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Health Promot Int. 2015 Jun;30(2):228-38. doi: 10.1093/heapro/dat017. Epub 2013 Apr 17.

A brief cookery skills intervention is no more effective than written information alone in reducing body mass index in overweight cardiac rehabilitation patients [corrected].

Author information

1
National Nutrition Surveillance Centre, University College Dublin, Dublin, Ireland School of Public Health, Physiotherapy & Population Science, University College Dublin, Woodview House, Dublin, Ireland catherine.mcgorrian@ucd.ie.
2
National Nutrition Surveillance Centre, University College Dublin, Dublin, Ireland School of Public Health, Physiotherapy & Population Science, University College Dublin, Woodview House, Dublin, Ireland.
3
School of Public Health, Physiotherapy & Population Science, University College Dublin, Woodview House, Dublin, Ireland Department of Preventive Medicine and Health Promotion, St. Vincent's University Hospital Dublin, Dublin, Ireland.
4
Department of Nutrition and Dietetics, St Vincent's University Hospital, Dublin, Ireland.
5
School of Public Health, Physiotherapy & Population Science, University College Dublin, Woodview House, Dublin, Ireland.
6
National Nutrition Surveillance Centre, University College Dublin, Dublin, Ireland School of Public Health, Physiotherapy & Population Science, University College Dublin, Woodview House, Dublin, Ireland Department of Preventive Medicine and Health Promotion, St. Vincent's University Hospital Dublin, Dublin, Ireland.

Abstract

Overweight and obesity are common health risks, but it can be difficult to effect weight change. This randomized controlled trial examined the effects of a novel Cookery skills intervention on body mass index (BMI) in overweight and obese patients with cardiovascular disease, who had previously attended a cardiac rehabilitation programme. Patients with BMI >27 kg/m(2) were randomized to either a 5-week cookery skills course with written educational materials, or to written materials only. Questionnaires on lifestyle risk factors and food frequencies were administered at baseline, 6 and 24 months. The primary outcome in an intention-to-treat analysis was a change in BMI at 6 months. Secondary outcome was a change in BMI at 24 months. Changes in macronutrient consumption were examined in both analysis of covariance and repeated measures ANOVA models. Of the 172 patients, 116 (67.4%) patients consented to participate in the study. The intervention was found to be well accepted and attended by the patients (70.5% of patients in the intervention group attended the sessions). Whilst both intervention and control groups were noted to have a small reduction in BMI, there was no significant difference between the groups. There was no significant group effect noted for any change in macronutrient consumption at 6- or 24-month follow-up. This pilot study of a novel cookery skills project was well accepted amongst this population. Although the majority of participants had a net loss in BMI, the cookery skills intervention was not associated with any change in BMI beyond that achieved by written information alone.

KEYWORDS:

cardiovascular disease; nutrition information; obesity; randomized controlled trial

PMID:
23595609
DOI:
10.1093/heapro/dat017
[Indexed for MEDLINE]
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