Background: Obesity is an epidemic and studies are needed to provide recommendations for more effective strategies to increase self-efficacy and long-term adoption of healthy nutritional habits in individuals who are obese.
Objective: To compare the use of personalized low-fat meal plans vs. non-personalized low-fat meal plans and body fat reduction in overweight and obese subjects 25 to 45 years of age.
Design: A 2-month comparative randomized block experimental study, in which subjects were randomly assigned to either Treatment 1 Group, receiving non-personalized low-fat meal plans, or Treatment 2 Group, receiving personalized low-fat meal plans with two 30-minute dietetic consultations.
Subjects/Setting: Subjects were 17 men and women 25 to 45 years of age, classified as overweight or obese (BMI=25 to 50), and limited to minor chronic health conditions. A total of 87 individuals were interested, 73.02% (N=46) eligible, 36.96% (N=17) enrolled, 47.06% (N=8) received treatment, and 41.176% (N=7) completed the study.
Main Outcome Measures: Pre- and post-body fat measurements utilizing bioelectrical impedance analyzers (BIA).
Results: At the significance of P ≤ 0.05, the trend in the data appears to support the use of personalized low-fat meal planning with two 30-minute dietetic consultations ( x 10=8.4053 or 7.718#) as more effective in reducing body fat than use of non-personalized low-fat meal planning ( x 9=2.6825% or 2.049#) in females classified as Obese II (BMI=35 to 39.9). Furthermore, at the significance of P ≤ 0.05, the trend in the data seems to support the use of personalized low-fat meal planning with two 30-minute dietetic consultations ( x Tx2=8.3286% or 6.7299#) as more effective in reducing body fat than use of non-personalized low-fat meal planning ( x Tx1=3.7077% or 3.7838#) in females and males in the BMI classification categories of Overweight (BMI=25.0 to 29.9), Obese I (BMI=30.0 to 34.9), Obese II (BMI=35 to 39.9), and Obese III (BMI=>40).
Conclusion: This study and others in this area may lead to the development of more effective strategies in nutrition therapy to help reduce the prevalence of obesity in adults.
","abstract_html":"<p>Background: Obesity is an epidemic and studies are needed to provide recommendations for more effective strategies to increase self-efficacy and long-term adoption of healthy nutritional habits in individuals who are obese.</p> <p>Objective: To compare the use of personalized low-fat meal plans vs. non-personalized low-fat meal plans and body fat reduction in overweight and obese subjects 25 to 45 years of age.</p> <p>Design: A 2-month comparative randomized block experimental study, in which subjects were randomly assigned to either Treatment 1 Group, receiving non-personalized low-fat meal plans, or Treatment 2 Group, receiving personalized low-fat meal plans with two 30-minute dietetic consultations.</p> <p>Subjects/Setting: Subjects were 17 men and women 25 to 45 years of age, classified as overweight or obese (BMI=25 to 50), and limited to minor chronic health conditions. A total of 87 individuals were interested, 73.02% (N=46) eligible, 36.96% (N=17) enrolled, 47.06% (N=8) received treatment, and 41.176% (N=7) completed the study.</p> <p>Main Outcome Measures: Pre- and post-body fat measurements utilizing bioelectrical impedance analyzers (BIA).</p> <p>Results: At the significance of P ≤ 0.05, the trend in the data appears to support the use of personalized low-fat meal planning with two 30-minute dietetic consultations ( x <sub>10</sub>=8.4053 or 7.718#) as more effective in reducing body fat than use of non-personalized low-fat meal planning ( x <sub>9</sub>=2.6825% or 2.049#) in females classified as Obese II (BMI=35 to 39.9). Furthermore, at the significance of P ≤ 0.05, the trend in the data seems to support the use of personalized low-fat meal planning with two 30-minute dietetic consultations ( x <sub>Tx2</sub>=8.3286% or 6.7299#) as more effective in reducing body fat than use of non-personalized low-fat meal planning ( x <sub>Tx1</sub>=3.7077% or 3.7838#) in females and males in the BMI classification categories of Overweight (BMI=25.0 to 29.9), Obese I (BMI=30.0 to 34.9), Obese II (BMI=35 to 39.9), and Obese III (BMI=>40).</p> <p>Conclusion: This study and others in this area may lead to the development of more effective strategies in nutrition therapy to help reduce the prevalence of obesity in adults.</p>","abstract_has_math":false,"creators":["Buzan, Stacy Dawn"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Open Access Thesis","degree_discipline":"Health Sciences","degree_department":null,"school":null,"contributors":["Judith Brooks, PhD, RD","Anahita M. Mistry, PhD","Christina Miller, MS, RD"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2008,"date_issued":"2008-01-01T08:00:00Z","date_published":"2008-01-01T08:00:00Z","updated_at":"2026-07-24T02:16:30Z","subjects":["Diet therapy","Weight loss","Nutrition","Dietetics"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://commons.emich.edu/theses/210","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Judith Brooks, PhD, RD","Anahita M. Mistry, PhD","Christina Miller, MS, RD"]},{"key":"dc:creator","label":"Author","values":["Buzan, Stacy Dawn"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"thesis:degree_discipline","label":"Discipline","values":["Health Sciences"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Open Access Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Diet therapy","Weight loss","Nutrition","Dietetics"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://commons.emich.edu/theses/210"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Background: Obesity is an epidemic and studies are needed to provide recommendations for more effective strategies to increase self-efficacy and long-term adoption of healthy nutritional habits in individuals who are obese.
