Nutrition and physical activity guidance practices in general practice: A critical review
Dillen, S.M.E. van; Binsbergen, J.J. van; Koelen, M.A. ; Hiddink, G.J. - \ 2013
Patient Education and Counseling 90 (2013)2. - ISSN 0738-3991 - p. 155 - 169.
primary-care physicians - primary-health-care - style risk-factors - obesity management - family medicine - weight management - managing obesity - dietary advice - overweight - attitudes
Objective - The aim of this critical review is to provide insight into the main outcomes of research on communication about nutrition and/or physical activity between GPs and patients for prevention or treatment of overweight and obesity. Methods - Relevant studies were identified by a computerized search of multiple electronic databases (MEDLINE, PsycINFO) for all available papers between 1 January 1995 and 1 January 2012. In addition, two independent reviewers judged all studies on ten quality criteria. Results - In total, 41 studies were retrieved. More studies were found about the guidance of obese patients than of overweight patients. The most common weight guidance practice was discussion of weight. The range of communication strategies for nutrition showed to be more diverse than for physical activity. Twelve studies were considered as high-quality studies, 18 were having medium quality, and 11 were seen as low quality. Conclusion - We reflected on the fact that the content of advice about nutrition and physical activity was quite general. GPs’ provision of combined lifestyle advice to overweight and obese patients seems to be rather low. Practice implications - Observational research is needed to unravel the quality of the advice given by GPs to overweight and obese patients
Successful development of satiety enhancing food products: towards a multidisciplinary agenda of research challenges
Kleef, E. van; Trijp, J.C.M. van; Borne, J.J.G.C. van den; Zondervan, C. - \ 2012
Critical Reviews in Food Science and Nutrition 52 (2012)7. - ISSN 1040-8398 - p. 611 - 628.
sensory-specific satiety - glucagon-like peptide-1 - energy-intake - portion size - functional foods - dietary fiber - weight management - low-fat - consumption volume - metabolic syndrome
In the context of increasing prevalence of overweight and obesity in societies worldwide, enhancing the satiating capacity of foods may help people control their energy intake and weight. This requires an integrated approach between various food related disciplines. By structuring this approach around the new product development process, this paper aims to present the contours of such an integrative approach by going through the current state of the art around satiety enhancing foods. It portrays actual food choice as the end result of a complex interaction between internal satiety signals, other food benefits and environmental cues. Three interrelated routes to satiating enhancement are (1) change food composition to develop stronger physiological satiation and satiety signals, (2) anticipate and build on smart external stimuli at moment of purchase and consumption, and (3) improve palatability and acceptance of satiety enhanced foods. Key research challenges in achieving those routes in the field of nutrition, food technology, consumer, marketing and communication are outlined