Cardiovascular Diseases, Diabete Type 2, Diet Habit, Diet, Healthy, Dyslipidemias, Food Selection, Hypertension, Occupational Diseases, Overweight and Obesity
Conditions
Brief summary
The aim of this study is to investigate (1) the user experiences and usability of the nutrition apps (the Finnish Nutrition Navigator and the Finnish Nutrition Path) in occupational health care from the perspective of both professionals and customers, (2) the impact on diet, eating behavior, perceived well-being (perceived state of health, quality of life, work and functional ability) and anthropometric indicators compared to treatment as usual, and (3) cost-effectiveness of using the nutrition apps.
Detailed description
For the occupational healthcare customer, the study will include two visits to the occupational healthcare: at baseline and after a 12-week follow-up. First, all volunteer participants enrolled in the study will belong to the control group and they will get the treatment as usual. Their weight, waist circumference, and blood pressure are measured at the visit and they are asked to answer a digital research questionnaire at both baseline and follow-up. The rest of the volunteer participants enrolled in the study will belong to the intervention group. Before the visit at the occupational healthcare, they are asked to fill in the Finnish Nutrition Navigator and to read the automated feedback about the diet quality. The Finnish Nutrition Path can help in the dietary goal setting and it can be utilized together with the professional or independently. In addition, also weight, waist circumference, and blood pressure are measured at the visit and the participant is asked to answer a digital research questionnaire. The same procedure is done at both baseline and follow-up.
Interventions
OTHERUtilization of the Finnish Nutrition Navigator and the Finnish Nutrition Path
Participant fills in the food intake questionnaire of the Finnish Nutrition Navigator and receives an automated feedback on the diet before the visit to the occupational healthcare. At the visit, the information about the quality of diet can be utilized with the occupational healthcare professional. The client can utilize the self-care path (the Finnish Nutrition Path) for possible dietary changes independently or with the professional.
Sponsors
University of Eastern Finland
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
OTHER
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to 75 Years
Healthy volunteers
Yes
Inclusion criteria
* Employee of the certain employer * Coming to the medical examination for employees whose work presents a special risk of illnessa OR coming to the dietitian because of dyslipidemia, high blood pressure, weight loss, weight management, type 2 diabetes, cardiovascular disease * Understands written Finnish
Exclusion criteria
* Pregnancy * Eating disorder * Severe challenges with diet (e.g., malabsorption, very restrictive diet due to several food allergies or other reasons)
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change in diet quality | 12 weeks | Healthy Diet Index (HDI) total score (range 0 - 100) and the seven sub scores: Meal pattern (range 0 - 10), Grains (range 0 - 20), Fruit and vegetables (range 0 - 20), Fats (range 0 - 15), Fish and meat (range 0 - 10), Dairy (range 0 - 10), and Snacks and treats (range 0 - 15). Higher scores mean better diet quality. |
| User experiences of the apps | Baseline and follow-up (12 weeks) | Self-created questions. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change in waist circumference | 12 weeks | Measured waist circumference in centimeters. |
| Change in blood pressure | 12 weeks | Measured systolic and diastolic blood pressures in mmHg. |
| Change in weight | 12 weeks | Measured weight in kilograms. |
| Change in other lifestyle factors | 12 weeks | Questionnaire: short questions about physical activity, sleep, and smoking. |
| Measures related to the general effectiveness | 12 weeks | Questionnaire: questions about perceived health and well-being, quality of life, work productivity and activity impairment, consumer health activation, and life satisfaction. |
| Change in eating behavior | 12 weeks | Questionnaire ecSatter Inventory 2.0TM, ecSI 2.0TM: Total score range 0 - 48 and the four subscales: Eating Attitudes (range 0 - 18), Contextual Skills (range 0 - 15), Food Acceptance (range 0 - 9), and Internal Regulation (range 0 - 6). Higher scores mean better eating competence. |
| Change in BMI | 12 weeks | Measured weight and self-reported height will be combined to report BMI in kg/m\^2. |
Countries
Finland
Outcome results
None listed