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  • 1
    Electronic Resource
    Electronic Resource
    Recruitment of religious organisations into a community-based health promotion programme (2005)
    Oxford, UK : Blackwell Science Ltd
    Health & social care in the community 13 (2005), S. 0 
    Details
    ISSN: 1365-2524
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Programmes concerned with health promotion activities frequently rely on community organisations to deliver health behaviour change interventions. This paper presents data on the recruitment of religious organisations (ROs) into a research project focused on dietary change. The authors contacted the membership list of a local multi-denominational religious umbrella organisation by mail. The recruitment process consisted of a screening survey followed by an informational meeting with RO representatives, with additional meetings as necessary. The ROs were surveyed by telephone, and the initial and follow-up meetings were held at a location convenient to the RO representatives, often the RO's building. For this paper, the unit of analysis is the RO. The ROs approached during the recruitment process were of a variety of faiths and denominations. All were located within the metropolitan area of Seattle, WA, USA. The screening survey was used to determine RO eligibility, and collect further information on the RO and its membership. The survey included questions adapted from previous RO surveys and questions developed by the project team. The recruitment strategy yielded a 26% enrolment rate of eligible ROs. In comparison to eligible ROs, those that did not meet the eligibility criteria were less stable, smaller and had a membership that was less white, less college-educated and more working class. The size of the RO and the number of years that the religious leader had been with the RO were the strongest predictors of the RO's interest in participating in the project. These data will be helpful in recruiting community organisations into health promotion programmes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2524.2005.00559.x
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  • 2
    Electronic Resource
    Electronic Resource
    DIETARY INTERVENTIONS TO PREVENT DISEASE (2002)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Public Health 23 (2002), S. 255-286 
    Details
    ISSN: 0163-7525
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Medicine
    Notes: Abstract Changing dietary behaviors to prevent chronic disease has been an important research focus for the last 25 years. Here we present a review of published articles on the results of research to identify methods to change key dietary habits: fat intake, fiber intake, and consumption of fruits and vegetables. We divided the research reviewed into sections, based on the channel through which the intervention activities were delivered. We conclude that the field is making progress in identifying successful dietary change strategies, but that more can be learned. Particularly, we need to transfer some of the knowledge from the individual-based trials to community-level interventions. Also, more research with rigorous methodology must be done to test current and future intervention options.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.publhealth.23.100901.140555
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  • 3
    Electronic Resource
    Electronic Resource
    Influences on Food Selection of Women on High- and Low-Fat Diets (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of applied biobehavioral research 1 (1993), S. 0 
    Details
    ISSN: 1751-9861
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Psychology
    Notes: There is evidence that long-term maintenance of a low-fat diet reduces preference for high-fat foods. Sensory evaluation of the taste of fat, and preference for high and low-fat foods were studied in a group of former participants in a randomized dietary intervention trial aimed at lowering fat consumption. Intervention subjects consuming less than 25% of daily calories as fat and control subjects consuming more than 35% of daily calories as fat agreed to be in a “taste perception” study. In Study 1, subjects tasted 20 dairy solutions containing different levels of fat and sugar. Subjects rated the perceived intensity of fat taste, and of liking, for each of the solutions. In Study 2, subjects were asked to taste and rate 4 high-fat and 4 low-fat snack foods, and were then allowed to freely consume these foods in a preference test. Intervention and control subjects were similar in their sensory evaluation of the taste of fat in Study 1. In Study 2, intervention subjects reported a reduced hedonic rating of the taste of high-fat snack foods compared to control subjects, yet intervention subjects consumed the same amount of high-fat snack foods as control subjects. We conclude that a successful outcome in a dietary intervention may be due to social and cognitive factors, in addition to potential changes in hedonic response to fat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1751-9861.1993.tb00034.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effects of Expectancies and Personalized Feedback on Fat Consumption, Taste, and Preference (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of applied social psychology 22 (1992), S. 0 
    Details
    ISSN: 1559-1816
