Dietary Guidelines, Portion Sizes, and Time Frame

Completed

• Conditions: Diet Habit; Food Habits
• Interventions: Other: there was no intervention, only separate analyses

• Registration Number: NCT03422939
• Lead Sponsor: Grenoble Ecole de Management

Brief Summary

During the last update of the French FBDG, a survey with a representative sample of dieticians investigated 1) how to communicate portion sizes and 2) the most relevant time frame when delivering dietary guidelines. The objective was to determine how to express portion sizes and time frame for Food Based Dietary Guidelines (FBDG) using the feedback of dietitians. Data were obtained from an internet-based survey of 441 French dieticians (collected from November 24, 2013 through January 2, 2014).

Detailed Description

Background: Food Based Dietary Guidelines (FBDG) need to accessible and understandable to consumers. During the last update of the French FBDG, a survey with a representative sample of dieticians investigated 1) how to communicate portion sizes and 2) the most relevant time frame when delivering dietary guidelines.

Objective: To determine how to express portion sizes and time frame for Food Based Dietary Guidelines (FBDG) using the feedback of dietitians.

Design: Data were obtained from an internet-based survey of 441 French dieticians (collected from November 24, 2013 through January 2, 2014).

Study Timeline

• Study Start: 2013-11-24
• Primary Completion: 2014-01-02
• Study Completion: 2014-01-02
• Status Verified: 2018-01
• Study First Submitted: 2018-01-10
• Study First Submitted QC: 2018-01-30
• Last Update Submitted: 2018-01-30
• Study First Posted: 2018-02-06
• Last Update Posted: 2018-02-06

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 441

Inclusion Criteria

All members of the AFDN (French Association of Dietitians and Nutritionists) were invited to participate (n=2500 except the ones that had already participated in the pre-test n=10).

Members of the AFDN who have completed the online questionnaire were retained for analysis (n= 441).

Exclusion Criteria

Incomplete questionnaires Participants of the pre-test (n=10)

Study & Design

• Study Type: OBSERVATIONAL
• Study Design: Not specified

Arm && Interventions

Group	Intervention	Description
More experienced dietitians	there was no intervention, only separate analyses	and 2) more experienced dieticians (9 years of experience or more; n=215).
Less experienced dietitians	there was no intervention, only separate analyses	There was no intervention, but we conducted separate analyses to identify differences according to the level of experience of the dietician. We used the median number of years of professional experience (median=8) to split the sample and create two subgroups: 1) less experienced dieticians (less than 9 years of experience; n= 225)

Primary Outcome Measures

Name	Time	Method
Questionnaire to measure number of dietitians using different types of portion size and time frame	through study completion, an average of 1 month	Open-ended questions to measure how dietitians and patients describe portion sizes and time frame