Dietary outcomes from the V-STOP Stroke Program

dc.contributor.advisorMoore, Carolyn E.
dc.contributor.advisorRadcliffe, John
dc.contributor.advisorMoreland, Karen
dc.contributor.advisorAnderson, Jane
dc.contributor.advisorPrasad, Chandan
dc.contributor.authorLarsen, Gayle
dc.date.accessioned2018-07-09T20:18:43Z
dc.date.available2018-07-09T20:18:43Z
dc.date.issued2012-05-30
dc.description.abstractThe 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 using·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.en_US
dc.identifier.urihttp://hdl.handle.net/11274/10039
dc.language.isoen_USen_US
dc.subjectHealth and environmental sciencesen_US
dc.subjectV-Stop Stroke Programen_US
dc.subjectStroke preventionen_US
dc.subjectVeterans health programsen_US
dc.titleDietary outcomes from the V-STOP Stroke Programen_US
dc.typeThesisen_US
thesis.degree.disciplineNutrition

Files

Original bundle

Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
2012LarsenOCR.pdf
Size:
1.95 MB
Format:
Adobe Portable Document Format
Description:

License bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description: