Pilot test of a behavioral skill building intervention to improve overall diet quality.
OBJECTIVE
To determine the effect of a cognitive and behavioral skills building intervention delivered via a small group or correspondence on improvement in total diet quality.


METHODS
Randomized, controlled trial comparing 2 intervention groups with a usual care (UC) group.


METHODS
Generally healthy men (n = 35) and women (n = 63); mean age = 49.6 years (range = 29 to 71 years).


METHODS
20-session behavioral and cognitive skills curriculum to train participants to improve personal dietary habits that were inconsistent with public health guidelines. One group (weekly meeting [WM]) met in small groups with 2 cofacilitators. A correspondent (CR) group received the curriculum via mail and an interactive study Web site. The UC group received a copy of a consumer nutrition book.


METHODS
Modified Healthy Eating Index (MHEI) score derived from 9 components of the US Department of Agriculture's Healthy Eating Index.


RESULTS
The WM group significantly improved their MHEI score compared with the CR (P =.04) and UC (P =.002) groups. The CR group's improvement in MHEI score was not significantly different from that of the UC group (P =.19).


CONCLUSIONS
A behaviorally focused intervention can improve overall diet quality, especially if delivered through small-group meetings.
Carpenter
Ruth Ann
RA
Center for Research Dissemination, The Cooper Institute, 12330 Preston Road, Dallas, TX 75230, USA. rcarpenter@cooperinst.org
Finley
Carrie
C
Barlow
Carolyn E
CE
D000328:Adult; D000368:Aged; D001521:Behavior Therapy; D004032:Diet / Q000592:standards*; D005247:Feeding Behavior; D005260:Female; D007722:Health Knowledge, Attitudes, Practice; D006293:Health Promotion / Q000379:methods; D006801:Humans; D008297:Male; D008875:Middle Aged; D009765:Obesity / Q000178:diet therapy / Q000628:therapy; D010865:Pilot Projects; D016896:Treatment Outcome