Diet, Healthy, Obesity
Conditions
Brief summary
The Snackability was a two-arm, 12-week randomized control trial among 272 overweight college students. Participants were equally randomized to the intervention group (access to the app) or control group (no access to the app). Diet and weight were assessed at baseline, at 4 weeks, at 8 weeks, and at 12 weeks.
Interventions
BEHAVIORALSnackability app
This app allows user to search for a snack (scan barcode or type snack name), add a portion size consumed based on a portion size guide, and then provide a snack score and breakdown scores with a specific feedback message about the score.25 A score ranging from 0-10 points was designed taking into account the first ingredient, the nutrient standard by portion size, and the processing of foods (score ranging from -1 to 1 was subtracted or added depend on processed food classification). The final score ranged from -1 to 11 points. The higher the score, the more compliant it is to the guideline; therefore, the healthier the snack is. The app also provides gamification features as self-motivation (level up and achievement gained) and reporting features as goal-setting and self-monitoring (average daily score and consumed snack history).
BEHAVIORALControl group
The control group received a 1-page with information on what is a healthy snack from the USDA: https://www.fns.usda.gov/cn/tools-schools-focusing-smart-snacks. They were given access to the app after the 12-week study period.
Sponsors
Florida International University
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
SINGLE (Investigator)
Eligibility
Sex/Gender
ALL
Age
18 Years to 24 Years
Healthy volunteers
Yes
Inclusion criteria
* Overweight or obese college students- * Aged 18-24 years * Owner of a smartphone with Android or iOS platforms with access to an internet connection to use the app * Willingness to participate in a clinical trial of 3 months and complete assessments at baseline and every 4 weeks at home
Exclusion criteria
* Nutrition students * Enrolled in a weight loss and/or nutrition program * Taking medications known to influence weight * Pregnant or breastfeeding
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change in general diet quality | 12 weeks | The change in diet quality was measured using the Healthy Eating Index (HEI) 2015, which was calculated from three 24-h recalls (2 on weekdays and 1 during the weekend) collected at baseline and 12 weeks. |
| Change in snack quality | 12 weeks | The change in snacks consumed was recorded from the 24-h recalls collected at baseline and again at 12 months. For each snack consumed at each time point, a score was calculated using the Snackability scoring system. |
| Change in snack patterns | 12 weeks | The change in snack patterns was assessed by responses to the survey about intake of snacks completed at baseline and 12 weeks |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change in weight | 12 weeks | The change in weight was measured between weight measured at baseline and weight measured 12 weeks later |
Countries
United States
Outcome results
None listed