EDUCATION PROGRAM TO TEACH WEIGHT LOSS

这个子项目是许多研究子项目中利用 资源由NIH/NCRR资助的中心拨款提供。子项目和 调查员(PI)可能从NIH的另一个来源获得了主要资金， 并因此可以在其他清晰的条目中表示。列出的机构是 该中心不一定是调查人员的机构。 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，并可长期跟踪。《2005年膳食指南》提供了实现营养充足的食物分类建议。这项研究的目的是制定一项减肥计划，使用2005年饮食指南推荐的极端膳食脂肪(20%和35%能量)。该教育计划将包括28节课，重点是营养和体育活动。它将在为期一年的减肥干预(4个月的减肥，8个月的减肥)中对100名超重/肥胖的绝经前女性进行测试。教育课程将在4个月内每周举行一次，在接下来的4个月内每两周举行一次，在最后4个月内每月举行一次。受试者每周将参加两次有监督的训练。主要终点是体重减轻；其他终点包括身体成分、血脂和脂蛋白、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。据推测，这两种饮食都会导致减肥；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，中等脂肪组的粘附率会更高，而低脂肪组的热量减少会更成功。

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.