Comparison of body fat reduction in overweight and obese subjects utilizing personalized low-fat meal plans and non-personalized low-fat meal plans

<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 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).</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>

Name thesis:degree_name

Master of Science (MS)

Level thesis:degree_level

Open Access Thesis

Discipline thesis:degree_discipline

Health Sciences

Year

2008

Author dc:creator

• Buzan, Stacy Dawn

Contributors dc:contributor

• Judith Brooks, PhD, RD
• Anahita M. Mistry, PhD
• Christina Miller, MS, RD

• Diet therapy
• Weight loss
• Nutrition
• Dietetics

Repository record dc:identifier

https://commons.emich.edu/theses/210

OAI identifier oai:identifier

oai:commons.emich.edu:theses-1209