Nutrition & Food Sciences
Permanent URI for this collectionhttps://hdl.handle.net/11274/8856
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Browsing Nutrition & Food Sciences by Author "Anderson, Jane"
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Item Dietary outcomes from the V-STOP Stroke Program(2012-05-30) Larsen, Gayle; Moore, Carolyn E.; Radcliffe, John; Moreland, Karen; Anderson, Jane; Prasad, ChandanThe feasibility of a nutrition class for the revised video teleconference Self-Management to Prevent Stroke (V-STOP) Program was assessed. Veterans at community based outpatient clinics that serve the Michael E. DeBakey Veteran Affairs Medical Center were taught portion control, how to read food labels, and principles of the Dietary Approaches to Stop Hypertension (DASH) diet. Dietary intake was assessed usingĀ·a 24- hour dietary recall at baseline, week three, and week six. No statistically significant changes were observed in biomedical data or diet; however, at three and six weeks, energy and sodium intake decreased. Mean consumption of fruits .and vegetables increased between three and six weeks and low fat dairy product consumption increased from baseline to week three. Overall, the nutrition class was well received by Veterans and the V-STOP Stroke Program should continue to provide nutrition education.Item Measuring acceptability and efficacy of culturally sensitive peer-taught diabetes nutrition education for a low-income, low-literacy, Spanish-speaking Hispanic population(5/30/2017) Woods, Erikka J.; Moore, Carolyn E.; Anderson, Jane; Warren, CynthiaObjective: Examine the efficacy and acceptability of culturally sensitive diabetes education. Methods: Subjects were assigned to Usual Care (UC) or Culturally Sensitive (CS) groups to receive diabetes education. The UC group received education from an English-speaking healthcare professional speaking through an interpreter. The CS group received education from a peer educator. Learning was assessed by comparing pre-test and post-test scores. Acceptability was measured using a post-class survey. Results: Significant improvement was demonstrated in both groups, with a 43% improvement from pre-test to post-test. No significant difference in scores was detected between groups. Post-class surveys revealed significantly greater perceived understanding of the instructor and greater intent to change behavior in the CS group. Conclusions: A culturally sensitive diabetes nutrition education program can improve knowledge of dietary management of diabetes, whether taught by a healthcare professional or a peer educator. Greater acceptability may be experienced when taught by a peer educator.