Effects of Social Cognitive Theory-Based Eco-Friendly Nutrition Education on Sustainable Food Literacy and Nutritional Behaviors in Women: A Randomized Controlled Trial
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 122
- 试验地点
- 1
- 主要终点
- Sustainable Food Literacy Tool Score
研究概览
简要总结
This research will be conducted face-to-face with women registered at the Women's Club. Participants included in the study are expected to fill out three survey forms first. The first form includes the Descriptive Information Form, which includes questions such as age, height, weight, marital status, education, employment status, and income status; the second form includes the Food Literacy Tool; and the third form includes the Behavior Scale for Sustainable Nutrition. It takes approximately 20 minutes to fill out the forms. After the survey forms are filled out, participants will be randomly divided into two groups and the order of the groups will be determined by drawing lots. Participants in the first group will attend the Environmentally Friendly Nutrition Training once a week for five weeks immediately after the survey forms are filled out. Participants in the second group will be included in the training after the first group's training is completed. The survey form will be filled out again immediately after the training and one month later. The study will be completed with the completion of the last surveys.
详细描述
This research will be conducted face-to-face with women registered at the Women's Club. Participants included in the study are expected to fill out three survey forms first. The first form includes the Descriptive Information Form, which includes questions such as age, height, weight, marital status, education, employment status, and income status; the second form includes the Food Literacy Tool; and the third form includes the Behavior Scale for Sustainable Nutrition. It takes approximately 20 minutes to fill out the forms. After the survey forms are filled out, participants will be randomly divided into two groups and the order of the groups will be determined by drawing lots. Participants in the first group will attend the Environmentally Friendly Nutrition Training once a week for five weeks immediately after the survey forms are filled out. The training is based on Social Cognitive Theory. Each week is designed with various practices and activities in addition to theoretical training. Participants assigned to the second group will be included in the training after the first group's training is completed. The survey form will be filled out again immediately after the training and one month later. The study will be completed with the completion of the last surveys.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Prevention
- 盲法
- Single (Outcomes Assessor)
盲法说明
To prevent selection bias in the study, adolescents were randomly assigned to the intervention and control groups by an independent biostatistician using a simple randomization method. Participant numbers were assigned when the preliminary assessment data were transferred to the computer. The researcher was unaware of the participants' group status until the study began. The data were coded and transferred to the computer without specifying the intervention and control groups. To prevent reporting bias, the study data were evaluated by an independent biostatistician.
入排标准
- 年龄范围
- 18 Years 至 65 Years（Adult, Older Adult）
- 性别
- Female
- 接受健康志愿者
- 是
入选标准
- •Being registered with the municipality's Women's Club, Participating in the study voluntarily, not having a language barrier in communication and not having received training on environmentally friendly nutrition before.
排除标准
- •not meeting inclusion criteria
研究组 & 干预措施
Eco-Friendly Nutrition Educational Intervention Group
The intervention program was created in five sessions based on a comprehensive literature review and Social Cognitive Theory to improve women's sustainable food literacy and sustainable nutritional behaviors. After each topic is presented by the researcher, various interactive practices such as reviewing reliable websites on the topic, reviewing food packages, reviewing brochures prepared by the researcher will be included to improve food literacy and sustainable nutritional behaviors and gain critical evaluation skills. The intervention sessions will be held in a room approved by the institution administration in the Women's Club. The intervention sessions will be held in five sessions, each approximately 45 minutes long, at one-week intervals. In order to organize the intervention sessions, the participating women will be contacted by phone and a suitable date and time will be determined. The planned time will be reminded by text message on the day of the intervention session. In or
干预措施: Eco-Friendly Nutrition Educational Intervention Program (Behavioral)
Waiting List Control Group
No intervention will be made to the women in the waiting list group during the intervention group training process and the research process. After the completion of the training process of the women in the intervention group and the post-test data and the follow-up test one month later, the interventions will be applied to
干预措施: Eco-Friendly Nutrition Educational Intervention Program (Behavioral)
结局指标
主要结局
Sustainable Food Literacy Tool Score
时间窗: before intervention (week 1)after intervention (week 5)follow-up time (at the end of the 3rd month)
The Turkish validity and reliability of the scale developed by Rosas et al. (2022) was made by Ertaş Öztürk et al. (2024). The scale contains 24 items, five factors (F1: Culinary competencies, F2: Production and quality, F3: Selection and planning, F4: Environmentally safe, F5: Origin) and a Likert-type scoring system (0-never/completely disagree, 1-sometimes/disagree, 2-often/agree, 3-always/completely agree). Each item is scored between 0 and 3 points. The total score and the scores of the sub-factors are obtained by summing up the relevant items. The score obtained shows the level of sustainable food literacy. The Cronbach alpha internal consistency coefficient of the entire scale is 0.831.
General Self-Efficacy Scale Score
时间窗: before intervention (week 1)after intervention (week 5)follow-up time (at the end of the 3rd month)
General Self-Efficacy Scale The Turkish validity and reliability of the scale developed by Sherer et al. (1982) was carried out by Yıldırım and İlhan (2010). The scale consists of 17 items and three sub-dimensions (Initiation, Not Giving Up, Sustainment Effort-Persistence). It has a Likert-type five-point rating from not at all to very good, and items 2, 4, 5, 6, 7, 10, 11, 12, 14, 16 and 17 are reverse scored. The total score of the scale can vary between 17-85. An increase in the total score indicates an increase in self-efficacy belief. The Cronbach alpha internal consistency coefficient of the entire scale was found to be 0.80.
Sustainable Nutrition Behavior Scale Score
时间窗: before intervention (week 1)after intervention (week 5)follow-up time (at the end of the 3rd month)
Sustainable Nutrition Behavior Scale Developed by Garipoglu et al. (2023). It consists of 29 items and 4 sub-dimensions (food preference, reduction of food waste, seasonal and local nutrition, purchasing food) with a five-point Likert-type scale. The scale is rated as "never", "rarely", "sometimes", "often" and "always". All items are scored from 1 to 5, starting from the "never" option. The lowest score that can be obtained from the scale is 29 and the highest score is 145. Sub-dimension scores are obtained by dividing the sum of the scores given by individuals to the questions in the sub-dimension by the number of questions in the sub-dimension. Higher total scores and sub-dimension scores indicate that the individual has more sustainable nutrition behaviors. The Cronbach alpha internal consistency coefficient of the entire scale was found to be 0.92.
次要结局
未报告次要终点
研究者
Sumeyra YILMAZ
Research Assistant
Gazi University