Submission Date


Document Type

Paper- Restricted to Campus Access


Health & Exercise Physiology


Deborah Feairheller

Committee Member

April Carpenter

Committee Member

Stephen Kolwicz

Committee Member

Catherine van de Ruit

Department Chair

Del Engstrom

Project Description


In the United States, cardiovascular disease is the leading cause of death. Risk factors include high blood pressure, high cholesterol, smoking, physical inactivity, diet, and obesity. Of these risk factors, diet is one of the principal lifestyle modifications used to prevent obesity. Research shows that diets including fruits, vegetables, whole grains, fish, and nuts decrease the risk of cardiovascular disease. The Mediterranean Diet incorporates these types of food and is known to positively affect heart health and improve longevity. A diet scoring system typically measures adherence to the diet.

PURPOSE: To assess the feasibility of a six-week self-report modified Mediterranean diet intervention, assess the use of a dietary checklist, and examine adherence to the diet.

METHODS: Participants completed a 6-week modified Mediterranean diet + circuit exercise training program. Pre- and post- intervention tests were completed. At one of the pre-test appointments, a modified Mediterranean diet education session occurred. During the education session, participants received an introductory Mediterranean workbook with information on the Mediterranean diet. During the intervention, participants were asked to track their diet by completing a weekly checklist every week for the six weeks, and each week a modified Mediterranean diet score was calculated to determine adherence.

RESULTS: Compared to post, single participant three-day diet improved in some categories. Participant average weekly checklist serving size for food categories and average Mediterranean diet scores improved.

CONCLUSION: Three-day dietary improvements in single participant may be due to increased consumption of fruits, vegetables, and whole grains, as well as a decrease in red meat and processed foods. Improved weekly checklist and diet score improvement may be due to increased awareness and education.


Additional committee member: Jose Maria Lopez Bejarano