title: A 2-year stage of change evaluation of dietary fat and fruit and vegetable intake behaviors of cardiac rehabilitation patients.
abstract: OBJECTIVE
  To track the 2-year movement of cardiac rehabilitation patients through the stages of change for dietary fat reduction and increasing fruit and vegetable intake.
  
  
  METHODS
  A cross-sectional, longitudinal evaluation of a convenience sample of cardiac rehabilitation patients.
  
  
  METHODS
  Department of Pulmonary and Cardiac Rehabilitation, Moses H. Cone Memorial Hospital, Greensboro, North Carolina.
  
  
  METHODS
  Subjects (n = 118) were predominately white, overweight, married men with a history of tobacco use.
  
  
  METHODS
  Group nutrition education sessions for 12 weeks.
  
  
  METHODS
  Stage of change assessments for dietary fat reduction and increasing fruit and vegetable intake were performed at the start (baseline), conclusion (3 months), and 2 years after cardiac rehabilitation.
  
  
  RESULTS
  Baseline staging demonstrated patients' efforts to reduce dietary fat intake (preparation, 10.2%; action, 35.6%; maintenance, 47.5%). The assessment at 2 years staged 87.3% of the population in the maintenance stage. In contrast, the precontemplation (30.0%), contemplation (7.6%), and preparation (49.2%) stages dominated baseline staging for modifying fruit and vegetable intake. Patients in the precontemplation and contemplation stages increased to 58.5% at 2 years.
  
  
  CONCLUSIONS
  Cardiac rehabilitation patients are in different stages for two food behaviors linked to the same illness. Results support the appropriateness of nutrition education that emphasizes instrumental information for affecting fat reduction behaviors. Modifying fruit and vegetable intake behaviors is more appropriately addressed with noninstrumental interventions that emphasize health benefits and barriers to change.
authors.affiliation: Nutrition, Dietetics, and Food Management, College of Health Sciences and Human Services, 200N Oakley Applied Science, Murray State University, Murray, KY 42071, USA.
authors.forename: C Jeffrey
authors.initials: CJ
authors.lastname: Frame
authors.forename: Claudia G
authors.initials: CG
authors.lastname: Green
authors.forename: David G
authors.initials: DG
authors.lastname: Herr
authors.forename: Martha L
authors.initials: ML
authors.lastname: Taylor
mesh_terms: D000368:Aged; D003430:Cross-Sectional Studies; D004032:Diet; D004041:Dietary Fats / Q000008:administration & dosage*; D005260:Female; D005638:Fruit; D006331:Heart Diseases / Q000178:diet therapy / Q000534:rehabilitation*; D006801:Humans; D008137:Longitudinal Studies; D008297:Male; D008875:Middle Aged; D009657:North Carolina; D052756:Nutritional Sciences / Q000193:education; D040242:Risk Reduction Behavior; D014675:Vegetables
chemical_list: D004041:Dietary Fats