Baseline design elements and sample characteristics for seven sites participating in the Nutrition Working Group of the Behavior Change Consortium

Amy L. Yaroch, Linda Nebeling, Frances E. Thompson, Thomas G. Hurley, James R. Hebert, Deborah J. Toobert, Ken Resnicow, Geoffrey W. Greene, Geoffrey C. Williams, Diane L. Elliot, Tamara Goldman Sher, Maria Stacewicz-Sapuntzakis, Judith Salkeld, Susan Rossi, Andrea Domas, Holly Mcgregor, Carol Defrancesco, Frances Mccarty, Rebecca B. Costello, Karen E. Peterson

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

The purpose of this article is to describe the baseline design elements and sample characteristics of the Behavior Change Consortium (BCC) Dietary Measurement studies for each of the 7 sites that comprised the BCC Nutrition Working Group (NWG). This article summarizes the project designs, including descriptions of diverse study populations, primary assessment methods, and study outcomes. Common measures used across sites included the National Cancer Institute (NCI) Fruit and Vegetable Screener, NCI Percentage Energy from Fat Screener, 24-h dietary recalls, and a single- or 2-item fruit and vegetable measure. Data on sociodemographic characteristics, body weight and height, smoking status, and serum carotenoids were also collected. Study design information such as assessment time points, as well as baseline sample characteristics, is also described. This paper provides the overall framework and descriptive information and serves as the reference for the BCC NWG special supplement.

Original languageEnglish (US)
Pages (from-to)185S-192S
JournalJournal of Nutrition
Volume138
Issue number1
StatePublished - Jan 1 2008

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group behavior
behavior change
National Cancer Institute (U.S.)
nutrition
Vegetables
Fruit
vegetables
Outcome Assessment (Health Care)
neoplasms
Body Height
fruits
diet recall
sociodemographic characteristics
smoking (food products)
Carotenoids
sampling
carotenoids
experimental design
Smoking
Fats

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Yaroch, A. L., Nebeling, L., Thompson, F. E., Hurley, T. G., Hebert, J. R., Toobert, D. J., ... Peterson, K. E. (2008). Baseline design elements and sample characteristics for seven sites participating in the Nutrition Working Group of the Behavior Change Consortium. Journal of Nutrition, 138(1), 185S-192S.

Baseline design elements and sample characteristics for seven sites participating in the Nutrition Working Group of the Behavior Change Consortium. / Yaroch, Amy L.; Nebeling, Linda; Thompson, Frances E.; Hurley, Thomas G.; Hebert, James R.; Toobert, Deborah J.; Resnicow, Ken; Greene, Geoffrey W.; Williams, Geoffrey C.; Elliot, Diane L.; Sher, Tamara Goldman; Stacewicz-Sapuntzakis, Maria; Salkeld, Judith; Rossi, Susan; Domas, Andrea; Mcgregor, Holly; Defrancesco, Carol; Mccarty, Frances; Costello, Rebecca B.; Peterson, Karen E.

In: Journal of Nutrition, Vol. 138, No. 1, 01.01.2008, p. 185S-192S.

Research output: Contribution to journalArticle

Yaroch, AL, Nebeling, L, Thompson, FE, Hurley, TG, Hebert, JR, Toobert, DJ, Resnicow, K, Greene, GW, Williams, GC, Elliot, DL, Sher, TG, Stacewicz-Sapuntzakis, M, Salkeld, J, Rossi, S, Domas, A, Mcgregor, H, Defrancesco, C, Mccarty, F, Costello, RB & Peterson, KE 2008, 'Baseline design elements and sample characteristics for seven sites participating in the Nutrition Working Group of the Behavior Change Consortium', Journal of Nutrition, vol. 138, no. 1, pp. 185S-192S.
Yaroch, Amy L. ; Nebeling, Linda ; Thompson, Frances E. ; Hurley, Thomas G. ; Hebert, James R. ; Toobert, Deborah J. ; Resnicow, Ken ; Greene, Geoffrey W. ; Williams, Geoffrey C. ; Elliot, Diane L. ; Sher, Tamara Goldman ; Stacewicz-Sapuntzakis, Maria ; Salkeld, Judith ; Rossi, Susan ; Domas, Andrea ; Mcgregor, Holly ; Defrancesco, Carol ; Mccarty, Frances ; Costello, Rebecca B. ; Peterson, Karen E. / Baseline design elements and sample characteristics for seven sites participating in the Nutrition Working Group of the Behavior Change Consortium. In: Journal of Nutrition. 2008 ; Vol. 138, No. 1. pp. 185S-192S.
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