1 - 3 of 3
Number of results to display per page
Search Results
2. Finding out what the client wants and giving it to them
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- McLeish, Wendy (author), Armstrong, Bob (author), and Knights, Geoffrey (author)
- Format:
- Conference paper
- Publication Date:
- 2001-10-05
- Published:
- Australia
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 119 Document Number: C13520
- Notes:
- 6 p., APEN (Australasia Pacific Extension Network) 2001 International Conference, Oct3-5, 2001, at University of South queensland, Toowoomba, Queensland, Australia
3. Nutrition education interventions in a community setting : 2 dutch examples
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- van Assema, Patricia (author / University of Limburg, Maastricht, The Netherlands)
- Format:
- Conference paper
- Publication Date:
- 1994
- Published:
- USA
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C07883
- Notes:
- James F. Evans Collection, Ham, Mimeographed, 1994. 1 p. Presented at the Society for Nutrition Education, Portland, OR, July 16-20, 1994., Due to the increasing number of local health projects aimed at fat consumption reduction, there is a need for effective nutrition education interventions that can be applied in a community setting. Two interventions will be presented that were developed, pretested, implemented and evaluated in the framework of the local Dutch 'Healthy Bergeyk' Project. The first intervention was based on the 'Tupperware' concept: Inhabitants of the municipality of Bereyk could apply for a nutrition education session by a dietician in their own home and invite other people. The intervention was developed based on the Theory of Planned Behavior and Social Learning Theory. The second intervention was a calendar-like program that gave step-wise suggestions for reducing fat intake. Program development was based on the concepts of skills improvement and feedback. Written questionnaires and telephone interviews were also completed by the dieticians (n=4) to collect process data on the nutrition education sessions. The results showed that especially women with a low level of education participated in the interventions, program use was satisfactory, participant satisfaction was high and that more than 70% of the respondents indicated to have changed to a diet with less fat. It was concluded that the results are encouraging, but that the interventions should be implemented and evaluated in other community projects, because the results of this study were primarily based on post-intervention self-reports.