Biomedical subjects

Ashley Adamson

Publications and source records attributed to Ashley Adamson.

4 recordsLinked to original sources

PubMed2006

Conducting randomised controlled trials in primary care: lessons from an obesity management trial.

BACKGROUND: A UK trial ending in 2002 reported that a training intervention to improve the management of obesity in primary care had no impact. Process analysis showed that the intervention was taken up by very few of the practitioners in the participating practices. AIM: The aim of the current study was to explore both the reasons behind low levels of implementation and the context in which the trial was delivered. DESIGN: In-depth qualitative interviews. SETTING: General practices in the North East of England. METHOD: Interviews with 13 practitioners (GPs and practice nurses) and 10 patients, representing seven of the eight intervention practices in the largest centre of the original trial. RESULTS: While patients were clear that they had participated in a trial few of those interviewed had any recollection of the intervention. Most staff were positive about the training, resources to use with patients and the weight management model, but not all training needs were met. High initial expectations of the trial gave way to disillusionment, exacerbated by significant misunderstanding by some practice staff of their role in implementation. CONCLUSIONS: Frustration among practitioners managing obesity in primary care combined with unrealistic expectations of and misunderstanding about an intervention designed to improve care in the field, appeared to have resulted in disillusionment with and consequent disengagement from the trial.

Attitude of Health Personnel↗

PubMed2005

Nutrition-related health promotion through an after-school project: the responses of children and their families.

UK health policy is concerned with emphasising nutritional status as a factor in the relationship of social inequalities to health outcomes. This paper examines pupil and parent responses to an after-school 'Food Club' designed to promote food preparation skills and healthier food choices amongst 12-13 year olds in low-income areas in North East England. The rationale for the intervention was a series of distinct but connected premises: food preparation skills are essential to inexpensive healthier eating; practical cooking skills are given limited emphasis in the secondary school curriculum; children have some choice over what they eat and may serve as a conduit of influence within the family. The qualitative investigation used group discussions and individual interviews with participating pupils and their parents. Most participating pupils enjoyed the practical emphasis upon food preparation, believed their skills developed, and were aware of the underlying message about healthier eating, but only made limited changes to their diet. Interviews with parents showed most to be positive about their child's involvement in such a club, though they varied in their attitude to its underlying message. There was some evidence of children being more involved in cooking at home and making some specific requests about food, but little to suggest they were influencing family food consumption. The findings suggest that an extra-curricular Food Club is an appropriate and feasible approach to developing food preparation skills with pupils in this age group. These findings raise questions about children's opportunities to exercise food preparation skills and make food choices within families, and the extent to which barriers to dietary change may be lowered through educational initiatives directed at pupils.

Adolescent↗

PubMed2005

Comparison of methods to estimate non-milk extrinsic sugars and their application to sugars in the diet of young adolescents.

Consistent information on the non-milk extrinsic sugars (NMES) content of foods and the NMES intake by the population is required in order to allow comparisons between dietary surveys. A critical appraisal of methods of NMES estimation was conducted to investigate whether the different published methods for estimating the NMES content of foods lead to significantly different values for the dietary intake of NMES by children and to consider the relative practicality of each method. NMES values of foods were calculated using three different published descriptions of methods of NMES estimation, and the values were compared within food groups. Dietary intake values for English children aged 11-12 years were calculated using each method and compared in terms of overall NMES intake and the contribution of different food groups to NMES intake. There was no significant difference in the dietary intake of NMES in children between the method used in the National Diet and Nutrition Surveys (NDNS) (81.9 g/d; 95 % CI 79.0, 84.7) and a method developed by the Human Nutrition Research Centre (84.3 g/d; 95 % CI 81.4, 87.2) at Newcastle University, UK, although the latter gave slightly higher values. An earlier method used by the Ministry of Agriculture, Food and Fisheries gave significantly higher values than the other two methods (102.5 g/d; 95 % CI 99.3, 105.6; P<0.05). The method used in the NDNS surveys and the method used by the Human Nutrition Research Centre at Newcastle University are both thorough and detailed methods that give consistent results. However, the method used in the NDNS surveys was more straightforward to apply in practice and is the best method for a single uniform approach to the estimation of NMES.

Candy↗

PubMed2003

A cluster randomised trial to evaluate a nutrition training programme.

BACKGROUND: The need for training to equip primary care staff with the knowledge and skills to provide dietary advice to the public has been acknowledged. Little is known about the effectiveness of such training at improving the dietary counselling skills of multidisciplinary practice teams. AIM: To evaluate the effectiveness of a nutrition training programme, delivered to primary care teams by a dietitian. DESIGN OF STUDY: A paired-cluster randomised trial. SETTING: Twelve general practices in Sunderland, in the United Kingdom. METHOD: A nutrition training programme, aimed at improving the quality of dietary consultations, was developed and delivered to six primary care teams by a dietitian. Main outcome measures were patients' recall of seven key consulting behaviours. Data were collected from patients in intervention and control practices, pre- and post-intervention. Change in knowledge and attitude of practitioners was also measured. RESULTS: All 12 practices completed the trial. Data were collected from 251 patients pre-intervention and 228 patients post-intervention. Of the seven consulting behaviours targeted in the training, only the proportion of consultations where written information (diet sheets) was provided to patients was significantly higher (13% higher, 95% confidence interval [CI = 4 to 21, P = 0.004) in the intervention practices post-training. Some evidence of improved practitioner knowledge and attitude was detected. CONCLUSION: This evaluation of a nutrition training intervention detected only a limited impact on the behaviour, knowledge, and attitudes of primary care practitioners in dietary consultations.

Adult↗