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Beneficial effects of short-term nutritional counselling at the primary health-care level among Brazilian adults

Published online by Cambridge University Press:  02 January 2007

Daniela Saes Sartorelli ,
Elaine Cristina Sciarra ,
Laércio Joel Franco  and
Marly Augusto Cardoso
Daniela Saes Sartorelli
Affiliation:
Department of Nutrition, School of Public Health, University of São Paulo (USP), Av. Dr Arnaldo 715, São Paulo, SP 01246-904, Brazil
Elaine Cristina Sciarra
Affiliation:
Department of Nutrition, School of Public Health, University of São Paulo (USP), Av. Dr Arnaldo 715, São Paulo, SP 01246-904, Brazil
Laércio Joel Franco
Affiliation:
Department of Social Medicine, School of Medicine of Ribeirão Preto, University of São Paulo (USP), Av. Bandeirantes 3900, Ribeirão Preto, SP 14049-900, Brazil
Marly Augusto Cardoso*
Affiliation:
Department of Nutrition, School of Public Health, University of São Paulo (USP), Av. Dr Arnaldo 715, São Paulo, SP 01246-904, Brazil
*
*Corresponding author: Email marlyac@usp.br
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Abstract

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Objective

To evaluate the impact of a low-cost nutritional intervention in changing the lifestyle of adults.

Design

Randomised clinical trial.

Setting

Primary health-care centre in São José do Rio Preto, São Paulo State, Brazil.

Subjects

We randomly assigned 104 adults (83 women and 21 men aged 30–65 years, body mass index 24–35 kg m−2, non-diabetic) into two groups: nutrition counselling and control. Each subject in the intervention group received three individualised nutritional counselling sessions during the first 6 months aimed at increasing intakes of fruits, vegetables and olive oil, reducing saturated fat and improving physical activity. Body composition, biochemical indicators and lifestyle were assessed at baseline and at 6 months and 1 year in both groups.

Results

After 6 months of follow-up, body weight, waist circumference, diastolic blood pressure, fasting blood glucose, total and low-density lipoprotein cholesterol, total and saturated fat, and dietary energy and cholesterol levels showed a more significant decrease among subjects in the intervention group than in the control group (P<05). Moreover, the intervention group showed significantly greater improvement in each intervention goal, such as reduced intake of saturated fat and increased intakes of fruits, vegetables, fibre and olive oil (P<0.05). After 12 months of follow-up, most of the outcomes were maintained.

Conclusions

The low-cost nutritional intervention programme improved serum lipids profile and weight control, and appeared to be feasible for use at a primary health-care centre in a developing country.

Keywords

Prevention of type 2 diabetesNutritional counsellingNutritional intervention trial
Type
Research Article
Information
Public Health Nutrition , Volume 8 , Issue 7 , October 2005 , pp. 820 - 825
Copyright
Copyright © The Authors 2005

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