Nutrition Apps in Occupational Healthcare (Pilot Study of the FOODNUTRI Project)

Not Applicable

• Conditions: Occupational Diseases; Overweight and Obesity; Dyslipidemias; Hypertension; Diabete Type 2; Cardiovascular Diseases; Diet, Healthy; Diet Habit; Food Selection

• Registration Number: NCT06923735
• Lead Sponsor: University of Eastern Finland

Brief Summary

The aim of this study is to investigate (1) the user experiences and usability of the nutrition apps (the Finnish Nutrition Navigator and the Finnish Nutrition Path) in occupational health care from the perspective of both professionals and customers, (2) the impact on diet, eating behavior, perceived well-being (perceived state of health, quality of life, work and functional ability) and anthropometric indicators compared to treatment as usual, and (3) cost-effectiveness of using the nutrition apps.

Detailed Description

For the occupational healthcare customer, the study will include two visits to the occupational healthcare: at baseline and after a 12-week follow-up. First, all volunteer participants enrolled in the study will belong to the control group and they will get the treatment as usual. Their weight, waist circumference, and blood pressure are measured at the visit and they are asked to answer a digital research questionnaire at both baseline and follow-up.

The rest of the volunteer participants enrolled in the study will belong to the intervention group. Before the visit at the occupational healthcare, they are asked to fill in the Finnish Nutrition Navigator and to read the automated feedback about the diet quality. The Finnish Nutrition Path can help in the dietary goal setting and it can be utilized together with the professional or independently. In addition, also weight, waist circumference, and blood pressure are measured at the visit and the participant is asked to answer a digital research questionnaire. The same procedure is done at both baseline and follow-up.

Study Timeline

• Study First Submitted: 2025-03-24
• Status Verified: 2025-04
• Study First Submitted QC: 2025-04-10
• Study Start: 2025-04-11
• Study First Posted: 2025-04-11
• Last Update Submitted: 2025-04-16
• Last Update Posted: 2025-04-17
• Primary Completion: 2025-12-31
• Study Completion: 2025-12-31

Recruitment & Eligibility

• Status: ENROLLING_BY_INVITATION
• Sex: All
• Target Recruitment: 204

Inclusion Criteria

• Employee of the certain employer
• Coming to the medical examination for employees whose work presents a special risk of illnessa OR coming to the dietitian because of dyslipidemia, high blood pressure, weight loss, weight management, type 2 diabetes, cardiovascular disease
• Understands written Finnish

Exclusion Criteria

• Pregnancy
• Eating disorder
• Severe challenges with diet (e.g., malabsorption, very restrictive diet due to several food allergies or other reasons)

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Primary Outcome Measures

Name	Time	Method
User experiences of the apps	Baseline and follow-up (12 weeks)	Self-created questions.
Change in diet quality	12 weeks	Healthy Diet Index (HDI) total score (range 0 - 100) and the seven sub scores: Meal pattern (range 0 - 10), Grains (range 0 - 20), Fruit and vegetables (range 0 - 20), Fats (range 0 - 15), Fish and meat (range 0 - 10), Dairy (range 0 - 10), and Snacks and treats (range 0 - 15). Higher scores mean better diet quality.

Secondary Outcome Measures

Name	Time	Method
Change in weight	12 weeks	Measured weight in kilograms.
Change in other lifestyle factors	12 weeks	Questionnaire: short questions about physical activity, sleep, and smoking.
Measures related to the general effectiveness	12 weeks	Questionnaire: questions about perceived health and well-being, quality of life, work productivity and activity impairment, consumer health activation, and life satisfaction.
Change in blood pressure	12 weeks	Measured systolic and diastolic blood pressures in mmHg.
Change in waist circumference	12 weeks	Measured waist circumference in centimeters.
Change in BMI	12 weeks	Measured weight and self-reported height will be combined to report BMI in kg/m\^2.
Change in eating behavior	12 weeks	Questionnaire ecSatter Inventory 2.0TM, ecSI 2.0TM: Total score range 0 - 48 and the four subscales: Eating Attitudes (range 0 - 18), Contextual Skills (range 0 - 15), Food Acceptance (range 0 - 9), and Internal Regulation (range 0 - 6). Higher scores mean better eating competence.

Trial Locations

Locations (1)

University of Eastern Finland; 🇫🇮 Kuopio, Finland