specific. The focus groups revealed several attitudinal barriers toward dietary behavioural change, including lack of prior interest in the topic and lack of time. Attitudes about dairy calcium included the belief that dairy foods were high in fat and should be avoided, and the belief that dairy foods would cause stomach upsets. Also, neither younger nor older women felt that osteoporosis was a problem their age group needed to address. Readability scales were not necessarily predictive of preference. This study shows that focus group interviews make a valuable contribution to planning and evaluating nutrition education material

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1995.tb00329.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1995.tb00330.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1995.tb00331.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1995.tb00332.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY