Poster Topical Area: Nutrition Education and Behavioral Sciences

Location: Auditorium

Poster Board Number: 182

P18-014 - Dietary Behaviors and Cognitions of Participants 2-years Following an Education-Based Dietary Intervention

Sunday, Jun 10
8:00 AM – 6:00 PM

Objectives: To determine cognitions of an 8-week education-based dietary intervention, and if dietary behaviors are retained after 2 years.

Participants that were part of an 8-week MyPlate based dietary intervention were contacted through phone and email to gain consent for participation in a 2-year diet follow-up. An online 260-item questionnaire was distributed to gain information on current dietary habits as well as feedback of the quality of the intervention. Participants then signed up for a phone interview and 24-hour dietary recall. A repeated measures ANOVA test was used to find differences in dietary intake using data from pre-intervention, post-intervention, and follow-up. Dietary values were also tested with a specific contrast (pre-intervention and post-intervention vs. follow-up).

Thirty-three of the 36 original participants were contacted for the follow-up, and 25 responded, resulting in a 76% response rate. Most of the participants were female (68%), and reported white (56%) race/ethnicity, with a BMI of 26.6 ± 4.6, and were 24.5 ± 2.3 years old. Of the 14 dietary variables analyzed fruit and vegetable cups (p<0.001), fiber (p<0.001), and insoluble fiber (p<0.001) were significantly lower at follow-up since the 8-week intervention. Protein percent significantly increased (p=0.02) throughout the intervention and remained higher at follow-up. Empty calories had an overall significant decrease (p=0.005) at the two year follow-up. Sixty percent of participants reported 8-weeks as being a sufficient amount of time for the intervention, and 96% would be willing to complete the intervention again. Participants reported the weekly counseling sessions with the dietitian helped them be accountable, provide motivation, and gain the education needed to comply with the diet. Suggestions to improve the intervention included providing cooking lessons, recipes with nutrient content, and macronutrient intake and timing for physical activity.

Conclusions: Dietary quality did decrease some at follow-up; however, participants were able to retain some nutrient improvement and had a positive outlook on the intervention and education received.

Funding Source:

USDA Agriculture and Food Research Initiative Grant no. 2014-67001-21851- A2101 and West Virginia Clinical Translational Science Institute (NIH P30 GM103488), and West Virginia University Experimental Station Hatch WVA00627 and WVA00641.

CoAuthors: Mason Arbogast – West Virginia University; Ksheeraja Sriram – West Virginia University; Pamela Murray – West Virginia University; Marianne Downes – West Virginia University; Joseph McFadden – Cornell University; Christopher Cuff – West Virginia University; Ivan Olfert – West Virginia University; Sarah Colby – University of Tennessee Knoxville; Melissa Olfert – West Virginia University

Rashel L. Clark

West Virginia University
Morgantown, West Virginia