Effects of a functional foods nutrition education program with cardiac rehabilitation patients.
OBJECTIVE
This study educated cardiac rehabilitation patients about the potential health benefits obtained from specific "heart healthy" functional foods and evaluated whether a targeted education program about these foods leads to their increased consumption or positive attitude changes.


METHODS
The targeted audience was 69 cardiac rehabilitation patients (phases 2 and 3). Four foods (soy, oats, sterol/stanol ester-enhanced margarine, and nuts) were discussed in two 90-minute education sessions conducted 2 months apart. These sessions provided scientific information about each food, allowed participants to sample products, and collected data using both preeducation and follow-up surveys.


RESULTS
The findings showed a significant increase in the reported consumption of all four functional foods (soy in particular), and several positive attitude changes concerning the relation between diet and heart health. Most of the participants (88%) either agreed or strongly agreed that they intended to continue incorporating functional foods into their diet to improve heart health.


CONCLUSIONS
According to the reported attitudinal and behavioral intentions, the education of cardiac rehabilitation patients may lead to beneficial dietary changes conducive to the reduction of cardiovascular disease risk.
D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D004032:Diet; D005260:Female; D015438:Health Behavior; D006331:Heart Diseases / Q000534:rehabilitation*; D006801:Humans; D008297:Male; D008875:Middle Aged; D010353:Patient Education as Topic