Environmental and educational intervention in communal catering to lower salt intake in the Swiss working populatio
Not Applicable
- Conditions
- High salt intake (lifestyle risk factor)I10.9
- Registration Number
- DRKS00006790
- Lead Sponsor
- Institut für Sozial- und Präventivmedizin, Universität Bern
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Complete
- Sex
- All
- Target Recruitment
- 145
Inclusion Criteria
15-65 years old employees of organizations with staff restaurant; eating at least 2 times/week in staff restaurant; available for 5 education sessions during 12 months; sufficiently literate in German to read/complete forms/questionnaires and follow education program.
Exclusion Criteria
Medical or non-medical indication and/or medication that interfer with urine collection/analyses; Women being pregnant at time of recruitment; severe food allergy, intolerance or aversion hampering staff restaurant use.
Study & Design
- Study Type
- interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method Sodium (Na)/salt intake; Method of measurement: 24 hour a/o spot urine Na excretion; Timepoints: Baseline, 3, 6, 9 and 12 months
- Secondary Outcome Measures
Name Time Method Overall qualitative diet composition (Na/K ratio); Blood Pressure; Anthropometrics (weight, height; waist and hip circumferences); Health/Food literacy