Baseline fat-related dietary behaviors of white, Hispanic, and black participants in a cholesterol screening and education project in New England
Baseline fat-related dietary behaviors of white, Hispanic, and black participants in a cholesterol screening and education project in New England
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DOI：
10.1053/jada.2003.50135
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发表时间：
2003-06-01
影响因子：
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通讯作者：
Lasater, TM
中科院分区：
文献类型：
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作者：
Gans, KM;Burkholder, GJ;Lasater, TM
目的了解白人、西班牙裔和黑人在新英格兰进行的胆固醇变化最小接触教育项目中与脂肪相关的饮食行为。该项目是由美国国立卫生研究院资助的胆固醇筛查和教育项目。研究对象为9803名参与研究的参与者(白人7,817人；西班牙裔1,425人；黑人561人)。方法参与者完成基线问卷，包括人口统计学和心理社会项目以及饮食习惯问卷，饮食习惯问卷是衡量脂肪相关饮食行为的饮食评估工具。统计分析采用方差分析(ANOVA)方法比较人种/民族在连续人口学变量上的差异，卡方差检验比较人口学分类变量上的组间差异。结果在调整了性别、年龄、婚姻状况、教育程度、就业状况和在美国居住的时间百分比后，白人参与者的饮食习惯问卷总分最低(2.44分)，其次是西班牙裔(2.61分)和黑人(2.68分)。这三个民族在肥胖因素的患病率和特定的与脂肪相关的饮食行为上也存在差异。白人参与者更有可能使用低脂替代品，避免油炸，取代肉类，并修改肉类以降低脂肪。然而，他们最不可能将水果和蔬菜作为零食和甜点。西班牙裔参与者更有可能从事脂肪避免行为，并将水果和蔬菜作为零食和甜点吃。黑人参与者不太可能吃无肉食物，也不太可能通过修改肉类来降低脂肪含量。黑人和西班牙裔参与者比白人参与者更有可能油炸食物。拉美裔美国人不太可能阅读食品标签以获取营养信息。结论/应用本研究结果表明，与脂肪摄取相关的饮食行为需要改进，特别是黑人和西班牙裔，具体的饮食行为问题因种族而有很大差异。营养教育者和研究人员可以利用这些结果来帮助他们决定在饮食咨询、营养教育计划和材料中强调哪些信息。研究结果还可用于为不同文化背景的人群设计更好的饮食评估工具和更有效的干预措施。
Objective To examine baseline fat-related dietary behaviors of white, Hispanic, and black participants in Minimal Contact Education for Cholesterol Change, a National Institutes for Health-funded cholesterol screening and education project conducted in New England.Subjects A sample of 9,803 participants who joined the study at baseline (n = 7,817 white; n = 1,425 Hispanic; and n = 561 black).Methods Participants completed baseline questionnaires that included demographic and psychosocial items as well as the Food Habits Questionnaire, a dietary assessment tool measuring fat-related dietary behaviors. They also had their blood cholesterol level and height and weight measured.Statistical analyses Analysis of variance (ANOVA) was used to compare racial/ethnic groups on continuous demographic variables, and the chi(2) test of association was used to compare groups on demographic categorical variables. Multivariate analysis of variance (MANOVA) was used to compare mean differences between racial/ethnic groups on six behavioral subscales (Fat Factors) differentiating domains of behavior related to fat intake and to compare 27 individual fat-related dietary behaviors.Results After adjusting for sex, age, marital status, education, employment status, and percent time lived in the United States, white participants had the lowest Food Habits Questionnaire summary score (2.44) (indicating a lower fat diet), followed by Hispanic (2.61) and black (2.68) participants. The three ethnic groups also differed on the prevalence of Fat Factors and specific fat-related dietary behaviors. White participants were more likely to use lower-fat alternatives, to avoid frying, to replace meat, and to modify meat to make it lower in fat. However, they were least likely to eat fruits and vegetables for snacks and desserts. Hispanic participants were more likely to engage in fat-avoidance behaviors and to eat fruits and vegetables for snacks and desserts. Black participants were less likely to eat meatless meals and modify meats to make them lower in fat. Black and Hispanic participants were more likely than white participants to fry foods. Hispanics were less likely to read food labels for nutrition information. The most and least prevalent fat-related behaviors also differed by each ethnic group, showing that different behaviors were more and less easily implemented by each ethnic group.Conclusions/applications The results of this study suggest that there is a need for improvement in dietary behaviors related to fat intake, especially for blacks and Hispanics, and that the specific dietary behavior issues differ widely by ethnicity. These results can be used by nutrition educators and researchers to help them decide what messages to emphasize in dietary counseling, nutrition education programs, and materials. The results can also be used to help design better dietary assessment tools and more effective interventions for culturally diverse populations.