Implementation and Evaluation of Two Multicomponent Nutrition Interventions in Higher Education Students
试验速览
- 阶段
- 不适用
- 状态
- 招募中
- 入组人数
- 653
- 试验地点
- 4
- 主要终点
- Coocking skills
研究概览
简要总结
This project aims to implement and evaluate two multi-component dietary interventions focused on promoting healthy and sustainable eating behaviors and preventing weight gain among Flemish higher education students. These interventions will take place over a period of eight weeks and are specifically designed to support healthy lifestyle choices during the transition from secondary school to higher education, a critical period where unhealthy eating behaviors and weight gain are common.
The interventions will be conducted at a university and a college, utilizing nudges in student restaurants, social media campaigns via Instagram, and workshops to encourage healthy and sustainable eating habits. Effectiveness will be measured using questionnaires administered at three points in time: before the intervention (baseline), immediately after the intervention (post-intervention), and five months later (follow-up). Two other campuses will serve as a control group to compare results.
In addition to assessing effectiveness, a process evaluation will also be conducted. This will involve focus groups with students and stakeholders, as well as a process questionnaire, to gain insights into the implementation of the interventions and the experiences of those involved. If the interventions prove successful, they may be scaled up to other Flemish institutions as part of a broader strategy for cancer prevention.
详细描述
As part of a Foundation against Cancer project in collaboration with the Consumer Behavior Research Group (Department of Marketing, Innovation, and Organization, Ghent University), the Research Group on Physical Activity and Nutrition for Health and Performance (MOVE) (Department of Movement and Sport Sciences, VUB), the Health Promotion Research Group (Department of Public Health and Primary Care, Ghent University), and the Flemish Institute for Healthy Living, we aim to encourage students to adopt healthier and more sustainable eating habits.
This project focuses on the implementation and evaluation of two multi-component dietary interventions to promote healthy eating behaviors and prevent weight gain among Flemish higher education students.
Since unhealthy eating habits and obesity are the two main risk factors for cancer, it is crucial to encourage young people to make healthy lifestyle choices. The transition from secondary school to higher education is a critical period for weight gain and the neglect of dietary guidelines, and students are often overlooked in health promotion initiatives.
The goal of this study is to implement and evaluate two dietary interventions developed within this project at two institutions (a university and a college). Over a period of eight weeks, various actions will take place, both online and on campus. For this study, the campus environment will be strategically adjusted using a range of nudges to promote healthy (and sustainable) eating behavior among students. These subtle modifications are designed to positively influence students' choices without limiting their autonomy. Examples include redesigning dining areas, placing healthy and sustainable options more prominently, and making healthier choices more visually appealing.
Additionally, targeted actions will raise students' awareness of healthy (and sustainable) eating behaviors. These include information campaigns on social media and organizing information stands on campus. These stands will provide students with accessible opportunities to obtain information, ask questions, and sample sustainable and healthy products. The combination of physical modifications and various activities will create an engaging learning environment that contributes to awareness and behavioral change in students' dietary habits.
研究设计
- 研究类型
- Interventional
- 分配方式
- Non Randomized
- 干预模型
- Sequential
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 24 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Higher education students:
- •Participant is willing and able to give informed consent for par-ticipation in the study;
- •Male, female or X, aged 18-24 years;
- •Healthy higher education students from institution X or campus Y.
- •Adopters and implementers:
- •Persons who are involved in the design, implementation, daily operations or management of the nutrition intervention.
- •Persons who have knowledge of the specific goals of the nutrition intervention.
排除标准
- •Higher education students:
- •Students who speak insufficient Dutch;
- •Students who are less than 18 years old.
- •Adopters and implementers:
- •Persons who speak insufficient Dutch.
研究组 & 干预措施
Nutrition intervention
This arm involves a multi-component intervention designed to promote healthy eating behaviors and prevent weight gain among higher education students. The intervention includes the following components:
Social Media Campaign: A series of targeted posts, stories, polls and video's across Instagram aimed at raising awareness of healthy eating habits and the importance of maintaining a balanced diet.
Nudges: Behavioral cues placed in strategic locations, such as the student cafeteria, to encourage healthier food choices. These nudges aim to subtly influence students' eating behavior without restricting their freedom of choice.
