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Degree

MS, University of Cincinnati, Allied Health Sciences : Nutrition, 2005.

Abstract

The dietary implementation guidelines for the Step I Diet suggest encouraging patients with high cholesterol to incorporate low-fat products into their diet to meet daily fat recommendations. This study examined the impact of high versus low fat-modified food (FMF) use on overall diet quality in children with high cholesterol. Children with hypercholesterolemia (mean age, 9.2 + 3.0) were recruited from the Cholesterol Center at Children’s Hospital Medical Center, Cincinnati, OH. Children completed a 3-day food record prior to their initial visit at the Center, were counseled on the Step 1 Diet, and completed a 3-day food record again for their 1 year follow-up visit. Food records were analyzed for overall diet quality using the Minnesota Nutrient Data Systems software (NDS, version 2.9) and for the number of FMFs used daily (Heimbach et al., 1998). Children were divided into 2 groups based on the number of FMFs used at their initial visit and at 1 year: high FMF (HFMF) users (FMF > 2 per day, n=21) or low FMF (LFMF) users (FMF < 2 per day, n=30). Diets of HFMF users were lower in total fat and saturated fat but higher in calcium and vitamin D at their initial visit and 1 year after receiving formal nutrition counseling on the Step 1 Diet compared to the LFMF users. This greater nutrient intake and lower fat intake was likely attributed to a greater consumption of skim milk, low fat milk and low fat frozen desserts among the HFMF users versus the LFMF users. Overall, HFMF use was associated with improvements in the diet quality of children with hyperlipidemia.

Subject Headings

Health Sciences, Nutrition

Keywords

Children; Hyperlipidemia; Fat-Modified Foods; Diet

Advisor

Sarah C Couch

Pages

26p.

Document number: ucin1116011535
Permalink: http://rave.ohiolink.edu/etdc/view?acc_num=ucin1116011535

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