Healthy eating habits Not Applicable
Conditions
Interventions
Current interventions as of 04/04/2022:
Participants are encouraged to follow an intervention to improve healthy eating habits. They were randomly assigned to the control group and experimental grou
once a week for four weeks in the following order:
a) Healthy eating and Mediterranean diet
b) Food and nutrients, based on regular consumption portions
c) Physical activity
d) Reading and understandi
once a week during four weeks in the following order:
a) Healthy eating and Mediterranean Diet.
b) Food and nutrients, based on regular consumption portions.
c) Physical activity
d) Reading and unde
Sponsors
University of Seville
Eligibility
Sex/Gender
All
Inclusion criteria
Inclusion criteria: People >18 years old who attend the intensive nutrition counselling in Primary Care centres and volunteers who wish to participate in the study.
Exclusion criteria
Exclusion criteria: 1. People whose physical or mental state made it impossible for them to complete the questionnaires and use the application. 2. People with a language other than Spanish that makes it impossible for them to use the application and to understand the questionnaires correctly. 3. People with Eating Disorders (anorexia nervosa or bulimia). 4. Polymedicated people (=5 drugs for 6 months) 5. People who practice high-performance/professional sports 6. People who participate in other loss weight programmes 7. Pregnant and breastfeeding people. 8. People who do not have a smartphone on which to install and use the application.
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Data collected by SalBi educa app (experimental group) and by paper dietary record (control group) every week (during 4 weeks), including at least 3 days record per week: 1. Caloric intake: compared with energy requirement and determined by age, sex, height and physical activity, using the FAO equations. 2. Number of meals (5 meals per day) 3. Caloric distribution (25% breakfast, 10% mid-morning, 30% lunch, 10% afternoon snack, 25% dinner). 4. Intake of carbohydrates, of which sugars (45-60% of the daily energy for carbohydrates and less than 10% for sugars). 5. Fat intake (30-35% of the daily energy intake). 6. Protein intake (between 10-15% of the daily energy ingested). 7. Fiber intake (consumption of at least 25 g of fiber per day). 8. Fruit and vegetable consumption: consumption of at least 5 servings of fruit and vegetables per day were considered healthy. | — |
Secondary
| Measure | Time frame |
|---|---|
| Data are collected by validated questionnaires: 1. Sociodemographic items (age, sex, marital and economic status) at baseline. 2. Anthropometric measures (weight, size, waist, hip) at baseline, and every week for weight measurement. 3. Daily Food Record (for 3 days) at baseline, and every week. 4. General Nutrition Knowledge Questionnaire (GNNQ) at baseline and 4 weeks. 5. Questionnaire of Mediterranean Diet Adherence at baseline and 4 weeks. 6. International Physical Activity Questionnaire (IPAQ) at baseline and 4 weeks. 7. Food Frequency Questionnaire (FFQ) at baseline. | — |
Countries
Spain
Outcome results
None listed