• myGriffith
    • Staff portal
    • Contact Us⌄
      • Future student enquiries 1800 677 728
      • Current student enquiries 1800 154 055
      • International enquiries +61 7 3735 6425
      • General enquiries 07 3735 7111
      • Online enquiries
      • Staff phonebook
    View Item 
    •   Home
    • Griffith Research Online
    • Conference outputs
    • View Item
    • Home
    • Griffith Research Online
    • Conference outputs
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

  • All of Griffith Research Online
    • Communities & Collections
    • Authors
    • By Issue Date
    • Titles
  • This Collection
    • Authors
    • By Issue Date
    • Titles
  • Statistics

  • Most Popular Items
  • Statistics by Country
  • Most Popular Authors
  • Support

  • Contact us
  • FAQs
  • Admin login

  • Login
  • Obese adults’ preferences for fast food, convenience, semi-convenience and home-cooked meals during weight loss and their influence on weight/fat loss.

    Author(s)
    Paul, Janine
    Palmer, Michelle Ann
    Capra, Sandra
    Baines, Surinder
    Griffith University Author(s)
    Palmer, Michelle A.
    Year published
    2010
    Metadata
    Show full item record
    Abstract
    Obese adults’ preferences for fast food, convenience, semi-convenience and home-cooked meals during weight loss and their influence on weight/fat loss. Janine Maree Paul1, Michelle Ann Palmer1, Sandra Capra2, Surinder Baines3 1 School of Public Health, Griffith University, Gold Coast, QLD 4222, Australia. 2 School of Human Movement Studies, University of Queensland, St Lucia, QLD 4067 Australia 3 School of Health Sciences, University of Newcastle, Callaghan, NSW 2308 Australia Obesity is increasing in Australia. Fast food consumption has increased significantly over 30 years. No system exists to classify mixed meals/snacks ...
    View more >
    Obese adults’ preferences for fast food, convenience, semi-convenience and home-cooked meals during weight loss and their influence on weight/fat loss. Janine Maree Paul1, Michelle Ann Palmer1, Sandra Capra2, Surinder Baines3 1 School of Public Health, Griffith University, Gold Coast, QLD 4222, Australia. 2 School of Human Movement Studies, University of Queensland, St Lucia, QLD 4067 Australia 3 School of Health Sciences, University of Newcastle, Callaghan, NSW 2308 Australia Obesity is increasing in Australia. Fast food consumption has increased significantly over 30 years. No system exists to classify mixed meals/snacks as convenience, semi-convenience, non-convenience or fast food preparation methods. We aimed to determine if an association between meal preparation methods and weight or fat loss existed in obese adults undertaking a 6-month weight loss RCT. Prescribed intakes of 5-7.5MJ were suggested. Weight and fat weight were measured monthly using bioimpedance. Participant dietary records for ≥four months intake, were classified into preparation methods using a system based on literature and dietetic consultation. Regression analysis assessed associations between preparation methods and weight or fat weight; t-tests between low and high consumers of each preparation method and age or gender; and ANOVAs between preparation options available for consumption and consumption frequency. Dietary completers (n=89, 64F:25M) were older (51±13vs.46±13) at baseline and achieved greater 6-month weight (8%±5%vs.3%±5%) and fat loss (12%±13%vs.1%±11%) than non-completers (n=90). Semi-convenience dinner meals were positively associated with 6-month weight (β=0.331,p=0.002) and fat loss (β=0.289,p=0.007). Non-convenience lunch and dinner meals were inversely associated with 6-month weight (β=-0.290,p=0.006) and fat loss (β=-0.267,p=0.012). Consumption was positively associated with preparation options made available (r=0.003-0.69,p=0.000). Regular fast food consumers were younger (48±14vs.56±11 years, p=0.020). This was the first study to investigate preparation methods chosen by obese adults undertaking a weight loss program. Preparation methods may impact health outcomes, including fast food in weight loss diets may not be detrimental to weight loss. Funding source: William Arnott scholarship Contact author: Janine Paul – janinex@live.com.au
    View less >
    Conference Title
    Nutrition and Dietetics
    Publisher URI
    http://onlinelibrary.wiley.com/doi/10.1111/ndi.2010.67.issue-s1/issuetoc
    Subject
    Nutrition and Dietetics not elsewhere classified
    Food Sciences
    Nutrition and Dietetics
    Public Health and Health Services
    Publication URI
    http://hdl.handle.net/10072/46229
    Collection
    • Conference outputs

    Footer

    Disclaimer

    • Privacy policy
    • Copyright matters
    • CRICOS Provider - 00233E
    • TEQSA: PRV12076

    Tagline

    • Gold Coast
    • Logan
    • Brisbane - Queensland, Australia
    First Peoples of Australia
    • Aboriginal
    • Torres Strait Islander