Weight Maintenance Through Behaviour Modification: With a Cooking Course or Neurolinguistic Programming

Publication: Canadian Journal of Dietetic Practice and Research
18 November 2011

Abstract

We compared the effect on weight regain of behaviour modification consisting of either a gourmet cooking course or neurolinguistic programming (NLP) therapy. Fifty-six overweight and obese subjects participated. The first step was a 12-week weight loss program. Participants achieving at least 8% weight loss were randomized to five months of either NLP therapy or a course in gourmet cooking. Follow-up occurred after two and three years. Forty-nine participants lost at least 8% of their initial body weight and were randomized to the next step. The NLP group lost an additional 1.8 kg and the cooking group lost 0.2 kg during the five months of weight maintenance (NS). The dropout rate in the cooking group was 4%, compared with 26% in the NLP group (p=0.04). There was no difference in weight maintenance after two and three years of follow-up. In conclusion, weight loss in overweight and obese participants was maintained equally efficiently with a healthy cooking course or NLP therapy, but the dropout rate was lower during the active cooking treatment.

Résumé

Nous avons comparé l’effet sur la reprise de poids de la modification du comportement par l’intermédiaire de cours de cuisine gastronomique ou de programmation neurolinguistique (PNL). Cinquante-six personnes souffrant d’un excès de poids ou obèses ont participé à l’étude. La première étape consistait en un programme de perte de poids de 12 semaines. Les participants ayant perdu au moins 8% de leur poids étaient ensuite répartis au hasard dans deux groupes: 5 mois de PNL ou de cours de cuisine gastronomique. Le suivi a été effectué après 2 et 3 ans. Quarante-neuf participants ont perdu au moins 8% de leur poids corporel initial et ont été répartis au hasard pour la prochaine étape. Le groupe bénéficiant de PNL a perdu 1,8 kg supplémentaire et le groupe suivant le cours de cuisine, 0,2 kg pendant les 5 mois de maintien du poids (non significatif). Le taux d’abandon dans le groupe de cuisine était de 4%, comparativement à celui du groupe de PNL, qui était de 26% (p = 0,04). Aucune différence n’a été constatée sur le plan du maintien du poids après le suivi à 2 et 3 ans. En conclusion, la perte de poids chez les participants en excès de poids ou obèses a été maintenue aussi efficacement grâce au cours de cuisine santé qu’à la PNL, mais le taux d’abandon était plus faible dans le groupe du cours actif de cuisine.

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Information & Authors

Information

Published In

cover image Canadian Journal of Dietetic Practice and Research
Canadian Journal of Dietetic Practice and Research
Volume 72Number 4December 2011
Pages: 181 - 185

History

Version of record online: 18 November 2011

Authors

Affiliations

Lone Brinkmann Sørensen, MSc
Department of Human Nutrition, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark
Tine Greve, MD
Department of Human Nutrition, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark
Martin Kreutzer, BSc
Department of Human Nutrition, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark
Ulla Pedersen, BSc
Department of Human Nutrition, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark
Claus Meyer Nielsen, MSc
Department of Food Science, Centre for Advanced Food Studies, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark
Søren Toubro, PhD
Research Clinic of Human Nutrition, Roskilde, Denmark
Arne Astrup, MD, DrMedSci
Department of Human Nutrition, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark

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