Ne. Sherwood et al., CONSUMER PREFERENCES IN FORMAT AND TYPE OF COMMUNITY-BASED WEIGHT CONTROL PROGRAMS, American journal of health promotion, 13(1), 1998, pp. 12-18
Purpose. The purpose of this study was to provide further information
about preferences for types and formats (e.g., correspondence vs, face
to face) of eating and exercise programs, actual participation rates
in a variety of offered programs, and characteristics of program parti
cipants vs, nonparticipants. Design. Over a 3-year period, a large sam
ple of community volunteers was given the opportunity to participate i
n various forms of diet and exercise programs as part of a weight gain
prevention study. Setting. The study was conducted at a university an
d three local health department sites. Subjects. Subjects in the study
were 616 individuals participating in the Pound of Prevention study (
POP), a 3-year randomized evaluation of an intervention for preventing
weight gain.(1) Measures. The primary outcomes assessed were particip
ation rates for each program offering. Program participants were also
compared to those who did not participate on demographic characteristi
cs, smoking diet behavior; exercise behavior; and weight concern. Resu
lts. Survey results indicated that correspondence formats for delivery
of health education programs were rated as more desirable than face-t
o-face formats Participation for program offerings ranged from 0 to 16
% of the study population. Participation data were consistent with sur
vey results and showed participants' preference for correspondence for
mats even more strongly. Program offerings attracted health-conscious
participants with higher education and income levels. Conclusions. The
se data suggest that some community members will get interested and ta
ke part in low-cost, minimal contact programs for exercise and weight
control. Future research efforts should focus on investigating ways to
increase participation in brief or minimal contact programs, particul
arly among groups that may be difficult to reach and at high risk for
the development of obesity.