Workshops: Interactive workshops that provide students with practical tools and knowledge to make healthier dietary choices, understand nutrition labels, and adopt healthy eating habits.
干预措施: Healthy eating promoting programme (Behavioral)
Control
This group receives no intervention.
结局指标
主要结局
Coocking skills
时间窗: 3 test occations: baseline, 10 weeks after baseline and 5 months after baseline.
Measured using an online questionnaire developed specifically for this study. This section included the food literacy behaviours tool from Begley to assess participants' cooking skills. Responses were measured using a 5-point Likert scale, ranging from "never" to "always".
Weight (in kg)
时间窗: 3 test occations: baseline, 10 weeks after baseline and 5 months after baseline.
Measured using an online questionnaire specifically developed for this study.
Lenght (in cm)
时间窗: 3 test occations: baseline, 10 weeks after baseline and 5 months after baseline.
Measured using an online questionnaire specifically developed for this study.
Perceived food environment
时间窗: 3 test occations: baseline, 10 weeks after baseline and 5 months after baseline.
Measured using an online questionnaire specifically developed for this study. This section of the questionnaire incorporated questions adapted to students' contexts from the Perceived Food Environment Questionnaire. Responses were recorded on a 5-point Likert scale, ranging from "strongly disagree" to "strongly agree."
Nutrition behaviour
时间窗: 3 test occations: baseline, 10 weeks after baseline and 5 months after baseline.
Measured using an online questionnaire specifically developed for this study. This section of the questionnaire incorporated a modified version of the Food Frequency Questionnaire (FFQ), adapted from the Health Behaviour in School-aged Children (HBSC) survey for high school students. The FFQ evaluates dietary intake by measuring the consumption of both healthy foods (e.g., vegetables, fruits) and unhealthy foods (e.g., sugary drinks, fast food). Responses were recorded on an ordinal frequency scale, ranging from "never" to "more than three times per day."
Attitude
时间窗: 3 test occations: baseline, 10 weeks after baseline and 5 months after baseline.
Measured using an online questionnaire specifically developed for this study. This section incorporated adapted questions from the REWARD study, as well as the EAT 2 and EAT 3 surveys. Attitudes toward healthy eating were measured using a 5-point Likert scale, ranging from "strongly disagree" to "strongly agree."
Nutrition knowledge
时间窗: 3 test occations: baseline, 10 weeks after baseline and 5 months after baseline.
Measured using an online questionnaire specifically developed for this study. This section incorporated questions from the General Nutrition Knowledge Questionnaire (GNKQ) and study-specific questions related to the intervention (e.g., daily water intake recommendations). Nutrition knowledge was evaluated through multiple-choice questions.
Intention
时间窗: 3 test occations: baseline, 10 weeks after baseline and 5 months after baseline.
Measured using an online questionnaire specifically developed for this study. This section of the questionnaire incorporated a question derived from the Transtheoretical Model to assess participants' intention, based on their readiness to change their eating habits.
Barriers
时间窗: 3 test occations: baseline, 10 weeks after baseline and 5 months after baseline.
Measured using an online questionnaire specifically developed for this study. This section of the questionnaire incorporated adapted questions from the REWARD study to assess perceived barriers to eating healthy and sustainable. Responses were recorded on a 5-point Likert scale, ranging from "strongly disagree" to "strongly agree."
Self-efficacy
时间窗: 3 test occations: baseline, 10 weeks after baseline and 5 months after baseline.
Measured using an online questionnaire specifically developed for this study. This section of the questionnaire incorporates adapted items from the REWARD study. Participants rated their confidence in making healthy and sustainable food choices using a 5-point Likert scale, ranging from "very difficult" to "very easy."
次要结局
- Fidelity(10 weeks after baseline)
- Dose delivered(10 weeks after baseline)
- Dose received(10 weeks after baseline)
- Reach(10 weeks after baseline)
- Recruitment(10 weeks after baseline)
- Context(10 weeks after baseline)
- Sales figures collection(From baseline through study completion, up to 9 months.)
研究者
Vanhove Maxine
Scientific collaborator
Vrije Universiteit Brussel