Title: PASS THE FRUITS AND VEGETABLES

Author(s): S. Weerts; University of North Florida, Jacksonville, FL

Learning Outcome: The participant will be able to state therelationship between increasing consumption of fruits andvegetables and weight loss.

Text: This was a study designed to reduce obesity and foodinsecurity among low income African American women. Theobjectives were to reduce caloric intake, test the feasibility ofcoupon use to purchase fresh produce, and evaluate theeffectiveness of food coupons and 15-minute brief counselingsessions to increase fruit and vegetable consumption as a two-pronged intervention to promote behavioral change. Twentyparticipants were randomly assigned to experimental and controlgroups of 10 each. The groups received four (baseline, months 1-3),monthly 15-minute brief counseling sessions at which $40.00 permonth in free coupons were provided; the experimental group’scoupons could only be used for fresh produce; no instructions for usewere provided to the control group. Monthly data collected includedweights, measurements and dietary recall data. There was nosignificant difference in any variable at baseline. The mean changein weight loss from baseline to month 3 was significantly greater inthe experimental group (p � .01). The mean change in BMIreduction from baseline to month 3 was significantly greater in theexperimental group (p � .01). The mean change from baseline tomonth 3 and mean intake of raw, fresh fruits and vegetables atmonth 3 was significantly greater in the experimental group (p �.05). These data show the extent to which intake of raw fruits andvegetables can lead to weight loss. African American women are atdisproportionate risk for developing obesity co-morbidities; thisstudy was an example of an effective intervention for weight loss.

Funding Disclosure: Funding was a 2006 Summer Researchgrant from our University’s Office of Academic Affairs ($5,000)and donation of fresh fruits and vegetables and other groceriesincentives for subject participation by Publix grocers ($5,000).

Title: LOW-CARBOHYDRATE, HIGH-PROTEIN AND HIGH-CARBOHYDRATE, LOW-FAT DIETS SIMILARLY LOWER BODYWEIGHT AND BODY FAT MEASUREMENTS IN OVERWEIGHTPREMENOPAUSAL WOMEN

Author(s): S. M. Nickols-Richardson,1 J. J. Volpe,2 M. D. Coleman-Kelly3;1Nutritional Sciences, The Pennsylvania State University, UniversityPark, PA, 2Self-Employed, Blacksburg, VA, 3Family and ConsumerSciences, Appalachian State University, Boone, NC

Learning Outcome: To describe the effects of a low-carbohydrate, high-protein compared to a high-carbohydrate, low-fat diet on body weight,body mass index, body fat mass, body fat percentage, and central adiposetissue in healthy, but overweight, premenopausal women.

Text: Central adipose tissue (CAT), along with total body fat (BF), is arisk factor for some chronic diseases. Dietary interventions that reduceCAT and BF may improve the health status of adults. This clinical trialcompared the effects of a low-carbohydrate, high-protein (LCHP) dietversus a high-carbohydrate, low-fat (HCLF) diet on changes in total BFmass (BFM; kg), BF percentage (BF%), and CAT (kg) in healthypremenopausal women. For 12 weeks, overweight women (32-45 years)followed a LCHP (n � 13) or HCLF diet (n � 12). Body height (cm) wasmeasured at baseline; body weight (kg) was measured at baseline andweek 12. Body mass index (BMI; kg/m2) was calculated from body weightand height measures. Total BFM, BF%, and CAT were measured by dual-energy X-ray absorptiometry (Hologic QDR4500A, version 8.26a:3*) atbaseline and week 12. Significant differences between diet groups for age,height, body weight, BMI, BFM, BF%, and CAT did not exist at baseline.Women in the LCHP diet group experienced significant changes in weight(27.0�2.9 kg; p�0.0001), BMI (22.5�1.7; p�0.05), BFM (24.3�4.1 kg;p�0.01), BF% (22.9�1.9 %; p�0.05), and CAT (21.7�1.2 kg; p�0.0001).Women in the LCHP diet group also had significant changes in bodyweight (26.2�2.7 kg; p�0.0001), BMI (22.4�1.0; p�0.05), BFM(24.9�2.1 kg; p�0.01), BF% (23.5�1.2 %; p�0.01), and CAT (21.6�1.0kg; p�0.001). Significant differences between diet groups over time inthese morphometric parameters were not shown. Both LCHP and HCLFdiets were found to lower body weight, BMI, BFM, BF%, and CAT.

