Sustainable-psycho-nutritional intervention programme for a sustainable diet (the ‘NutriSOS’ study) and its effects on eating behaviour, diet quality, nutritional status, physical activity, metabolic biomarkers, gut microbiota and water and carbon footprints in Mexican population: study protocol of an mHealth randomised controlled trial
Mexico is going through an environmental and nutritional crisis related to unsustainable dietary behaviours. Sustainable diets could solve both problems together. This study protocol aims to develop a three-stage, 15-week mHealth randomised controlled trial of a sustainable-psycho-nutritional interv...
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description | Mexico is going through an environmental and nutritional crisis related to unsustainable dietary behaviours. Sustainable diets could solve both problems together. This study protocol aims to develop a three-stage, 15-week mHealth randomised controlled trial of a sustainable-psycho-nutritional intervention programme to promote Mexican population adherence to a sustainable diet and to evaluate its effects on health and environmental outcomes. In stage 1, the programme will be designed using the sustainable diets, behaviour change wheel and capability, opportunity, motivation, and behaviour (COM-B) models. A sustainable food guide, recipes, meal plans and a mobile application will be developed. In stage 2, the intervention will be implemented for 7 weeks, and a 7-week follow-up period in a young Mexican adults (18–35 years) sample, randomly divided (1:1 ratio) into a control group (n 50) and an experimental group (n 50), will be divided into two arms at week 8. Outcomes will include health, nutrition, environment, behaviour and nutritional-sustainable knowledge. Additionally, socio-economics and culture will be considered. Thirteen behavioural objectives will be included using successive approaches in online workshops twice a week. The population will be monitored using the mobile application consisting of behavioural change techniques. In stage 3, the effects of the intervention will be assessed using mixed-effects models on dietary intake and quality, nutritional status, physical activity, metabolic biomarkers (serum glucose and lipid profile), gut microbiota composition and dietary water and carbon footprints of the evaluated population. Improvements in health outcomes and a decrease in dietary water and carbon footprints are expected. |
doi_str_mv | 10.1017/S0007114523000843 |
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Sustainable diets could solve both problems together. This study protocol aims to develop a three-stage, 15-week mHealth randomised controlled trial of a sustainable-psycho-nutritional intervention programme to promote Mexican population adherence to a sustainable diet and to evaluate its effects on health and environmental outcomes. In stage 1, the programme will be designed using the sustainable diets, behaviour change wheel and capability, opportunity, motivation, and behaviour (COM-B) models. A sustainable food guide, recipes, meal plans and a mobile application will be developed. In stage 2, the intervention will be implemented for 7 weeks, and a 7-week follow-up period in a young Mexican adults (18–35 years) sample, randomly divided (1:1 ratio) into a control group (n 50) and an experimental group (n 50), will be divided into two arms at week 8. Outcomes will include health, nutrition, environment, behaviour and nutritional-sustainable knowledge. Additionally, socio-economics and culture will be considered. Thirteen behavioural objectives will be included using successive approaches in online workshops twice a week. The population will be monitored using the mobile application consisting of behavioural change techniques. In stage 3, the effects of the intervention will be assessed using mixed-effects models on dietary intake and quality, nutritional status, physical activity, metabolic biomarkers (serum glucose and lipid profile), gut microbiota composition and dietary water and carbon footprints of the evaluated population. Improvements in health outcomes and a decrease in dietary water and carbon footprints are expected.</description><identifier>ISSN: 0007-1145</identifier><identifier>EISSN: 1475-2662</identifier><identifier>DOI: 10.1017/S0007114523000843</identifier><identifier>PMID: 36991478</identifier><language>eng</language><publisher>Cambridge, UK: Cambridge University Press</publisher><subject>Applications programs ; Behaviour, Appetite and Obesity ; Biomarkers ; Blood pressure ; Carbon ; Carbon footprint ; Cholesterol ; Consumption ; Diet ; Dietary intake ; Eating behavior ; Environmental impact ; Exercise ; Food intake ; Footprint analysis ; Fruits ; Glucose ; Health care ; Intervention ; Intestinal microflora ; Legumes ; Linear programming ; Lipids ; Metabolism ; Microbiota ; Microorganisms ; Mobile communications networks ; Mobile computing ; Nutrition research ; Nutritional status ; Physical activity ; Population studies ; Population-based studies ; Protocol Paper ; Recipes ; Software ; Sustainability ; Telemedicine ; Water consumption ; Water shortages</subject><ispartof>British journal of nutrition, 2023-11, Vol.130 (10), p.1823-1838</ispartof><rights>The Author(s), 2023. Published by Cambridge University Press on behalf of The Nutrition Society</rights><rights>The Author(s), 2023. Published by Cambridge University Press on behalf of The Nutrition Society. This work is licensed under the Creative Commons Attribution License This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited. (the “License”). 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Sustainable diets could solve both problems together. This study protocol aims to develop a three-stage, 15-week mHealth randomised controlled trial of a sustainable-psycho-nutritional intervention programme to promote Mexican population adherence to a sustainable diet and to evaluate its effects on health and environmental outcomes. In stage 1, the programme will be designed using the sustainable diets, behaviour change wheel and capability, opportunity, motivation, and behaviour (COM-B) models. A sustainable food guide, recipes, meal plans and a mobile application will be developed. In stage 2, the intervention will be implemented for 7 weeks, and a 7-week follow-up period in a young Mexican adults (18–35 years) sample, randomly divided (1:1 ratio) into a control group (n 50) and an experimental group (n 50), will be divided into two arms at week 8. Outcomes will include health, nutrition, environment, behaviour and nutritional-sustainable knowledge. Additionally, socio-economics and culture will be considered. Thirteen behavioural objectives will be included using successive approaches in online workshops twice a week. The population will be monitored using the mobile application consisting of behavioural change techniques. In stage 3, the effects of the intervention will be assessed using mixed-effects models on dietary intake and quality, nutritional status, physical activity, metabolic biomarkers (serum glucose and lipid profile), gut microbiota composition and dietary water and carbon footprints of the evaluated population. Improvements in health outcomes and a decrease in dietary water and carbon footprints are expected.