Table 4 Characteristics of the intervention

Smith Warner 2000 ³¹

^a Increase fruit and vegetable intake to at least 5–8 servings per day

Nutrition counselling; goal setting, verbal commitments to behavioural intentions, skill development, planning and self monitoring. Memory aids; Fridge magnets, visit reminder cards and birthday cards.

Written educational materials; tip sheets, a cookbook and quarterly newsletters

Frequent intervention visits with nutritionist. Spousal support encouraged.

Clinic based, individual sessions provided by nutritionist at baseline, month 1, 4, 7 and 10.

Positive reinforcement and feedback

Insufficient data provided to enable calculation of the total number of hours counselling provided as part of the intervention

Lanza 2001 ³²

Increase; daily fruit and vegetable consumption to 5–8 servings per day

Individual counselling sessions to set personal goals, promote behaviour modification, motivate, skill building, and self monitoring

Provision of standardised education materials on nutrition and behavioural modification

Frequent group counselling sessions and telephone contact 6 monthly to resolve difficulties and discuss progress

Clinic based individual and group sessions, weekly counselling for 6 weeks, biweekly for 6 weeks, monthly sessions thereafter. Year 2, 3&4 monthly group sessions provided by a dietician.

daily fibre to 4.30 g fibre/mJ per day and consume 20 % less energy from fat

Annual education campaigns (1 for each diet goals)

50 h of counselling in total

Emmons 2005 ³³

150 min per week, moderate intensity physical activity

Motivational and goal setting initial counselling telephone call.

Provision of a personal profile detailing risk status and highlighting the importance of risk factor reduction. Written materials; tip sheet, guide book, fitness brochure and Q&A sheet

Help to develop coping skills, confidence and self efficacy.

Home based individual initial counselling telephone call followed by four calls at monthly intervals and four mail shots provided by a health educator.

Increase daily fruit and vegetables to ≥5 servings and weekly red meat to ≤3servings, increase vitamin and reduce alcohol intake and stop smoking

Skill building; planning and self monitoring

6.5 h of counselling in total

Printed progress reports with positive reinforcement and feedback

Tailored self help materials

Caswell 2009 ³⁴

30 min physical activity per day, moderate

Individual counselling assessment and goal setting session, personalised programme explained,

General cancer prevention literature, physical activity literature and fruit and vegetable literature including recipes

Motivational letters with specific tailored guidance based upon self efficacy and ability. Social support identified

Clinic based, individual 2 h session followed by 3 personalised mail shots, ad hoc telephone support provided by researchers. 2 h counselling in total

^a Consume ≥5 serving of fruit and vegetable per day and increased daily fibre intake

Action planning and self monitoring encouraged

Anderson 2014 ³⁵

Target goal was 7 % reduction in body weight,

Individual counseling with motivational interviewing, goal setting, positive reinforcement and feedback, self monitoring. Personalised energy prescription and tool kits provided (shopping bag, water bottles with study logo, body weight scales, physical activity equipment (hand weights, DVDs)

Provision of the British Heart foundation booklet ‘so you want to lose weight for good’

Support from spouse/ friend encouraged. Motivational interviews exploring self assessed confidence and personal values concerning weight. Telephone contact offered to discuss and overcome relapse

During the first 3 months trained lifestyle counsellors provided 3 x 1 h, individual face to face sessions. Sessions where home and/or clinic based. Followed by 9 monthly 15 min telephone calls. Total number of hours contact 5.25 h over 12 months

150 min per week, moderate intensity physical activity

Increase daily fruit and vegetable consumption to 5 portions per day,