Increasing the use of meatless meals: A nutrition intervention substudy in the Multiple Risk Factor Intervention Trial (MRFIT)

J. Daniel-Gentry, T. A. Dolecek, A. W. Caggiula, L. V. Van Horn, L. Epley, B. L. Randall

Research output: Contribution to journalArticle

7 Scopus citations

Abstract

Forty-seven participants from six MRFIT clinical centers were involved in a 3-month intensive dietary intervention program to determine the feasibility of increasing the use of meatless meals. The substudy was conducted late in the trial, and many dietary changes had already been made. The purpose, therefore, was to initiate ways to continue the maintenance of achieved serum cholesterol reductions and possibly effect additional decreases. The program consisted of an introductory session and three follow-up visits. Preplanning, contracting, self-monitoring, regular follow-up, and homemaker involvement were among techniques used to help participants incorporate meatless meals into routine dietary practices. Data collection included scores from a knowledge test administered at the introductory and final visits, number of meatless meals consumed per week as contracted at the first three visits and as reported at the last three visits, and serum cholesterol and weight determinations made at each visit. Knowledge related to meatless meal concepts, such as complementary proteins, appeared to improve as the majority of substudy participants scored higher on the post-test than on the pretest. Over the substudy duration, the mean number of contracted and reported weekly meatless meals in addition to breakfast was approximately four and five, respectively. Mean serum cholesterol drop was 2.6%, and mean weight loss was about 3 lb over the 3-month period. The approach was one of the intervention techniques used to maintain serum cholesterol reductions on a long-term basis, which has not been achieved in any other clinical trial with similar objectives. The described meatless meals program may prove useful to dietic practioners who counsel individuals in fat-modified food patterns.

Original languageEnglish (US)
Pages (from-to)778-781
Number of pages4
JournalJournal of the American Dietetic Association
Volume86
Issue number6
StatePublished - Oct 1 1986

ASJC Scopus subject areas

  • Food Science
  • Medicine(all)

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