These contradictory responses mean that different approaches are needed to change overall eating habits and reduce the risk of future heart problems, say C. Jeffrey Frame, Ph.D., R.D., and colleagues.
Their study of 118 patients, carried out at a cardiac rehabilitation unit in a hospital in Greensboro, N.C., appears in the July/August issue of the American Journal of Health Promotion.
Frame, an assistant professor of nutrition, dietetics and food management at Murray State University in Kentucky, and colleagues followed patients who had been prescribed cardiac rehabilitation following coronary bypass operations, heart attacks or other heart problems. They interviewed the patients at the start and end of a 12-week cardiac rehabilitation program and again two years later.
During the rehab program, a dietitian worked individually with patients to develop nutrition and weight maintenance goals. The patients attended a group education session for one hour each week. There they learned about reducing fat, salt and sugar in their diets; increasing dietary fiber and fruits and vegetables; using herbs and spices to make food taste better; methods for healthier food preparation; and recommended food choices when dining out.
The researchers evaluated each patient based on the "state-of-change" concept. This analysis includes five steps: pre-contemplation (not knowing or caring about a health risk); contemplation (knowing it, but not ready to do anything about it); preparation (getting ready to make an active effort); action (doing something positive for up to six months); maintenance (doing the right thing for more than six months and working to prevent relapse).
The sobering effect of cardiac surgery or a heart attack clearly mov
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Contact: Sherry McClain
sherry.mcclain@murraystate.edu
270-762-3156
Center for the Advancement of Health
25-Aug-2003