Case Study Of Research And Evidence In Practice

Running head: RESEARCH AND EVIDENCE IN PARCTICE
RESEARCH AND EVIDENCE IN PRACTICE
Name of the Student
Name of the University
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RESEARCH AND EVIDENCE IN PRACTICE1
The article used- Gardner, C. D., Trepanowski, J. F., Del Gobbo, L. C., Hauser, M. E.,
Rigdon, J., Ioannidis, J. P., ... & King, A. C. (2018). Effect of low-fat vs low-carbohydrate
diet on 12-month weight loss in overweight adults and the association with genotype
pattern or insulin secretion: the DIETFITS randomized clinical trial. Jama, 319(7), 667-
679.
Summary of the nature, aim and hypothesis of the study
In order to obtain a successful weight loss the most important requirement is the
modification of the diet. A diet plan which is working on a particular person may not work on
others, so in order to lose weight successfully each and every person have to prepare their
respective diet plan by considering the specific requirements of the body. This article has done
researches on how the diet of a person changes according to the requirements of the body. The
aim of this study was to define the result of a well low fat diet and a well low carbohydrate diet
on the changes in weight and also to define whether the pattern of genotype or the insulin
secretion are linked with the on losing in weight or not (Abbasi, 2018). The hypotheses behind
this research study is that the in order to lose weight whether a healthy little fat diet is more
effective or a healthy little carbohydrate diet is more active. The variability of the weight
response of the weight loss suggest that some policies may work better for specific individuals
than the others and that no single diet should be considered as the universal one (Gardner et al.,
2016). The researchers of this paper considered the pattern of genotype and the insulin level
might be associated with the weight loss. The primary hypotheses was that a chief diet change
and genotype pattern interaction is effective in losing weight. The second chief hypothesis of this

RESEARCH AND EVIDENCE IN PRACTICE2
study was that an important diet change and insulin secretion can reduce weight effectively. The
secondary outcomes of this study is comprised anthropometric measures, levels of the plasma
lipid, levels of insulin and glucose and the level of blood pressure.
Summary of the methods used in the study
The study design of this experiment was randomized control trial, where the participants
were randomly selected into strong low fat diet group and a healthy low carbohydrate diet group.
The researchers aimed to select 600 participants using the media advertisements. The main
criteria for the exclusion of the participants are hypertension or any other metabolic diseases
including diabetes, renal, cancer or liver diseases or being pregnant. Individual were excluded
who were taking hypoglycemic, anti-hypersensitive and psychiatric medications. The
randomization to a strong low fat or healthy low carbohydrate diet was performed by allocating
following computerized random programs. The method of the experiment involved a one month
run in period during which time the participants were given instructions to maintain their normal
diet, level of physical activity and also body weight. During the time of the experiment, 22
instructional sessions were taken which were involved within the part of the interventions.
Dietician health educators used to teach the participants about the healthy low fat food and
healthy low carbohydrates food. The main goal of the study was achieving maximal variation in
the eating of carbohydrates among the two groups while the other goal was to maintain equal
intensity of treatment and emphasizing on the providing foods and beverages of high quality.
The participants of the study were given instructions to decrease the eating of total fat or
carbohydrates which can be digested to 20 gms per day during the first 8 weeks. The foods
which derive the energy from carbohydrates and fats were asked to reduce. The participants of
the intervention of low fat foods were asked to take edible oils, whole fat dairy, nuts and fatty