Implementation and Evaluation of Nutrition Interventions
NCT ID: NCT06876272
Last Updated: 2025-04-01
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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RECRUITING
NA
653 participants
INTERVENTIONAL
2025-02-17
2025-12-31
Brief Summary
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The interventions will be conducted at a university and a college, utilizing nudges in student restaurants, social media campaigns via Instagram, and workshops to encourage healthy and sustainable eating habits. Effectiveness will be measured using questionnaires administered at three points in time: before the intervention (baseline), immediately after the intervention (post-intervention), and five months later (follow-up). Two other campuses will serve as a control group to compare results.
In addition to assessing effectiveness, a process evaluation will also be conducted. This will involve focus groups with students and stakeholders, as well as a process questionnaire, to gain insights into the implementation of the interventions and the experiences of those involved. If the interventions prove successful, they may be scaled up to other Flemish institutions as part of a broader strategy for cancer prevention.
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Detailed Description
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This project focuses on the implementation and evaluation of two multi-component dietary interventions to promote healthy eating behaviors and prevent weight gain among Flemish higher education students.
Since unhealthy eating habits and obesity are the two main risk factors for cancer, it is crucial to encourage young people to make healthy lifestyle choices. The transition from secondary school to higher education is a critical period for weight gain and the neglect of dietary guidelines, and students are often overlooked in health promotion initiatives.
The goal of this study is to implement and evaluate two dietary interventions developed within this project at two institutions (a university and a college). Over a period of eight weeks, various actions will take place, both online and on campus. For this study, the campus environment will be strategically adjusted using a range of nudges to promote healthy (and sustainable) eating behavior among students. These subtle modifications are designed to positively influence students' choices without limiting their autonomy. Examples include redesigning dining areas, placing healthy and sustainable options more prominently, and making healthier choices more visually appealing.
Additionally, targeted actions will raise students' awareness of healthy (and sustainable) eating behaviors. These include information campaigns on social media and organizing information stands on campus. These stands will provide students with accessible opportunities to obtain information, ask questions, and sample sustainable and healthy products. The combination of physical modifications and various activities will create an engaging learning environment that contributes to awareness and behavioral change in students' dietary habits.
Moreover, sales data from the student restaurant will be collected throughout the intervention period (from February to May 2025). By monitoring these figures, changes in students' purchasing behavior can be analyzed. This will provide insights into the impact of nudges and awareness campaigns on the sales of healthy and sustainable food options.
The effectiveness of the intervention will be assessed through questionnaires administered to students before, immediately after, and several weeks after the intervention to capture changes in eating behavior and associated determinants. Two other campuses will serve as control groups for comparison.
In addition, a comprehensive process evaluation will be conducted using a process questionnaire for students and focus groups with both students and stakeholders. This will provide insights into the implementation and experiences of the intervention.
If successful, the program can be scaled up to other Flemish higher education institutions as part of a broader cancer prevention strategy.
Conditions
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Study Design
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NON_RANDOMIZED
SEQUENTIAL
PREVENTION
NONE
Study Groups
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Nutrition intervention
This arm involves a multi-component intervention designed to promote healthy eating behaviors and prevent weight gain among higher education students. The intervention includes the following components:
Social Media Campaign: A series of targeted posts, stories, polls and video's across Instagram aimed at raising awareness of healthy eating habits and the importance of maintaining a balanced diet.
Nudges: Behavioral cues placed in strategic locations, such as the student cafeteria, to encourage healthier food choices. These nudges aim to subtly influence students' eating behavior without restricting their freedom of choice.
Workshops: Interactive workshops that provide students with practical tools and knowledge to make healthier dietary choices, understand nutrition labels, and adopt healthy eating habits.
Healthy eating promoting programme
It is a comprehensive, multi-component intervention tailored specifically for higher education students. Unlike many traditional health programs, this intervention uniquely combines the use of social media campaigns, behavioral nudges in student cafeterias, and interactive boost workshops.
Control
This group receives no intervention.
No interventions assigned to this group
Interventions
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Healthy eating promoting programme
It is a comprehensive, multi-component intervention tailored specifically for higher education students. Unlike many traditional health programs, this intervention uniquely combines the use of social media campaigns, behavioral nudges in student cafeterias, and interactive boost workshops.
Eligibility Criteria
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Inclusion Criteria
* Participant is willing and able to give informed consent for par-ticipation in the study;
* Male, female or X, aged 18-24 years;
* Healthy higher education students from institution X or campus Y.
* Adopters and implementers:
* Persons who are involved in the design, implementation, daily operations or management of the nutrition intervention.
* Persons who have knowledge of the specific goals of the nutrition intervention.
