Pilot Psychoeducational Intervention Model to Improve Nutritional Status in Low Resource Settings

Not Applicable

Completed

• Conditions: Child Malnutrition; Nutrition Disorders, Child; Malnutrition in Children; Malnutrition; Child Overnutrition; Malnutrition, Child
• Interventions: Behavioral: Psychoeducational intervention

• Registration Number: NCT02258802
• Lead Sponsor: Universidad de Monterrey

Brief Summary

The purpose of this study is to develop, implement and evaluate a psychoeducational intervention focused to improve nutritional status, specifically micronutrients, of mothers and caregivers of children between the ages of 5 and 13 years and their children through providing healthy cooking lessons in their communities.

Detailed Description

Mexico's malnutrition problem goes beyond lack of food. Nutrition transition in our country has modified dietary patterns in a way that now we observe more and more a decrease in consumption of micronutrient rich foods, like vegetables, and an increase in consumption of high energy-dense foods with low content of micronutrients (highly processed foods). In Mexico, over 70% of the population presents an inadequate vegetable intake, with a higher prevalence in scholars (5 - 11 years), where only 17% of them consume \>50% of the recommended vegetable intake. A vegetable poor diet is related to malnutrition, poor cognitive development and low physical performance. Added to this, Mexican families have lost the tradition of cooking at home. It is well known that different factors contribute to a population's diet and cooking at home as well as eating with the family have been identified as fundamental factors to promote a healthy diet. Therefore, the aim of this psychoeducational intervention in nutrition is to improve nutritional status in families, particularly mothers and caregivers of children between the ages of 5 and 13 years and their children through providing healthy cooking lessons in their communities where the optimal preparation and use of local foods based on vegetables is promoted at the same time the importance of cooking at home and eating as a family is highlighted.

Study Timeline

• Study Start: 2014-06
• Study First Submitted: 2014-09-30
• Study First Submitted QC: 2014-10-02
• Study First Posted: 2014-10-07
• Primary Completion: 2015-07
• Study Completion: 2015-12
• Status Verified: 2016-05
• Last Update Submitted: 2016-05-11
• Last Update Posted: 2016-05-13

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Female
• Target Recruitment: 65

Inclusion Criteria

• Age 18 to 60 years
• Premenopausal
• BMI < 45 during enrollment
• Apparently healthy
• With a child in her care between the ages of 5 and 13 years

Exclusion Criteria

• Pregnant or breastfeeding
• With a hysterectomy in the past 3 months
• Alcohol consumption > 14 drinks a week
• Use of vitamin supplements

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
Psychoeducational intervention	Psychoeducational intervention	Participants will be receiving a cooking lesson in their community every 2 weeks for 1 year.

Primary Outcome Measures

Name	Time	Method
Change in food knowledge and behaviour	baseline, 6 months, 1 year	questionnaire

Secondary Outcome Measures

Name	Time	Method
Change in vegetable intake	baseline, 1 year	24 hour recall
Change in dietary practices	baseline, 6 months, 1 year	questionnaire
Change in food waste	baseline, 6 months, 1 year	questionnaire
Change in cognitive development in children	baseline, 1 year	questionnaire
Change in anthropometry	baseline, 6 months, 1 year	weight, height and waist circumference
Change in micronutrient status	baseline, 1 year	serum sample
Change in inflammatory markers	baseline, 1 year	serum sample