Korean J Nutr.
2004 Jul;37(6):493-501.
Evaluation of Short Term Weight Control Program for Female College Students
- Affiliations
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- 1The Graduate School of Clinical Health Science, Ewha Womans University, Seoul, Korea.
- 2Department of Human Movement and Performance, Ewha Womans University, Seoul, Korea.
- 3Department of Preventive Medicine, College of Medicine, Ewha Womans University, Seoul, Korea.
- 4Health Service Center, Ewha Womans University, Seoul, Korea.
- 5Department of Food & Nutrition, Ewha Womans University, Seoul, Korea.
Abstract
- The purpose of this study was to evaluate weight control program provided by university health care center for female college students. The program was 8-week long and composed of diet, exercise, and behavioral modification. Evaluation was made on the completion of 8-week program and a follow-up survey was done at 3 - 24 months after the end of program by telephone or by e-mail. Total of 76 women completed the 8-week program and 51 for follow-up survey. On the completion of 8-week program, significant decreases in body weight, BMI, body fat (kg), % body fat, and WHR were resulted, however, no change in muscle mass was found. Even the subjects without weight change showed significant reduction in body fat (kg) and % body fat. Total food intake was decreased resulting in reduced intakes of most nutrients. Meal distribution of energy was changed; %energy from snack decreased from 22% to 14%, and proportion for breakfast increased. Blood values of hemoglobin, hematocrit, total cholesterol, HDL-cholesterol, LDL-cholesterol, and triglyceride were within normal range, and no changes were observed by this program. The follow-up survey revealed that 88.3% of the subjects continued to lose weight after completion of the program, while only 7.8% gained weight. And 78.4% of the subjects considered the program effective. In conclusion, the weight reducing regime with education is effective for long lasting weight control and health conscious behavior for female college student. Since the subjects reduced the size of meal, instead of cutting only calories down, food selection to meet all the nutrient requirements except energy should be emphasized.
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