Dietary Guidelines, Portion Sizes, and Time Frame

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

Get a concise snapshot of the trial, including recruitment status, study phase, enrollment targets, and key timeline milestones.

Recruitment Status

COMPLETED

Total Enrollment

441 participants

Study Classification

OBSERVATIONAL

Study Start Date

2013-11-24

Study Completion Date

2014-01-02

Brief Summary

Review the sponsor-provided synopsis that highlights what the study is about and why it is being conducted.

During the last update of the French FBDG, a survey with a representative sample of dieticians investigated 1) how to communicate portion sizes and 2) the most relevant time frame when delivering dietary guidelines. The objective was to determine how to express portion sizes and time frame for Food Based Dietary Guidelines (FBDG) using the feedback of dietitians. Data were obtained from an internet-based survey of 441 French dieticians (collected from November 24, 2013 through January 2, 2014).

Related Clinical Trials

Explore similar clinical trials based on study characteristics and research focus.

Provision of Small vs. Large Portion Sizes and Later Food Intake

NCT03241576

Eating Behavior

COMPLETED NA

Introduction of an Enriched Evening Meal on the Feeding Behavior of Institutionalized Residents

NCT02329613

Institutionalization

COMPLETED NA

Message Framing and Policy Support for Front-of-package Labeling

NCT06296342

Diet, Healthy

COMPLETED NA

Using the Norm Range to Predict the Effect of Food Portion Size Reductions on Compensation Over 5 Days

NCT03811210

Portion Size

COMPLETED NA

FOP Nutrition Label in Campus Cafeteria

NCT03336151

Food Labelling

COMPLETED NA

Detailed Description

Dive into the extended narrative that explains the scientific background, objectives, and procedures in greater depth.

Background: Food Based Dietary Guidelines (FBDG) need to accessible and understandable to consumers. During the last update of the French FBDG, a survey with a representative sample of dieticians investigated 1) how to communicate portion sizes and 2) the most relevant time frame when delivering dietary guidelines.

Objective: To determine how to express portion sizes and time frame for Food Based Dietary Guidelines (FBDG) using the feedback of dietitians.

Design: Data were obtained from an internet-based survey of 441 French dieticians (collected from November 24, 2013 through January 2, 2014).

Conditions

See the medical conditions and disease areas that this research is targeting or investigating.

Diet Habit Food Habits

Study Design

Understand how the trial is structured, including allocation methods, masking strategies, primary purpose, and other design elements.

Observational Model Type

CASE_ONLY

Study Time Perspective

OTHER

Study Groups

Review each arm or cohort in the study, along with the interventions and objectives associated with them.

Less experienced dietitians

There was no intervention, but we conducted separate analyses to identify differences according to the level of experience of the dietician. We used the median number of years of professional experience (median=8) to split the sample and create two subgroups: 1) less experienced dieticians (less than 9 years of experience; n= 225)

there was no intervention, only separate analyses

Intervention Type OTHER

We only conducted separate analyses to see if responses differed according to level of experience.

More experienced dietitians

and 2) more experienced dieticians (9 years of experience or more; n=215).

there was no intervention, only separate analyses

Intervention Type OTHER

We only conducted separate analyses to see if responses differed according to level of experience.

Interventions

Learn about the drugs, procedures, or behavioral strategies being tested and how they are applied within this trial.

there was no intervention, only separate analyses

We only conducted separate analyses to see if responses differed according to level of experience.

Intervention Type OTHER

Eligibility Criteria

Check the participation requirements, including inclusion and exclusion rules, age limits, and whether healthy volunteers are accepted.

Inclusion Criteria

All members of the AFDN (French Association of Dietitians and Nutritionists) were invited to participate (n=2500 except the ones that had already participated in the pre-test n=10).

Members of the AFDN who have completed the online questionnaire were retained for analysis (n= 441).