Long-term Effect of Healthy Lunch and Snack Meal on Reaction Time and Well-being: A Randomised Controlled Intervention in Physicians and Nursing Staff.
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 60
- 试验地点
- 2
- 主要终点
- Reaction-time
研究概览
简要总结
The aim of this study is to investigate the impact of increased availability of healthy food and drink during working hours on reaction time and well-being in physicians and nursing staff.
Hospital medical staff often works long and hectic hours, without adequate meal or rest breaks in order to provide 24-hour care. This is a concern, as not only the staff's well-being is important to the individual welfare, but it is also vital to the quality and safety of the care their patients receive. The investigators believe that by focusing on physicians and nursing staffs nutrition the investigators will see a positive effect on staff performance and well-being - and thus ultimately possibly on patient safety.
Hypothesis: The provision of healthy lunch and snack meal during working hours for a period of 4 weeks will improve reaction time and well-being compared to habitual diet in physicians, nurses and nursing assistants.
详细描述
The study is designed as a randomised controlled 2 x 4 weeks cross-over trial, initiated with a 1-week run-in period. The study sample will consist of 60 volunteer physicians, nurses and nursing assistants from Herlev University Hospital in Copenhagen, Denmark. A healthy lunch and snack meal meeting the current danish diet recommendations will be delivered daily during all working days in the intervention period. During the control period, the participants are requested to maintain their habitual dietary intake at work. Reaction time will be assessed by reaction time test Go/No-Go, a subtest of Test-battery for Attention Performance. Changes in mood will be measured by the Profile of Mood State questionnaire. In addition, dietary intake, level of physical activity and palatability of the intervention diet will be registered.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Other
- 盲法
- Single (Outcomes Assessor)
入排标准
- 年龄范围
- 20 Years 至 70 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Employed in Herlev University Hospital as physician, nurse or nursing assistant (males and females)
- •Age 20-70 years
- •BMI 18,5-30 kg/m2
- •Work at least 30 h/wk
- •Have daily contact with patients and/or have responsibilities that may affect patient safety
- •Primarily work in day- or evening shifts during the study period
- •Not having any intentions of loosing weight or changing lifestyle habits during the study period
- •Not suffer from any diseases that might affect dietary intake (e.g. food allergies, food intolerance)
- •Not dine in the staff canteen, the Diastole, more than once a week
- •Be able to write and understand the Danish language
排除标准
- •For those working >35 h/wk having holiday/ time off duty for more than 9 consecutive days during the study period.
- •For those working <35 h/wk having holiday/time off duty for more than 5 consecutive days during the study period
- •Not to be able to attend the planned tests in the study
- •Pregnancy
- •Intensive physical exercise (e.g. strength training) > 5 hours/wk
- •Suffer from food allergies or - intolerance
结局指标
主要结局
Reaction-time
时间窗: week 0, week 5 and week 9
Differences in reaction-time, as measured by the reaction time test Go/No-Go, a subtest of Test-battery for Attentional Performance from baseline (week 0) to week 4 in the intervention period and week 4 in the control period.
次要结局
- Palatability of the diet eaten during working hours(Week 0, week 5 and week 9)
- Well-being(Week 0, week 5 and week 9)
- Dietary intake(Week 0, week 5, week 9)
- Physical activity(Week 0, week 5, week 9)
研究者
Christian Bitz
Head of Research
Copenhagen University Hospital at Herlev