EDUCATION PROGRAM TO TEACH WEIGHT LOSS

这个子项目是许多研究子项目中的一个 由NIH/NCRR资助的中心赠款提供的资源。子项目和 研究者（PI）可能从另一个NIH来源获得了主要资金， 因此可以在其他CRISP条目中表示。所列机构为 研究中心，而研究中心不一定是研究者所在的机构。 超重/肥胖的流行是一个主要问题，说明需要有效的减肥干预措施，可以长期跟踪。2005年膳食指南提供了食物组建议，以实现营养充足。这项研究的目的是制定一个减肥计划，使用2005年膳食指南在极端的膳食脂肪推荐（20%和35%的能量）。教育计划将包括28节课，重点是营养和体育活动。它将在100名超重/肥胖绝经前妇女中进行为期一年的减肥干预（4个月的减肥，8个月的体重维持）。教育课程将每周举行，为期4个月，在接下来的4个月里每两周举行一次，在最后的4个月里每月举行一次。受试者将每周参加2次监督训练。主要终点是体重减轻;其他终点包括身体成分、脂质和脂蛋白、C反应蛋白、葡萄糖、胰岛素、生活质量、进食能力、食欲和饮食满意度。假设两种饮食都会引起体重减轻;然而，由生活质量、饮食能力、饮食满意度和食欲定义的“概况”将决定哪种饮食更适合不同的人。据推测，坚持将在中等脂肪组更大，而热量减少将在低脂肪组更成功。

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Prevalence of overweight/obesity is a major concern that speaks to the need for effective weight-loss interventions that can be followed long-term. The 2005 Dietary Guidelines provide food-group recommendations to achieve nutrient adequacy. The purpose of the study is to develop a weight-loss program using the 2005 Dietary Guidelines at the extremes of dietary fat recommended (20% and 35% energy). The education program will consist of 28 lessons, focusing on nutrition and physical activity. It will be tested in a year-long weight-loss intervention (4 months of weight-loss, 8 months of weight-maintenance) in 100 overweight/obese pre-menopausal women. Education sessions will be held weekly for 4 months, biweekly for the next 4 months, and monthly for the last four months. Subjects will attend 2 supervised workouts weekly. The primary endpoint is weight loss; other endpoints include body composition, lipids and lipoproteins, C-reactive protein, glucose, insulin, quality of life, eating competence, appetite, and diet satisfaction. It is hypothesized that both diets will elicit weight-loss; however, 'profiles' defined by quality of life, eating competence, diet satisfaction, and appetite will determine which diet is better for different people. It is hypothesized that adherence will be greater in the moderate-fat group while caloric reduction will be more successful in the lower-fat group.