Preference and Vegetarian Diet in Weight Loss Treatment (PREFER)
Obesity, Overweight
About this trial
This is an interventional treatment trial for Obesity
Eligibility Criteria
Inclusion Criteria: (1) be 18 to 55 years of age; (2) have a BMI of at least 27 but not greater than 43; (3) be willing to be randomized to one of the two preference conditions (Yes/No) and one of the two treatment conditions (SBT or SBT+LOV); and (4) have successfully completed a 5-day diary Exclusion Criteria: (1) presence of a current serious illness or unstable condition (e.g., acute myocardial infarction or diabetes) for which physician supervision of diet and exercise prescription is needed; (2) presence of cardiovascular or orthopedic condition that would require physician clearance prior to participation; (3) limitations precluding ability to exercise; (4) pregnancy or intention to become pregnant in the next 18 months; (5) current treatment for a psychological disorder; (6) reported alcohol intake >4 drinks/day; (7) current or recent (past 6 months) participation in a weight loss treatment program or use of weight loss medication; (8) reporting no regular intake of meat, fish, and fowl; or presence of a serious binge eating problem
Sites / Locations
- University of Pittsburgh School of Nursing
Arms of the Study
Arm 1
Arm 2
Active Comparator
Active Comparator
Standard Behavioral Treatment
SBT+LOV Group
Goal setting: daily/weekly goals for calorie and fat consumption, exercise time, and behavior change. Self-monitoring: systematically observing and recording one's behavior,45,46 which will be reviewed by the therapists, and written feedback will be provided to reinforce positive behaviors. Feedback: therapists monitor the recorded behavior changes and provide feedback/encouragement.
In addition to SBT, participants will aim to eliminate all meat, poultry, and fish from their diet over the first 6 weeks, and will be taught how to select appropriate substitutes for these foods, such as low- or no-fat dairy products (cheeses, milk), and protein-containing vegetable sources (soy products, legumes). .