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Biomedical subjects

Y Hall

Publications and source records attributed to Y Hall.

13 recordsLinked to original sources
PubMed1985

Comparison of nutrient calculation systems.

A set of 54 24-hour dietary recalls collected in 1975-1976 from males aged 35-57 years who were participating in a cardiovascular risk factor intervention program was submitted to three different nutrient calculation systems to investigate how much of a difference exists among systems in calculating nutrient intakes. The three computerized systems were of varying levels of sophistication. Among differences found, one system reported 1.4% more calories derived from polyunsaturated fat than the other two. For studies investigating the effects of dietary fat intake, this difference between systems may be important. Other significant group differences were seen for carbohydrate and alcohol. Although mean differences among the three systems were not great, dramatic differences were encountered when evaluating individual recalls. Nutrient intake data obtained from dietary recalls for individuals and for groups for whatever purpose are subject to the bias of the nutrient calculation system used. These biases should be considered when interpreting results, comparing results with other studies, and when developing treatment plans in the clinical setting. Recommendations for enhanced standardization include: 1) thorough descriptions in research reports of the particular system used; 2) exchange of standard menus between systems; 3) enhanced quality control of the coding process; 4) periodic updating of the nutrient data base to accommodate new food products and changes in composition of foods.

Adult↗
PubMed1984

Critical behaviors in the dietary management of hypertension.

An interdisciplinary group convened by the National High Blood Pressure Education Program (NHBPEP) was charged with describing the patient behaviors critical to successful dietary management of high blood pressure. The group's report identifies 10 steps the patient must take to change dietary behavior; it emphasizes a gradual, progressive approach and ongoing patient contact with the health care team. The approach should interest the dietary counselor and might serve as an example of how progressive nutrition counseling programs can be built around a behavioral model. The report should stimulate the continuing efforts of the nutrition counselor, the physician, the health care administrator to improve the nutrition care of the patient.

Behavior Therapy↗
PubMed1983

Nervous tension and serum cholesterol: findings from the Chicago Coronary Prevention Evaluation Program.

Of 519 coronary-prone middle-aged men participating in the Chicago Coronary Prevention Evaluation Program, 416 reported their self-perceived state as one of no tension or tension at various periodic visits over years in the Program. Group mean serum cholesterol was significantly higher by about 4 mg/dl with tension vs. no tension (slight, moderate, or marked). This relationship was independent of weight change, intercurrent infection, use of medication, and month of year.

Adult↗
PubMed1978

Social-psychologic perspective in motivating changes in eating behavior.

Some reasons for difficulties in motivating changes in eating behavior are outlined, and the application of the major principles of social psychology relevant to dietary management are reviewed. Locus of control and varying communication models are discussed in the context of nutritional counseling. The importance of the patient assuming responsibility for his/her own behavioral change is reviewed in terms of attribution theory. Specific suggestions for helping nutritionists motivate patients to change their eating behavior are made.

Attitude to Health↗
PubMed1977

Plasma glucose levels: long-term effect of diet in the Chicago Coronary Prevention Evaluation Program.

In 150 middle-aged men prone to coronary disease, long-term data based on the Chicago Coronary Prevention Evaluation Program's diet showed that there was a favorable effect on fasting glycemia level and glucose tolerance. This diet for reducing obesity and hypercholesterolemia was low in cholesterol and saturated fat and moderate in polyunsaturated and total fat, with replacement of some fat by carbohydrate. At 2 years, decreased weight and serum cholesterol values of normoglycemic men were accompanied by a modest but significant fall in fasting and postload glycemia; at 4 years. fasting glycemia levels remained slightly below baseline. For men with suspect fasting hyperglycemia at baseline, sustained fall in weight and serum cholesterol value was associated with sizeable long-term reductions in fasting glycemia and improvement of glucose tolerance. Decrease in plasma glucose was significantly related to decrease in weight. No evidence of impairment of glucose tolerance with years-long consumption of this diet was recorded.

Blood Glucose↗