Objective: To compare the use of personalized low-fat meal plans vs. non-personalized low-fat meal plans and body fat reduction in overweight and obese subjects 25 to 45 years of age.
Design: A 2-month comparative randomized block experimental study, in which subjects were randomly assigned to either Treatment 1 Group, receiving non-personalized low-fat meal plans, or Treatment 2 Group, receiving personalized low-fat meal plans with two 30-minute dietetic consultations.
Subjects/Setting: Subjects were 17 men and women 25 to 45 years of age, classified as overweight or obese (BMI=25 to 50), and limited to minor chronic health conditions. A total of 87 individuals were interested, 73.02% (N=46) eligible, 36.96% (N=17) enrolled, 47.06% (N=8) received treatment, and 41.176% (N=7) completed the study.
Main Outcome Measures: Pre- and post-body fat measurements utilizing bioelectrical impedance analyzers (BIA).
Results: At the significance of P ≤ 0.05, the trend in the data appears to support the use of personalized low-fat meal planning with two 30-minute dietetic consultations ( x 10=8.4053 or 7.718#) as more effective in reducing body fat than use of non-personalized low-fat meal planning ( x 9=2.6825% or 2.049#) in females classified as Obese II (BMI=35 to 39.9). Furthermore, at the significance of P ≤ 0.05, the trend in the data seems to support the use of personalized low-fat meal planning with two 30-minute dietetic consultations ( x Tx2=8.3286% or 6.7299#) as more effective in reducing body fat than use of non-personalized low-fat meal planning ( x Tx1=3.7077% or 3.7838#) in females and males in the BMI classification categories of Overweight (BMI=25.0 to 29.9), Obese I (BMI=30.0 to 34.9), Obese II (BMI=35 to 39.9), and Obese III (BMI=>40).
Conclusion: This study and others in this area may lead to the development of more effective strategies in nutrition therapy to help reduce the prevalence of obesity in adults.
"]},{"key":"dc:title","label":"Title","values":["Comparison of body fat reduction in overweight and obese subjects utilizing personalized low-fat meal plans and non-personalized low-fat meal plans"]}]}],"canonical_facts":{"dc:contributor":["Judith Brooks, PhD, RD","Anahita M. Mistry, PhD","Christina Miller, MS, RD"],"dc:creator":["Buzan, Stacy Dawn"],"dc:description.abstract":["Background: Obesity is an epidemic and studies are needed to provide recommendations for more effective strategies to increase self-efficacy and long-term adoption of healthy nutritional habits in individuals who are obese.
Objective: To compare the use of personalized low-fat meal plans vs. non-personalized low-fat meal plans and body fat reduction in overweight and obese subjects 25 to 45 years of age.
Design: A 2-month comparative randomized block experimental study, in which subjects were randomly assigned to either Treatment 1 Group, receiving non-personalized low-fat meal plans, or Treatment 2 Group, receiving personalized low-fat meal plans with two 30-minute dietetic consultations.
Subjects/Setting: Subjects were 17 men and women 25 to 45 years of age, classified as overweight or obese (BMI=25 to 50), and limited to minor chronic health conditions. A total of 87 individuals were interested, 73.02% (N=46) eligible, 36.96% (N=17) enrolled, 47.06% (N=8) received treatment, and 41.176% (N=7) completed the study.
Main Outcome Measures: Pre- and post-body fat measurements utilizing bioelectrical impedance analyzers (BIA).
Results: At the significance of P ≤ 0.05, the trend in the data appears to support the use of personalized low-fat meal planning with two 30-minute dietetic consultations ( x 10=8.4053 or 7.718#) as more effective in reducing body fat than use of non-personalized low-fat meal planning ( x 9=2.6825% or 2.049#) in females classified as Obese II (BMI=35 to 39.9). Furthermore, at the significance of P ≤ 0.05, the trend in the data seems to support the use of personalized low-fat meal planning with two 30-minute dietetic consultations ( x Tx2=8.3286% or 6.7299#) as more effective in reducing body fat than use of non-personalized low-fat meal planning ( x Tx1=3.7077% or 3.7838#) in females and males in the BMI classification categories of Overweight (BMI=25.0 to 29.9), Obese I (BMI=30.0 to 34.9), Obese II (BMI=35 to 39.9), and Obese III (BMI=>40).
Conclusion: This study and others in this area may lead to the development of more effective strategies in nutrition therapy to help reduce the prevalence of obesity in adults.
"],"dc:identifier":["https://commons.emich.edu/theses/210"],"dc:subject":["Diet therapy","Weight loss","Nutrition","Dietetics"],"dc:title":["Comparison of body fat reduction in overweight and obese subjects utilizing personalized low-fat meal plans and non-personalized low-fat meal plans"],"thesis:degree_discipline":["Health Sciences"],"thesis:degree_level":["Open Access Thesis"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T02:16:30Z"}