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Use of fat-modified food products to change dietary fat intake of young people

dc.contributor.authorEllison, R. Curtis
dc.contributor.authorGoldberg, Robert J.
dc.contributor.authorWitschi, Jelia C.
dc.contributor.authorCapper, Ann L.
dc.contributor.authorPuleo, Elaine
dc.contributor.authorStare, Fredrick J.
dc.date2022-08-11T08:10:37.000
dc.date.accessioned2022-08-23T17:14:58Z
dc.date.available2022-08-23T17:14:58Z
dc.date.issued1990-11-01
dc.date.submitted2010-05-27
dc.identifier.citationAm J Public Health. 1990 Nov;80(11):1374-6.
dc.identifier.issn0090-0036 (Linking)
dc.identifier.pmid2240309
dc.identifier.urihttp://hdl.handle.net/20.500.14038/47078
dc.description.abstractFood purchasing and preparation practices were modified in two boarding high schools to increase the polyunsaturated-to-saturated fat ratio (P/S) of the diet of students by changing food products rather than attempting to change eating behaviors. During years when fat-modified products were served, the P/S of males increased by 75 percent, versus a decrease of 6 percent during control years. For females, P/S increased by 53 percent during intervention years, versus an increase of 6 percent during control years.
dc.language.isoen_US
dc.relation<a href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed&cmd=Retrieve&list_uids=2240309&dopt=Abstract">Link to Article in PubMed</a>
dc.relation.urlhttp://ajph.aphapublications.org/cgi/reprint/80/11/1374?view=long&pmid=2240309
dc.subjectAdolescent
dc.subjectDiet Records
dc.subjectDietary Fats
dc.subjectFatty Acids
dc.subjectFatty Acids, Unsaturated
dc.subjectFemale
dc.subjectFood Services
dc.subject*Food, Fortified
dc.subjectHumans
dc.subjectMale
dc.subjectSchools
dc.subjectBioinformatics
dc.subjectBiostatistics
dc.subjectEpidemiology
dc.subjectHealth Services Research
dc.titleUse of fat-modified food products to change dietary fat intake of young people
dc.typeJournal Article
dc.source.journaltitleAmerican journal of public health
dc.source.volume80
dc.source.issue11
dc.identifier.legacycoverpagehttps://escholarship.umassmed.edu/qhs_pp/228
dc.identifier.contextkey1332980
html.description.abstract<p>Food purchasing and preparation practices were modified in two boarding high schools to increase the polyunsaturated-to-saturated fat ratio (P/S) of the diet of students by changing food products rather than attempting to change eating behaviors. During years when fat-modified products were served, the P/S of males increased by 75 percent, versus a decrease of 6 percent during control years. For females, P/S increased by 53 percent during intervention years, versus an increase of 6 percent during control years.</p>
dc.identifier.submissionpathqhs_pp/228
dc.contributor.departmentDepartment of Medicine, Division of Cardiovascular Medicine
dc.source.pages1374-6


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