Apps, Diets and More: Steps for Weight Loss Success

In today’s CRU, we highlighted a new study looking at whether using a phone app helped overweight people lose weight. In this study, overall the phone app did not make a difference for most people, but the few participants who actually used it did lose weight. Finding ways to help people lose weight successfully is important because excess body fatness now links to 9 cancers, including post-menopausal breast, endometrial and advanced prostate.A blank notebook, green apple, pencil, measuring tape on wooden

For me there are 3 important takeaways from this study – the questions is not whether apps work for weight loss – but what does it really take for successful and sustained weight loss.

1.    Be ready to commit.
Wanting to lose weight is an important first step, but not enough. Start by developing your specific goal, identify the barriers, and understand that you will be working hard to make changes that will last. If you decide you aren’t ready for full commitment, you might choose one small change to improve health – like adding 5-10 minutes of walking to your day. That, by itself, won’t lead to weight loss, but that may help you be confident in your ability to begin to make changes. Continue reading


Cook meals – eat better, new study (it can help prevent cancer too)

We talk a lot about food and eating here because research shows it matters for cancer prevention. Now a study that quantifies the benefits of home cooking finds that if you frequently cook dinner at home you’re more likely to eat fewer calories, both at home and eating out, compared to those who seldom cook.canstockphoto18508832

The study was published in Public Health Nutrition yesterday.

People who cooked dinner the most, at least six nights a week, were eating 137 fewer calories per day on average compared to those cooking dinner only once a week or not at all.

Study authors used data from almost 9,600 adult participants of the government National Health and Nutrition Examination Survey. Participants answered questions about how many times they cooked during the past week and what they ate during the past 24 hours, along with questions such as about dieting.

The more people cooked, the less calories they ate. In 8% of adults’ homes, someone was cooking dinner once or less a week. These people were eating on average 2,301 calories a day. Almost half of households – 48% – were cooking dinner six to seven times a Continue reading


What’s Your Nutrition Literacy?

Health literacy is important to taking care of your health, and nutrition literacy is vital to choosing healthy foods for cancer prevention. But it’s not just a matter of reading comprehension, according to the author of a study presented as a poster at our research conference yesterday.

Try these:

1.Gibbs.NLitBCa.AICR-1.docx

2. If calories are equal for one serving of each food, which provides the most healthful nutrients overall?

A. Applesauce with no sugar added

B. an appleGibbs.NLitBCa.AICRNU

C. applesauce with no sugar added is about equal to an apple in nutrition

3.. If you are trying to eat fewer than 500 mg of sodium per meal, how many cups of this food (Nutrition label) can you eat if you eat nothing else at the meal?

A. 1 cup

B. 2 cups

C. 3 cups

D. 4 cups

 

 

 

 

 

Those were three of the questions used by Heather Gibbs, PhD, at the University of Kansas Medical Center. “Literacy is a functional skill, so nutrition literacy is different than health literacy because we’re also looking at what knowledge and skills are needed in order for people to choose a healthy diet,” said Gibbs.

The three arms of her study included a group of 25 survivors who were currently in a weight-loss program; another group of 30 who were not in a program; and 17 women who were at high risk for the disease but not survivors.

Gibbs remembered one participant who read a question about finding a point of information on a Nutrition Facts label. “She read the question out loud perfectly,” Gibbs says. “But she didn’t understand how to find the answer on the label.”

Other skills Gibbs cites are evaluating fresh foods for quality, such as how much meat was marbled with fat or what colors of vegetables indicated. Participants were also asked whether they used the information on the front of labels, where marketing terms like “natural” or “organic” might make them assume a product is healthy for them; or what information they looked for if they were trying to manage their weight.

The hope is to develop a tool to help dietitians use their time educating people about the things they don’t know about or understand, says Gibbs.