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Christie A. Befort

Researcher at University of Kansas

Publications -  90
Citations -  3064

Christie A. Befort is an academic researcher from University of Kansas. The author has contributed to research in topics: Weight loss & Medicine. The author has an hindex of 24, co-authored 76 publications receiving 2492 citations. Previous affiliations of Christie A. Befort include University of South Carolina.

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Prevalence of Obesity among Adults from Rural and Urban Areas of the United States: Findings from NHANES (2005-2008).

TL;DR: Obesity is markedly higher among adults from rural versus urban areas of the United States, with estimates that are much higher than the rates suggested by studies with self-reported data.
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Body Image, Self-Esteem, and Health-Related Behaviors Among Male and Female First Year College Students

TL;DR: In this paper, the authors examined the relationship among self-esteem, body image, and health-related behaviors of 267 female and 156 male first year college students and found that women consistently exhibited a more negative body image than did men.
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Women Physicians and Promotion in Academic Medicine.

TL;DR: Over a 35-year period, women physicians in academic medical centers were less likely than men to be promoted to the rank of associate or full professor or to be appointed to department chair, and there was no apparent narrowing in the gap over time.
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Obesity and Related Health Behaviors Among Urban and Rural Children in the United States: Data from the National Health and Nutrition Examination Survey 2003–2004 and 2005–2006

TL;DR: There are modifiable health behavior differences between rural and urban children which may account for the significantly higher obesity rates among rural children.
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Fruit, Vegetable, and Fat Intake among Non-Hispanic Black and Non-Hispanic White Adolescents: Associations with Home Availability and Food Consumption Settings

TL;DR: Intervention programs on adolescent nutrition should target not just availability of healthful foods, but also ease of access, such as the preparation of fruits and vegetables so that they are flavorful and ready to eat.