Abstract Population-attributable fractions were used to estimate the number of deaths, person years of life lost (PYLL), hospital admissions, and the cost of hospitalisation caused by diet in Western Australia (WA). On average per year, diet-attributable diseases accounted for 1774 deaths (18% of all deaths), 4655 PYLL, and 14 451 hospital admissions (3.2% of all hospital admissions) in WA. The age-standardised rate (ASR) for all diet-attributable deaths was 124 deaths per 100 000 population whilst the rate for admissions was 905 admissions per 100 000. ASRs for diet-attributable deaths decreased significantly over the study period, by an average of 3.4% per year for males and 2.6% for females, yet significantly increased for hospital admissions, by an average of 3.1% per year for males, and 3.2% for females. The cost of diet-attributable hospitalisation was about $49.5 million per year and the average cost per admission was $3340. (Aust J Nutr Diet 1995;55:101-106).

Training for facilitated group discussions: impact on practice in a community nutrition setting

Rayane AbuSabha, Mary Lou Kiel, Jane Peacock and Cheryl Achterberg

Abstract The effectiveness of a teleconference for teaching community nutritionists about facilitated group discussions (FGD), a client-centred nutrition education method, and the satisfaction with using this new education method were evaluated. Teleconference participants were 580 nutrition practitioners. Pre- and post-conference, as well as eight-month follow-up evaluation questionnaires were administered. Knowledge and attitude questions about the teleconference and its topic, FGD, were asked. The follow-up questionnaire also asked about implementation of FGD in the participants' clinics and satisfaction with its use. A significant increase in knowledge (P < 0.0001) about conducting FGD occurred post-conference. Post-conference, 70% of participants intended to implement FGD in their clinics; 59% of respondents to the follow-up survey indicated actually implementing FGD. Of those who implemented FGD (n = 179), 70% stated that it was more effective than other traditional teaching techniques. The teleconference approach was extremely effective in teaching FGD and promoting its adoption in the workplace. FGD were reported to be as effective and even better than traditional lectures. (Aust J Nutr Diet 1998;55:108-114).

The omega-3 fatty acid content of canned, smoked and fresh fish in Australia

Andrew J. Sinclair, K. S. Oon, Leslie Lim, Duo Li and Neil J. Mann

Abstract There is considerable interest in omega-3 or n-3 polyunsaturated fatty acids (PUFA) in foods because of their reported health benefits. Fish are the richest dietary sources of long chain n-3 PUFA (eicosapentaenoic acid, EPA, and docosahexaenoic acid, DHA). However, there are no recent data on the levels of these PUFA in canned or smoked fish. The n-3 PUFA content was measured in fresh and smoked Atlantic salmon and three to seven different brands of canned sardines, mackerel, salmon (red, pink and Australian) and tuna. The highest levels of n-3 fatty acids were found in sardines, mackerel, red salmon, and fresh and smoked Atlantic salmon (> 2 g/100 g drained weight) while the lowest levels were in tuna (< 0.4 g/100 g drained weight). In all cases, the DHA content was higher than the EPA content. The highest EPA levels were in those species with the highest total n-3 fatty acids. This study and others have reported that variability in the lipid content between samples is common for lipid rich fish. Consumption of 100 g of fresh, canned or smoked fish can increase the average intake of n-3 PUFA of Australians. (Aust J Nutr Diet 1998;55:116-120).

Men's and women's dieting beliefs

David Crawford and Karen Campbell

Abstract In response to an alarming increase in the prevalence of overweight and obesity, health authorities have developed a strategy that promotes weight control for the entire population. However, little is known as to whether the community believes they can control their own weight, or whether attempting to do so is seen to be worthwhile. This study examines dieting beliefs in a population-based sample of 1330 adults. Most of the men and women surveyed held the view that weight was under personal control, with external factors such as chance, fate or the environment seen as relatively less important in determining weight. Women tended to see more benefits in losing weight than costs, while men were less likely to see benefits in weight loss. Men more often believed the costs of attempting to lose weight outweighed the benefits, even those men who were overweight. Subjects who believed their weight was under internal control and who saw more benefits than costs in losing weight were more likely to be attempting weight loss at the time of the survey. Further research is required to better understand the personal and health benefits that the community associates with losing weight, as well as the perceived barriers to weight loss. (Aust J Nutr Diet 1998;55:122-129).

Development of a nutrition and behaviour intervention program: Go and Grow with CF

Denise Stapleton, Lesley Tunnecliffe, Del McGuiness, Jill Sherriff and Peter Sly

Abstract The relationship between nutritional status and pulmonary function, acute infections and length of survival of patients with cystic fibrosis (CF) is well documented. Children with CF require 120% to 150% of normal energy requirements to achieve adequate weight gain and growth. The Go and Grow with CF nutrition and enzyme program was developed to combine dietary education with strategies for behavioural change. The program targets primary school-aged children with CF and their carers, but also includes information and strategies useful for carers of two- to five-year-olds. Six steps, based on social learning theory constructs, are used in the program to provide a framework for establishing new behaviours. Twenty-one children aged six to 11 years, and carers of 29 children aged two to 11 years, were enrolled in the program in 1996. Eighty-two per cent of children and/or their carers completed the course. Carers reported that they and their children learned about the correct use of enzymes, foods high in fat and salt, and the signs of malabsorption. Key features of the program were flexibility; learning in the home environment; and a structured, integrated system for reinforcing behaviour change. (Aust J Nutr Diet 1998;55:130-137).

Nutrition education

Alan Barnes

Online nutrition education in an Aboriginal community: the example of Wirura Nyinanyi (Aust J Nutr Diet 1998;55:137-138).