The Effectiveness of Low Calorie Low Salt Lunch for Weight Reduction of Workers of a Health Promoting Hospital
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 109
- 试验地点
- 1
- 主要终点
- Change from baseline in weight
研究概览
简要总结
The aim of this study is to evaluate the effectiveness of Low Calorie Low Salt Lunch for Weight Reduction in overweight or obese workers of a health promoting hospital.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Treatment
- 盲法
- None
入排标准
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •Overweight or obese
- •Hospital workers
排除标准
- •History of major medical problems such as heart disease in the last 6 months
- •Orthopaedic or joint problems that would be a barrier to physical activity
- •Pregnancy
- •Recent weight change of ≥10% of baseline weight
- •Taking medications that might affect body weight
- •Participation in other program about weight control
- •Alcohol or substance abuser
- •Other uncontrolled psychiatric problems
- •Eating disorders
研究组 & 干预措施
Full participation
Participants in this group receive lunch which is calorie-restricted and low-salt during 12 weeks, the total duration of this study.
干预措施: Lunch which is calorie-restricted and low-salt (Other)
Two thirds participation
Participants in this group starts lunch which is calorie-restricted and low-salt after 4 weeks from the beginning of the study and maintain the diet during 8 weeks.
干预措施: Lunch which is calorie-restricted and low-salt (Other)
One thirds participation
Participants in this group starts lunch which is calorie-restricted and low-salt after 8 weeks from the beginning of the study and maintain the diet during 4 weeks.
干预措施: Lunch which is calorie-restricted and low-salt (Other)
结局指标
主要结局
Change from baseline in weight
时间窗: 4 weeks, 8 weeks, and 12 weeks
Participants will be monitored for up to 12 weeks after intervention
次要结局
- Change from baseline in waist circumference(4 weeks, 8 weeks, and 12 weeks)
研究者
Ju Young Kim
Clinical Assistant Professor
Seoul National University Hospital