Friebel D M, Sucher K, Lu N C
Department of Nutrition and Food Science, San Jose State University, California.
J Am Diet Assoc. 1988 May;88(5):595-8.
The Whole Body Health Program at San Jose State University was designed for employees who were interested in improving their general nutritional intake and fitness. This university wellness program furnishes students in nutrition and other health-related fields with valuable training and experience while also providing university employees with a work-site wellness program. As part of the wellness program and under faculty supervision, nutrition students conduct the Dietary Assessment Program by interviewing, assessing, and counseling clients. To determine whether the program was effective in improving participants' dietary habits, 16 previous participants were contacted by telephone. Fourteen agreed to be reinterviewed, and new dietary data were collected. Both the original (pre-program) and current (post-program) 24-hour recalls were evaluated according to the Recommended Dietary Allowances (RDAs), polyunsaturated to saturated (P:S) fat ratio, and percent of energy from fat and from carbohydrate. Reported mean consumption of cholesterol decreased from pre- to post-program for all subjects (pre = 383 mg, post = 242 mg; p less than or equal to .05). Those originally consuming more than 300 mg achieved a greater decrease in reported cholesterol consumption (pre = 487 mg, post = 234 mg; p less than or equal to .01).(ABSTRACT TRUNCATED AT 250 WORDS)
圣何塞州立大学的全身健康计划是为那些有兴趣改善总体营养摄入和健康状况的员工设计的。这个大学健康计划为营养及其他健康相关领域的学生提供了宝贵的培训和经验，同时也为大学员工提供了一个工作场所健康计划。作为健康计划的一部分，在教师的监督下，营养专业的学生通过访谈、评估和咨询客户来开展饮食评估计划。为了确定该计划在改善参与者饮食习惯方面是否有效，通过电话联系了16名之前的参与者。其中14人同意再次接受访谈，并收集了新的饮食数据。根据推荐膳食摄入量（RDA）、多不饱和脂肪酸与饱和脂肪酸（P:S）比例以及脂肪和碳水化合物提供的能量百分比，对原始的（计划前）和当前的（计划后）24小时饮食回忆进行了评估。所有受试者报告的胆固醇平均摄入量从计划前到计划后都有所下降（计划前 = 383毫克，计划后 = 242毫克；p≤0.05）。那些最初摄入量超过300毫克的人报告的胆固醇摄入量下降幅度更大（计划前 = 487毫克，计划后 = 234毫克；p≤0.01）。（摘要截取自250字）
