Food and Nutrition Education, Obesity Management, Awareness, Feeding Behavior, Healthy Volunteers, Women, Fast Foods, Reward
Conditions
Interventions
This study describes the development of the Food and Nutrition Education Program with Sensory and Cognitive Exercises (PESC), which will be applied in a randomized study with intervention group and co
(2) Sensory exercises, through the exploration of the senses stimulated by food
(3) Cognitive exercises, through the exposure and discussion of topics related to the meeting theme
(4) Reflection about the experience and connections with the food history and habits of each individual (affective processing)
(5) Proposal for inter-workshop exercises.
The intervention group will be evaluated before the first workshop (T0) and after the end of the fourth workshop (T1). The control group will not participat
(2) assessment of perception, appreciation and meaning attributed to body sensations in different eating situations thro
Behavioural
Other
F01.145.113.547
V03.175.313
Sponsors
Universidade de São Paulo
Faculdade de Medicina de Ribeirão Preto
Eligibility
Sex/Gender
Female
Age
20 Years to 59 Years
Inclusion criteria
Inclusion criteria: The study population will consist of adult women (aged 20 to 59 years) with Body Mass Index between 18,5 and 34,9 kg/m², weight gain greater than 5% in the previous year and that refer desire to improve their relationship with food.
Exclusion criteria
Exclusion criteria: It will not be included pregnant or lactating women, smokers, diabetics, women using psychiatric drugs, nutritionists and women with a BMI of 35 kg/m² or greater (grade 2 obesity).
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| It is expected that the present intervention will contribute to the improvement of the eating behavior of adult women, especially the awareness of the eating experience and the enhancement of body signals. Thus, it seeks to mitigate vulnerability in environmental situations that promote greater food consumption. The methods used for primary outcomes are 1) characterization questionnaire (age, family income, education, medication use, body weight, height and body mass index); (2) assessment of perception, appreciation and meaning attributed to bodily sensations in different eating situations through discursive questions; (3) assessment of perception and relationship with food through the production of descriptive text after eating a snack consisting of coffee, crackers and a slice of orange cake; (4) assessment of interoceptive sensitivity and (5) assessment of eating behavior through the application of the Three Fact Eating Questionnaire and the Intuitive Eating Questionnaire. These will be checked: the variables weight, BMI, questionnaire scores and interoceptive sensitivity scores will undergo descriptive analysis, followed by the Shapiro-Wilk test to assess normality and the Mann-Whitney test (non-parametric variables) or t-Student (parametric variables) for comparison between times. The level of significance will be 0.05. The discursive questions, the descriptive text of the food and the content of the interviews will be analyzed through content analysis - thematic modality, following the procedure described by Braun and Clarke. | — |
Secondary
| Measure | Time frame |
|---|---|
| Secondary outcomes are not expected. | — |
Countries
Brazil
Contacts
Public ContactCarina;Rosa Palazzo;Diez-Garcia
Faculdade de Medicina de Ribeirão Preto;Faculdade de Medicina de Ribeirão Preto
Outcome results
None listed