Evaluation of a low-fat nutrition health promotion program

This study examined the effectiveness of a low-fat nutrition health promotion program. A descriptive design was implemented based on Nola J. Pender's Health Promotion Model. Sixteen subjects completed questionnaires before the nutrition program began and 30 days after the nutrition program ended. Data analysis revealed that low-fat nutrition habits improved significantly after participation in the low-fat nutrition program, which provided written and verbal information.;Subjects improved their eating habits by eating more low fat foods and avoiding too many snacks. More subjects were ordering low fat foods when dining out and requesting to have them prepared using low fat cooking methods. Shopping habits improved, indicating more of the participants were buying a variety of low fat foods and reading food labels for fat content.;Because of the improvement in the subjects' nutrition behaviors the major implication for nursing is supporting the use of a combination of written and verbal information in health education programs.