The Effect of Nutrition Education on Visceral Fat Reduction and Diet Quality in Postmenopausal Women.
- Author:
Young Ah BAEK
1
;
Ki Nam KIM
;
Yo A LEE
;
Namsoo CHANG
Author Information
1. Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 120-750, Korea. nschang@ewha.ac.kr
- Publication Type:Original Article ; Randomized Controlled Trial
- Keywords:
nutrition education;
visceral fat;
diet quality;
postmenopausal women
- MeSH:
Adipose Tissue;
Ascorbic Acid;
Blood Pressure;
Body Weight;
Calcium;
Counseling;
Diet;
Fasting;
Female;
Food Preferences;
Glucose;
Humans;
Intra-Abdominal Fat;
Micronutrients;
Nutritive Value;
Sucrose;
Vitamin B 6;
Vitamin E;
Vitamins;
Waist-Hip Ratio
- From:The Korean Journal of Nutrition
2008;41(7):634-644
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study investigated the effects of the nutrition education on body weight, visceral fat and diet quality in the postmenopausal women. The subjects (n = 101) were randomly divided into two groups: Nutrition education + Exercise (NEE) group (n = 51) and Exercise only (EO) group (n = 50). Nutrition education was consisted of counseling in portion control, food selection for low carbohydrate, high fiber food items and for the improvement in micronutrient intakes and diet quality. After 6 months, the reduction in the body weight and visceral fat area was significantly greater in the NEE than in the EO group. The NEE subjects were further divided into two groups according to the amount of visceral fat area reduction; high visceral fat area loss (HVL) group with a visceral fat area reduction 2.35% or greater and low visceral fat area loss (LVL) group with a reduction less than 2.35%. In the HVL group, the reduction in body weight, BMI, percent body fat, waist to hip ratio and visceral fat area was significantly greater than that in the LVL group. We observed a significant increase in the serum HDL-cholesterol level and a decrease in systolic blood pressure, fasting blood sucrose, total and LDL-cholesterol levels in the HVL group compared to the LVL group. The energyadjusted protein, fiber, calcium, vitamin B6, vitamin C, vitamin E intakes were significantly increased in the HVL compared to LVL group. The index of nutritional quality (INQ) and mean adequacy ratio (MAR) were also increased in the HVL group compared to the LVL group. These results show that our nutrition education program was an effective intervention measure for the reduction of body weight and visceral fat, blood pressure, glucose and lipid levels in the blood and also for the improvement of nutrient intake and diet quality in postmenopausal women who are overweight.