Funding Disclosure: None

Title: MANAGING FOOD AND EATING AFTER GASTRICBYPASS SURGERY: PATIENTS’ PERSPECTIVES

Author(s): A. Lynch, C. Bisogni; Nutritional Sciences, CornellUniversity, Ithaca, NY

Learning Outcome: To explain how gastric bypass patientsvary in the ways they manage food and eating after surgery.

Text: Gastric bypass surgery requires substantial dietary behaviorchanges both for weight loss success and to prevent negative healthconsequences, however, changes beyond one year of surgery haverarely been reported in the literature. The goal of this study was tounderstand the food and eating behaviors of men and women whohave undergone gastric bypass surgery. Two men and eight womenwere recruited from peer-run support groups to participate in two,semi-structured qualitative interviews about their experiences ofdietary changes after gastric bypass surgery. Participants werebetween 15 months and eight years post-surgery. Interviews wereaudio recorded and transcribed verbatim. Transcripts wereanalyzed using the constant comparative method. Participantsreported complex and individualized ways of managing food andeating to maintain weight loss and avoid nutritional orphysiological consequences. Four themes emerged describing theways participants managed food and eating: 1) Ways of eating, 2)Food selection 3) Quantity, and 4) Context. Ways of eating includesguidelines for eating behaviors such as chewing and eating rate.Food selection describes the categories and explanationsparticipants had for the foods they did and did not eat. Quantityrelates to how much participants ate during each eating episodeand why. Context refers to how participants handled environmentaland social settings affecting eating habits and food selection.Managing food and eating after gastric bypass surgery is thus acomplex process that dietitians need to be aware of in order tobetter counsel and educate this unique population.

Funding Disclosure: Division of Nutritional Sciences SmallGrant, Cornell University

Title: FACTORS ASSOCIATED WITH SUCCESS AFTERGASTRIC BYPASS SURGERY

Author(s): S. A. Kuzemchak, K. N. Wolf, S. A. Kindrick,J. A. Bell-Wilson; The Ohio State University, Columbus, OH

Learning Outcome: At the end of the presentation, theparticipant will be able to name three behaviors associated withlong-term success after gastric bypass surgery.

Text: Gastric bypass surgery is considered a “behavioral”surgery because an enormous commitment to lifestyle changemust be made for the surgery to be successful over the longterm. Weight regain is common beginning at two years post-surgery, with many patients’ weight eventually remaining 50percent above their ideal body weight. Forty patients (35 femalesand 5 males) who were 5 to 6 years post gastric bypass surgerywere interviewed about dietary patterns, exercise habits,satisfaction, and quality of life. Mean pre-surgery weight was330.7 pounds and mean post-surgery weight was 236.2 pounds.Although no significant differences occurred amongst the 20successful and 20 unsuccessful subjects, the 20 successfulsubjects reported eating more frequent meals, as well as moreprotein and calcium, and were more likely to take amultivitamin, exercise, and follow-up with a health professionalother than their physician after surgery. Barriers to weight losscited included the ability to eat large portions of food, emotionaleating, lack of exercise due to health problems and life stressorssuch as a death of loved one. Counselors will need to recognizethese barriers and assist individuals to overcome anyencountered post-surgery. Long-term counseling is needed toassist in many of these problems.

Funding Disclosure: None

SUNDAY, SEPTEMBER 30

POSTER SESSION: PROFESSIONAL SKILLS/NUTRITION ASSESSMENT/MEDICAL NUTRITION THERAPY

A-44 / August 2007 Suppl 3—Abstracts Volume 107 Number 8