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首页> 外文期刊>Preventive Medicine: An International Journal Devoted to Practice and Theory >Process evaluation of a clinical preventive nutrition intervention.
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Process evaluation of a clinical preventive nutrition intervention.

机译：临床预防性营养干预的过程评估。

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BACKGROUND: We report process data on the feasibility of delivering a clinical preventive nutrition intervention that was effective in increasing participants' consumption of fruits and vegetables. We also examine relationships between process variables and study outcomes. METHODS: We randomly assigned six practice sites in a managed care organization to a dietary intervention or control condition. We invited adults 18 years of age or older scheduled for routine health visits within the subsequent 2 months to participate. Of the 566 patients we contacted from the intervention sites, 230 (41%) enrolled. From the control sites, we contacted 617, and 274 (44%) enrolled. Intervention participants received a tailored letter providing feedback on their consumption of target foods together with recommendations for improvement, stage-matched nutrition education booklets, a diet-health endorsement from their primary care providers (PCPs), and two motivational counseling telephone calls. Of enrollees, 195 (85%) in the intervention group and 252 (92%) in the control group returned the final survey 3 months later. RESULTS: Seventy-one percent of both participants and PCPs reported that the PCPs had discussed the relationship between diet and health at their visit. Fifty-seven percent of participants and 62% of PCPs reported that they discussed the complete diet-health endorsement, which included: (1) acknowledgment of the relationship between diet and health and (2) tailored study recommendations. The inclusion of both parts of the diet-health endorsement, but not the length of time spent, appeared to correlate with healthful outcomes. CONCLUSIONS: These process data suggest that the brief PCP diet-health endorsement contributed to the intervention effect on fruits and vegetables. Copyright 2001 American Health Foundation and Academic Press.
机译：背景：我们报告了有关提供临床预防性营养干预措施的可行性的过程数据，该干预措施有效地增加了参与者对水果和蔬菜的消费。我们还将检查过程变量与研究结果之间的关系。方法：我们在一个有管理的护理组织中随机分配了六个练习场所进行饮食干预或控制疾病。我们邀请计划在随后的2个月内进行例行健康检查的18岁以上的成年人参加。在我们从干预地点接触到的566名患者中，有230名（41％）入选。通过控制站点，我们联系了617位，其中274位（44％）被录取。干预参与者收到了一封量身定制的信函，其中提供了有关他们食用目标食品的反馈意见，以及有关改进的建议，阶段匹配的营养教育手册，其初级保健提供者对饮食健康的认可以及两个激励性咨询电话。在参加者中，干预组195名（85％），对照组252名（92％）在3个月后返回了最终调查。结果：71％的参与者和PCP都报告说，PCP在访问时已经讨论了饮食与健康之间的关系。 57％的参与者和62％的PCP报告称，他们讨论了完整的饮食健康认可，其中包括：（1）承认饮食与健康之间的关系，以及（2）量身定制的研究建议。饮食健康认可的两个部分都包括在内，但没有花费的时间长短似乎与健康的结果相关。结论：这些过程数据表明，简短的五氯苯酚饮食健康认可有助于对水果和蔬菜的干预作用。版权所有2001美国健康基金会和学术出版社。

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