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Psychology
    Notes: Previous studies have shown that people develop expectations about the taste and effects of consumed substances and that those expectations can guide future behavior, cognitions, and affect. Identifying expectancies for the taste of both low- and high-fat foods is important in determining people's reactions to changes in their diets. Study 1 was designed to determine the existence of expectancies for the taste of low-and high-fat foods and the effects of these expectations on food consumption and preference. Ninety-seven subjects tasted a bowl of ice cream and rated the taste on taste judgment forms. The fat content of the ice cream (high- versus low-fat) and the expectancy of high- versus low-fat content were independently manipulated using a balanced placebo design. Expectancy affected the consumption of ice cream under most circumstances: For women who received high-fat ice cream and for men, regardless of the ice cream received, consumption was higher when high-fat ice cream was expected than when low-fat ice cream was expected. Study 2 was designed to investigate the effects of educating individuals about the diet-cancer link on consumption and preference. Receiving information about diet and cancer, especially when the information was personalized, decreased overall consumption and reported preference. Current levels of daily fat consumption also affected laboratory consumption and preference. This study has several implications for interventions to lower dietary fat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1559-1816.1992.tb00942.x
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  • 5
    Electronic Resource
    Electronic Resource
    Contributions of Social Psychology to the Study of Appetltive Behaviors (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of applied social psychology 17 (1987), S. 0 
    Details
    ISSN: 1559-1816
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Psychology
    Notes: Social psychology has contributed substantially to the study and understanding of appetitive behaviors. This paper focuses on three major lines of social psychological research that have made particularly important contributions to appetitive behaviors: Hovland's work on attitudes and attitude changes, Bandura's social learning theory, and Schachter's studies of obesity and cigarette smoking. The relevant work of these three social psychologists and the research following from each line of inquiry are reviewed. Additional potential applications of these social psychological approaches to the study of appetitive behaviors are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1559-1816.1987.tb01174.x
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  • 6
    Electronic Resource
    Electronic Resource
    Volunteerism in a Community-Based Sample of Women Aged 50 to 80 Years (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of applied social psychology 30 (2000), S. 0 
    Details
    ISSN: 1559-1816
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Psychology
    Notes: This paper has 2 purposes: (a) to present the differences in demographic and health characteristics of older women volunteers and nonvolunteers in a community-based sample; (b) to identify the motivations of current and past volunteers, as contrasted with those who have never volunteered. A population-based survey was conducted with a sample of 1,104 women aged 50 to 80 years in the state of Washington. Nonvolunteers were less likely to be married and were slightly less likely to be White than were current or past volunteers. Demographic variables (e. g., age) and health status predicted level of reported motivation for volunteering. These data provide us with population-based estimates of volunteering and motivations for older women.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1559-1816.2000.tb02470.x
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  • 7
    Electronic Resource
    Electronic Resource
    The importance of sweet taste and caloric content in the effects of nicotine on specific food consumption (1985)
    Springer
    Psychopharmacology 87 (1985), S. 198-203 
    Details
    ISSN: 1432-2072
    Keywords: Nicotine ; Body weight ; Food consumption ; Cigarette smoking
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract There is an inverse relationship between nicotine and body weight that has been partially explained by changes in consumption of sweet-tasting high calorie foods. The present research was designed to determine the relative importance of sweet taste and caloric content in the effects of nicotine on specific food consumption and body weight. Alzet miniosmotic pumps were implanted SC to administer saline or two different concentrations of nicotine to 63 male Sprague-Dawley rats for 17 days. Three experiments were performed in which animals had access to two foods, a nonsweet low calorie food and a “target” food (sweet low calorie, sweet high calorie, or nonsweet high calorie). Body weight, food consumption, and water consumption were measured daily before, during, and after drug administration. In all three experiments, there was an inverse relationship between nicotine and body weight. Both sweet taste and caloric content were involved in the effects of nicotine on specific food consumption and body weight, but sweet taste was particularly important. In fact, the effects of nicotine on body weight were attenuated when sweet-tasting low calorie foods were available. These findings have implications for controlling body weight gains after cessation of cigarette smoking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00431807
