algemeen welbevinden en gezondheid health wellbeing
Conditions
Interventions
The intervention consists of standardized meals during lunch, and personalized
feedback.
Participants will be asked to consume standardized lunches at work days in the
company restaurant at workin
Feedback
Health
Personalized
Work environment
Sponsors
TKI Agri Food
Eligibility
Age
18 Years to 64 Years
Inclusion criteria
Inclusion criteria: In order to be eligible to participate in this study, a subject: * Must be present at Jumbo head-quarters during lunch at least four days/week and have access to their computer for one hour after lunch during the two 2-week self-monitoring periods. * Must be frequent visitors of the company lunch restaurant (Jumbo food Café) (three or more times per week). * Having giving written informed consent. * Willing to comply with all study procedures.
Exclusion criteria
Exclusion criteria: A potential subject who meets any of the following criteria will be excluded from participation in this study: * Shift workers * Diabetes type 2 patients * Under treatment for neurological or psychiatric complaints, including eating disorders * Specific dietary preferences, including vegan, raw food, paleo. Vegetarian, pescetarians and flexitarians can participate in the study. * Allergies or intolerances, including coeliac disease, gluten intolerance, lactose intolerance, milk protein allergy * Skin allergy or eczema
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| The main outcome of this study is how food intake, glucose-levels, cognition and wellbeing of employees in the office relate to each other. With *daily* only week days, when employees are at the office, are meant. Participants are not required to do any measurements in the weekends. * Daily food intake: this will be monitored with a food intake application (FatSecret) that can be accessed via smart phone or desktop. FatSecret converts selected food items into energy and macronutrients. Respondents are asked to keep track of their breakfast and food intake during working hours (incl. drinks). * Daily glucose levels: daily glucose levels will be monitored using a continuous glucose monitoring device. Either the flash glucose monitoring system from FreeStyle® Libre* (FSL) or the Dexcom Continuous Glucose Monitor will be used. The choice will be made dependent on availability for the study. Both devices are factory-calibrated interstitial glucose monitoring systems, intended to be used instead of self-monitored blood glucose (Feldman et al., 2003). The FSL or Dexcom sensor is placed on the skin (often upper arm) with a small cannula inserted in the interstitial fluid. A single sensor can measure glucose every 15 minutes for up to 14 days. Local storage is up to multiple hours but the sensor can be 'read' with a device that is held close to the sensor to obtain the data. The FSL and Dexcom sensor have been demonstrated to be feasible in human subjects, including individuals with diabetes I and provide an accurate estimation of blood glucose (Luijf et al. 2013; Bonora et al., 2016). Parameters obtained from the glucose sensor will be: o Fasting glucose levels (e.g. in the morning after 8 hours of fasting, based on food intake reports) o Glucose response profiles / postprandial glucose levels (peak, slopes, area under the curve). * Daily cognition tests: 5-minute cognition tests will be offered twice per day (before lunch and one hour after lunc | — |
Secondary
| Measure | Time frame |
|---|---|
| The secondary study parameters include social-psychological concepts as well as user evaluations. These will be measured mostly via questionnaires. * Intention to eat healthy. It will be measured with three items (based on Poínhos et al., 2014; Ajzen, 1991; Oliver et al., 1997; Melnyk et al., 2011) that are rated on seven-point scales from totally disagree (1) to totally agree (7). The items are *I*m planning on eating healthy*, *I would consider to eat healthy* and *I*m absolutely going to eat healthy*. * User experiences: user experiences will be measured in two ways, quantitatively (sef-efficacy and type of motivation) and qualitatively. o Quantitative: Self-efficacy towards maintaining a healthy diet (Glynn & Ruderman, 1986) and type of motivation to eat healthy (intrinsic/extrinsic; Williams, Ryan & Deci, 1996) will be measured at baseline and end. Previous research shows that self-efficacy and intrinsic motivation are predictors of healthy diets. Self-efficacy will most likely decrease during the study. Adding external rewards can transform intrinsic motivation into extrinsic motivation. o Qualitative assessment: measuring user experiences in four short surveys (baseline, day 1, in between, end) and in focus groups at the end of the study. Overall the survey includes self-constructed scales that measure user experience with the research in general, self-monitoring devices and personal feedback. Focus groups are needed to understand the reasoning behind the answers that employees give in the surveys and to validate initial analysis of the survey. | — |
Countries
The Netherlands
Outcome results
None listed