An RCT of Nurse Coaching vs. Herbal CAM for Soldier Weight Reduction
Technical Report,01 Mar 2012,31 Aug 2015
GENEVA FOUNDATION TACOMA WA TACOMA
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Purpose To test a nurse coaching intervention and an herbal supplement for Service Member SM weight reduction over a 12-week period to evaluate their effectiveness independently and synergistically. Design Prospective, randomized placebo-controlled trial. Methods Overweight SM, 18-57 years old, recruited from the Army overweight program, were randomized to one of 4 groups. Self-referrals not yet flagged for being overweight attended 12 weeks of dietitian-led lifestyle education. Primary outcome was weight loss, and secondary outcomes were body fat, waist circumference, fasting blood sugar FBS, lipid and vitamin D levels, bone mineral density BMD, adherence, and motivation. Outcome measures were obtained at 3 time points. A nurse coach contacted participants weekly. Adherence was measured by classes attended and returns for data collectionblood draws. Sample Demographics N435 mean age 30 8.2 yrs, 73.4 male, predominantly white 70.1 and non-Hispanic 80, 71 married, 91 enlisted, and 61 reported history of being overweight. Analysis Change scores were compared across groups using general linear models adjusted for covariates imbalanced at baseline. Findings 1 When comparing the 3 nurse health coaching NHC groups to the control group CG only, beneficial intervention effects were observed for heel BMD d 0.3, vitamin D levels d 0.43, and FBS d -0.4 2 Supplement group showed no difference on any outcome 3 There were no significant differences in any outcome between the CG and the self-referred group. Attrition rate was highest from Week 6 to 12 at 40. Implications for Military Nursing The primary outcome of weight loss proved difficult for all groups similar motivation and adherence scores were recorded, excluding the CG. The education provided to participants about good health behaviors may diminish chronic disease risk and the related socioeconomic burden.
- Medicine and Medical Research
- Food, Food Service and Nutrition