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of nicotine on body weight and food consumption in female rats (1986)
    Springer
    Psychopharmacology 90 (1986), S. 101-105 
    Details
    ISSN: 1432-2072
    Keywords: Nicotine ; Body weight ; Food consumption ; Water consumption
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract Women often report that they smoke cigarettes to avoid weight gains and that they relapse after abstaining from tobacco because of weight gains. Men also report these concerns but to a lesser extent. This gender difference may reflect sociological and cultural pressures about physical appearance, or it may reflect sex differences in the effects of nicotine. The present research was designed to examine the effects of nicotine administration and cessation of nicotine on body weight, food consumption, and water consumption. Alzet miniosmotic pumps were implanted SC to administer saline or three different concentrations of nicotine to female Sprague-Dawley rats for 17 days. This paradigm has been used in previous studies of nicotine and body weight in male rats. Animals were used as subjects to avoid cultural factors and cognitive concerns about body weight. Nicotine administration decreased normal body weight gains and cessation of nicotine was accompanied by significant increases in body weight compared to controls. In contrast to previous studies of male rats, the nicotine-related changes in body weight were accompanied by changes in bland food and water consumption. These findings indicate that females are more sensitive than males to the effects of nicotine on body weight and feeding during and after drug administration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00172879
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  • 9
    Electronic Resource
    Electronic Resource
    Effects of nicotine on body weight and food consumption in rats (1984)
    Springer
    Psychopharmacology 83 (1984), S. 93-98 
    Details
    ISSN: 1432-2072
    Keywords: Nicotine ; Body weight ; Food consumption ; Water consumption
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract Recent human and animal studies have found that cigarette smoking or nicotine administration is accompanied by decreased consumption of sweet-tasting, high caloric foods. Cessation of smoking or nicotine is accompanied by increased consumption of these foods. Changes in consumption of these specific foods may partially account for the inverse relationship between smoking or nicotine and body weight. The present research was designed to determine whether consumption of nonsweet food is affected by nicotine and whether continuous access to only nonsweet foods attenuates the body weight changes associated with nicotine administration and cessation of nicotine administration. Alzet miniosmotic pumps were implanted SC to administer saline or three different concentrations of nicotine to male Sprague-Dawley albino rats for 2–3 weeks. Two studies on a total of 80 rats found an inverse dose-response relationship between nicotine administration and body weight without changes in bland food or water consumption. After cessation of nicotine administration, there were no differences in food consumption or body weight changes between groups. The effects of nicotine on body weight, both during and after drug administration, were attenuated in comparison to the results of studies that provided sweet-tasting foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00427430
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    Paper (German National Licenses)
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  • 10
    Electronic Resource
    Electronic Resource
    Psychological Effects of Dietary Fat Analysis and Feedback: A Randomized Feedback Design (1997)
    Springer
    Journal of behavioral medicine 20 (1997), S. 607-619 
    Details
    ISSN: 1573-3521
    Keywords: fat consumption feedback ; risk factor feedback ; dietary behavior change ; randomized feedback
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine , Psychology
    Notes: Abstract Excess consumption of dietary fat promotes chronic disease such as heart disease and cancer. Dietary analysis and feedback are often used to motivate dietary change; however, little is known about how people process, react to, and use this feedback to change behavior. This study used a randomized feedback design to examine psychological reactions to dietary fat feedback. Subjects were assessed for fat consumption and then randomly assigned to a high, moderate, or low percentage of calories from fat feedback group. Findings indicate that there are strong emotional, cognitive, and behavioral reactions to providing high-fat dietary feedback. Subjects that were told their diets were high in fat reported stronger negative emotional reactions and also reported they had stronger intentions to change than the other two feedback categories. These results are compared with studies providing nonrandomly assigned risk factor feedback.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1025522625793
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