Use of qualitative and quantitative methods to define behavioral fat- reduction strategies and their relationship to dietary fat reduction in the patterns of dietary change study

D. P. Keenan, C. Achterberg, Penny Margaret Kris-Etherton, R. Abusabha, A. Von Eye

Research output: Contribution to journalArticle

27 Citations (Scopus)

Abstract

Objective: The purposes of this study were to identify specific food choice behaviors used to decrease dietary fat intake in a community-dwelling population; assess how people categorize changes to diet; determine whether logical grouping of food intake changes revealed one or more common patterns or strategies used by these participants to decrease fat; and determine which strategies were responsible for the greatest decrease in dietary fat intake in the study population. Design: Survey analysis and in-depth interviews were used to quantitatively and qualitatively define dietary change patterns retrospectively in a population who, according to self-report, had decreased their fat intake. Specific food changes made to decrease fat intake, interview statements, and participants' reduction of percentage energy from fat were examined. Setting: Interviews were conducted from June 1993 through April 1994. Subjects: Included in the study were 145 persons aged 30 to 55 years who reported that they had been decreasing their dietary fat intake for 5 years or more, maintained a healthful diet for at least 5 months, and resided in the United States while changing their diets. Statistical analyses performed: Confirmatory factor analysis, reliability analysis, and linear regression analysis were performed. Results: Nine fat-reduction strategies were identified. Decrease fat flavorings, decrease 'recreational foods,' decrease cooking fat, replace meat, change breakfast, and use fat-modified foods accounted for significant reduction in fat intake. Conclusions: People use a variety of dietary changes to reduce their fat intake. These changes can be categorized into strategies according to the way people change their diets. Knowledge of these strategies and their importance in dietary fat reduction can improve and help nutritionists prioritize the messages they convey.

Original languageEnglish (US)
JournalJournal of the American Dietetic Association
Volume96
Issue number12
DOIs
StatePublished - Jan 1 1996

Fingerprint

Dietary Fats
qualitative analysis
fat intake
eating habits
dietary fat
quantitative analysis
Fats
lipids
interviews
diet
Diet
Food
Interviews
cooking fats and oils
breakfast
nutritionists
flavorings
Choice Behavior
food choices
Population

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics

Cite this

@article{5c7bb6d274034f6e8aa313873a201c91,
title = "Use of qualitative and quantitative methods to define behavioral fat- reduction strategies and their relationship to dietary fat reduction in the patterns of dietary change study",
abstract = "Objective: The purposes of this study were to identify specific food choice behaviors used to decrease dietary fat intake in a community-dwelling population; assess how people categorize changes to diet; determine whether logical grouping of food intake changes revealed one or more common patterns or strategies used by these participants to decrease fat; and determine which strategies were responsible for the greatest decrease in dietary fat intake in the study population. Design: Survey analysis and in-depth interviews were used to quantitatively and qualitatively define dietary change patterns retrospectively in a population who, according to self-report, had decreased their fat intake. Specific food changes made to decrease fat intake, interview statements, and participants' reduction of percentage energy from fat were examined. Setting: Interviews were conducted from June 1993 through April 1994. Subjects: Included in the study were 145 persons aged 30 to 55 years who reported that they had been decreasing their dietary fat intake for 5 years or more, maintained a healthful diet for at least 5 months, and resided in the United States while changing their diets. Statistical analyses performed: Confirmatory factor analysis, reliability analysis, and linear regression analysis were performed. Results: Nine fat-reduction strategies were identified. Decrease fat flavorings, decrease 'recreational foods,' decrease cooking fat, replace meat, change breakfast, and use fat-modified foods accounted for significant reduction in fat intake. Conclusions: People use a variety of dietary changes to reduce their fat intake. These changes can be categorized into strategies according to the way people change their diets. Knowledge of these strategies and their importance in dietary fat reduction can improve and help nutritionists prioritize the messages they convey.",
author = "Keenan, {D. P.} and C. Achterberg and Kris-Etherton, {Penny Margaret} and R. Abusabha and {Von Eye}, A.",
year = "1996",
month = "1",
day = "1",
doi = "10.1016/S0002-8223(96)00326-4",
language = "English (US)",
volume = "96",
journal = "Journal of the Academy of Nutrition and Dietetics",
issn = "2212-2672",
publisher = "Elsevier USA",
number = "12",

}

TY - JOUR

T1 - Use of qualitative and quantitative methods to define behavioral fat- reduction strategies and their relationship to dietary fat reduction in the patterns of dietary change study

AU - Keenan, D. P.