Exclusion Criteria
* Students who speak insufficient Dutch;
* Students who are less than 18 years old.
* Adopters and implementers:
* Persons who speak insufficient Dutch.
18 Years
24 Years
ALL
Yes
Sponsors
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University Ghent
OTHER
Stichting tegen Kanker
OTHER
Vlaams Instituut Gezond Leven VZW
UNKNOWN
Vrije Universiteit Brussel
OTHER
Responsible Party
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Vanhove Maxine
Scientific collaborator
Principal Investigators
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Tom Deliens
Role: PRINCIPAL_INVESTIGATOR
Vrije Universiteit Brussel
Wendy Van Lippevelde
Role: PRINCIPAL_INVESTIGATOR
University Ghent
Locations
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University of Antwerp - Stadscampus
Antwerp, Antwerpen, Belgium
University of Antwerp - Campus Drie Eiken
Antwerp, Antwerpen, Belgium
University college Leuven-Limburg: Campus Diepenbeek
Diepenbeek, Limburg, Belgium
University College Leuven-Limburg: Campus Proximus
Leuven, Vlaams-Brabant, Belgium
Countries
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Central Contacts
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Facility Contacts
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References
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Saunders RP, Evans MH, Joshi P. Developing a process-evaluation plan for assessing health promotion program implementation: a how-to guide. Health Promot Pract. 2005 Apr;6(2):134-47. doi: 10.1177/1524839904273387.
Prochaska JO, Velicer WF. The transtheoretical model of health behavior change. Am J Health Promot. 1997 Sep-Oct;12(1):38-48. doi: 10.4278/0890-1171-12.1.38.
Carbonneau E, Robitaille J, Lamarche B, Corneau L, Lemieux S. Development and validation of the Perceived Food Environment Questionnaire in a French-Canadian population. Public Health Nutr. 2017 Aug;20(11):1914-1920. doi: 10.1017/S1368980017000581. Epub 2017 Apr 3.
Parmenter K, Wardle J. Development of a general nutrition knowledge questionnaire for adults. Eur J Clin Nutr. 1999 Apr;53(4):298-308. doi: 10.1038/sj.ejcn.1600726.
Robinson-O'Brien R, Larson N, Neumark-Sztainer D, Hannan P, Story M. Characteristics and dietary patterns of adolescents who value eating locally grown, organic, nongenetically engineered, and nonprocessed food. J Nutr Educ Behav. 2009 Jan-Feb;41(1):11-8. doi: 10.1016/j.jneb.2008.03.007.
Inchley J, Currie D, Samdal O, Jåstad A, Cosma A & Nic Gabhainn S, editors. Health Behaviour in School-aged Children (HBSC) Study Protocol: background, methodology and mandatory items for the 2021/22 survey. Glasgow: MRC/CSO Social and Public Health Sciences Unit, University of Glasgow; 2023
De Cock N, Van Lippevelde W, Goossens L, De Clercq B, Vangeel J, Lachat C, Beullens K, Huybregts L, Vervoort L, Eggermont S, Maes L, Braet C, Deforche B, Kolsteren P, Van Camp J. Sensitivity to reward and adolescents' unhealthy snacking and drinking behavior: the role of hedonic eating styles and availability. Int J Behav Nutr Phys Act. 2016 Feb 9;13:17. doi: 10.1186/s12966-016-0341-6.
Deliens T, Verhoeven H, De Bourdeaudhuij I, Huybrechts I, Mullie P, Clarys P, Deforche B. Factors associated with fruit and vegetable and total fat intake in university students: A cross-sectional explanatory study. Nutr Diet. 2018 Apr;75(2):151-158. doi: 10.1111/1747-0080.12399. Epub 2018 Jan 4.
Deliens T, Van Crombruggen R, Verbruggen S, De Bourdeaudhuij I, Deforche B, Clarys P. Dietary interventions among university students: A systematic review. Appetite. 2016 Oct 1;105:14-26. doi: 10.1016/j.appet.2016.05.003. Epub 2016 May 13.
Deliens T, Clarys P, De Bourdeaudhuij I, Deforche B. Correlates of University Students' Soft and Energy Drink Consumption According to Gender and Residency. Nutrients. 2015 Aug 6;7(8):6550-66. doi: 10.3390/nu7085298.
Deliens T, Clarys P, De Bourdeaudhuij I, Deforche B. Determinants of eating behaviour in university students: a qualitative study using focus group discussions. BMC Public Health. 2014 Jan 18;14:53. doi: 10.1186/1471-2458-14-53.
Other Identifiers
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22222
Identifier Type: -
Identifier Source: org_study_id
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