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Development of a codesigned online Healthy Eating Lifestyle Program (HELP) for adults at risk of Posttraumatic Stress Disorder (PTSD): A pilot feasibility study

Development of a codesigned online Healthy Eating Lifestyle Program (HELP) for adults at risk of Posttraumatic Stress Disorder (PTSD): A pilot feasibility study

Status
Not yet recruiting
Phases
Unknown
Study type
Interventional
Source
ANZCTR
Registry ID
ACTRN12621001733864
Acronym
Healthy Eating Lifestyle Program (HELP)
Enrollment
300
Registered
2021-12-20
Start date
2022-02-28
Completion date
2022-08-01
Last updated
2021-12-27

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Brief summary

Post-Traumatic Stress Disorder (PTSD) is a debilitating and costly condition. Conventional treatments are insufficient and fail to adequately address comorbid conditions such as coronary heart disease and diabetes. Dietary intervention is a well-established approach in the treatment of physical conditions whereas building evidence suggests improving diet quality may address factors that are maintaining and exacerbating PTSD. However, current research in dietary improvement programs for those at risk of PTSD is limited in quantity and quality. We aim to develop and assess the acceptability, engagement and feasibility of a codesigned digital dietary improvement program for those at risk of current PTSD. We will use data collected from a previous study that adapted the My Food and Mood app for adults at risk of PTSD, This information will be used to inform an initial prototype for the Healthy Eating Lifestyle Program (HELP) app. We will pilot HELP with 300 adults at risk of current PTSD. HELP prototypes will be iteratively co-developed with cohorts of 100 participants, based on data analytics and consumer follow up surveys. Changes to PTSD symptoms and diet quality will be also be assessed. This study targets the co-development and optimisation of a digital program targeting diet quality improvement for those at risk of PTSD. Given the relatively high prevalence of PTSD and its enormous individual and societal costs, the online self-help approach could provide a pragmatic and effective adjunct treatment strategy. Outcomes of the project will inform funding applications for a large online RCT to establish the comparative efficacy of dietary interventions for PTSD populations.

Interventions

Our overall project is comprised of two sub-studies. The second sub-study is outlined in this record and entails Phases 3 and 4 of our project. This is a single group intervention. We will recruit 300 adults at risk of PTSD to undertake pilot testing of a HELP prototype. Recruitment and participation for this study are completely online. PHASE 3 Phase 3 asks 100 participants to review the PLS, provide consent, answer questions for eligibility screening (10 – 15 minutes) and then pilot HELP p

Our overall project is comprised of two sub-studies. The second sub-study is outlined in this record and entails Phases 3 and 4 of our project. This is a single group intervention. We will recruit 300 adults at risk of PTSD to undertake pilot testing of a HELP prototype. Recruitment and participation for this study are completely online. PHASE 3 Phase 3 asks 100 participants to review the PLS, provide consent, answer questions for eligibility screening (10 – 15 minutes) and then pilot HELP prototype Version 1.0 (User analytics embedded) for 4 weeks. The HELP prototype Version 1.0 will be an adapted version of the My Food and Mood app trialled in Phases 1 and 2 of our project. The adaptations will be based on feedback, engagement and prototype design ideas provided from those with lived experience of PTSD in Phases 1 and 2. We anticipate the HELP prototype will contain modularised educational dietary videos and activities about healthy eating for mental health. Participants will likely use the app to record the overall quality of their meals and snacks (Food), generally how they are feeling each day (Mood), a range of lifestyle activities (Lifestyle), a shopping list and dietary goals. The app may then generate a bar chart of their weekly Food together with goals achieved and lifestyle choices to help them look at these patterns over time. The application will likely also support their knowledge and skill development in shopping, cooking and consuming foods consistent with a Mediterranean style diet. However, these are only anticipated content considerations because actual content will be determined by user feedback, engagement and prototype design ideas in Phases 1 and 2. Anticipated usage times are drawn from the cohort study (Young et al. 2021) which optimised and evaluated the My Food and Mood app version utilised in this study. For an average of 3.6 weeks total engagement, participants had a total usage time of 1 hour 52 minutes, for 30 active sessions for an average of 4 minutes 55 seconds per session. Most participation occurred within the first two weeks. We anticipate similar average times per session in this study and predict approximately 1.5 hours total usage time. The total time for videos is 52 minutes 40 seconds. Participants receive a daily notification at 7 pm that says "Have you recorded your food & mood for today?" Participants are provided with an instructional video and an email with instructions. Again, this is subject to change based on user feedback, engagement and prototype design ideas in Phases 1 and 2. Participants are advised in their Plain Language Statement that their usage behaviour will be tracked via data analytics. App data tracked will include (1) weeks engaged, (2) total usage time, (3) total time key activities, (4) number of active sessions, (5) average time per session, (6) per protocol percentage, (7) goals completed and (8) percentage of videos watched. This data will serve as a measure of engagement in the program. Our protocol suggests participants watch the videos within the first two weeks and for the remaining 6 weeks daily recording of food, mood, lifestyle, and 1 goal set and completed each week. Participants can opt to use any tracking tools straight away. An instruction video which explains suggested protocol and an email with instructions will be provided to participants. Please note that these recommendations are subject to change, based on feedback from participants as the app is iteratively developed. PHASE 4 At the end of 4 weeks, participants will be invited to undertake Phase 4 Consumer Input Follow Up Survey (20-25 minutes) completion. The follow-up survey asks questions about the acceptability of HELP, barriers and enablers of HELP (user experience), suggestions for future HELP prototypes and screeners for diet quality and PTSD symptoms. The survey data and user analytics collected from the prototype pilot will be analysed and then used to modify the HELP prototype to create HELP Version 2.0. Another 100 participants will then be recruited to begin Phase 3 to pilot HELP Version 2.0 and undertake Phase 4. The will enable further adaptions to create HELP Version 3.0 to be piloted by the final 100 participants.

Sponsors

Deakin University
Lead SponsorUniversity

Study design

Allocation
Non-randomised trial
Intervention model
Single group
Primary purpose
Treatment

Eligibility

Sex/Gender
All
Age
18 Years to No maximum
Healthy volunteers
No

Inclusion criteria

Inclusion criteria are: -18 years or over -Reside in Australia -At risk of PTSD (Score 33 or higher on PCL-5)

Exclusion criteria

Exclusion criteria are: -Indicate they have no dietary autonomy -Indicate they are on a medically prescribed diet -Low computer literacy -Low English literacy -No Internet or smartphone access

Outcome results

None listed

Source: ANZCTR · Data processed: Feb 4, 2026