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A family‐based intervention to increase consumption of starchy foods

Ashley Adamson (based at the Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, UK.)
Peter Curtis (based at the Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, UK.)
Jane Loughridge (based at the Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, UK.)
Andrew Rugg‐Gunn (based at the Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, UK.)
Anne Spendiff (based at the Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, UK.)
John Mathers (based at the Human Nutrition Research Centre, University of Newcastle, Newcastle upon Tyne, UK.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 2000

Abstract

The UK public has been fairly resistant to health promotion messages encouraging reduced fat intake as a component of the strategy to help achieve the targets for cardiovascular disease risk reduction identified in The Health of the Nation and extended in Saving Lives: Our Healthier Nation. This project is designed to test the hypothesis that a more positive message to eat more (low fat) starchy foods would be better received and achieve the desired dietary goals. Newcastle families, in enumeration districts in the middle three quintiles of the Townsend Deprivation Index who do not meet current dietary targets for fat and starch, are being recruited to one of three interventions designed to encourage and enable them to choose diets richer in starchy foods. Dietary outcomes are being measured at three and six months after the interventions. We are investigating the process of change through use of questionnaires and in‐depth interviews with both “achievers” and “non‐achievers”.

Keywords

Citation

Adamson, A., Curtis, P., Loughridge, J., Rugg‐Gunn, A., Spendiff, A. and Mathers, J. (2000), "A family‐based intervention to increase consumption of starchy foods", Nutrition & Food Science, Vol. 30 No. 1, pp. 19-23. https://doi.org/10.1108/00346650010304729

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MCB UP Ltd

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