The ‘Towards a Healthy Diet’ phase of the Shepparton Healthy Heart Project was evaluated. The principal goal of this phase was to promote public policy initiatives that promoted healthy diet, supported by changes in community opinion and interest in healthy diet. Changing individual behaviour was a secondary goal only. These public policy initiatives were directed at eating places, schools and ...

OBJECTIVE The Healthy Eating Index (HEI), designed to assess adherence to the Dietary Guidelines for Americans and the Food Guide Pyramid, was previously associated with only a small reduction in major chronic disease risk in US adult men and women. We assessed whether an alternate index would better predict risk. DESIGN Dietary intake reported by men and women from two prospective cohorts wa...

OBJECTIVES To develop an objective, nutrient-based, healthy eating indicator shopping basket (HEISB) tool for use in studies of access to healthy food. DESIGN Tool development used a literature search to identify previous practice, web information on current definition of healthy foods by the UK Food Standards Agency, and population-based dietary surveys to identify culturally acceptable food...

OBJECTIVE This study used qualitative interviews with black and Latino participants with diabetes to further understanding about types of foods eaten, food preparation, sources of foods and meals, communication with providers, and effects of race and ethnicity on eating in this population. RESEARCH DESIGN AND METHODS Researchers recruited black and Latino adults from East Harlem, New York, to...

OBJECTIVES The rate of obesity and associated risk factors in Canadian youth is increasing at an alarming rate. Nutrition plays an important role in weight maintenance. This study reports the effectiveness of Action Schools! BC---Healthy Eating, a school-based fruit and vegetable (FV) intervention, in effecting change in: 1) students' intake of FV, 2) students' knowledge, attitudes and percepti...