</description><subject>Applications programs</subject><subject>Behaviour, Appetite and Obesity</subject><subject>Biomarkers</subject><subject>Blood pressure</subject><subject>Carbon</subject><subject>Carbon footprint</subject><subject>Cholesterol</subject><subject>Consumption</subject><subject>Diet</subject><subject>Dietary intake</subject><subject>Eating behavior</subject><subject>Environmental impact</subject><subject>Exercise</subject><subject>Food intake</subject><subject>Footprint analysis</subject><subject>Fruits</subject><subject>Glucose</subject><subject>Health care</subject><subject>Intervention</subject><subject>Intestinal microflora</subject><subject>Legumes</subject><subject>Linear programming</subject><subject>Lipids</subject><subject>Metabolism</subject><subject>Microbiota</subject><subject>Microorganisms</subject><subject>Mobile communications 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intervention programme for a sustainable diet (the ‘NutriSOS’ study) and its effects on eating behaviour, diet quality, nutritional status, physical activity, metabolic biomarkers, gut microbiota and water and carbon footprints in Mexican population: study protocol of an mHealth randomised controlled trial</title><author>Lares-Michel, Mariana ; Housni, Fatima Ezzahra ; Reyes-Castillo, Zyanya ; Huertas, Jesús R. ; Aguilera-Cervantes, Virginia Gabriela ; Michel-Nava, Rosa María</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c429t-1942a7c0a0dbecb9f327602c2deee4210cb35b3661cf8aebf4f764b8510859873</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Applications programs</topic><topic>Behaviour, Appetite and Obesity</topic><topic>Biomarkers</topic><topic>Blood pressure</topic><topic>Carbon</topic><topic>Carbon footprint</topic><topic>Cholesterol</topic><topic>Consumption</topic><topic>Diet</topic><topic>Dietary intake</topic><topic>Eating behavior</topic><topic>Environmental impact</topic><topic>Exercise</topic><topic>Food intake</topic><topic>Footprint analysis</topic><topic>Fruits</topic><topic>Glucose</topic><topic>Health care</topic><topic>Intervention</topic><topic>Intestinal microflora</topic><topic>Legumes</topic><topic>Linear programming</topic><topic>Lipids</topic><topic>Metabolism</topic><topic>Microbiota</topic><topic>Microorganisms</topic><topic>Mobile communications networks</topic><topic>Mobile computing</topic><topic>Nutrition research</topic><topic>Nutritional status</topic><topic>Physical activity</topic><topic>Population studies</topic><topic>Population-based studies</topic><topic>Protocol Paper</topic><topic>Recipes</topic><topic>Software</topic><topic>Sustainability</topic><topic>Telemedicine</topic><topic>Water consumption</topic><topic>Water 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nutrition</jtitle><addtitle>Br J Nutr</addtitle><date>2023-11-28</date><risdate>2023</risdate><volume>130</volume><issue>10</issue><spage>1823</spage><epage>1838</epage><pages>1823-1838</pages><issn>0007-1145</issn><eissn>1475-2662</eissn><abstract>Mexico is going through an environmental and nutritional crisis related to unsustainable dietary behaviours. Sustainable diets could solve both problems together. This study protocol aims to develop a three-stage, 15-week mHealth randomised controlled trial of a sustainable-psycho-nutritional intervention programme to promote Mexican population adherence to a sustainable diet and to evaluate its effects on health and environmental outcomes. In stage 1, the programme will be designed using the sustainable diets, behaviour change wheel and capability, opportunity, motivation, and behaviour (COM-B) models. A sustainable food guide, recipes, meal plans and a mobile application will be developed. In stage 2, the intervention will be implemented for 7 weeks, and a 7-week follow-up period in a young Mexican adults (18–35 years) sample, randomly divided (1:1 ratio) into a control group (n 50) and an experimental group (n 50), will be divided into two arms at week 8. Outcomes will include health, nutrition, environment, behaviour and nutritional-sustainable knowledge. Additionally, socio-economics and culture will be considered. Thirteen behavioural objectives will be included using successive approaches in online workshops twice a week. The population will be monitored using the mobile application consisting of behavioural change techniques. In stage 3, the effects of the intervention will be assessed using mixed-effects models on dietary intake and quality, nutritional status, physical activity, metabolic biomarkers (serum glucose and lipid profile), gut microbiota composition and dietary water and carbon footprints of the evaluated population. 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subjects | Applications programs Behaviour, Appetite and Obesity Biomarkers Blood pressure Carbon Carbon footprint Cholesterol Consumption Diet Dietary intake Eating behavior Environmental impact Exercise Food intake Footprint analysis Fruits Glucose Health care Intervention Intestinal microflora Legumes Linear programming Lipids Metabolism Microbiota Microorganisms Mobile communications networks Mobile computing Nutrition research Nutritional status Physical activity Population studies Population-based studies Protocol Paper Recipes Software Sustainability Telemedicine Water consumption Water shortages |
title | Sustainable-psycho-nutritional intervention programme for a sustainable diet (the ‘NutriSOS’ study) and its effects on eating behaviour, diet quality, nutritional status, physical activity, metabolic biomarkers, gut microbiota and water and carbon footprints in Mexican population: study protocol of an mHealth randomised controlled trial |
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