Browsing by Author "DeVoe, Dale, committee member"
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Item Open Access Development and evaluation of a nutrition curriculum to prevent obesity in inner-city teens(Colorado State University. Libraries, 1998) Taitano, Rachael Tatiana, author; Jennifer Anderson, advisor; Auld, Garry, committee member; Kreutzer, Jill, committee member; DeVoe, Dale, committee member; Hill, Jim, committee memberObesity is a major health concern in the United States. Obese adolescents have been found, later in life, to be at increased risk for noninsulin dependent diabetes mellitus, cardiovascular disease, hypertension and certain cancers. NHANES III and HHANES data reveal that regardless of ethnicity, an estimated 21% of adolescents (12-17 years of age) in the United States are considered overweight or obese. Obese adolescent girls are at especially high risk for remaining obese in adulthood. Adolescence represents a crucial time for reversing and preventing obesity. The purpose of this study was two-fold: 1) to develop a nutrition education curriculum targeting sedentary, inner-city adolescents living in Denver, Colorado; and 2) to evaluate the effectiveness of this curriculum by assessing changes in knowledge, attitudes, self-efficacy, stage of change for exercise and fat intake behaviors, dietary behaviors, physical fitness indices, and certain physiological parameters. The goal of this course was to promote metabolic fitness by modifying food intake and increasing exercise frequency. In Denver Colorado, twenty-three treatment subjects were compared to fifty-three control subjects. The treatment subjects received two years of nutrition education, while the control subjects received none. Formative evaluations were used to establish course content, and the curriculum was developed utilizing Prochaska's Stages of Change along with Bandura's Self- Efficacy and Social Learning Theory. Promotion of behavior change and progression to the next stage of change was accomplished through instruction and activities focused on consciousness-raising, promotion of social support, environmental reevaluation, management of emotional arousal, self-monitoring and self-evaluation, goal-setting, and improving self-efficacy for selecting and eating healthier foods. After two years of intervention, only 36% of the developed curriculum had been delivered to treatment subjects due to instructor related problems. However, despite implementation difficulties, some positive results were seen. Treatment subjects reported significant improvements in: knowledge, their intentions to change fat intake and exercise behaviors (stages of change), their fat intake as measured by two food frequency questionnaires, and their waist-to-hip ratios. The lack of more positive results are most likely due to poor curriculum implementation.Item Open Access Influence of roasted barley on quality of beer(Colorado State University. Libraries, 2013) Davis, Dave, author; Stone, Martha, advisor; Avens, Jack, committee member; DeVoe, Dale, committee memberThe research examined the influence of roasted barley content of beers on the quality of the resulting product. Recent researchers have indicated that moderate consumption can be a source of beer specific antioxidants, help reduce the risk of cardiovascular disease, and lower the occurrence of certain types of cancers. Beers were made with two-row malted and six-row unmalted roasted barley. Brews contained varying levels of the unmalted six-row roasted barley with the balance of the grain bill composed of two-row malted barley. They were analyzed for total phenolic content, sensory properties, and the physical properties specific gravity, color, and calculated alcohol. Four test groups were prepared with four replications of each test group for a total of 16 brews. No significant differences (P > 0.05) were found between the test brews for total phenolics. Total phenolics ranged from 314.77 to 451.72 micromoles / 100 milliliters for the test brews. Using Kuskal-Wallis one-way analysis of variance, a significant difference was found (χ2 =14.328, p = 0.00249) which demonstrated an increase in beer color as the percentage of roasted barley increased for the beer treatments. A significant difference was found in the organoleptic properties of the finished beers for total score, but not in individual categories. Perception of the bitter and burnt characteristics imparted by roasted barley appeared to increase as the percentage of roasted barley increased. This was not necessarily viewed as a detriment to the beer, but as an increase in complexity that added to the overall flavor and balance of the beer. There was a linear progression (P > 0.05) in the scores for aroma and appearance as the percentage of roasted barley increased. No significant differences (P > 0.05) were found in original or final specific gravity or within calculated alcohol values.Item Open Access The effectiveness of an Internet-based nutrition and fitness education program for senior military officers(Colorado State University. Libraries, 2004) Sigrist, Lori D., author; Jennifer Anderson, advisor; DeVoe, Dale, committee member; Kennedy, Cathy, committee member; Auld, Garry, committee memberA six-month Internet-based nutrition and fitness education program, entitled Taking Command of Your Health, to improve diet and fitness behaviors and physiological measures in a group of senior military officers enrolled in the Distance Education course at the U.S. Army War College. The intervention was based on the Transtheoretical Model (TTM) for behavior change and was delivered via the Internet. A needs assessment survey assessed senior military officers' health concerns, educational preferences for nutrition and health topics, eating habits, and motivators and barriers for eating healthfully and exercising regularly. Survey results determined the content of the intervention. Participants were randomly assigned to either a control group that did not have access to the website intervention or to the treatment group that had access to the program. The program was designed in a monthly newsletter format which combined nutrition and fitness information. Staging algorithm surveys determined stage of change for diet and exercise for participants each month. Participants were provided with stage-matched education based on the diet algorithm and all participants received identical fitness information regardless of stage for exercise. To evaluate the program, treatment participants completed exit surveys at the end of the intervention. Results of the study indicate that an intervention based on the TTM did not result in statistically significant improvement in behavioral and physiological measures between treatment and control groups. The program was effective in significantly progressing treatment participants through the stages for diet behavior, but not for exercise behavior. Unfortunately, dietary behavior change was not maintained as participants regressed to earlier stages after the intervention. In the exit survey, participants reported that they liked receiving health information over the Internet and they would recommend a similar program to others in the military. Future research on the implementation of a theory-based intervention should focus on an individual's cognitive and behavioral processes that determine one's success and failure with behavior change, factors that determine participation and regular usage of a website program, and the impact of program duration and content on other military populations.