AU - Achterberg, C.

AU - Kris-Etherton, Penny Margaret

AU - Abusabha, R.

AU - Von Eye, A.

PY - 1996/1/1

Y1 - 1996/1/1

N2 - Objective: The purposes of this study were to identify specific food choice behaviors used to decrease dietary fat intake in a community-dwelling population; assess how people categorize changes to diet; determine whether logical grouping of food intake changes revealed one or more common patterns or strategies used by these participants to decrease fat; and determine which strategies were responsible for the greatest decrease in dietary fat intake in the study population. Design: Survey analysis and in-depth interviews were used to quantitatively and qualitatively define dietary change patterns retrospectively in a population who, according to self-report, had decreased their fat intake. Specific food changes made to decrease fat intake, interview statements, and participants' reduction of percentage energy from fat were examined. Setting: Interviews were conducted from June 1993 through April 1994. Subjects: Included in the study were 145 persons aged 30 to 55 years who reported that they had been decreasing their dietary fat intake for 5 years or more, maintained a healthful diet for at least 5 months, and resided in the United States while changing their diets. Statistical analyses performed: Confirmatory factor analysis, reliability analysis, and linear regression analysis were performed. Results: Nine fat-reduction strategies were identified. Decrease fat flavorings, decrease 'recreational foods,' decrease cooking fat, replace meat, change breakfast, and use fat-modified foods accounted for significant reduction in fat intake. Conclusions: People use a variety of dietary changes to reduce their fat intake. These changes can be categorized into strategies according to the way people change their diets. Knowledge of these strategies and their importance in dietary fat reduction can improve and help nutritionists prioritize the messages they convey.

AB - Objective: The purposes of this study were to identify specific food choice behaviors used to decrease dietary fat intake in a community-dwelling population; assess how people categorize changes to diet; determine whether logical grouping of food intake changes revealed one or more common patterns or strategies used by these participants to decrease fat; and determine which strategies were responsible for the greatest decrease in dietary fat intake in the study population. Design: Survey analysis and in-depth interviews were used to quantitatively and qualitatively define dietary change patterns retrospectively in a population who, according to self-report, had decreased their fat intake. Specific food changes made to decrease fat intake, interview statements, and participants' reduction of percentage energy from fat were examined. Setting: Interviews were conducted from June 1993 through April 1994. Subjects: Included in the study were 145 persons aged 30 to 55 years who reported that they had been decreasing their dietary fat intake for 5 years or more, maintained a healthful diet for at least 5 months, and resided in the United States while changing their diets. Statistical analyses performed: Confirmatory factor analysis, reliability analysis, and linear regression analysis were performed. Results: Nine fat-reduction strategies were identified. Decrease fat flavorings, decrease 'recreational foods,' decrease cooking fat, replace meat, change breakfast, and use fat-modified foods accounted for significant reduction in fat intake. Conclusions: People use a variety of dietary changes to reduce their fat intake. These changes can be categorized into strategies according to the way people change their diets. Knowledge of these strategies and their importance in dietary fat reduction can improve and help nutritionists prioritize the messages they convey.

UR - http://www.scopus.com/inward/record.url?scp=0030391392&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0030391392&partnerID=8YFLogxK

U2 - 10.1016/S0002-8223(96)00326-4

DO - 10.1016/S0002-8223(96)00326-4

M3 - Article

VL - 96

JO - Journal of the Academy of Nutrition and Dietetics

JF - Journal of the Academy of Nutrition and Dietetics

SN - 2212-2672

IS - 12

ER -