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Biomedical subjects

R M Mullis

Publications and source records attributed to R M Mullis.

10 recordsLinked to original sources
PubMed1992

Appropriate days for measuring intake of dietary fat and cholesterol.

Seven consecutive day food records were assessed in 224 free-living adult volunteers to (1) identify the smallest number of days, and which days of the week, would provide most of the information about dietary fat and cholesterol intake (assessed by B score) and (2) whether a complex mathematical formula for weighting certain days was required to achieve reasonable validity. A factor analytic approach was used to identify 3- and 4-day sets. The correlations with the 7-day average B score ranged from 0.95 for the best 4-day (Saturday through Tuesday) average B score to 0.91 for the best 3-day (Sunday through Tuesday) average B score. Simple averaging (no weighting) was found to be adequate to achieve this level of validity.

Adult↗
PubMed1990

Developing nutrient criteria for food-specific dietary guidelines for the general public.

Consumers are asking for specific information about which foods and, in particular, which brands of packaged foods to choose when they eat or purchase food. Point-of-purchase nutrition intervention programs that identify specific foods in restaurants and grocery stores are particularly promising community-based strategies for providing that type of information. However, such strategies demand consistent criteria for determining which foods and/or products should be labeled. This article describes the process of developing and validating criteria and the subsequent uses of the criteria in community nutrition intervention programs. Steps in the process include (a) identifying the scientific basis for the criteria, (b) developing food-group-specific nutrient criteria based on a referent meal pattern, (c) developing the eligibility of single servings of specific foods for labeling based on the nutrient criteria of the food group to which the specific food belongs, and (d) validating the criteria by reviewing actual food products in the grocery stores and restaurants. We conclude that the use of criteria provides a consistent standard for evaluating specific foods and food items in nutrition evaluation programs.

Diet↗
PubMed1988

Parent nutrition education: a conceptual model.

Getting nutrition information to parents is beneficial for several reasons. Children need support from their parents to implement behavior changes learned in primary prevention interventions. In addition, positive eating behavior changes last longer if interventions are aimed at family attitudes and habits rather than individuals. Finally, parents also can benefit from the information. This article summarizes selected research about the impact of youth-directed nutrition education interventions on parents. A conceptual model is proposed to guide development and evaluation of future interventions with a parent component.

Child↗
PubMed1988

Environmental interventions to promote healthy eating: a review of models, programs, and evidence.

Environmental interventions are an important part of efforts to improve health in populations. With respect to strategies to encourage positive nutrition behavior, environmental approaches help create opportunities for action by removing barriers to following a healthy diet. This article reviews the rationale, conceptual models, program examples, and recent empirical evidence regarding the extent and effects of environmental interventions to promote healthy eating. The state of the art is described for five types of interventions: (1) changes in the food supply; (2) point of choice nutrition information; (3) collaboration with private sector food vendors; (4) worksite nutrition policies and incentives; and (5) changes in the structure of health and medical care related to nutrition. Environmental approaches to dietary behavior change can reach large segments of the population through increased availability of nutritious foods, provision of quality nutrition services in workplace and health care settings, and accessible information about healthful food choices. Nutrition intervention can also serve as a model for other types of health promotion initiatives using multidimensional environmental and educational technologies.

Food Supply↗
PubMed1988

Lean meats make the grade--a collaborative nutrition intervention program.

Lean Meats Make the Grade is a collaborative nutrition intervention program involving the Minnesota Heart Health Program (MHHP), the Minnesota Beef Council, and the Pork Producers Council. The purposes of this program were to educate consumers about identification of leaner cuts of meat, low-fat preparation methods, and selection of appropriate meat portion size. Program components included training for meat managers, taste testing for consumers, recipes and customer information brochures, and labels on individual meat packages to assist in the identification of leaner cuts of meat. The program was implemented through grocery stores in two of the towns selected for MHHP intervention. Population-based telephone surveys indicated that respondents in the intervention towns were more aware of the lean meats program than those in the comparison communities. Knowledge of lean cuts of meat and low-fat preparation methods also increased as a result of the program. Independently collected sales data from five participating and two control stores provided some indications of a greater interest in lean cuts and 80% lean ground beef as a result of the intervention program. Programs such as this have potential for community-wide nutrition education.

Animals↗
PubMed1985

Modifying the eating behavior of young children.

A nutrition education curriculum was developed, based on a social learning model, that emphasized the importance of a low-salt, low-fat, and increased complex carbohydrate diet for cardiovascular health. The curriculum was pilot-tested in eight third and fourth grade classrooms. Students were exposed to cartoon character role models, were reinforced for dietary changes, and practiced relevant behavioral skills. Students in eight other third and fourth grade classrooms served as controls. At posttest, students participating in the nutrition education program reported a significant reduction in consumption of foods high in fat and salt and an increase in consumption of complex carbohydrates. These assessments were confirmed by food selection measures and by 24-hour food recalls. Students in the control classrooms did not report these eating pattern changes.

Child↗
PubMed1985

Process guides for nutrition care in community health.

The process of nutrition care is central to the clinical management of the public health client. However, this care is not often provided by the public health nurse. Thus, process guides that describe the techniques and strategies for providing nutrition care are important components of continuing education for those health professionals. This article presents one format for the development and presentation of such guides. Procedures for implementing the guides in public health practice are also described.

Community Health Nursing↗
PubMed1985

Model utilization in evaluation of a Dial-A-Dietitian system.

The purpose of this study was to determine the effectiveness of selected factors of performance of a telephone delivery system, Dial-A-Dietitian, which was established to provide nutrition information to the public. A model, developed for this use, entailed a systems approach with five phases, which included enabling factors (inputs), the interaction process, effort factors (outputs), performance (outcome), and feedback (reporting). The data analysis indicated that the Dial-A-Dietitian program was effective as measured by this model.

Adult↗