Research Study of Nutritional Methods to Reduce Body Fat Percentages in Overweight and Obese Populations
Recruitment status was Recruiting
The purpose of this study is to compare the use of personalized low-fat meal plans vs. non-personalized low-fat meal plans and the results in body fat reduction in overweight and obese subjects 25 to 45 years of age.
Compensation to Eligible Participants:
- FREE Nutritional Services will be provided to eligible participants, which normally have a business value of between $165.00 and $195.00.
- Each eligible participant will receive compensation for mileage directly related to this study up to 35 miles at the 2007 IRS Business Mileage Reimbursement Rate for medical purposes of $0.20 per mile. This compensation will be provided to each eligible participant in the form of a complimentary Wal-mart Gift Card in the amount of $7.00, contingent upon his or her completion in the study.
Procedure: Non-Personalized Meal Planning
Procedure: Personalized Meal Planning and Dietetic Consultation
|Study Design:||Allocation: Randomized
Endpoint Classification: Efficacy Study
Intervention Model: Parallel Assignment
Masking: Single Blind
Primary Purpose: Health Services Research
|Official Title:||Comparison of Body Fat Reduction in Overweight and Obese Subjects Utilizing Personalized Low-Fat Meal Plans vs. Non-Personalized Low-Fat Meal Plans.|
- Pre and Post-Bioelectrical Impedance Body Fat Analysis [ Time Frame: 2 months ]
|Study Start Date:||June 2007|
|Estimated Study Completion Date:||November 2007|
Study Rationale: This experiment on the effect that the use of personalized low-fat meal plans has on body fat reduction is important for several reasons. First, the details of this research study may equip the public with knowledge to select quality nutrition programs for weight loss responsibly. Second, it may encourage the wellness and fitness community to reconsider the practice of providing clientele with non-personalized meal plans for weight loss, which are not usually designed by accredited dietetic professionals. Third, this study may benefit dietetic professionals by opening the lines of communication between the wellness community and the dietetic community regarding standards of care, and protecting the public by dispelling harmful and erroneous nutrition advice.
|Contact: Stacy D Buzan, MSemail@example.com|
|Contact: Michael Buzan, MSfirstname.lastname@example.org|
|United States, Oklahoma|
|Central FITT Inc||Recruiting|
|Edmond, Oklahoma, United States, 73013|
|Contact: Stacy D Buzan, MS 405-503-2759 email@example.com|
|Contact: Michael J Buzan, BS 405-503-2758 firstname.lastname@example.org|
|Principal Investigator: Stacy D Buzan, MS, BS, AAS|
|Study Chair:||Judith Brooks, Phd||Eastern Michigan University CHHS Thesis Committee|
|Study Chair:||Anahita Mistry, PhD||Eastern Michigan University-CHHS Thesis Committee|