Nutrition Apps in Occupational Healthcare (Pilot Study of the FOODNUTRI Project)

NCT ID: NCT06923735

Last Updated: 2025-04-17

Basic Information

• Recruitment Status: ENROLLING_BY_INVITATION
• Clinical Phase: NA
• Total Enrollment: 204 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2025-04-11
• Study Completion Date: 2025-12-31

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.

Conditions

Occupational Diseases; Overweight and Obesity; Dyslipidemias; Hypertension; Diabete Type 2; Cardiovascular Diseases; Diet, Healthy; Diet Habit; Food Selection

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: PARALLEL
• Primary Study Purpose: OTHER
• Blinding Strategy: NONE

Study Groups

Control

Treatment as usual in the occupational healthcare.

Group Type: NO_INTERVENTION

No interventions assigned to this group

Intervention

Utilization of the nutrition apps in the occupational healthcare.

Group Type: EXPERIMENTAL

Utilization of the Finnish Nutrition Navigator and the Finnish Nutrition Path

Intervention Type: OTHER

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.

Interventions

Utilization 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.

Intervention Type: OTHER

Eligibility Criteria

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)

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 75 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

University of Eastern Finland

OTHER

Sponsor Role: lead

Responsible Party

Responsibility Role: SPONSOR

Principal Investigators

Marjukka Kolehmainen, Prof.

Role: PRINCIPAL_INVESTIGATOR

University of Eastern Finland

Locations

University of Eastern Finland

Kuopio, , Finland

Countries

Finland

Other Identifiers

262/2024

Identifier Type: -

Identifier Source: org_study_id