View clinical trials related to Healthy Diet.
Filter by:Because fruit and vegetables (FV) intake of children of Vitoria city is low, a controlled intervention program was proposed at school level. The intervention was based on the Theory of Planned Behavior (TPB) as long as behavioral theories have been proved to be the most effective changing infant FV intake pattern. The main purpose of the study is to evaluate the effectiveness of an intervention program based on TPB and aimed to increase FV consumption in schoolchildren aged 8 to 10. For that aim, eligible classrooms from different schools were randomly assigned to the intervention (n=86) or control (n=86) group. The intervention group received 14 sessions of 60 minutes during 9 months of an academic year. Sessions, designed by a multidisciplinary team, are based on TPB and aimed to modify determinants of behavior (attitudes, subjective norms, perceived behavioral control, intention of consumption), and intake of FV itself. Change in fruit and vegetable intake and determinants of eating behavior were evaluated at 9 months of intervention using validated surveys, 7 day food records, 24 hour reminders and questionnaires. This study will provide a valid and useful tool to achieve changes in the consumption of FV at school level. A negative result will be useful to help redefining new strategies in the framework of changing habits in the consumption of FV.
This study seeks to test the potential association between spermidine content in diet and mortality in humans.
An experimental trial will be conducted whereby a Supplemental Nutrition Assistance Program (SNAP)-like food benefit program will be implemented in 240 SNAP eligible households. Baseline and follow up measures will include three 24-hour dietary recalls; household food purchase receipt collection; and household food security questions. The individual level measures will be collected from the adult most responsible for food shopping and a child in the household. After baseline measures are completed households will be randomized to one of three conditions: 1) restriction (not allowed to buy sugar sweetened beverages, sweet baked goods, or candies with food benefits); 2) restriction paired with an incentive (30% financial incentive on fruits and vegetables and restriction of purchase of sugar sweetened beverages, sweet baked goods, or candy with food benefits); or 3) control (no incentive or restrictions). Households in all conditions will be given a debit card that will have funds added monthly for a five month period. The dollar amount placed on the card monthly will be similar to the amount the household would receive if enrolled in SNAP. All participants will be instructed to use the debit card for food purchases only, and they'll be told they shouldn't use the card to purchase items currently non-eligible for purchase with SNAP benefits (e.g. alcohol, food from restaurants). Those in the restriction condition will also be told they cannot use the card to buy sugar sweetened beverages, sweet baked goods, or candies. They may purchase these foods using their own money, but not the debit card. Those in the restriction plus incentive condition will receive the instructions provided to the restriction group plus they will be told that they'll receive a 30% bonus for fruits and vegetables purchased using their debit card. Analyses will determine whether the nutritional quality of the diet at follow-up differs between experimental groups.
Background: While there is some evidence that increasing the range of healthier foods and drinks and/or decreasing the range of less healthy options may increase healthier choices, more work is needed to establish the reproducibility of any effect. The current study aims to investigate the impact of altering the availability of healthier and less healthy foods and cold beverages in hospital vending machines. Methods: An adapted multiple treatment reversal design will be used, in which all standard vending machines serving snack foods and/or cold beverages in one hospital in England change the number of slots containing (i) less healthy items and (ii) healthier items over eight 4-week periods. Changes will take place in a two-step process whereby decreases are implemented in a separate study period prior to increases in the contrasting food group. Following a 4-week baseline period, all vending machines will be standardised to have 75% healthier drinks and/or 25% healthier snacks (study period 1). Vending machines (n=9) will be randomly allocated to the order in which they: (1) decrease less healthy foods and increase healthier foods or (2) decrease healthier foods and increase less healthy foods (study periods 2&3 and 5&6). After each decrease-increase pair, machines will return to the standardised 75% healthier drinks and 25% healthier snacks (study periods 4 and 7). Sales data will be obtained via records of machine restocking. Planned Analysis: The impact of the availability intervention will be assessed in separate linear mixed models for cold drinks and snacks, examining the impact on total energy (kcal) purchased, per restocking interval, with random effects for vending machine.
In Hong Kong, nearly 40% of adults were overweight or obese, and about 60% of total registered deaths were due to four major preventable non-communicable diseases. Many residents are lack of attention to personal healthy lifestyle and family holistic health. This project focuses particularly on the promotion of healthy diet and physical activities enhancement in families through the well-established community network of the Hong Kong Island Women Association (HKIWA). This project includes three major components: Train-the-trainer and -ambassador workshop, community-based family interventions, and public education events. It is expected that knowledge and skills of the community leaders and ambassadors are strengthened through the 'Train-the-trainer and -ambassador' (TTTA) workshops. Furthermore, they are expected to help the implementation of community-based family interventions and public education events on the personal and family holistic health of the community participants.
This training program is a part of Happy Family Kitchen Movement Project, which is a community-based research project with 3 main components for data collection - training programs, community-based family interventions and public education events. The training program involves various organizations, including non-government organizations and schools across districts in different regions of Hong Kong. In the study, the investigators would use training programs as a capacity building method and an essential media delivering the holistic health knowledge (positive psychology, physical activity, healthy diet) to the public. The project team will provide training program for the participants, including: (i) train-the-trainer workshops for the social service workers, who will conduct community-based family intervention programs; and (ii) train-the-trainer ambassadors for the volunteers who may assist to implement health-related activities for the public.
1. Development of a method for parents of primary schoolchildren to teach parents parenting skills to obtain health gain in the family through videos and online feedback. 2. Effect- and procesevaluation of this methodology. 3. Development of an implementation guide together with VIGEZ as primary partner and in association with partner organisations on the field.